20-Min Jjajangmyeon with Crispy Toppings
Chewy noodles coated in umami-rich black bean sauce, topped with ground pork, soft-boiled egg, shredded cucumber, and pickled radish. A complete Korean-Chinese comfort bowl you can make in one pot.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 7 oz fresh wheat noodles (or dried, about 200g)
- 6 oz ground pork
- 3 tbsp black bean paste (jjajang)
- 2 whole eggs
- 1 medium cucumber
- ½ cup pickled radish (danmuji), store-bought
Instructions
- 1
Bring a pot of salted water to boil. Add eggs and cook for 6–7 minutes until soft-boiled, then transfer to ice water.
- 2
In the same pot, boil noodles until al dente, about 4–5 minutes. Drain and set aside, reserving 1/2 cup pasta water.
- 3
Heat oil in a skillet over medium-high. Brown ground pork, breaking it up with a spoon, until cooked through, about 4 minutes.
- 4
Stir black bean paste into the pork, then add reserved pasta water and 1 tbsp soy sauce until you have a thick, glossy sauce.
- 5
Shred cucumber into thin matchsticks. Peel and halve the soft-boiled eggs.
- 6
Divide noodles between bowls, pour sauce over top, then arrange egg halves, cucumber, and pickled radish on the side. Serve hot.
Tools you’ll need
- large pot
- ice bath or bowl with cold water
- 10-inch skillet
- wooden spoon
- knife and cutting board
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