Zhajiangmian (Chinese Black Bean Paste Noodles with Ground Pork)

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Zhajiangmian serves fresh wheat noodles with a sauce of ground pork, onion, and fried chunjang, finished with thin cucumber strips.

Finely chop 80 g onion and julienne 70 g cucumber. Heat 1 tbsp cooking oil in a pan over medium heat, add 180 g ground pork, and break up the large clumps as it cooks. Begin checking it at about 3 minutes, but do not rely on the disappearance of pink color alone. Continue until all of the ground pork reaches at least 71C. Add the onion and cook for about 2 minutes, until its edges look translucent. Lower the heat to medium low and add 3 tbsp chunjang, stirring continuously so the paste does not stick to the pan. Fry it for about 2 minutes, until it looks glossy and its harsh aroma has softened. Add 1 tbsp soy sauce and 1 tsp sugar, reduce the heat to low, and cook for 5 minutes while stirring, until the sauce is thick enough to coat noodles. Cook 250 g fresh wheat noodles for the time on the package. Rinse them briefly under cold water and drain them thoroughly. Divide the noodles among bowls, add the hot pork chunjang sauce, and top with the cucumber immediately before mixing. No unlisted water is added to the sauce, so keep the heat low and monitor the pan while it reduces.

Ingredients

servings

IngredientAmountUnit

fresh wheat noodles250 gg

ground pork180 gg

fermented bean paste3 tbsptbsp

onion80 gg

cucumber70 gg

sugar1 tsptsp

soy sauce1 tbsptbsp

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Finely chop 80 g onion and cut 70 g cucumber into thin matchsticks.

Loosen 250 g fresh wheat noodles before cooking, and keep the chunjang, soy sauce, sugar, and oil within reach so the sauce can move quickly.
2

Control

Heat 1 tbsp cooking oil in a pan over medium heat.

Add 180 g ground pork, break up the clumps, and begin checking at about 3 minutes. Continue cooking until all of the pork reaches at least 71C.
3

Heat

Add the chopped onion and cook about 2 minutes, until the edges turn translucent.

Lower the heat to medium low, add 3 tablespoons chunjang, and stir constantly so the paste fries in oil without sticking.
4

Control

Fry the chunjang about 2 more minutes, until it looks glossy and the harsh bitter smell softens.

Add 1 tablespoon soy sauce and 1 teaspoon sugar, then simmer on low heat for 5 minutes until thick and shiny.
5

Heat

Boil the fresh noodles for the time stated on the package, stirring immediately after they go in so they do not stick.

Once cooked, rinse them briefly under cold water and drain thoroughly in a sieve.
6

Season

Place the well-drained noodles in bowls and spoon the hot pork chunjang sauce generously over the top.

Add the cucumber matchsticks, then mix just before eating so the sauce coats the noodles without becoming watery.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Begin checking 180 g ground pork at about 3 minutes and cook until all of it reaches at least 71C
Finish cue: Add the cucumber matchsticks, then mix just before eating so the sauce coats the noodles without becoming watery.
Avoid this: Boil the fresh noodles for the time stated on the package, stirring immediately after they go in so they do not stick.