Serves: ~4
Prep Time: 5-10 min
Cook Time: 15-20 min
Jajangmyeon is a Korean-style Chinese noodle dish topped with a thick black bean sauce, pork, and vegetables. The Chinese name of this dish is zhajiangmian, which translates to noodles with soybean paste. You can also add seafood to this dish, or omit the meat for a vegetarian version. If you haven’t heard of this dish yet, we suggest you give it a try!
Ingredients
2 tbs oil
6 tbs black bean paste
2 medium sized onions, chopped
1 lb of ground pork
3 cups chicken stock
2 medium zucchinis, cubed
½ tbs sugar
1 tbs of oyster sauce (optional)
½ cucumber, thinly sliced for garnish
For The Thickener
1 tbs cornstarch
2 tbs cold water
Process
In a medium saucepan heat oil over low heat. Add the black bean paste and stir constantly for about 6-8 minutes. Once the strong aroma is present, strain off excess oil into a small bowl. Set paste aside in a bowl for later use.
Add 1 tbs of the excess oil to a frying pan and saute the vegetables over medium heat. Add the pork, and sprinkle pepper to taste.
In the meantime, boil a pot of water for the noodles.
Once the pork is cooked, add the black bean sauce back into the pan. Add the sugar and oyster sauce. Stir well occasionally. Add 2 cups of the broth and simmer for 5-10 minutes.
Cook the noodles according to the package instructions.
The longer you simmer the mixture, the saltier it will taste. When ready, add the cornstarch slurry as a last step.
Add the noodles into the pot, or prepare your bowl of noodles, add a generous few spoonfuls of sauce, and garnish with sliced cucumbers.
Enjoy!