Korean Black Bean Sauce Noodles (Jajangmyeon)

Forget going out to eat or ordering takeout every time you crave Korean food. Try making Korean Black Bean Sauce Noodles (Jajangmyeon) at home. This recipe makes 6 servings with 784 calories, 34g of protein, and 38g of fat each. For $2.13 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of cucumber, pork, ground pork, and a handful of other ingredients are all it takes to make this recipe so delicious. 1215 people were glad they tried this recipe. It works well as a rather inexpensive sauce. It is brought to you by My Korean Kitchen. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns a super spoonacular score of 99%. Try Korean Black Bean Sauce Noodles (Jajangmyeon), Vegan Jajangmyeon (Korean noodles with black bean sauce), and Korean Black Sauce Noodles with Seafood (Samsun Jajangmyeon) for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 Tbsp brown sugar

7 large button mushrooms (240g)

¼ small cabbage (160g)

1 cup chicken stock (as pure and natural as possible)

6 Tbsp cooking oil (I used rice bran oil)

1 large cucumber (150g, optional)

Pork marinade sauce -1 Tbsp refined rice wine (or mirin)-5 sprinkles ground salt-5 sprinkles ground black pepper-¼ tsp ginger powder

Hardboiled egg (alternative)

Fresh Chinese style noodles for 6 people (I will do a separate post for noodles I used for this recipe in the next few days. Or you can use udon noodles or Kalguksu noodles)

1 large onion (150g)

Peas or sweet corn (from a tin, alternative)

600g diced pork

2 large potatoes (470g)

4 Tbsp refined rice wine (or mirin)

1 cup water

Starch water (potato starch 5 Tbsp +water 4 Tbsp)

1 zucchini (110g)

Equipment:

wok

pot

bowl

chopsticks

Cooking instruction summary:

Rinse the pork in cold water and pat it dry with kitchen paper. Add the pork marinade sauce onto the pork. Mix them well and leave it for 15 mins.Cut the onion, zucchini and potato into small cubes.Thin slice the mushrooms.Cut the cabbage into small to medium size pieces.Julienne cut the cucumber.Pre heat the wok for 10 seconds. Add the cooking oil (6 Tbsp) and black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins.Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.Add the pork into the wok and stir until the pork is half cooked.Add the onion, zucchini, and potato and stir until all are cooked (for 3 to 5 mins).Add the mushrooms and cabbages and stir for 2-3 mins.Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Stir for 1 to 2 mins.Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)Add the starch water into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)(While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.Add the black bean sauce (from the step 8) on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)

 

Step by step:


1. Rinse the pork in cold water and pat it dry with kitchen paper.

2. Add the pork marinade sauce onto the pork.

3. Mix them well and leave it for 15 mins.

4. Cut the onion, zucchini and potato into small cubes.Thin slice the mushrooms.

5. Cut the cabbage into small to medium size pieces.Julienne cut the cucumber.Pre heat the wok for 10 seconds.

6. Add the cooking oil (6 Tbsp) and black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.)

7. Add the brown sugar and stir it for an additional 2 to 3 mins.Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.

8. Add the pork into the wok and stir until the pork is half cooked.

9. Add the onion, zucchini, and potato and stir until all are cooked (for 3 to 5 mins).

10. Add the mushrooms and cabbages and stir for 2-3 mins.

11. Add the black bean paste (from step

12. into the wok and mix it in with vegetables. Stir for 1 to 2 mins.

13. Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)

14. Add the starch water into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)(While working on step

15. Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).Rinse the noodles in cold water and drain.

16. Put them into a serving bowl/plate.

17. Add the black bean sauce (from the step

18. on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.

19. Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)


Nutrition Information:

Quickview
738k Calories
32g Protein
37g Total Fat
64g Carbs
46% Health Score
Limit These
Calories
738k
37%

Fat
37g
58%

  Saturated Fat
9g
60%

Carbohydrates
64g
22%

  Sugar
13g
15%

Cholesterol
78mg
26%

Sodium
136mg
6%

Alcohol
1g
9%

Get Enough Of These
Protein
32g
64%

Selenium
67µg
96%

Vitamin B1
1mg
73%

Vitamin C
47mg
57%

Vitamin K
52µg
50%

Manganese
0.98mg
49%

Vitamin B3
9mg
46%

Phosphorus
442mg
44%

Vitamin B6
0.78mg
39%

Vitamin B2
0.62mg
36%

Fiber
7g
30%

Zinc
4mg
30%

Copper
0.55mg
28%

Potassium
967mg
28%

Folate
98µg
25%

Magnesium
94mg
24%

Iron
3mg
19%

Vitamin B5
1mg
19%

Vitamin E
2mg
18%

Vitamin A
665IU
13%

Vitamin B12
0.74µg
12%

Calcium
78mg
8%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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