Jjajangmyeon — Black Bean Noodles with Pork
Korean-Chinese comfort in a bowl: chewy noodles coated in a rich, savory black bean sauce with ground pork, topped with fresh cucumber, carrot, and pickled radish. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 6 oz ground pork
- 3 tbsp black bean sauce (doenjang or jarred jjajang paste)
- ½ medium onion, diced
- 200 g fresh egg noodles or ramen noodles
- 1 medium cucumber, shredded or julienned
- 1 medium carrot, shredded or julienned
- ¼ cup pickled radish (danmuji), chopped
- 3 tbsp water
Instructions
- 1
Bring a large pot of salted water to boil for the noodles.
- 2
Heat oil in a skillet over medium-high and brown the ground pork, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 3
Add diced onion and cook, stirring, until soft and translucent, ~2 minutes.
- 4
Stir in black bean sauce and water, then simmer over medium heat for 3 minutes until glossy and fragrant.
- 5
Cook noodles in boiling salted water until al dente, ~4 minutes. Drain well.
- 6
Divide noodles between two bowls, top with black bean pork sauce, then arrange cucumber, carrot, and pickled radish on top. Stir before eating.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- colander
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