Korean Jajangmyeon (Black Bean Noodles)

Name: Korean Jajangmyeon (Black Bean Noodles)
Total time: 1800 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 10 1/2 oz ground pork (300 grams); 6 pieces firm tofu (dried tofu); 1 onion; 3 cloves garlic; Some cucumber; Some carrot; 5 servings noodles; [Sauce]; 8 3/4 oz Korean black bean paste (Chun Jang) (250 grams); 1 tablespoon sugar (about 12 grams); 1 cup water (about 240 ml); 1/4 cup cornstarch slurry (about 60 ml)

凱茜媽咪の廚房 @Kathy_kitchen

Rich and savory Korean Jajangmyeon is actually a Chinese-inspired dish, but its flavor is very different from Taiwanese zhajiangmian. The Korean version uses a special sauce that's sweeter, unlike the salty and savory Taiwanese style. The sauce, also called black bean sauce, sweet bean sauce, or Chun Jang, is mainly made from black soybeans, while the Taiwanese sweet bean sauce is made from wheat flour. This recipe adds diced firm tofu for an upgraded, more complex flavor. Give it a try!

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

30 minutes

Serves 5 servings

10 1/2 ozground pork (300 grams)
6 piecesfirm tofu (dried tofu)
1onion
3 clovesgarlic
Some cucumber
Some carrot
5servings noodles
[Sauce]
8 3/4 ozKorean black bean paste (Chun Jang) (250 grams)
1 tablespoonsugar (about 12 grams)
1 cupwater (about 240 ml)
1/4 cupcornstarch slurry (about 60 ml)

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Steps

30 minutes

1

Prepare the ingredients: Dice the onion, firm tofu, and ground pork. Peel and mince the garlic.
2

Julienne the cucumber and carrot for topping the noodles.
3

This is the rich, dark Korean Jajangmyeon sauce.
4

Heat a pan and add oil. Sauté the minced garlic until fragrant, then add the ground pork and stir-fry.
5

When the pork is halfway cooked, add the diced onion and stir-fry until the onion softens.
6

Add the diced tofu and stir-fry for 1 minute.
7

Squeeze the black bean paste out of the package and add it to the pan. Stir-fry together with the pork, onion, and tofu.
8

Mix well, then add 1 tablespoon sugar and 1 cup water. Cover and simmer for 10 minutes, stirring occasionally to prevent burning.
9

Once the sauce is cooked through and flavorful, stir in the cornstarch slurry to thicken.
10

While the sauce is simmering, bring a large pot of water to a boil and cook the noodles until just al dente. Drain and toss with a little sesame oil to prevent sticking. (The noodles will finish cooking from residual heat.)
11

Divide the noodles into bowls.
12

Pour the sauce over the noodles. Arrange the julienned cucumber and carrot around the noodles for garnish.
13

Enjoy your delicious Korean Jajangmyeon!
14

Mix the noodles and sauce well before eating for the best flavor.
15

[Tips]
* You can substitute shredded cabbage or napa cabbage for the vegetables.
* Adjust the amount of sugar, water, and cornstarch slurry as needed.