Korean Black Bean Noodles
Jjajangmyeon is Korea's most iconic Chinese-Korean dish, featuring chewy fresh wheat noodles smothered in a glossy black bean sauce. The chunjang paste is fried in oil until its raw bitterness burns off, revealing a toasty, mildly sweet flavor, then diced pork belly, onion, potato, and zucchini are stirred in to build body and sweetness. A starch-water slurry thickens the sauce to a velvety consistency that clings to every noodle strand, and shredded cucumber on top provides a fresh, crunchy counterpoint to the rich sauce. A staple of Korean delivery culture, it is the go-to meal for moving days, graduations, and casual celebrations.
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Instructions
- 1
Dice onion, potato, and zucchini into 1cm cubes.
- 2
Fry chunjang in 2 tbsp oil on low heat for 2 minutes to loosen.
- 3
Add diced pork and cook on medium heat until no longer pink.
- 4
Add onion and potato, stir-fry 3 minutes, add 200ml water, and boil 5 minutes.
- 5
Add zucchini and sugar, thicken with starch water.
- 6
Pour sauce over boiled noodles and top with julienned cucumber.
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