How to make delicious Jjajangmyeon (black bean noodles) at home!

By Korean Bapsang · 60 min

Ingredients

Instructions

1. Bring a pot of water to the boil for the noodles, starting it when you begin cooking the meat so it is ready by the time the sauce is done.
2. Cut the pork and vegetables into 1/2 to 3/4 inch cubes. While you prepare the vegetables, marinate the pork with 1 tbsp rice wine (or mirin), the ginger, salt and pepper.
3. In a small saucepan, combine the black bean paste, 2 tbsp oil, 1 tbsp sugar and the optional oyster sauce. Fry over medium heat for 2 to 3 minutes, stirring constantly.
4. Heat 2 tbsp oil in a large pan over medium-high heat. Stir-fry the pork until no longer pink, adding 1 tbsp soy sauce halfway through.
5. Add the onion and cook until soft, stirring occasionally.
6. Add the cabbage and zucchini and stir-fry until softened.
7. Stir in the black bean paste and mix until the meat and vegetables are well coated. For ganjajang, stop here and skip the next two steps.
8. Pour in the stock or water, bring to a boil and cook 3 to 4 minutes.
9. Stir in the starch slurry and cook briefly until thickened. Add more sugar to taste.
10. Cook the noodles in the boiling water according to the package instructions, then drain them while still firm (al dente). Put a portion in each bowl, spoon the sauce over and garnish with the optional cucumber if using.

Summarized from Korean Bapsang's video. Watch it for the details.

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