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Jajangmyeon

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Ingredients

Scale

2 tbsp vegetable or other neutral oil

1/3 cup Korean black bean paste (chunjang or jjajang; the best varieties I have tried usually come in black or brown tubs like these)

1 tbsp sugar

1/2 lb (8 oz) pork loin, diced

1 tbsp rice wine or sake

1 tsp minced garlic (about 1 large garlic clove)

1/2 tsp finely grated ginger

salt and pepper, to taste

1 large onion, diced

1/2 small head cabbage, chopped (about 4–5 cups)

1 cup chicken stock (or water)

1 tbsp cornstarch, dissolved in 2 tbsp of water

1 lb fresh Chinese or Korean wheat noodles (see Notes)

julienned cucumber, for garnish (optional)

Korean red pepper powder (gochugaru), for serving (optional)

Instructions

  1. Bring a large pot of water to boil for the noodles. Meanwhile, make the sauce: Heat the oil in a small saucepan over medium-high heat until shimmering. Add the black bean paste and sugar and stir to combine. Fry the paste for 2-3 minutes, stirring constantly. Drain the oil from the paste and reserve to use with the pork; set the paste aside.
  2. Heat the oil again in a large skillet or wok. Add the diced pork loin, rice wine, garlic, ginger, and a gentle seasoning of salt and pepper to the pan, and cook until no longer pink. Add the onion and cabbage, then continue to cook until the vegetables just begin to soften, a minute or two.
  3. Add back the black bean paste and stir until the vegetables and pork are coated. Add 1 cup water and let simmer for 3-4 minutes. Add the cornstarch slurry and stir to combine, then cook for 1-2 minutes longer, or until sauce thickens. Turn the heat to its lowest setting while you make the noodles.
  4. When the water for the noodles comes to a boil, add the noodles and cook according to package directions. Usually I find that fresh varieties cook in no more than a few minutes. Drain and rinse the noodles to get rid of excess starch and to make them a bit chewier. Divide evenly between three or four bowls, top with the jjajang sauce and julienned cucumber (if desired), and enjoy immediately, with red pepper powder on the side if desired.

Notes

  • On noodles: Most any fresh Chinese or Korean noodles will work here, and even spaghetti, in a pinch. Our favorite kind looks like this — tinged a bit yellow, square-cut, and packaged in bundles. The noodles above are not this version (I was led astray, alas, by a sale.)
  • Many other recipes call for zucchini, mushrooms, daikon, or other vegetables, but B2 swears by the On Dong version, which uses only cabbage and onion alongside the pork.
  • This recipe makes quite a bit more jajang sauce than its zhajiang counterpart — where zhajiang sauce can be quite salty and concentrated, so that you’ll only need a dollop or two for a big bowl of noodles, zhajiang sauce is smoother and meant to coat the noodles generously.

Find it online: https://tworedbowls.com/2016/09/14/zhajiangmian-jajangmyeon/