Pan-Fry

Noodles in Black Bean Sauce

by:
February 29, 2016
4.5
4 Ratings
Noodles in Black Bean Sauce
Photo by Gabi Porter
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4 to 6
What You'll Need
Ingredients
  • 1 pound fresh jajangmyeon/udon noodles (can substitute with a couple packages of instant ramen noodles)
  • 2 tablespoons Vegetable oil
  • 6 ounces fatty pork belly, large diced
  • 3 ounces pork shoulder, large diced
  • 1 piece 1-inch knob of ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1/2 medium carrot, peeled and diced
  • 1 large Yukon gold potato, peeled and diced
  • 2 medium red onions, diced
  • 1/2 zucchini, peeled and diced
  • 1/2 cup chunjang (Korean black bean paste)
  • 2 tablespoons sugar
  • 1 pinch Kosher salt, to taste
  • 1/4 cup julienned zucchini, for garnish
  • 1/4 pickled yellow daikon, cut into half-moons (optional)
Directions
  1. Bring a large pot of water to a boil and add noodles. Boil the noodles for 8 minutes until soft (just beyond al dente). Reserve 1 1/2 cups of the noodle cooking water, drain the noodles, and rinse with cold water to cool to room temperature. Drain well and reserve.
  2. While the noodles are boiling, heat 2 tablespoons of vegetable oil on high heat in a wok or large skillet until lightly smoking. Add diced pork belly and shoulder and render for 2 minutes.
  3. Add ginger and garlic and sauté for 1 minute, being mindful not to burn. Add carrots, potatoes, onions, and zucchini and sauté for 6 minutes, until vegetables are softened.
  4. Mix in the chunjang, sugar, 1 cup of noodle water, and salt to taste. Cook for 7 minutes, or until the sauce has thickened and the potatoes are fully cooked. If you need to add more noodle water, do so.
  5. Divide noodles into 2 bowls and top with warm sauce. Garnish with julienned zucchini and pickled yellow daikon, if using. As an alternative, the sauce can be served over cooked rice for a dish called "jjajangbap."
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3 Reviews

Juventius H.
Juventius H. March 17, 2016
can i chnge the vegetable oil into olive oil ?
 
LeBec F.
LeBec F. March 17, 2016
jh, I would say No. You need the flavorless nature of canola oil, not the thick and more flavorful olive oil. Always vegetable or canola oil for Asian cooking.
 
LeBec F.
LeBec F. March 3, 2016
I am SO impressed that you featured this dish. I discovered it about 2000 in an asian restaurant nearby that is long gone. I have made it at home with great success. I ADORE udon noodles, so they are a must imo. The potato element might seem odd to some, but the texture is essential in this. The only difficult thing I found in making this dish was reading through the labels of all the jars at the korean market, looking for one that didn't have MSG. I did finally find one msg-less brand. Thank you; such a great dish!