Jajangmyeon짜장면

Video

Ingredients

• 3–4 servings fresh jajangmyeon (or udon) noodles
• 8–10 oz (230–280 g) pork with some fat, cubed
• 1 tsp grated ginger, 1 tbsp rice wine, salt and pepper (pork marinade)
• 1 tbsp soy sauce
• 5 tbsp chunjang (Korean black bean paste)
• 2 tbsp cooking oil, 1 tbsp sugar
• 1 tbsp oyster sauce, optional
• 1 large onion, 8 oz (230 g) cabbage, 8 oz (230 g) zucchini, cubed
• 1 cup chicken stock or water
• 1 tbsp potato or corn starch, dissolved in ¼ cup water
• Julienned cucumber, for garnish

Steps

1. 1Marinate the cubed pork with the ginger, rice wine, salt and pepper.
2. 2Fry the chunjang in a saucepan with the oil, sugar and oyster sauce over medium heat for 2–3 minutes, stirring constantly, then set aside.
3. 3Stir-fry the pork in a hot pan until no longer pink, adding the soy sauce halfway through. Add the onion and cook until soft, then add the cabbage and zucchini and cook until softened.
4. 4Stir the fried black bean paste into the meat and vegetables until everything is coated, then pour in the stock and bring to a boil for 3–4 minutes.
5. 5Stir in the starch slurry and cook briefly until the sauce thickens.
6. 6Cook the noodles, drain without rinsing, and top with the sauce and julienned cucumber.