Korea

Jjajangmyeon

Name: Jjajangmyeon
Total time: 40 min
Yield: 2
Cuisine: Korea
Ingredients: 300 g Thick wheat noodles; 3 tbsp Chunjang (black bean paste); 200 g Pork, diced; 2 Onion; 1 each Zucchini & potato; 1 tbsp Cornstarch; 1 tsp each Sugar & sesame oil

Korean noodles in black bean sauce

Jjajangmyeon arose in Incheon's Chinese community and became a Korean favourite. It rests on roasted black bean paste, chunjang.

Thick wheat noodles are served with a glossy sauce of pork, onion and chunjang – a classic for delivery and moving days.

Servings2

Time40 min

LevelMedium

Ingredients

Thick wheat noodles300 g
Chunjang (black bean paste)3 tbsp
Pork, diced200 g
Onion2
Zucchini & potato1 each
Cornstarch1 tbsp
Sugar & sesame oil1 tsp each

★ = available authentic in the Asia Boutique

Preparation

Fry chunjang briefly in plenty of oil until the bitterness fades.
Sear the pork, add onion and vegetables.
Stir in the roasted paste, deglaze with water.
Thicken with the cornstarch slurry, season with sugar.
Cook the noodles, pour over the sauce, serve at once.

Make it original

Chunjang is the heart of jjajangmyeon – the black bean paste is in the Asia Boutique.

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