Jajangmyeon
Learn how to make this traditional and delicious Korean dish at home!
SERVES
3
TO
4
Ingredients
- 8 to 10 ounces pork (pork shoulder or Boston butt are ideal)
- 1 extra large onion (or 2 medium)
- 8 oz green cabbage
- 8 oz zucchini
- 1 tablespoon rice wine
- 1 teaspoon grated ginger
- Pinch of salt and pepper
- 5 tablespoons Chunjang (Korean black bean paste some may be labeled as jjajang)
- 4 tablespoons cooking oil, divided
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 cup chicken stock or water
- 1 tablespoon potato or corn starch dissolved in 1/4 cup of chicken stock or water
- 1 small cucumber, for garnish
- 1 package jajangmyeon noodles (fresh or dried)
Directions
- Cut pork and vegetables into half-inch cubes.
- Marinate the pork with a tablespoon of rice wine, ginger, salt and pepper.
- In a small saucepan, add the black bean paste with the oil, and sugar, and cook over medium heat for two to three minutes, stirring constantly.
- Stir fry pork and ginger in a large pan with two tablespoons of cooking oil over medium-high heat. Ensure pork is fully cooked through. Add a tablespoon of soy sauce halfway through cooking.
- Add onion and cook until soft, stirring occasionally.
- Add the cabbage and zucchini until soft.
- Mix in the black bean paste with all the other ingredients and ensure all the meat and vegetables are fully covered with the paste.
- Pour in the stock (or water) and bring it to a boil. Cook for three to four minutes.
- Stir in the starch slurry and cook briefly until the sauce thickens. Add more sugar to taste.
- Add noodles to boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente).
- Place a serving size of noodles in each bowl. Ladle the sauce over the noodles and garnish with cucumber matchsticks. Enjoy!
