Korean
Seoul-Style Jjajangmyeon
Springy wheat noodles coated in deeply fried chunjang sauce with pork, onion, zucchini, and cabbage.
4 servings · 30 minutes prep · 30 minutes cook
Ingredients
Ingredients
- 1 pound fresh Korean jjajang noodles
- 8 ounces skin-on pork belly, cut into 1/2-inch dice
- 1 tablespoon avocado oil
- 6 ounces Korean chunjang black bean paste
- 1 large yellow onion, cut into 1/2-inch dice
- 1 cup Korean radish, cut into 1/2-inch dice
- 1 small zucchini, cut into 1/2-inch dice
- 1 cup green cabbage, cut into 3/4-inch pieces
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon sugar
- 2 cups unsalted chicken stock
- 1 tablespoon potato starch
- 2 tablespoons cold water
- 1 teaspoon toasted sesame oil
- 1/2 small cucumber, cut into fine matchsticks
- 2 tablespoons danmuji, cut into matchsticks
Directions
Fry the Chunjang
- Heat a wok over medium. Add the avocado oil and chunjang; fry, stirring constantly, for 3 minutes until glossy and fragrant, taking care not to scorch it. Scrape the paste into a bowl, leaving the oil behind.
Build the Pork and Black Bean Sauce
- Raise the heat to medium-high. Add the pork belly and cook for 5 to 7 minutes until its fat renders and the edges brown. Spoon off all but 2 tablespoons fat.
- Add the onion and radish; stir-fry for 4 minutes. Add the zucchini, cabbage, and ginger and stir-fry for 3 minutes, keeping the vegetables distinct.
- Return the fried chunjang to the wok with the sugar. Stir for 1 minute, then add the stock. Bring to a lively simmer and cook uncovered for 8 to 10 minutes until the radish is tender and the sauce tastes integrated.
- Stir the potato starch with the cold water. Add it gradually while stirring and simmer for 1 to 2 minutes, until the sauce is glossy and thick enough to cling heavily to noodles. Stir in the sesame oil; add a splash of water if it becomes pasty.
Cook the Noodles and Assemble
- Boil the noodles according to their package timing until chewy-tender, usually 4 to 6 minutes. Rinse briefly under warm running water to remove excess surface starch, drain extremely well, and divide among warm bowls.
- Ladle the hot sauce over the noodles. Top with cucumber and serve immediately with danmuji.
