Jjajangmyeon (Korean Black Bean Paste Noodles) Recipe

Name: Jjajangmyeon (Korean Black Bean Paste Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Pork Belly Meat (uncured Bacon Meat) Or Pork Butt; 2 Tablespoons Vegetable Oil; 1 cup Carrot, 1/2-inch Dice; 2 cups Onion, 1/2-inch Dice; 1 cup Korean Radish (or Daikon), 1/2-inch Dice; 2 cups Zucchini, 1/2-inch Dice; 1/2 cups Korean Black Bean Paste (chunjang/jjajang); 2 Tablespoons Potato Starch (or Cornstarch); 1 Tablespoon Sugar; 1/2 cups Thinly Sliced Green Onions; 1/2 cups Frozen Green Peas, Thawed; 4 whole Servings Of Cooked Korean Noodles Or Rice; 1 Tablespoon Roasted Sesame Seeds; 1 cup Julienned Seedless Cucumber; 1 cup Yellow Pickled Korean Radish (danmuji)

Servings: persons

1/2 pounds Pork Belly Meat (uncured Bacon Meat) Or Pork Butt
2 Tablespoons Vegetable Oil
1 cup Carrot, 1/2-inch Dice
2 cups Onion, 1/2-inch Dice
1 cup Korean Radish (or Daikon), 1/2-inch Dice
2 cups Zucchini, 1/2-inch Dice
1/2 cups Korean Black Bean Paste (chunjang/jjajang)
2 Tablespoons Potato Starch (or Cornstarch)
1 Tablespoon Sugar
1/2 cups Thinly Sliced Green Onions
1/2 cups Frozen Green Peas, Thawed
4 whole Servings Of Cooked Korean Noodles Or Rice
1 Tablespoon Roasted Sesame Seeds
1 cup Julienned Seedless Cucumber
1 cup Yellow Pickled Korean Radish (danmuji)

1
Cut pork into 1/2 inch cubes, then fry in a large-bottomed pot, wok, or Dutch oven over medium high heat until fat has rendered and meat is crispy and golden brown.
2
Drain any fat and set meat aside.
3
Heat a couple tablespoons oil in the pot and saute carrots and onions for a few minutes, then add the radish and zucchini and continue to saute a few minutes more, stirring occasionally.
4
Add the crispy pork and enough water to cover all the ingredients.
5
Stir in the black bean paste, then cover and bring to a boil and cook 10-15 minutes, until carrots are done.
6
Whisk the potato starch into 2 tablespoons water, then stream the starch slurry into the boiling sauce, stirring to mix thoroughly.
7
Let boil a minute more, until sauce becomes thick and glossy, then remove from heat and stir in the sugar.
8
Just before serving, stir in the green onions and peas.
9
Divide cooked noodles or rice among bowls and spoon warm sauce over.
10
Garnish with a sprinkle of roasted sesame seeds and julienned cucumber, and serve with danmuji.

755

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pounds Pork Belly Meat (uncured Bacon Meat) Or Pork Butt, 2 Tablespoons Vegetable Oil, 1 cup Carrot, 1/2-inch Dice, 2 cups Onion, 1/2-inch Dice, and more.

Yes, Jjajangmyeon (Korean Black Bean Paste Noodles) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jjajangmyeon (Korean Black Bean Paste Noodles)

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