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Yields:
3 - 4 serving(s)
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
901
Commonly ordered in noodle shops, and even more commonly devoured in the instant form of chappaghetti (or jjapaghetti), Jajangmyeon is Korean comfort fare at its best. This dish is also the inspiration behind the famous Ram-don noodles from Parasite, where they paired instant noodles with highly-marbled, diced steak. For our recipe we’re going to be using the slightly less expensive pork belly, but if you want to splurge, by all means go off!
Most of this dish’s flavor comes from umami packed, salty, and slightly nutty black bean paste, aka chunjang, which you can source at Korean markets, online and some super markets. We used onion, zucchini, and cabbage, but you can add whatever veg you have on hand such as radish, potatoes, or peppers. This dish isn’t typically served spicy, but we also think a bit of heat helps cut through the rich sauce a bit – so feel free to add in a fresh chili or two.
Woks are not typically used in Korean cooking, this dish’s origins reside in China. We think a wok (if you have one) is a great way to go to whip up this meal. Made this dish? Let us know how it came out in the comments below!
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Ingredients
- 1/2 cup
vegetable oil
- 1/2 cup
Korean black bean paste (chunjang)
- 1/2 lb.
pork belly, cut into ½” inch cubes
Kosher salt
- 1/2
medium onion, chopped
- 1
small zucchini, chopped
- 4
cloves garlic, minced
- 1
inch piece ginger, minced
- 1 3/4
cup plus 2 tablespoons water, divided
- 1 3/4 lb.
fresh Korean noodles, or 3/4 lb dried, long pasta
- 1 Tbsp.
cornstarch
Pinch granulated sugar
Cucumber, cut into matchsticks for garnish
Directions
- Step 1In a small pot over medium heat, add oil and heat until shimmering. Add black bean paste and cook, stirring constantly to avoid sticking or burning, until the black bean paste has stiffened slightly in texture and is very fragrant, 5 to 7 minutes.
- Step 2Transfer black bean paste to a bowl, and reserve the remaining oil for cooking.
- Step 3In a large wok or heavy bottomed pot, heat 2 tablespoons of oil over high heat until it shimmers. Season pork belly with salt, then add to the wok. Cook, stirring occasionally, until the pork has browned, turned slightly crispy, and some of the fat has rendered, 6 to 8 minutes.
- Step 4Add onions and zucchini, and cook until just semi-translucent, 2 to 3 minutes. Add garlic and ginger, and cook just until fragrant, about 1 minute. Toss in cabbage and cook until wilted, about 2 minutes more.
- Step 5Stir in the reserved black bean paste. Toss and cook until everything is coated, about 1 minute. Pour in 1 ¾ cup water, making sure to scrape up any brown bits from the bottom of the wok.
- Step 6Bring mixture to a boil then reduce to a simmer. Cook for about 10 minutes or until the sauce is slightly thickened and it coats the back of a spoon. You should be able to draw a line through it with your finger.
- Step 7While the sauce simmers, bring a large pot of water to a boil and add 2 tablespoons of salt. Add the noodles and cook according to instructions until just al dente. Drain and rinse with cold water.
- Step 8In a small bowl, combine cornstarch and 2 tablespoons of warm water to make a slurry. Add slurry to black bean sauce mixture and stir in fully. Cook until the sauce has reached your desired thickness, about 1 to 3 minutes.
- Step 9To serve, fill bowls with noodles then top with a few ladles of sauce. Top with cucumber and serve.
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