Jajangmyeon (Black Bean Noodle)
Korean black bean sauce over chewy noodles in 20 minutes. Ground pork browns into a savory umami sauce bound with cornstarch and a touch of sweet — ready to slurp.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground pork
- 3 tbsp black bean paste (chunjang)
- ½ medium onion, diced
- 1 small potato, diced into 1/4-inch cubes
- 1 tbsp cornstarch
- 1 tsp granulated sugar
- 8 oz fresh ramen or wheat noodles
Instructions
- 1
Boil salted water in a pot. Add noodles and cook until al dente, ~4 minutes. Drain and set aside.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Cook ground pork, breaking it up with a spoon, until no pink remains, ~4 minutes.
- 3
Add diced onion and potato. Stir and cook until potato is nearly tender, ~4 minutes. You should smell fragrant garlic and pork.
- 4
Stir in black bean paste and sugar. Pour 0.5 cup water in. Mix cornstarch with 2 tbsp cold water, then stir into the sauce.
- 5
Simmer until sauce thickens and potato breaks down slightly, ~3 minutes. Taste and add salt or soy sauce if needed.
- 6
Divide noodles between bowls. Pour sauce over top. Serve hot with a spoon and chopsticks.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- small bowl (for cornstarch slurry)
- 2 bowls
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