Black Bean Noodles (Jajangmyeon) with Pork and Cucumber

A popular Korean-Chinese noodle dish featuring thick wheat noodles coated in a savory black bean sauce, topped with diced pork and refreshing cucumber.

Prep Time

20 minutes

Total Time

50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.69/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Chinese

Main Ingredient:

Pork

Mood:

Healthy

Ingredients

Servings

400gDried Jajangmyeon Noodles(Thick wheat noodles specifically for Jajangmyeon.)

£3.50

250gPork Belly(Diced into small cubes.)

£2.75

0.5cupKorean Black Bean Paste (Chunjang)

£1.50

4tbspVegetable Oil

£0.10

1largeOnion(Diced.)

£0.50

1mediumZucchini(Diced.)

£0.75

1mediumPotato(Diced.)

£0.20

3clovesGarlic(Minced.)

£0.15

1tspGinger(Minced.)

£0.10

1cupChicken Broth

£0.30

1tbspSugar

£0.05

1tbspSoy Sauce

£0.10

1tbspCornstarch(Mixed with 2 tablespoons of water to create a slurry.)

£0.05

0.5Cucumber(Julienned, for garnish.)

£0.40

2Green Onion(Chopped, for garnish (optional).)

£0.30

Total Cost

£10.75

£2.69 per serving

Instructions

1.
Prepare the Noodles: Cook the jajangmyeon noodles according to package directions. Drain and rinse with cold water to stop cooking. Set aside.
2.
Prepare the Chunjang: In a small saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chunjang and stir-fry for 5-7 minutes, until fragrant. This step is crucial for developing the flavor of the sauce. Set aside.
3.
Stir-fry the Vegetables and Pork: In a wok or large skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the diced pork belly and stir-fry until browned. Add the diced onion, zucchini, and potato and stir-fry until slightly softened, about 5 minutes.
4.
Combine and Simmer: Add the minced garlic and ginger to the wok and stir-fry for another minute until fragrant. Pour in the chicken broth, sugar, and soy sauce. Bring to a simmer.
5.
Thicken the Sauce: Add the stir-fried chunjang to the wok. Stir well to combine. Slowly drizzle in the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. Adjust the thickness by adding more or less slurry.
6.
Assemble and Serve: Divide the cooked noodles into bowls. Ladle the black bean sauce generously over the noodles. Top with julienned cucumber and chopped green onion (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

90g

35% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a deeper flavor, you can marinate the diced pork belly in soy sauce, garlic, and ginger for 30 minutes before cooking.

Adjust the amount of sugar to your preference. Some people prefer a sweeter sauce.

Make sure to rinse the cooked noodles thoroughly to prevent them from sticking together.

If the sauce is too thick, add a little more chicken broth. If it's too thin, add a little more cornstarch slurry.

Toasting the chunjang is an important step. Don't skip this to get the rich flavor.

Cooking Equipment

Wok or large skillet

Large pot

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor, you can marinate the diced pork belly in soy sauce, garlic, and ginger for 30 minutes before cooking.

Adjust the amount of sugar to your preference. Some people prefer a sweeter sauce.

Make sure to rinse the cooked noodles thoroughly to prevent them from sticking together.

If the sauce is too thick, add a little more chicken broth. If it's too thin, add a little more cornstarch slurry.

Toasting the chunjang is an important step. Don't skip this to get the rich flavor.

Black Bean Noodles (Jajangmyeon) with Pork and Cucumber

Ingredients

Instructions