Lee Yeon-bok's Chinese-style Jajangmyeon

• Chunjang (Korean Black Bean Paste)(춘장)⇄ Substitute ▼100 g🛒
• Pork (pork belly or shoulder)(돼지고기)150 g🛒
• Onion(양파)2 large🛒
• Cabbage(양배추)0.3 head🛒
• Zucchini(애호박)0.5 piece🛒
• Cooking oil(식용유)100 ml🛒
• Sugar(설탕)2 tbsp🛒
• Oyster sauce(굴소스)1 tbsp🛒
• Cornstarch slurry (cornstarch mixed with water)(전분물)3 tbsp🛒
• Jajangmyeon noodles(중화면)⇄ Substitute ▼2 servings🛒

This site earns commissions from Amazon on purchases made through links on this page.

Steps

Tap a step with a time badge to jump to that moment in the video.

1. 1Dice the pork, onion, cabbage, and zucchini into uniform, bite-sized cubes.
2. 2Heat cooking oil in a wok and fry the Chunjang paste until it becomes glossy and fragrant, then set it aside.
3. 3In the same wok, stir-fry the pork until it is lightly browned.
4. 4Add the prepared vegetables to the wok and stir-fry until the onions become translucent.
5. 5Incorporate the fried Chunjang, sugar, and oyster sauce into the wok, mixing thoroughly.
6. 6Pour in a small amount of water or stock and bring the mixture to a simmer for a few minutes.
7. 7Slowly stir in the cornstarch slurry until the sauce reaches a thick, glossy consistency.
8. 8Boil the noodles in a separate pot of water according to package instructions, drain, and serve with the sauce poured generously over the top.

💡 Cooking Tips

Fry the black bean paste (Chunjang) in a generous amount of oil before mixing it with the meat and vegetables; this process, known as 'oil frying', removes the bitter raw taste of the paste and creates a richer flavor.