Midnight Black Bean Jajangmyeon
Thick, hand-pulled style noodles draped in a jet-black sauce of caramelized onions and diced pork simmered in roasted black bean paste until glossy and rich. This Korean-Chinese classic is the ultimate comfort noodle dish with its deeply savory, slightly sweet sauce that clings to every strand and leaves you scraping the bowl clean.
Ingredients
- 1 lb fresh jajangmyeon noodles (or thick udon noodles)
- 8 oz pork belly or pork shoulder, diced into small cubes
- 3 tablespoons chunjang (Korean black bean paste)
- 1 tablespoon vegetable oil
+ 10 more ingredients
Instructions
Heat vegetable oil in a wok or large skillet over high heat. Add the chunjang paste and stir-fry for 2 minutes, toasting the paste until fragrant and slightly lightened. This step removes the raw, bitter taste. Remove and set aside.
In the same wok, add a drizzle more oil and sear the diced pork over high heat for 3-4 minutes until browned on all sides.
Add the diced onions and cook for 5-6 minutes, stirring frequently, until they soften and begin to caramelize. The onions are the backbone of the sauce, so take your time here.
Add the diced potato and zucchini along with the minced garlic. Stir-fry for 2 minutes.
Return the toasted chunjang to the wok. Add sugar and water, stirring to combine everything into a dark, glossy sauce.
Bring to a simmer and cook for 8-10 minutes until the potatoes are tender and the sauce has deepened in color and flavor.
Stir the cornstarch slurry and pour it into the sauce while stirring. Cook for 1-2 minutes until the sauce thickens to a rich, coating consistency.
Meanwhile, cook the noodles in a large pot of boiling water according to package directions. Drain and rinse briefly under cold water, then divide among bowls.
Ladle the black bean sauce generously over the noodles. Drizzle with sesame oil and top with julienned cucumber.
Serve with pickled radish on the side and mix the sauce into the noodles at the table.
Nutrition Estimate
Per serving • Estimated by Blinner AI