Jajangmyeon (Korean noodles with black bean sauce)

 Recipe taken from combining instructions from the following websites:
https://thewoksoflife.com/korean-black-bean-noodles-jajangmyeon/
https://mykoreankitchen.com/korean-black-bean-sauce-noodles-jajangmyeon/
https://www.spoonforkbacon.com/jajangmyeon-noodles-with-black-bean-sauce/


NOTE: this ended up making SO much- it was kind of overwhelming. So maybe next time I would portion down the recipe size, but I didn't do the math out for that. So beware if you make it with these portion sizes.

Ingredients:

Main:

- 1 kg fresh noodles (I used fresh Japanese ramen from our Asian supermarket) (35 oz) 

- 1 large onion (diced small) (150g)

- 1 medium zucchini (diced small) (110g)

- 1 large potato (diced small) (470g)

- 1 cup daikon radish (diced small)- this ended up being about half a small daikon 

- 7 large mushrooms (240g)

- 1 pound diced pork belly (diced into small cubes)

- 1 cucumber, thinly julienned 

Pork marinade:

- 1 tbsp mirin

- 1 tbsp salt

- 1 tbsp ground pepper

- 1 tbsp ground ginger 

Black bean sauce: 

- 6 tbsp Korean black bean paste (Chunjang)

- 6 tbsp lard or cooking oil (I rendered the fat from the pork belly ahead of time so used that)

- 2 tbsp brown sugar

- 4 tbsp mirin

- 2 cup chicken stock

-  potato starch slurry (I made it out of 4 tbsp potato starch and about a cup of water but had to look up instructions on what this meant)


 Instructions:

1. Mix the marinade ingredients together and marinate pork chunks in it. Let sit for at least 15 minutes.

2. Heat the cooking oil/lard in a wok on medium heat. Add the black bean paste and cook (stir constantly) for 3-5 minutes. Make sure it does not burn! Add the brown sugar and stir for an additional 2-3 minutes. The goal is to toast it, and then take it out. Scoop the black bean mixture out of the wok, but leave the cooking oil behind. (Add more if necessary.)

3. Add the pork into the wok and cook until it is half-cooked. Then add in the daikon radish and cook for an addition 2-3 minutes. Follow it with the onion, zucchini, and potato and cook for an additional 2-3 minutes. Add in the mushrooms and cook for an additional 2-3 minutes.

4. Add the black bean paste back in and mis with the pork and vegetables. Stir for 1-2 minutes. Add the chicken stock and mirin, bring everything to a boil, and cover the wok with a lid. Cook on medium heat for 5-7 minutes. 

5. (While you are waiting for the sauce to cook) Bring salted water to a boil and then throw the noodles in. Cook for 2-3 minutes.

6. Add the potato slurry to the sauce and stir to thicken it. Allow it to continue cooking while you cook and drain the noodles. Rinse the noodles and separate into bowls.

7. Top noodles with sauce, and add shredded cucumbers to the top. Serve with yellow pickled daikon radish (sold at the Korean supermarket) and raw diced onions if you want! 

 

 

 

 

 


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