Noodles with blackbean sauce (Jjajangmyeon) Maangchi

Maangchi had posted a previous recipe for this over 5 years ago when she was new to Youtube. This is her new and improved version; fresher and more delicious and always a foodie favorite. Yums!

Jjajangmyeon : 2-3 servings
Noodles (or rice), pork belly, radish, potato, onion, zucchini, cooking oil, black bean paste, sugar, starch powder, sesame oil, cucumber

Noodles for jjajangmyeon
½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)
1 cup of radish, cut into ½ inch cubes (about 1 cup)
1 cup of zucchini, cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
1½ cups of onion chunks
3 Tablespoons of vegetable oil
¼ cup plus 1 Tablespoon of black bean paste
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish

Directions for making jjajang sauce:

Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
Pour out the excess pork fat.
Add radish and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick.
Add the sesame oil and remove from the heat
Serve with noodles or steamed rice

Noodles for jjajangmyeon are available at Korean grocery stores. The noodles are thick and chewy.

Directions for cooking the noodles:

Boil and strain the noodles. Rinse and strain the noodles in cold water.
Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately.

Directions for making jjajangbap:
Make one serving of rice, and add the jjajang sauce over top.

Load Comments...

Send this Article to a Friend

Separate multiple emails with a comma (,); limit 5 recipients

Your email has been sent successfully!

Manage this Video in Your Playlists

notify when someone comments

This website uses cookies.

This website uses cookies to improve user experience. By using this website you consent to all cookies in accordance with our Privacy Policy.

I agree
Learn More