By Miso Jen Kitchen
Jajangmyeon (Korean Black Bean Noodles)
19 steps
Prep:10minCook:10min
Updated at: Thu, 17 Aug 2023 04:47:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
25
High
Nutrition per serving
Calories593.5 kcal (30%)
Total Fat40 g (57%)
Carbs46.7 g (18%)
Sugars15.9 g (18%)
Protein10.9 g (22%)
Sodium1967 mg (98%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Onions
diced
Zucchini
diced
⅛ tspginger
minced
cabbage
diced
½ Tbspsoy sauce
black pepper
1 cupwater
pork belly
Diced
starch water
Jajangmyeon noodles
sesame oil
cucumbers
Black Bean Paste
Instructions
Black Bean Paste
Step 1
To make the black bean paste, heat the oil in a separate pan over medium heat.
Step 2
Add in the black bean paste and sugar.
Step 3
Stir fry for 5 minutes.
Step 4
Add in the oyster sauce and stir fry for an additional 5-6 minutes over medium low heat.
Step 5
Take the pan off of the heat and set aside.
Jajangmyeon Sauce
Step 6
In a separate pan, fry your pork belly over medium low fat until crispy. You want the fat to render out of the meat.
Step 7
Add your vegetables and sauté for 5 minutes.
Step 8
Add the minced ginger and sauté for 1 minute.
Step 9
Add soy sauce and black pepper. Stir fry for 5 minutes.
Step 10
Add about 2 tbsp of the black bean sauce. 2 tbsp makes about one serving.
Step 11
Stir fry the black bean paste with the vegetables for 3-4 minutes over medium low heat.
Step 12
Add 1 cup of water (you may also use broth).
Step 13
Bring it to a boil and add a corn starch slurry to thicken the sauce.
Step 14
Simmer until thick.
Step 15
In a separate pot, boil and rinse your jajangmyeon noodles according to package.
Step 16
To serve, add a drizzle of sesame oil into the noodles so that they don’t stick.
Step 17
Top with a generous portion of the Jajangmyeon sauce.
Step 18
Garnish with cucumbers and a fried egg (optional)!
Step 19
Enjoy!
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