Easy Korean Black Bean Noodles (Jjajangmyeon)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

heat a large skillet or wok over medium-high heat.

Step 2

add the vegetable oil and diced pork. cook until the pork is browned and slightly crispy.

Step 3

add the diced onions and minced garlic to the skillet and sauté until the onions become translucent.

Step 4

add the diced zucchini and diced potatoes. cook for about 5 minutes until they begin to soften.

Step 5

move the ingredients to the sides of the skillet to create an open circle in the center.

Step 6

add 1 tbsp of vegetable oil to the center and the black bean paste on top. fry the black bean paste in the oil for about 3-4 minutes, stirring constantly. this helps to reduce the bitterness of the black bean paste.

Step 7

after 3-4 minutes, mix the fried black bean paste with the vegetables and pork.

Step 8

season with sugar, black pepper and ginger powder. stir well to combine.

Step 9

pour in the chicken or beef stock, stirring to combine everything.

Step 10

bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes until the vegetables are fully cooked.

Step 11

stir the cornstarch slurry into the sauce and cook for another 2-3 minutes until the sauce has thickened to your desired consistency. start with 1 tbsp of cornstarch slurry and add more as needed. cornstarch slurry: 1 tbsp cornstarch mixed with 2 tbsp water.

Step 12

optional: add a sprinkle of msg as a final touch. taste and adjust the black bean sauce as needed. add more sugar if you'd like it to be sweeter.

Step 13

ladle the black bean sauce over noodles. Drizzle some sesame oil over the top and garnish with julienned cucumbers and sesame seeds.