Jajangmyeon: My Easy Black Bean Noodle Recipe!
Fancy proper Jajangmyeon? My recipe for Korean black bean noodles is easy, flavourful and ready in an hour. Proper comforting grub! Get the recipe now.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen20.com.
Cooking tools:
- Wok
- Skillet
- Pot
- Stove
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Serving bowl
- Chopsticks
Ingredients
- 2 tablespoons vegetable oil
- 1 pound pork belly, cut into 1/2-inch cubes
- 1 medium onion, diced
- 1 medium zucchini, diced
- 1/2 cup Korean radish (mu), diced (optional)
- 2 tablespoons minced ginger
- 1/4 cup Shaoxing rice wine (or dry sherry)
- 1/2 cup Korean black bean paste (Chunjang)
- 1 tablespoon sugar
- 2 cups chicken broth (or water)
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 pound fresh Jajangmyeon noodles (or dried thick wheat noodles, like udon)
- Thinly sliced cucumber (optional garnish)
- Pickled radish (Danmuji), sliced (optional garnish)
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