Jajangmyeon (Black Bean Noodles)
Thick wheat noodles tossed in a deep, savory-black soybean sauce studded with tender pork and vegetables. The sauce is caramelized for depth, then thinned and glossy for coating — hearty, comforting, and balanced by fresh cucumber and scallion.
12 oz fresh wheat noodles, or dried udon-style noodles
½ lb pork shoulder, cut into 1/2-inch cubes
3 tbsp vegetable oil
4 tbsp black bean paste (chunjang)
1 onion, cut into 1-inch pieces
1 potato, peeled and cut into 1/2-inch cubes
½ zucchini, cut into 1/2-inch half-moons
1 cup green cabbage, thinly sliced
3 clove garlic, finely minced
1 tsp ginger, finely grated
2 cup chicken stock
1 tbsp sugar
1 tbsp soy sauce
1 tbsp cornstarch, mixed with 2 tbsp water to make a slurry
1 tsp sesame oil
½ cucumber, julienned, for garnish
2 stalk green onion, thinly sliced, for garnish
1 tsp toasted sesame seeds
¼ tsp salt
Pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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