Ingredients with Measurements:
- 1 pound of fresh or dried jajangmyeon noodles
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound of ground pork
- 1/2 cup of Korean black bean paste (jajang)
- 1 tablespoon of Korean chili paste (gochujang)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of black pepper
- 2 cups of water
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 tablespoons of sesame oil
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for cooking sauce
- Colander for draining noodles
- Mixing bowl for cornstarch slurry
Step-by-step instructions:
1. Bring a large pot of water to a boil and cook the jajangmyeon noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the ground pork and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the black bean paste, chili paste, soy sauce, sugar, black pepper, and 2 cups of water. Stir to combine and bring to a simmer.
5. In a small mixing bowl, whisk together the cornstarch and 1 tablespoon of water to make a slurry. Add the slurry to the sauce and stir until thickened.
6. Add the cooked noodles to the sauce and toss to coat evenly.
7. Drizzle the sesame oil over the noodles and sprinkle with chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 60g
Protein: 23g
Sodium: 900mg
Sugar: 8g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork.
- Regular soy sauce can be used instead of Korean soy sauce.
- Regular cornstarch can be used instead of potato starch.
Variations:
- Add vegetables such as zucchini, carrots, or mushrooms to the sauce.
- Use udon noodles instead of jajangmyeon noodles.
- Make it vegetarian by using tofu instead of ground pork.
Tips and tricks:
- Be sure to break up the ground pork into small pieces as it cooks to ensure it cooks evenly.
- Adjust the amount of chili paste to your desired level of spiciness.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with additional chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, Korean-style fried chicken, or Korean-style pancake (jeon).
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Jajangmyeon is a Korean-Chinese dish that originated in China and was brought to Korea by Chinese immigrants in the early 1900s.
Flavor profiles:
Savory, spicy, umami
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Korean