Jajangmyeon (noodles in a black bean sauce) Recipe | Samsung Food App

Name: Jajangmyeon (noodles in a black bean sauce) Recipe | Samsung Food App
Total time: 40 min
Ingredients: 3 to 4 servings fresh jajangmyeon/udon noodles (about 6 ounces per serving); 5 tablespoons Chunjang (춘장), Korean black bean paste (some may be labeled as jjajang (짜장)); 2 tablespoons cooking oil; 1 tablespoon sugar; 1 tablespoon oyster sauce - optional; 1 cup chicken stock or water (You can add 1/2 cup more for thinner, more liquidy/watery sauce. See note.); 1 tablespoon potato or corn starch (dissolved in 1/4 cup of chicken stock or water); 8 to 10 ounces pork (preferably with some visible fat, pork shoulder cut, Boston butt, etc.) (or lean cut if preferred); 1 teaspoon grated ginger; 1 tablespoon rice wine (or mirin); ⅛ teaspoon each salt and pepper; 1 tablespoon soy sauce; 1 extra large onion (or 2 medium, 12 to 14 ounces) (See note if adding potatoes); 8 ounces green cabbage; 8 ounces zucchini; 1 small cucumber for garnish - optional

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Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. Learn how to make this restaurant favorite at home with this easy to follow recipe!

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Ingredients

3 to 4 servings fresh jajangmyeon/udon noodles (about 6 ounces per serving)
5 tablespoons Chunjang (춘장), Korean black bean paste (some may be labeled as jjajang (짜장))
2 tablespoons cooking oil
1 tablespoon sugar
1 tablespoon oyster sauce - optional
1 cup chicken stock or water (You can add 1/2 cup more for thinner, more liquidy/watery sauce. See note.)
1 tablespoon potato or corn starch (dissolved in 1/4 cup of chicken stock or water)
8 to 10 ounces pork (preferably with some visible fat, pork shoulder cut, Boston butt, etc.) (or lean cut if preferred)
1 teaspoon grated ginger
1 tablespoon rice wine (or mirin)
⅛ teaspoon each salt and pepper
1 tablespoon soy sauce
1 extra large onion (or 2 medium, 12 to 14 ounces) (See note if adding potatoes)
8 ounces green cabbage
8 ounces zucchini
1 small cucumber for garnish - optional