Jjajangmeyon Korean Black Bean Noodles Recipes

JAJANGMYEON (NOODLES IN A BLACK BEAN SAUCE)

Steps:

• 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.
• Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
• 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.
• Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
• Add the onion and cook until soft, stirring occasionally.
• Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
• Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
• 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. See note.
• Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
• Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
• 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.

JAJANGMYEON (VEGETARIAN KOREAN BLACK BEAN NOODLES)

Steps:

• Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
• Combine cornstarch and water together in a bowl until fully mixed.
• Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
• Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

JJAJANGMEYON KOREAN BLACK BEAN NOODLES

Steps:

• Heat a wok over hight heat; add pork cubes and salt. Stir fry until pork is golden brown crispy, about 5 minutes. You will see a couple tablespoons pork fat in bottom of wok, then add garlic, green onion and ginger. Stir fry for a minute or until you can smell aroma.
• Now, add black bean paste and stir fry for a minute; add onion and cabbage and stir fry for 3 minutes or until vegetables are slightly soften.
• Add rice wine and stir until all alcohol evaporates. Add chicken stock and sugar, stir to combine. Bring it to boil and reduce heat to medium, simmer for 15 to 20 minutes without cover.
• Mix cornstarch and cold water in a small mixing bowl, pour into Jjajang sauce while you are stirring. You will see the sauce is instantly thicken and glossy. Jjajang is ready to serve!
• Bring a big pot of water to boil and cook noodles by following directions of package you are using. Drain, rinse under cold water and drain completely.
• In a serving bowl, add noodles and top with jjajang sauce. If you like to, add julienne cucumber and fried egg. Enjoy!