Jajangmyeon (Noodles in Black Bean Sauce)

koreanbapsang.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

12 to 14 ounces fresh jajangmyeon/udon noodles See jjambbong recipe.

5 tablespoons Korean black bean paste chunjang or jjajang

2 tablespoons oil canola or vegetable oil

1 tablespoon sugar

1 tablespoon oyster sauce optional

4 ounces pork loin

1 tablespoon rice wine or mirin

½ teaspoon grated ginger

salt and pepper

1 large onion 4 ounces cabbage

½ zucchini about 4 ounces

1 tablespoon oil canola or vegetable oil

cucumber matchsticks for garnish optional

1 cup chicken stock or water

1 tablespoon potato or corn starch* dissolved in ¼ cup of water

Directions at koreanbapsang.com

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