Korean Jjajangmyeon Black Bean Noodles

Name: Korean Jjajangmyeon Black Bean Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups fresh udon noodles; 1 cup pork belly (diced); 2 cups cabbage (chopped); 1 cup zucchini (diced); 1 cup potato (diced); 1 cup onion (chopped); 1/2 cup Korean black bean paste (chunjang); 2 tablespoons vegetable oil; 2 tablespoons sugar; 1 tablespoon cornstarch (mixed with 2 tablespoons water); 2 cups chicken stock

StandardKoreanDinnerComfort FoodHeartySavory

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A savory and hearty Korean-Chinese noodle dish featuring a rich black bean sauce, perfect for a comforting meal.

Macronutrients per serving

135

grams

Protein

25.0g 19%

Fat

30.0g 22%

Carbs

80.0g 59%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

10% DV

Important for bone health

☀️ Vitamin A

20% DV

Supports good vision and skin health

🌾 Dietary Fiber

24% DV

Aids in digestion

Ingredients

Main Ingredients

4 cups fresh udon noodles
1 cup pork belly diced
2 cups cabbage chopped
1 cup zucchini diced
1 cup potato diced
1 cup onion chopped

Black Bean Sauce

1/2 cup Korean black bean paste (chunjang)
2 tablespoons vegetable oil
2 tablespoons sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
2 cups chicken stock

Instructions

1 Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, then drain and set aside.
2 Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the diced pork belly and cook until browned and crispy.
3 Add chopped onion, cabbage, zucchini, and potato to the pan. Stir-fry for about 5 minutes, or until the vegetables start to soften.
4 In a separate small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the black bean paste and sugar, stirring continuously for about 2 minutes.
5 Combine the cooked black bean paste with the vegetables and pork in the larger pan. Stir well to coat everything evenly.
6 Pour in the chicken stock and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
7 Stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2 minutes, stirring constantly.
8 Serve the black bean sauce over the cooked udon noodles. Mix well before eating.