Jajangmyeon (짜장면)

Ingredients:
● 3 to 4 servings fresh jajangmyeon/udon noodles (about 6 ounces per serving)

Sauce:
● 5 tablespoons chunjang or jjajang (짜장) (Korean black bean paste)
● 2 tablespoons cooking oil
● 1 tablespoon sugar
● 1 tablespoon oyster sauce - optional
● 1 cup chicken stock or water
● 1 tablespoon potato or corn starch dissolved in ¼ cup of chicken stock or
water

Meat:
● 8 to 10 ounces pork (preferably with some visible fat, pork shoulder cut,
Boston butt, etc.) or lean cut if preferred
● 1 teaspoon grated ginger
● 1 tablespoon rice wine (or mirin)
● ⅛ teaspoon each salt and pepper
● 2 tablespoons cooking oil
● 1 tablespoon soy sauce

Vegetables:
● 1 extra large onion (or 2 medium, 12 to 14 ounces) See note if adding potatoes
● 8 ounces green cabbage
● 8 ounces zucchini
● 1 small cucumber for garnish - optional
Tools/Equipment:
● Cooking pot
● Cutting knife
● Small saucepan
● Wooden spoon
● Large pan

Storage Equipment:
Since this dish is like any other dish, this needs to be kept in the refrigerator if it is
not going to be eaten for a while. Leaving food at room temperature for more than 2
hours will spoil it. The refrigerator lowers the food’s temperature and slows down
bacterial growth.

Instructions:
1. Have a pot of water ready to cook the noodles. Turn the heat on when you
start cooking the meat. This way you will have the boiling water ready, for
cooking the noodles, by the time the sauce is done.
2. Prepare the pork and vegetables by cutting them into ½ - ¾ inch cubes.
Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and
pepper while preparing the vegetables.
3. Add the black bean paste to a small saucepan with the oil, sugar, and the
optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring
constantly.
4. Heat a large pan with 2 tablespoons of cooking oil over medium high heat.
Add the pork and ginger and stir fry until no longer pink, adding a
tablespoon of soy sauce half way through.
5. Add the onion and cook until soft, stirring occasionally.
6. Add the cabbage and zucchini and continue to stir fry until vegetables are
softened.
 7. Stir in the black bean paste and mix everything together until all the meat
and vegetables are coated well with the paste.
8. Mix everything together until all the meat and vegetables are coated well
with the paste. If you like ganjjajang, you can stop here and skip the next two
steps.
9. Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
10. Stir in the starch slurry and cook briefly until the sauce is thickened. Add
more sugar to taste.
11. Add the noodles in the boiling water. Cook according to the package
instructions and drain. Do not overcook. The noodles should have a firm bite
to them (al dente). Place a serving size of noodles in each bowl. Spoon the
sauce over the noodles and garnish with the optional cucumber matchsticks.
Alternatively, you can serve over cooked rice.

Recipe taken from: https://www.koreanbapsang.com/jajangmyeon-noodles-in-black-bean-sauce/