Jajangmyeon 자장면
4 serving
A Korean Chinese noodle dish. Ganjjajangmyeon is a variation on this dish, bush made without the addition of any liquid or thickening for the sauce, resulting in a drier dish. Samseon jjajangmyeon or ganjjajangmyeon typically includes various seafood additions. Euni jjajangmyeon is prepared with ground meat, typically pork. {Editor's note: This should really be split into a jjajangmyeon sauce recipe, and several separate recipes for each variety, each of which use that sauce as an ingredient, including jjajangbap.}
Ingredients
- 10 oz. Pork, preferably a fatty cut, diced
- 1 tsp. Ginger, grated
- 1 Tbsp. Rice Wine
- 1/8 tsp. Salt
- 1/8 tsp. Ground Black Pepper
- 5 Tbsp. Chunjang
- 4 Tbsp. Lard, divided
- 1 Tbsp. Sugar, plus more as needed
- 1 Tbsp. Soy Sauce
- 14 oz. Onion, diced
- 8 oz. Green Cabbage, diced
- 8 oz. Zucchini, diced
- 1 c. Chicken Stock
- 1 Tbsp. Potato Starch
- 24 oz. Noodle
- 1 Cucumber, julienne
Instructions
Instructions
Marinate Pork
1.Mix together the pork, rice wine, ginger, salt, and pepper. Set aside.
Prepare Sauce
3 minutes2.
Combine the bean paste in a small pan along with 2 Tbsp. of the lard, sugar, and oyster sauce. Fry, stirring constantly, for 3 minutes {editor's note: to what end?}. Remove from heat.
Heat the remaining 2 Tbsp. lard in a large pan over medium high heat. Fry the pork until no longer pink, adding the soy sauce half way through.
4.
Add the onion and continue cooking, stirring occasionally, until soft.
5.
Add cabbage and zucchini and continue cooking until vegetables are softened.
6.
Add the black bean paste to the pork mixture, and stir to thoroughly incorporate. Dissolve the starch in the stock to form a slurry. Add to the pan, bring to a boil, and cook 4 minutes {editor's note: to what end?}. Adjust sugar to taste.
Prepare Noodles
7.Boil the noodles until al dente.
Serve
8.Serve noodles in dishes with sauce spooned over top and garnished with cucumber.