Jajangmyeon Black Bean Noodles. Thick wheat noodles with a savory black bean sauce with savory pork belly, onion, cabbage, zucchini and cucumbers. This is a popular Korean-Chinese noodle dish that serves as total comfort food to many! Ready in 30 minutes!
In a bowl, combine sugar, cornstarch and water. Mix well and set aside.
Heat a large skillet on medium heat, add avocado oil or any neutral oil. Fry black bean paste for 2-3 minutes stirring constantly. Pour black bean paste and oil into a separate bowl, leaving about 1 tablespoon of oil in the pan. Strain and discard the excess oil in the bowl reserving the black bean paste.
Fry pork belly in the same oiled pan until cooked and browned on edges.
Add onions and green onions and fry until softened. Then add in zucchini and cabbage and fry until softened.
Add back in cooked pork and black bean paste. Mix well.
Mix the cornstarch slurry and pour it into pan. Mix well. Simmer until it’s thickened. Season with oyster sauce.
In a large pan filled with water, bring to a boil. Boil noodles for 3-4 minutes until al dente. Strain.
Transfer noodles to a large serving bowl. Pour sauce over noodles. Optional: garnish with cucumbers.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!