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Classic Jajangmyeon
Traditional dish · Korean
A beloved Korean-Chinese noodle dish featuring thick wheat noodles coated in a rich, savory black bean sauce, typically made with pork and vegetables.
Ingredients
- Jajangmyeon noodles1 lb
- Pork belly8 oz
- Chunjang (Korean black bean paste)1/2 cup
- Onion1 large
- Zucchini1/2 medium
- Garlic2 cloves
- Ginger1 tsp
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tbsp
- Sesame oil1 tbsp
- Vegetable oil3 tbsp
- Water1 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the chunjang in a sieve under cold water to remove excess oil and bitterness. Drain well.
- 2
Dice the pork belly into small cubes. Finely chop the onion, zucchini, garlic, and ginger.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the pork belly and cook until browned and slightly crispy. Remove pork and set aside, leaving the rendered fat in the wok.
- 4
Add the rinsed chunjang to the wok with the pork fat. Stir-fry for 3-5 minutes until fragrant and slightly darkened. Be careful not to burn it.
- 5
Add the chopped onion and zucchini to the wok. Stir-fry until the onion is translucent and the zucchini is tender-crisp, about 5-7 minutes.
- 6
Add the minced garlic and ginger, and stir-fry for another minute until fragrant.
- 7
Return the cooked pork belly to the wok. Add soy sauce, oyster sauce, sugar, and water. Bring to a simmer.
- 8
In a small bowl, mix 2 tablespoons of cornstarch with 4 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
- 9
Stir in sesame oil. Season with salt and black pepper to taste.
- 10
Cook the jajangmyeon noodles according to package directions. Drain well.
- 11
Divide the cooked noodles among serving bowls. Spoon the hot jajangmyeon sauce generously over the noodles.
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