Jajangmyeon
A quick Korean-Chinese noodle dish with a savory black bean sauce, stir-fried vegetables, and chewy noodles. Topped with fresh scallions and served with classic sides like kimchi and pickled radish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 12 oz fresh udon noodles
- 3 tbsp black bean paste (chunjang)
- 6 oz pork belly
- 1 medium onion
- 1 small zucchini
- 1 small potato
Instructions
- 1
Cook the 12 oz udon noodles in boiling water until tender, about 4-5 minutes. Drain and rinse briefly with cold water to stop cooking. Set aside.
- 2
Dice the 1 small potato and 1 small zucchini into 1/2-inch cubes. Thinly slice the 1 medium onion. Cut the 6 oz pork belly into small bite-sized pieces.
- 3
Heat a large skillet or wok over medium-high heat. Add the pork and cook until browned and crispy, about 5-7 minutes. Add the onion, potato, and zucchini, and stir-fry for 3-4 minutes until slightly softened.
- 4
Push the vegetables to one side. Add the 3 tbsp black bean paste to the empty side and fry for 1-2 minutes until fragrant. Stir everything together, then add 1 cup water. Simmer until the sauce thickens and the potato is tender, about 5-7 minutes.
- 5
Add the cooked noodles to the sauce and toss to coat evenly. Serve hot, garnished with sliced scallions and with kimchi and pickled radish on the side if desired.
Tools you’ll need
- Large pot
- Large skillet or wok
- Cutting board
- Knife
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