🍜 Jajangmyeon

Name: Jajangmyeon
Total time: 35 min
Yield: 2
Cuisine: South Korea
Ingredients: 400 g fresh wheat noodles for jajangmyeon; 150 g pork belly or shoulder, diced; 3 tbsp chunjang (black bean paste); 1 large onion, diced; 1 small zucchini, diced; 2 tbsp oil; 1 tbsp sugar; 1 tbsp potato starch mixed with 3 tbsp water; 300 ml water

Origin: South Korea

990kcal

per serving · 450 g

220kcal

per 100 g

36 gProtein8 g / 100 g

32 gFat7 g / 100 g

144 gCarbs32 g / 100 g

Jajangmyeon is Korea's beloved black bean noodle dish: thick wheat noodles topped with a glossy sauce of chunjang (fermented black bean paste) stir-fried with diced pork, onion and zucchini. The sauce is savoury, slightly sweet and deeply dark, and the noodles are chewy. It is mixed at the table and often eaten with pickled radish and raw onion.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: wheat noodles, black bean paste

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

wheat noodlesblack bean pasteporkonionzucchini

Recipe

2 servings35 min

Ingredients

400 g fresh wheat noodles for jajangmyeon
150 g pork belly or shoulder, diced
3 tbsp chunjang (black bean paste)
1 large onion, diced
1 small zucchini, diced
2 tbsp oil
1 tbsp sugar
1 tbsp potato starch mixed with 3 tbsp water
300 ml water

Method

Fry the chunjang in the oil over low heat for 2–3 minutes, stirring; remove and keep the oil in the pan.
Stir-fry the pork until browned, then add the onion and zucchini and cook until softened.
Return the bean paste, add sugar and water and simmer for 5 minutes.
Stir in the starch slurry until the sauce turns glossy and thick.
Boil the noodles, drain and top with the sauce; mix before eating.

How to make it lighter

Use lean pork shoulder instead of belly.
Double the zucchini and onion and use a smaller portion of noodles.
Cut down the oil used to fry the paste; a thin film is enough.

History

Jajangmyeon developed in Korea from a Chinese noodle dish brought by Chinese immigrants, and is usually traced to Incheon's Chinatown in the early 20th century. It is now one of the most popular delivery dishes in South Korea.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →