Jajangmyeon: Korean Black Bean Noodles (짜장면)

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.

Get a large skillet and add 1 packet of Chinese black bean sauce and vegetable oil.

Fry the black bean sauce on medium-high until boiling and bubbly, then drain the oil and bean sauce into two separate bowls.

Peel and cut 1 white onion into large pieces for texture.

Cut 1 Korean zucchini into uniform slices and then into quarters, keeping thick slices for texture.

Chop about 1/3 head of cabbage into large pieces.

Smash and dice a 1 inch thick piece of ginger.

Slice 1 Korean green onion thinly; substitute with 3 normal green onions if needed.

In the same skillet or wok used for the black bean sauce, pour in the oil and add the green onions to make green onion oil.

Add 200 grams of cubed pork shoulder and cook until it begins to change color.

Add the minced ginger and 1 tablespoon of soy sauce, mixing well.

Add all the chopped vegetables and cook until the onions are done.

Add 1 large spoon of black bean sauce and mix well.

Add a little water to create a gravy-like consistency, mixing until vegetables are fully coated in the sauce.

Fill a pot with water, bring to a boil, and add 200 grams of Korean wheat noodles to cook for about 5 minutes.

Transfer the cooked noodles to a bowl of ice water to prevent sogginess.

Prepare a starch mixture with half a spoon of corn starch and two spoons of water, mixing well.

Add the starch mixture to the sauce one spoon at a time, stirring well to avoid clumping, until the sauce reaches a thick, creamy gravy consistency.

Pour the sauce over the noodles and decorate with thin slices of cucumber.

Optionally, add red pepper flakes to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens