I’m home with my parents for a visit and gettin’ my Korean cooking groove on!
Jajangmyun is one of the most popular noodle dishes in Korea. It is the Korean adaptation of a Chinese black bean noodle dish with the same name, and you can find it at most Chinese restaurants. It’s one of my favorites (and my daughters) and super easy to make. You can also find instant jajangmyun now at most Asian markets. If you’re strapped for time and need something quick, the instant ones are actually ok tasting but – dude, if you can make it fresh at home- Do it.
I let my youngest go to town and eat Jajangmyun with her own fork. . maybe a fourth of it actually makes it into her mouth and it gets pretty messy but I wouldn’t have it any other way. Hope you give this one a try! Enjoy!
Korean Food: Jajangmyun
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 6-8 tablespoons of black bean paste (see photo below; you can find at any Korean grocery store or most Asian markets)
- 1- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1-2 Tbsp sugar
- 1 cup cold water (split)
- 3-4 medium potatoes, peeled and diced (optional)
- 2-3 carrots, peeled and diced (optional)
- 1-2 medium zucchini, diced
- 1-2 medium onions, diced
- 2 -3 cups pork loin, diced
- 4 Tbsp cornstarch
- 2-3 lbs flat, thick noodles (try to get fresh noodles; see photo below. You can find these at any Korean grocery store or most Asian markets). If you can’t find these, you can also use buckwheat, udon, or linguine noodles.
- 2-3 cucumbers; julienned for garnish (optional but highly recommended)
- Cut pork into small pieces and wash, peel and cut the potatoes into small cubes.
- In a large oiled skillet or wok, saute pork and potatoes for 2-3 minutes.
- Add onion and zucchini and continue to saute for 2-3 minutes.
- Add the black bean paste, sesame oil, sugar, and garlic to the pan, stirring to combine.
- Saute for 3-4 minutes.
- Add 1/2 cup of water and the carrots (if using) and bring to a boil. Taste and add more black bean paste if needed.
- Reduce to simmer.
- Mix cornstarch with another 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 15 minutes, or until vegetables are tender.
- Prepare noodles according to package directions.
- Serve: Place a large helping of noodles in a bowl. Ladle the jajang sauce over the noodles and top with the cucumber garnish.