My Korean Kitchen· by Sue Pressey★ 4.9 (65)

Korean Black Bean Sauce Noodles (Jajangmyeon)

Name: Korean Black Bean Sauce Noodles (Jajangmyeon)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: korean
Ingredients: 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))

Nutrition Facts

Per serving · recipe makes 6 · 50m total

Servings

Calories

39% of a 2,000 cal day

778KCAL

Protein

32g65% DV

% DAILY VALUE

Total Fat36g

46%

Saturated12g

60%

Unsaturated24g

—

Total Carbs79g

29%

Fiber7g

25%

Total Sugars11g

—

incl. Added Sugars4g

Starch61g

—

Sodium1533mg

67%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

6 SERVINGS

Main

1 kgfresh jajangmyeon noodles — 35 oz, or udon noodles or Kalguksu noodles
150 glarge onion — 1
110 gmedium zucchini — 1
470 glarge potatoes — 1 lb
240 glarge button mushrooms — 7
160 gsmall cabbage — 5.6 oz
600 gdiced pork — 1.3 lb

Pork marinade sauce

1 tbsprice wine — or mirin
ground salt — sprinkle
ground black pepper — sprinkle
¼ tspginger powder — powdered

Korean black bean sauce

6 tbspKorean black bean paste (Chunjang)
90 gLard — or cooking oil
2 tbspbrown sugar
4 tbsprice wine — or mirin
1 cupchicken stock
1 cupwater
slurry) — (potato starch 5 Tbsp + water 4 Tbsp

Toppings

150 glarge cucumber — 1
Peas — or sweet corn (from a tin, optional)
1Hard boiled egg — optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

50m total

Read the method on My Korean KitchenSue Pressey’s original page

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mainkoreanpastaporkdairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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