Foryoueats: Jjajangmyeon (Korean Black Bean Noodles) Recipe

Name: Foryoueats: Jjajangmyeon (Korean Black Bean Noodles) Recipe
Total time: 60 min
Ingredients: 1 cup (225ml) vegetable oil (only if you're stir-frying the black bean sauce; see note), plus more for stir-frying the meat and aromatics; One 8-ounce (225g) jar black bean sauce (see note); 6 large shell-on shrimp (3 1/2 ounces; 100g); 6 ounces (170g) boneless, skinless pork belly, cut into 1/4-inch dice; 2 scallions, white and light-green parts only, cut into 1/4-inch dice; 1/2 teaspoon minced peeled fresh ginger (or more, if you want a stronger ginger flavor); 1 small (6-ounce; 170g) yellow onion, cut into 1/4-inch dice, divided; 1 teaspoon (5ml) Korean soy sauce, plus more to taste; 1 small (5-ounce; 150g) white potato, peeled and cut into 1/4-inch dice; 1 cleaned squid body (about 2 1/2 ounces; 70g), cut into 1/4-inch dice; 1 tablespoon (15ml) oyster sauce, plus more to taste; 1 1/2 teaspoons (8g) sugar; Freshly ground black pepper; 1 teaspoon potato starch mixed with 2 teaspoons (10ml) water; Enough jjajangmyeon noodles for 4 servings; Julienned cucumber, cooked green peas, or thinly sliced scallions, for garnish

foryoueats.com

This Jjajangmyeon recipe is a tasty Korean dish consisting of black bean noodles stir-fried with shrimp, pork belly, squid, and vegetables. The savory black bean sauce is a delicious addition to this...

View full recipe on foryoueats.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foryoueats.com.

Share this recipe:

Cooking tools:

Wok
Stockpot
Colander
Cutting board
Chef's knife
Mixing bowl
Measuring cup
Measuring spoon
Wooden spoon
Spatula
Stove
Serving bowl

Ingredients

1 cup (225ml) vegetable oil (only if you're stir-frying the black bean sauce; see note), plus more for stir-frying the meat and aromatics
One 8-ounce (225g) jar black bean sauce (see note)
6 large shell-on shrimp (3 1/2 ounces; 100g)
6 ounces (170g) boneless, skinless pork belly, cut into 1/4-inch dice
2 scallions, white and light-green parts only, cut into 1/4-inch dice
1/2 teaspoon minced peeled fresh ginger (or more, if you want a stronger ginger flavor)
1 small (6-ounce; 170g) yellow onion, cut into 1/4-inch dice, divided
1 teaspoon (5ml) Korean soy sauce, plus more to taste
1 small (5-ounce; 150g) white potato, peeled and cut into 1/4-inch dice
1 cleaned squid body (about 2 1/2 ounces; 70g), cut into 1/4-inch dice
1 tablespoon (15ml) oyster sauce, plus more to taste
1 1/2 teaspoons (8g) sugar
Freshly ground black pepper
1 teaspoon potato starch mixed with 2 teaspoons (10ml) water
Enough jjajangmyeon noodles for 4 servings
Julienned cucumber, cooked green peas, or thinly sliced scallions, for garnish