Entree: South Korea – Seoul & Gyeonggi – 짜장면 ➤ jjajangmyeon (Wheat noodles tossed in a thick savory black bean and pork-vegetable sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 12 oz (340 g) fresh wheat noodles (jjajang/ramyeon-style)
- 8 oz (225 g) boneless pork shoulder, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) chunjang (Korean black bean paste)
- 1 tbsp (15 ml) vegetable oil (for frying paste)
- 1 medium potato, peeled and diced, about 7 oz (200 g)
- 1 large onion, diced, about 8 oz (225 g)
- 1 small zucchini, diced, about 6 oz (170 g)
- 2 cups (150 g) Napa cabbage, shredded
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) soy sauce
- 2 cups (480 ml) low-sodium chicken stock or water
- 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) water (slurry)
- 1 tsp (5 ml) sesame oil
- 1/2 English cucumber, julienned, about 2 oz (60 g) for garnish
- 2 green onions, thinly sliced (about 20 g) for garnish
- Salt and black pepper to taste

Instructions

1. Bring a large pot of water to a boil and cook the fresh noodles according to package directions until just tender; drain, rinse under cold water, toss lightly with a little oil to prevent sticking, and set aside.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat; add the pork and stir-fry until browned and mostly cooked through, about 4–5 minutes; season lightly with salt and pepper and remove pork to a plate.
3. In the same pan, add a little extra oil if needed and sauté the potato and onion until they begin to soften, about 5 minutes; add zucchini, cabbage, and garlic and cook another 2–3 minutes until vegetables are fragrant.
4. Push vegetables to the side, add 1 tbsp oil to the cleared area, reduce heat to medium, and add the chunjang; fry the paste for 1–2 minutes, stirring constantly to mellow its raw bitterness.
5. Stir the fried paste into the vegetables, return the pork to the pan, add soy sauce, sugar, and pour in the chicken stock; bring to a simmer and cook until potatoes are tender and flavors meld, about 8–10 minutes.
6. Stir in the cornstarch slurry a little at a time until the sauce reaches a thick, glossy consistency; adjust seasoning with salt and pepper and finish with 1 tsp sesame oil.
7. Divide noodles among bowls, ladle the hot black bean sauce over the top, and garnish with julienned cucumber and sliced green onions before serving.