Jajangmyeon - Noodles in black bean sauce
Jajangmyeon is a popular Korean-Chinese noodle dish with black bean sauce and thick noodles.
4 persons
Medium
15 minutes
Korea
Ingredients
Based on 4 persons
Ingredients
4 packs of Korean instant noodles
200g pork bacon
4 ready-made waxy potatoes
1 zucchini
½ head of pointed cabbage
1 onion
3 garlic cloves
3 slices of ginger
½ tsp chicken stock powder
250 ml hot water
2½ tbsp oil
Sauce mix
250g chun jang (Korean roasted black bean sauce)
2 tbsp sugar
1 tbsp oyster sauce
Binder
2 tbsp water
½ tsp corn starch
- Remove the noodles from the packaging, you can use the seasonings in them for another dish. Cook the instant noodles according to the instructions. Drain the water and set the noodles aside.
- Cut the potatoes and zucchini into blocks. Cut the onion and pointed cabbage into coarse strips and chop the garlic finely. Cut the ginger into fine strips and the pork bacon into 2 cm cubes.
- Spoon the chicken stock powder into a bowl and add 250 ml of boiled water. Set aside.
- Heat 2½ tablespoons of oil in a pan over medium heat. Add the roasted black bean sauce followed by the sugar and oyster sauce. Fry the black bean sauce while stirring constantly for 2 minutes. Then scoop out the sauce and set aside.
- Add a little more oil to the pan if necessary. Add the pork bacon and potatoes to the pan and stir-fry for about 5 minutes. Then add the ginger, garlic and onion and fry briefly. Then add the zucchini and pointed cabbage and mix everything well. Fry until the vegetables have softened.
- Spoon the fried black bean sauce back into the pan and mix everything together until everything is covered with the sauce.
- Add the chicken stock and let it cook for 3 to 4 minutes. Add some sugar if you find it too salty. Mix 2 tablespoons of water with ½ teaspoon of cornstarch in a bowl. Pour the thickener into the sauce and stir until it has thickened slightly. Divide the sauce among the 4 bowls of noodles. Serve with yellow pickled radish.