Korean Black Bean Sauce Noodles (Jajangmyeon)
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My Korean Kitchen · by Sue Pressey★ 4.9 (65)

Korean Black Bean Sauce Noodles (Jajangmyeon)

NUTRITION · PER SERVING50M COOK
CAL 71%·PRO 85%
CARBS 123G35% OF CAL
9G FIBER11G SUGAR103G OTHER
FAT 85G54% OF CAL
19G SAT66G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Korean noodles tossed with a thick black bean sauce enriched with ground pork and vegetables. Savory, slightly sweet, and deeply satisfying. A popular casual meal in Korea, best served with cucumber and egg.

mainkoreanpastaporkdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 kg fresh jajangmyeon noodles ((Or you can use udon noodles or Kalguksu noodles) (35 ounces))
  • 1 large onion ((150g / 5.3 ounces))
  • 1 medium zucchini ((110g / 3.9 ounces))
  • 2 large potatoes ((470g / 1 pound))
  • 7 large button mushrooms ((240g / 0.5 pounds))
  • 1/4 small cabbage ((160g / 5.6 ounces))
  • 600 g diced pork ((1.3 pounds))
  • 1 Tbsp rice wine ((or mirin))
  • 5 sprinkles ground salt
  • 5 sprinkles ground black pepper
  • 1/4 tsp ginger powder
  • 6 Tbsp Korean black bean paste ((Chunjang))
  • 90 g Lard ((or 6 Tbsp cooking oil – e.g. rice bran oil))
  • 2 Tbsp brown sugar
  • 4 Tbsp rice wine ((or mirin))
  • 1 cup chicken stock ((as pure and natural as possible))
  • 1 cup water
  • slurry ((potato starch 5 Tbsp + water 4 Tbsp))
  • 1 large cucumber ((150g / 5.3 ounces))
  • Peas (or sweet corn (from a tin, optional))
  • Hard boiled egg ((optional))
PREP
20M
SODIUM
1773MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.