Jjajangmyun, the Korean-Chinese noodles with black bean paste

Jjajangmyun, the Korean-Chinese noodles with black bean paste

  • Prepare: 20M
  • Cook: 20M
Jjajangmyun, the Korean-Chinese noodles with black bean paste

Jjajangmyun, the Korean-Chinese noodles with black bean paste

Diets

  • Gluten free

Ingredients

  • Meat

    • 1/2 lb Pork
  • Produce

    • 1/4 Cabbage
    • 1/2 Cucumber
    • 1 Onion, small
    • 1 Russet potato, diced 1/2" cubes, small
    • 1/2 Zucchini
  • Condiments

    • 4 tbsp Black bean paste
    • 1 tbsp Oyster sauce
    • 1 Salt or soy sauce to season
  • Baking & Spices

    • 2 tbsp Corn starch mixed with
    • 2 tsp Sugar
  • Oils & Vinegars

    • 4 tbsp Grape seed or canola oil
  • Liquids

    • 1 1/2 cup Water
  • Time
  • Prepare: 20M
  • Cook: 20M

Found on

Description

Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes

Ingredients

  • 4 tablespoon black bean paste (choonjang)
  • 4 tablespoon grape seed or canola oil
  • 2 teaspoon sugar
  • 1/2 lb pork, diced to 1/2 cubes
  • 1/4 cabbage, chopped
  • 1 small onion, chopped
  • 1/2 zucchini ,diced to 1/2 cubes
  • 1 small russet potato, diced 1/2 cubes
  • 1 tablespoon oyster sauce, optional
  • 1 1/2 cup water or more
  • 2 tablespoon corn starch mixed with 3 tablespoon water
  • salt or soy sauce to season if needed
  • 1/2 cucumber, julienne thinly for garnish

Directions

  • In a wok or skillet heat oil over medium heat, add the bean paste and sugar and stir fry together for 3-4 minutes. The oil and the paste wont get mixed. Using slotted spoon, scoop up the paste to drain the oil and transfer to a bowl. Set aside.
  • Discard the rest of oil except 1 tablespoon remaining in a skillet. Add the pork and cook until no longer in pink. Add cabbage, onion, zucchini, and potato and stir fry until somewhat soft.
  • Add the black bean paste back to the skillet and mix. Add oyster sauce if your desire. Pour 1 1/2cup of water and bring everything to boil, reduce the heat to simmer until everything is tender yet retain their shape, about 3-5 minutes. Season with salt or soy sauce if needed.
  • Mix corn starch with 3 tablespoon water and add to the skillet. The sauce will thicken within minutes. Remove from the heat
  • Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, usually about 6-7 minutes.
  • Drain the noodles and rinse once with hot water to remove excess starch.
  • Place noodles in a large shallow individual serving bowl and pour the sauce over. Garnish with cucumber slices. Serve hot.

Nutrition

Serving Size: 4
  • Prepare: PT20M
  • Cook Time: PT20M
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Title:

Descrition:

Jjajangmyun, the Korean-Chinese noodles with black bean paste

  • Meat

    • 1/2 lb Pork
  • Produce

    • 1/4 Cabbage
    • 1/2 Cucumber
    • 1 Onion, small
    • 1 Russet potato, diced 1/2" cubes, small
    • 1/2 Zucchini
  • Condiments

    • 4 tbsp Black bean paste
    • 1 tbsp Oyster sauce
    • 1 Salt or soy sauce to season
  • Baking & Spices

    • 2 tbsp Corn starch mixed with
    • 2 tsp Sugar
  • Oils & Vinegars

    • 4 tbsp Grape seed or canola oil
  • Liquids

    • 1 1/2 cup Water

The first person this recipe

beyondkimchee.com

beyondkimchee.com

241 2

Found on beyondkimchee.com