Jajangmyeon is a Korean-Chinese comfort dish featuring thick noodles doused in a savory black bean sauce with bits of pork and veggies.
Craving that rich, savory goodness of jajangmyeon but flying solo tonight? Say no more! You’ve hit the jackpot with this spot-on recipe built for one. Stick around, because I’m dishing out all the deets—yes, from silky noodles to that incredible black bean sauce. Hungry yet? Let’s get this noodle party started.
About Jajangmyeon
- Cooking method: Stir-fry
- Prep time: 10 minutes
- Cook time: 15 minutes
- Cuisine type: Korean
Ingredients
- 100g fresh noodles
- 1 tablespoon vegetable oil
- 50g pork belly, diced
- 1 small potato, diced
- 1 small zucchini, diced
- 1/4 cup cabbage, chopped
- 1/4 onion, diced
- 2 tablespoons black bean paste
- 1/2 tablespoon sugar
- 1/2 tablespoon soy sauce
- 1/2 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/4 cucumber, julienned
- 1 egg, fried (optional)
Cooking Instructions
- Cook the noodles according to packet instructions, then drain and set aside.
- Heat the vegetable oil in a pan over medium heat. Sizzle that pork belly until it’s golden brown and making your mouth water – about 3-4 minutes.
- Throw in the potato, zucchini, cabbage, and onion. Stir-fry for another 4 minutes until the veggies start to soften.
- Add the black bean paste, sugar, soy sauce, and water. Stir to combine, then bring to a simmer.
- Pour in the cornstarch mixture and stir until the sauce thickens, about 2 minutes. Feel the magic!
- Serve the noodles in a bowl, then smother them with that luscious black bean sauce. Garnish with cucumber and a fried egg if you’re feeling extra fancy.
Suggestions
- Alternative ingredients: swap pork belly for chicken or tofu for a different vibe.
- Garnishing options: add sesame seeds or scallions for extra crunch and flair.
- Cooking tips: keep an eye on your sauce, don’t let it over-thicken or you’ll end up with Jajang-dough.
