Jajangmyeon - Traditional Korean Recipes With A Twist!

Jajangmyeon is a very popular Korean noodle dish with Chinese influence. This is indeed one of the most flavorsome dish, with its rich black bean sauce, fried onions, meat and vegetables. It is a bit of a unique dish that uses wheat noodles. Try cooking this Korean recipe and find out why is is one of the most flavorsome dish that South Korea has to offer.

How to Make Jajangmyeon ...


  • Noodles (special "Myun")
  • Black Bean Paste
  • 1/2 lb. Pork Belly
  • Sugar
  • Olive Oil
  • Potato Starch Powder
  • Sesame Seed Oil
  • Asian Radish
  • Sweet Potato
  • Zucchini
  • Onion
  • Cucumber

Instructions (Serves 4) :

  • Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion
  • Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil
  • Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes
  • Add 3 cups of water until all the ingredients are submerged, and close the lid and boil it for 15-20 minutes
  • Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up. * Tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw
  • Mix 2-3 tbs potatoes starch powder (or corn starch) and 2 tbs water and add it into the boiling soup and stir it. Then the soup will turn into a sticky sauce. Add 1 tbs sugar to the sauce and stir it
  • Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package (around 3 minutes). Try one sample noodle to check if it's cooked properly or not. It should be soft and not stiff at all. If it's cooked, drain the noodles and place them on a large plate or bowl
  • Reheat the Jajangmyeon sauce and put it on the noodles and serve

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