Quick Jajangmyeon
70% authentic · Korean
A simplified version of Jajangmyeon that uses pre-cut vegetables and a slightly faster cooking process, perfect for a weeknight meal.
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Ingredients
- Jajangmyeon noodles8 oz
- Ground pork4 oz
- Chunjang (Korean black bean paste)1/4 cup
- Pre-cut mixed vegetables (onion, zucchini, carrot)1 cup
- Garlic powder1/2 tsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Water3/4 cup
- Cornstarch1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the chunjang in a sieve under cold water. Drain well.
- 2
Heat vegetable oil in a skillet over medium-high heat. Add ground pork and cook until browned. Drain excess fat.
- 3
Add the rinsed chunjang to the skillet with the pork. Stir-fry for 2 minutes until fragrant.
- 4
Add the pre-cut mixed vegetables and garlic powder. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 5
Pour in water, soy sauce, and sugar. Bring to a simmer.
- 6
In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add to the simmering sauce, stirring until thickened.
- 7
Stir in sesame oil. Season with salt and pepper to taste.
- 8
Cook jajangmyeon noodles according to package directions. Drain.
- 9
Serve the sauce over the noodles.
