Jajangmyeon: Korean Noodles with Black Bean Sauce is my adaptation of a Chinese black bean noodles recipe. This Jajangmyeon recipe is easy to make and SO delicious - loaded with savory pork and vegetables, and topped with fresh cucumber. Your family with love this yummy complete meal in one bowl!*I love a lot of vegetables in my jajangmyeon. If this is too much, you can reduce and only add 2 small potatoes, diced.
Course: Main dish
Keyword: black bean noodles, Jajangmyeon, korean noodles
2 to 3cupsboneless pork loin, pork shoulder or pork bellycut into ½ inch cubes
3 medium potatoes*peeled and diced
1 medium oniondiced
2 medium zucchinidiced
6 tablespoons Korean black bean paste
1 to 2tablespoons sugar start with 1 tablespoon
2 to 3 garlic cloves minced
14 ozfresh jajangmyeon noodles
2 to 3large cucumbers or raw zucchini 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 or or raw zucchini garnish. Enjoy!
*I love a lot of vegetables in my jajangmyeon. If this is too much, you can only add 2 small potatoes, diced.