Jjajangmyeon
Korea’s favourite takeaway: thick wheat noodles under a glossy black bean sauce with pork, onion and courgette.
- 40 min15 prep · 25 cook
- MediumDifficulty
- 760 kcalper serving
Ingredients
- Fresh thick wheat noodles500 g
- Pork belly, diced300 g
- Chunjang (black bean paste)5 tbsp
- Onions2
- Courgette, diced1
- Potato, diced1
- Sugar1 tbsp
- Potato starch2 tbsp
- Sunflower oil4 tbsp
- Cucumber, in matchsticks1
Missing something? Ingredients with × can be left out.
Steps
- 1
Fry the black bean paste in 3 tbsp oil over low heat for 3 minutes, stirring, then set it aside.
- 2
Brown the pork in the rest of the oil, then add the potato, onion and courgette and fry until softened.
- 3
Stir in the fried paste and sugar, add 500 ml water and simmer until the potato is tender.
- 4
Mix the starch with 4 tbsp water, stir it in and cook until the sauce is thick and glossy.
- 5
Cook the noodles, drain and divide among bowls. Ladle over the sauce and top with cucumber.
Tips and questions
- Why fry the black bean paste first?
- Frying removes its raw, bitter edge and deepens the flavour; skip it and the sauce tastes harsh.
- Can I use dried noodles?
- Yes, thick udon or dried jjajang noodles work fine; just follow the packet times.
Enjoy your meal!
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