Jjajangmyeon Recipe 짜장면 Korean Black Bean Noodle

The Chinese version of Zha Jiang Mien and Korean version is very different.  Being a K drama fan, I notice the Koreans love their Jjajiang Myeon.  I didn't have a chance to try them when I was in Korea and regretted it.  I couldn't find any Korean restaurant here which had this on their menu.  Now, I have to cook them myself.

1.  200 g minced pork / chicken
(Usually pork loin, cut into cubes were used.)
2.  2 tbsp of Chun Jiang춘장  , Korean Black Bean Paste
(I bought mine from the local Korean Supermarket)
3.  3 stalks spring onions
4.  1/2 tsp minced ginger
5.  1/2 tsp minced garlic
6.  1/2 carrot (shredded)
7.  1 zucchini (I shredded half and cut half into small cubes)
8.  1 potato (cut into small cubes)
9.  1 onion ( cut into small cubes)
9.  Some lettuce (shredded)
10.  1 tbsp sugar
11. cornstarch water (1/2 tbsp cornstarch and 3 tbsp water)
12.  1/2 cup water or chicken stock

1.  Stir fry spring onion, ginger and garlic until fragrant.  Add minced pork and stir fry.
2.  Once it is done, add onion, potato and zucchini.
3.  Move all ingredient to the side of the pan.  Add chunjiang, sugar and fry them.
4.  Stir fry all the ingredient in the pan together.
5.  Add water or chicken stock.  Let it simmer for a few minutes.
6.  Add cornstarch water and stir well.  Simmer to let the sauce thicken.
7.  Serve with shredded carrot, zucchini and lettuce.

I like my Jjajangmyeon spicy.  Instead of 2 tbsp chunjiang, I use 1.5 tbsp chunjiang and half tbsp hot bean paste (the Chinese type)辣豆瓣酱

You can also have this black bean sauce with rice instead of with noodles. In that case, it will be called Jajangbap (자장밥).


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