Entree: North Korea – Pyongyang – 짜장면 ➤ Jjajangmyeon (Noodles served with a thick savory black-bean and pork sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Total
40 min
Ingredients
- 14 oz (400 g) fresh alkaline wheat noodles or fresh Chinese-style wheat noodles
- 8 oz (225 g) pork shoulder, diced small
- 1 large yellow onion, diced (about 10 oz / 280 g)
- 1 medium potato, peeled and diced (about 6 oz / 170 g)
- 1 medium zucchini, diced (about 6 oz / 170 g)
- 3 tbsp (45 g) chunjang (Korean black bean paste)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) sugar
- 2 cups (480 ml) low-sodium chicken or beef stock
- 1 tbsp (15 ml) cornstarch mixed with 3 tbsp (45 ml) cold water (starch slurry)
- 1 tbsp (15 ml) sesame oil
- Salt to taste
- 1 small cucumber, julienned for garnish
Instructions
1. Bring a large pot of water to a boil and cook the noodles according to package or fresh-noodle instructions until just tender. Drain, toss with a little sesame oil to prevent sticking, and set aside.
2. Heat the vegetable oil in a wide skillet or wok over medium-high heat. Add the diced pork and stir-fry until browned and cooked through, about 4–6 minutes.
3. Add the diced onion, potato and zucchini and continue to stir-fry until the vegetables begin to soften, about 5 minutes.
4. Push the meat and vegetables to the side, add the chunjang to the cleared area, and fry the paste in the oil for 1–2 minutes to remove bitterness. Sprinkle the sugar over the paste and mix it into the meat and vegetables until evenly combined and the mixture becomes aromatic.
5. Pour in the stock, bring to a simmer, and cook until the potato is tender, about 6–8 minutes. If the sauce is too thick initially, add a splash of water to reach a saucy consistency.
6. Stir the cornstarch slurry to recombine and slowly add it to the simmering sauce while stirring until the sauce becomes glossy and thick enough to coat a spoon, about 1–2 minutes. Adjust salt to taste.
7. To serve, divide the noodles among bowls and ladle the hot black-bean sauce over the noodles. Garnish with julienned cucumber and a drizzle of sesame oil. Mix before eating.
