Jajangmyeon
338kcal25.3g protein19.3g fat15.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (chunjang, wheat noodles) · dairy (chunjang, wheat noodles) · egg (chunjang, wheat noodles) · peanut (chunjang, wheat noodles) · tree nut (chunjang, wheat noodles) · sesame (chunjang, wheat noodles) · soy (chunjang, wheat noodles) · shellfish (chunjang, wheat noodles) · fish (chunjang, wheat noodles)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 600 g | fresh Korean wheat noodles |
| 150 g | chunjang black bean paste |
| 350 g | pork belly or shoulder (small dice) |
| 2 unit | onion (diced) |
| 1 unit | zucchini (diced) |
| 1 tbsp | sugar |
| 2 tbsp | cornstarch |
| 500 ml | water |
| 2 tbsp | neutral oil |
Steps
- fry4 minblack bean paste glossy and aromaticFry the chunjang in oil over moderate heat, stirring constantly. This mellows its raw bitterness and develops the glossy base; scorching the dense paste makes the whole sauce harsh.
- sear8 minpork browned and some fat renderedMove or remove the paste temporarily and brown the diced pork until some fat renders, then add onion and zucchini. Cook until the vegetables begin softening but still hold their shape.
- simmer10 minvegetables tender and sauce savory-sweetStir the fried chunjang back in with water and sugar and simmer until the pork and vegetables are tender. Taste before adding more sugar; the sauce should be savory and fermented first, lightly sweet second.
- mix2 minsauce glossy and coats spoonMix cornstarch with cool water and stir it gradually into the simmering sauce until glossy and thick enough to cling to noodles. Stop before it becomes gelatinous; it thickens further as it cools.
- boil6 minnoodles springy-tenderBoil the noodles in plenty of water until springy and tender, then drain thoroughly. Do not let cooked noodles sit while sauce finishes; their texture is best immediately after boiling.
- top2 minserve immediatelyDivide noodles among bowls and spoon the hot black-bean pork sauce generously over them. Serve immediately and mix thoroughly before eating so every noodle is coated.