Korean Jajangmyeon: Noodles with Black Bean Sauce
This Korean adaptation of a Chinese black bean noodle dish is so delicious!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 2 tablespoons sesame oil split
- 2 to 3 cups boneless pork loin or pork shoulder cubed
- 3 medium potatoes peeled and diced
- 1 medium onion diced
- 2 medium zucchini diced
- 6 to 8 tablespoons Korean black bean paste
- 1 to 2 tablespoons sugar start with 1 tablespoon
- 2 to 3 garlic cloves minced
- 1 cup water split
- 1 tablespoon cornstarch
- 14 oz fresh jajangmyeon noodles
- 2 to 3 large cucumbers julienned for garnish
In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork and potatoes for 2 to 3 minutes.
Add the onions and zucchini and continue to sauté for 2 to 3 minutes.
Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.
Add 1/2 cup of water and bring to a boil. Taste and add more black bean paste if needed. Reduce to a simmer.
Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.
Cook for about 10 to 15 minutes, or until vegetables are tender.
While your sauce is simmering, prepare noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook.
To Serve: Place a large helping of noodles in a bowl. Ladle the jajang sauce over the noodles and top with the cucumber garnish. Enjoy!