
Jajangmyeon
Try your hand at making Jajangmyeon, also known as Korean Black Bean Noodles, with this straightforward recipe. With tender pork, aromatic ginger, and a rich black bean sauce, this dish offers a comforting and satisfying meal that’s perfect for any night of the week.
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Cook time: 10 min (Prep: 8 min)
Servings
Volume
Mass
Ingredients
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Sauce
Potato Starch Slurry
Directions
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- Cut the pork into 3cm cubes. Stir-fry the pork over high heat for 2 minutes to get a Maillard reaction.
- 14 oz pork, cut into 3cm cubes (400 g)
- Mince the ginger and stir-fry for 1 minute.
- 1 ginger, minced (20 g)
- Lower the heat and add the black bean paste, stir-frying for 1-2 minutes.
- 1/2 cup black bean paste (125 g)(chunjang)
- 1/2 cup black bean paste (125 g)
- Dice the onion and green onion, then stir-fry for 1 minute.
- 1 onion, diced (150 g)
- 1 green onion, diced (15 g)
- Add soy sauce, sugar, oyster sauce, and water. Simmer for 5 minutes.
- 1 tsp soy sauce (5 g)
- 1 tbsp sugar (13 g)
- 1 tbsp oyster sauce (18 g)
- 2 cup water (273 g)
- Mix potato starch and water in a 1:1 ratio, then gradually add to the sauce while stirring to thicken the consistency.
- 2 tbsp potato starch (24 g)
- 2 tbsp water (30 g)
- Serve with boiled Chinese noodles and enjoy with the black bean sauce.
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