As noted in my final submit on jambon (highly spiced noodle soup), this sweet and savory noodle dish, jajangmyeon (additionally spelled jjajangmyeon or jjajangmyeon), is another popular Korean-Chinese noodle dish. In reality, it’s a huge part of a Korean food lifestyle. Everyone loves it!
Deeply embedded within the childhood recollections of most Koreans, jajangmyeon is a dish that dad and mom regularly deal with their children with on special events, consisting of graduation, examination days, birthdays, and so on. In the latest years, jajangmyeon has grown to be a symbolic dish that unmarried people consume with their friends on Black Day to commiserate with each different over black noodles.
12 – 14 ounces fresh jajangmyeon/udon noodles
5 tablespoons Korean black bean paste chunjang or jjajang
2 tablespoons oil canola or vegetable oil
1 tablespoon sugar
1 tablespoon oyster sauce optional
4 ounces pork loin
1 tablespoon rice wine or mirin
1/2 teaspoon grated ginger
salt and pepper
1 large onion 4 ounces cabbage
1/2 zucchini about 4 ounces
1 tablespoon oil canola or vegetable oil
cucumber matchsticks for garnish optional
1 cup chicken stock or water
1 tablespoon potato or corn starch* dissolved in 1/4 cup of water
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1 Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
2 Prepare the pork and vegetables by cutting them into 1/2 – 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt, and pepper while preparing the vegetables
3 Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 – 3 minutes, stirring constantly. (If using pre-fried/roasted black bean paste, you can skip this process. Just add the sugar and the optional oyster sauce when stirring in the bean paste.)
4 Heat a large pan with a tablespoon of oil over medium-high heat. Add the pork and stir fry until no longer pink. Add the vegetables and cook until soft, stirring occasionally.
5 Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
6 Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
7 Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
8 Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them. Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks.