Photograph of the finished Jjajangmyeon

Korea · Mì tương đen Jjajangmyeon

Jjajangmyeon

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.3 lb
  • Photograph of Korean black bean paste (chunjang) Korean black bean paste (chunjang) 4.9 oz
  • Photograph of Pork Pork 14.1 oz
  • Photograph of Onion Onion 4
  • Photograph of Zucchini Zucchini 8.5 oz
  • Photograph of Potato Potato 9.9 oz
  • Photograph of Cabbage Cabbage 7.1 oz
  • Photograph of Tapioca starch Tapioca starch 1.1 oz
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Cucumber Cucumber 1.2

Method

  1. 1 Toss the chunjang paste with oil over low heat for 3 minutes to reduce bitterness, then transfer to a bowl.
  2. 2 Dice the pork, onion, zucchini, potato, and cabbage.
  3. 3 Sauté the pork for 4 minutes, then add the vegetables and sauté for another 6 minutes until the onions are translucent.
  4. 4 Add the roasted soybean paste and sugar, stir well, add enough water to cover, and simmer for 10 minutes.
  5. 5 Mix the cornstarch with cold water, pour it into the pot, and stir for 1 minute until the sauce thickens and becomes glossy.
  6. 6 Boil the fresh noodles for 4 minutes, rinse with cold water, pour the sauce over them, and sprinkle with shredded cucumber.
Start cooking