HomeCook : Jjajangmyeon 짜장면[Korean Style Black Bean Sauce Noodle]

Jjajangmyeon is a popular food from South Korea. It is originated from China and is been re-modified to Korean style black bean sauce noodle. Widely sold in Korean Chinese restaurant.

Whenever I watch Korean variety show or drama, I do envy them to be able to call up a bowl for delivery right to their doorstep. So convenience and it’s in big serving portion.

Really love it for it savory distinct taste, not salty, slight sweetness and the combination of eating it with pickle radish and sweet and sour pork is heaven match.

So below is my recipe. Noodle wise was unable to get the same one as the Korean style so I substitute with local market handmade white noodles or using spaghetti.

—Recipe—

Ingredients:

• 3 tablespoon of Jajjang sauce [Can be purchase at korean store / amazon website]
• 3 tablespoon cooking oil [frying jajjang sauce]
• 2 tablespoon cooking oil [frying meat and vegetable]
• 1 tablespoon osyter sauce
• 1 tablespoon sugar
• 200g water
• 1/2 onion [dice]
• 1/3 zucchini [dice]
• 1/3 carrot [dice]
• 1/2 potatoes [skin it and dice]
• 100g lean pork [dice]
• 2 tbsp water + 1 tbsp cornstarch [can substitute with potatoes starch]
• 1 serving size rice noodle / spagetti [cooked]

—Steps—

1. Prepare the jjajang sauce. Heat a pan with 3 tbsp cooking oil, add 3 tbsp jajjang sauce for 5 min and pour it into a bowl.
2. Cook the remaining ingredients. Heat a pan, add in 3 tbsp cooking oil. Add in the onion, stir fry for 30 sec.
3. Add in lean pork, saute till you could see majority of it surface turning white.
4. Add in the rest of the vegetables and fry it for 5 min.
5. Add in the jjajang sauce, osyter sauce, sugar. Saute for a while and add in the water.
6. Simmer for 30 min or till the vegetable is cooked.
7. Add in the cornflour mixture and cook till you see the sauce thicken. Switch off the flame.
8. Plating Time.