Jja Jang Myung (Korean Black Bean Noodle)


Jja Jang Myung

Jja Jang Myung

Korean Black Bean Noodle (Jja Jang Myung)

  • Servings: 6-8
  • Time: 45mins
  • Difficulty: easy
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INGREDIENTS (see slideshow)

  • 1 packet Jajangmyeon noodle (available in Korean market)
  • 1 lb pork belly (cut into thin strips)
  • 1 cup diced onion
  • *1 cup diced zucchini
  • *1 cup diced cabbage
  • *1 cup diced peeled potato
  • 1 cup black bean paste
  • warm water (enough to cover the ingredients)
  • 2 tbsp soy sauce (to bring out the savory taste)
  • 3 tbsp sugar (to balance the saltiness of black bean paste)
  • 5 tbsp cornstarch mixed with 1/2 cup water (to thicken the mixture)

* denotes using different vegetables to your liking.  You can use one vegetable or more vegetables.  Sometimes, I would only use potatoes for quick meal.  You can even omit vegetables, but pork belly and onion are very essential in this dish.

METHOD

  1. Noodles:  Cook noodles according to package instruction, usually about 5 minutes in boiling water.  Drain and put individual size in each serving bowl.
  2. Heat non stick pan under medium high heat.  Add belly pork and stir fry till cooked.
  3. Add black bean paste and saute till fragrant for 2 minutes.  This step is essential to bring out the taste of black bean paste. 
  4. Add diced onions and potatoes.  Stir fry to combine.
  5. Add sugar and soy sauce.  Add remaining vegetables.  Stir fry till well combined.
  6. Add water enough to cover the ingredients.  You can add 1 more cup of water if you prefer additional sauce.
  7. Bring to boil over high heat.  Cook for 5 to 10 minutes, till all vegetables are cooked.  Taste the sauce, and adjust accordingly.
  8. Combine cornstarch with water in a small bowl.  Slowly drizzle into the mixture (and stirring) until the sauce is thickened.
  9. Lower the heat to low, and keep simmering for another minute.
  10. Pour the sauce over the noodle and serve hot. 
  11. I have garnished the noodle with thinly sliced cucumber, as shown in the picture.

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