Jjangmyeon, or Noodles in Black Bean Sauce, is a popular Korean- Chinese fusion dish. Its a savory, saucy, and messy dish thats fun to slurp. Ordering this for take-out in Korea was on my bucket list, but its easy enough to make at home!
|Udon noodles||14 Ounce (or fresh Jjajangmyeon noodles)|
|Boneless pork loin chops||1 ((about 1 inches thick), cut into inch pieces)|
|Salt and pepper||To Taste|
|Vegetable oil||1 Tablespoon (or as needed)|
|Onion||1 Medium , dice|
|Carrot||1 Small , peeled, cut into very small pieces|
|Zucchini||1/2 , dice|
|Chopped green cabbage||1 Cup (16 tbs)|
|Black bean paste||5 Tablespoon , roast|
|Oyster sauce||1 Tablespoon|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Cornstarch||1/2 Tablespoon (dissolved in 2 tablespoons water)|
|Cucumber||1/2 (cut into matchsticks for garnish)|
Toss the pork with the mirin, as well as salt and pepper to taste. Marinate for a few minutes. Heat a large pan with a little oil. Brown the pork in the pan, then transfer to a plate. Add a little more oil to the pan if needed, along with all the vegetables. Cook until soft, stirring occasionally, about 5 minutes. Meanwhile, bring a pot of water to a boil.
Stir the black bean paste, oyster sauce, and sugar together in a small bowl. Add to the vegetables in the pan and coat well with the paste. Pour in the chicken broth and bring it to a boil. Cook for about 3-4 minutes. Add the dissolved starch to the pan and cook briefly until the sauce is thickened. Add back the pork. Taste the sauce and adjust seasonings to your liking ie: add more sugar, a splash of water, etc.
Add the noodles to the boiling water. Cook according to the package instructions, or whenever they float to the top (if using fresh noodles), and drain. Do not overcook. The noodles should have a bit of a bite to them.
Place some noodles in each bowl. Spoon the sauce over the noodles and garnish with the cucumber matchsticks. Mix and eat!
TIP: If your noodles get a little clumpy before plating them in the bowl, spray them with a little water to loosen them up. If you're worried about getting the timing right, aim to get your sauce done before your noodles because the noodles tend to get sticky if they’re cooked too far in advance.
Eat these noodles with a side of sweet, tart, and crunchy yellow pickled radish you can get at the Korean grocery store. It's called either Danmuji or Dakgwang, and it's so complimentary to Jjajangmyeon!
Any leftover sauce is great over rice the next day. Add a fried egg on top!
Calories 928Calories from Fat 120
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 1 g5%
Trans Fat 0 g
Sodium 2475 mg103.13%
Total Carbohydrates 180 g60%
Dietary Fiber 10 g40%
Sugars 22 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 1856Calories from Fat 240
% Daily Value*
Total Fat 24 g37%
Saturated Fat 2 g10%
Trans Fat 0 g
Sodium 4950 mg206.26%
Total Carbohydrates 360 g120%
Dietary Fiber 20 g80%
Sugars 44 g
Protein 48 g96%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet