Jajangmyeon (Black Bean Noodles) | America's Test Kitchen

Name: Jajangmyeon (Black Bean Noodles) | America's Test Kitchen
Total time: 50 min
Ingredients: 12 ounces russet potatoes, peeled and cut into ½-inch pieces; 4 cups chopped onion, divided; ⅔ cup roasted chunjang (Korean black bean paste); 2 tablespoons sugar; 2 tablespoons oyster sauce; 1½ teaspoons monosodium glutamate (optional); 4 teaspoons cornstarch; 10 ounces ground pork; 2 tablespoons soy sauce; 2 teaspoons grated fresh ginger; 10 scallions, sliced thin; ½ cup canola oil; 4 cups chopped green cabbage; 6 ounces shrimp, peeled, deveined, tails removed, and cut into ¼-inch pieces; 35 ounces fresh Korean udon noodles; 1 English cucumber, cut into matchsticks; 1 danmuji (Korean pickled daikon radish), halved lengthwise and sliced thin crosswise (optional)

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Popular in Korean cuisine, this quick-cooking, intensely flavorful dish of noodles crowned with a supersavory sauce deserves a wider audience.

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Ingredients

12 ounces russet potatoes, peeled and cut into ½-inch pieces
4 cups chopped onion, divided
⅔ cup roasted chunjang (Korean black bean paste)
2 tablespoons sugar
2 tablespoons oyster sauce
1½ teaspoons monosodium glutamate (optional)
4 teaspoons cornstarch
10 ounces ground pork
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
10 scallions, sliced thin
½ cup canola oil
4 cups chopped green cabbage
6 ounces shrimp, peeled, deveined, tails removed, and cut into ¼-inch pieces
35 ounces fresh Korean udon noodles
1 English cucumber, cut into matchsticks
1 danmuji (Korean pickled daikon radish), halved lengthwise and sliced thin crosswise (optional)