Jajangmyeon (noodles in a black bean sauce)

Method11 steps · about 40 min

1. 1

   Step 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.

   Uses water as needed to boil noodles

2. 2

   Step 2: Cut the pork (8–10 oz), onion (1 extra-large), cabbage and zucchini (8 oz) into 1/2–3/4-inch pieces. Cut the optional cucumber (1 small) into matchsticks and any optional potatoes into smaller dice. Mix the pork with 1 Tbsp rice wine or mirin, grated ginger (1 tsp), 1/8 tsp salt and 1/8 tsp black pepper while preparing the vegetables.

   Uses 8–10 oz pork, in 1/2–3/4-inch cubes · 1 tsp grated ginger · 1 Tbsp rice wine (or mirin) · 1/8 tsp salt · 1/8 tsp black pepper · 1 extra-large onion (or 2 medium), about 12–14 oz · 8 oz green cabbage · 8 oz zucchini

3. 3

   Step 3: In a small saucepan, fry the 5 Tbsp chunjang with its separate 2 Tbsp cooking oil, 1 Tbsp sugar and optional oyster sauce (1 Tbsp) over medium heat for 2–3 minutes, stirring constantly.

   Fry black bean paste while stirring · 3 minUses 5 Tbsp Korean black bean paste (chunjang) · 2 Tbsp cooking oil for frying the paste · 1 Tbsp sugar · 1 Tbsp oyster sauce, optional

   
4. 4

   Step 4: 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.

   Uses marinated pork · 2 Tbsp cooking oil for stir-frying pork · 1 Tbsp soy sauce

   
5. 5

   Step 5: Add the diced onion and optional smaller-diced potatoes to the pork. Cook, stirring occasionally, until the onion is soft and any potatoes are tender.

   Uses stir-fried pork · diced onion and optional potatoes

   
6. 6

   Step 6: Add the cabbage and zucchini and continue to stir fry until vegetables are softened.

   Uses pork and softened onion/potatoes · prepared cabbage and zucchini

   
7. 7

   Step 7: Stir the fried black bean paste into the cooked pork and vegetables until everything is coated.

   Uses cooked pork and vegetables · fried black bean paste

   
8. 8

   Step 8: For dry ganjajang, finish here and skip the stock and slurry steps, proceeding to serving. This drier route yields fewer sauce portions. For the regular sauce, continue with the next two steps.

   Uses dry black bean sauce

   
9. 9

   Step 9: For regular sauce, add 1 cup chicken stock or water, bring to a boil and cook for 3–4 minutes. If choosing the thinner-sauce variation, add the extra 1/2 cup stock or water here.

   Simmer sauce · 4 minUses black bean sauce for regular route · 1 cup chicken stock or water · 1/2 cup extra stock or water for thinner sauce

   
10. 10

    Step 10: Mix 1 Tbsp potato or corn starch with the separate 1/4 cup stock or water to make a slurry; for the extra-liquid thinner variation, include the additional 1 tsp starch. Stir the slurry into the bubbling sauce and cook briefly until thickened. Taste and add extra sugar only if needed.

    Uses stock-enriched sauce · 1 Tbsp potato or corn starch · 1/4 cup chicken stock or water for starch slurry · 1 tsp extra starch with the extra 1/2 cup liquid for thinner sauce · additional sugar to taste if needed

    
11. 11

    Step 11: Cook the fresh noodles in the boiling water according to their package directions until tender with a firm bite; drain. Divide among bowls, top with the chosen finished sauce and optional cucumber matchsticks. Alternatively, serve the sauce over ready-cooked rice instead of noodles.

    Uses 3–4 portions fresh jajangmyeon or udon noodles (about 6 oz each) · boiling noodle water · dry ganjajang sauce if selected · regular thickened sauce if selected · optional cucumber matchsticks · ready-cooked rice, optional, instead of noodles