Jjajangmyeon

Difficulty:
1/5

Ease of Preparation: Medium

Yield: 4 servings

Ingredients:

  • 1.3 pounds (600 g) roughly chopped pork shoulder
  • 1 tablespoon (15 ml) mirin
  • ¼ teaspoon (1.25 ml) ginger powder
  • Salt and pepper
  • 6 tablespoons (90 ml) melted lard
  • 6 tablespoons (90 ml) chunjang (Korean black bean paste)
  • 2 tablespoons (30 ml) brown sugar
  • 1 large onion, roughly chopped
  • 1 small green zucchini, small diced
  • 2 large Yukon Gold potatoes, peeled and small diced
  • 8 oz. (240 g) button or cremini mushrooms, sliced
  • ¼ head Nappa cabbage, thinly sliced
  • 1 cup (240 ml) chicken stock
  • 1 ¼ cup (300 ml) water, divided
  • ¼ cup (60 ml) mirin
  • ¼ cup (60 ml) cornstarch
  • 35 oz. (1 kg) fresh jjajangmyeon noodles (you can substitute fresh ramen or udon noodles)
  • 1 cucumber, julienned
  • Fried eggs, to serve
  • Korean yellow pickled radish, to serve

Method:

  • Place the pork in a large mixing bowl. Add the mirin and ginger powder. Season with salt and pepper, and mix well. Set aside to marinate for at least 15 minutes, up to 3 hours.
  • In a wok over medium-high heat, warm the lard. Add the chunjang and heat, stirring constantly until aromatic and sizzly, 3-5 minutes. Lower the heat if the chunjang threatens to burn.
  • Add the brown sugar and continue to cook while stirring for 2-3 minutes more.
  • By this point the black bean sauce should have separated from the oil. Scoop the sauce out into a bowl, leaving as much oil as possible in the wok.
  • Carefully add the pork to the wok and stir fry until the pork is mostly cooked through, 4-5 minutes.
  • Add the onion, zucchini, and potatoes, and stir fry until the vegetables have begun to soften, 3-5 minutes more.
  • Add the mushrooms and cabbage, continuing to stir fry for 2-3 minutes more.
  • Return the black bean sauce to the wok. Mix well and cook for 1-2 minutes more.
  • Add the chicken stock, 1 cup (240 ml) of the water, and the mirin. Stir to combine, lower the heat to medium and allow the wok to simmer, covered, for 5-7 minutes.
  • Meanwhile, bring a separate pot of water to a boil over high heat. In a small bowl, whisk together the remaining water with the cornstarch to make a slurry.
  • Add the noodles to the boiling water and cook to package directions, usually 3-5 minutes.
  • Uncover the wok and stir in the slurry. Strain the noodles out of the water and into the sauce, tossing and stirring to coat (note: usually the noodles are shocked under cold water, drained, and the sauce is poured overtop. I just didn’t want to do it that way.)
  • Transfer the noodles to serving dishes, top with a fried egg and cucumber and serve immediately, alongside pickled radish