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).jpg)
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:
covered percent of daily need
