Jjajangmyeon (Black Bean Noodles) Recipe

Here's a great recipe for Jjajangmyeon, those famous black bean noodles. This very simple recipe is inspired by Chinese cooking methods and was brought to Korea by the Chinese community, particularly in the city of Incheon.

This delicious and particularly comforting recipe makes for a perfect one-dish meal for the whole family.

Time:

30 minutes

Quantity:

For 4 to 5 people

Ingredients:

• 2 to 3 tablespoons black bean paste (jajang),
• 500 g pork belly, cut into small cubes, or 500 g ground pork if preferred.
• 1 zucchini, cut into small cubes,
• 1 cabbage, cut into small pieces,
• 2 onions, cut into small pieces,
• 4 cloves garlic, minced,
• 2 to 3 tablespoons sugar,
• 1 tablespoon gochugaru,
• 2 tablespoons glutinous rice flour,
• 300 g Udon noodles,
• 1/2 cucumber, cut into julienne strips,

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Jajang Noodle Recipe:

To start, heat 2 tablespoons of neutral oil in a sauté pan and cook the black bean paste, stirring continuously. This will allow the paste to slowly release its aromas. Set aside after about fifteen minutes.

In the cleaned sauté pan, reheat 1 tablespoon of oil and cook the pork belly, stirring it. Then add the garlic, ginger, and onions and cook for 5 minutes. Then add the zucchini and cabbage and continue cooking for 5 minutes.

Then add the black bean paste, sugar, and gochugaru, and continue cooking, mixing well.

Then add 600 ml of boiling water and simmer until the vegetables are cooked.

Mix the rice flour with 1 to 2 tablespoons of water and pour into the preparation; this will help thicken the sauce.

Cook the Udon noodles, drain them, and serve on a plate with a portion of noodles and sauce, and sprinkle with cucumber for a touch of freshness. Mix and enjoy!