How To Make Jajangmyeon (Korean Noodles in Black Bean Sauce) 자장면

black bean paste

🥗Healthier: miso

💰Cheaper: soy sauce + black beans

Miso offers a similar umami flavor with fewer calories.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option at a lower cost.

wheat noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber, while rice noodles are gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

Go to a Korean grocery store called Hmart to pick up ingredients.

Grab a potato but mention it won't be used in the recipe.

Select a jar of black bean sauce for convenience.

Choose fresh dijon noodles from the refrigerator section, noting that dry noodles are also an option.

Get pork shoulder and chops, mentioning a mixture of cuts.

In a large bowl, add 1 pound of diced pork, 1 tablespoon of rice vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine and let marinate for 15 minutes.

Cube zucchini into long strips and dice it up.

Dice the onion into pieces larger than usual to avoid tears.

Cut cucumber into thin long pieces for garnishing.

Chop mushrooms, noting they shrink when cooked.

Weigh and chop 8 ounces of cabbage.

In a small pot, cook 6 tablespoons of pre-made black bean sauce and 2 tablespoons of oil on medium heat for 2-3 minutes. Add 1 tablespoon of brown sugar and 1 tablespoon of oyster sauce, then set aside.

In a clean large pot, heat 2 tablespoons of oil and add 1 pound of pork. Cook until no longer pink, adding 1 tablespoon of soy sauce halfway through.

Add 1 chopped large onion and 7 chopped mushrooms, cooking until softened.

Add chopped zucchini and 8 ounces of chopped cabbage, cooking until veggies are soft.

Boil water in a pot and cook fresh noodles according to package instructions, adding 1 tablespoon of oil to prevent sticking. Cook for 3-5 minutes, then drain.

Combine the sauce and veggies together in the large pot, adding 1 cup of chicken broth and letting it boil for 3-4 minutes.

Dissolve 1 tablespoon of cornstarch in 1/4 cup of chicken soup and add to the pot, cooking until the sauce thickens.

Taste the sauce and add 1 tablespoon of brown sugar for sweetness if desired.

Combine the sauce with the noodles and garnish with cucumber.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens