Jajangmyeon arrived in Korea with Chinese immigrants in the port of Incheon at the end of the 19th century. The chunjang black bean paste suited the Korean palate with more sweetness and vegetables. Today it is the most requested delivery dish in South Korea, especially on Singles' Day.
Asian
Jajangmyeon
Korean Jajangmyeon: thick noodles with chunjang black bean sauce and pork.
- South Korea
- MAIN COURSES
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 18 g
- Fiber 4 g
- Carbohydrates 78 g
- Fat 14 g
- Sodium 980 mg
Story behind the dish
Preparation
Jajangmyeon is a South Korean preparation with medium difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of fresh thick wheat noodles.
- Have ready: 200 g of minced pork.
- Have ready: 1 large onion, cubed.
- Have ready: 1 zucchini in cubes.
- Have ready: 2 small potatoes, cubed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Fry the chunjang paste in oil for 3 minutes over medium heat until…
Fry the chunjang paste in oil for 3 minutes over medium heat until dark.
-
Add the pork and cook for 5 minutes until browned.
Add the pork and cook for 5 minutes until browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add onion
Add onion, zucchini and potato; sauté 3 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Pour broth
Pour broth, sugar and soy; Cook 15 minutes until the vegetables are tender.
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Thicken with dissolved cornstarch; The sauce should be shiny and thick.
Thicken with dissolved cornstarch; The sauce should be shiny and dense. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Cook the noodles according to the package and serve covered with the sauce and…
Cook the noodles according to the package and serve covered with the sauce and cucumber.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
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