Korean Jja Jang Myeon

5.0 from 7 reviews

Author: Anita Jacobson

Categories: One Dish Meal

Cuisines: Korean

Ingredients: Noodles Pork Vegetables

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Serves: 4

Ingredients

• 4 tablespoon oil
• 4 tablespoon chunjang (black bean paste)
• 1/2 tablespoon sugar
• 250 gram (~ 1/2 lb.) pork shoulder/pork belly, cute into 1/2-inch cubes
• 1/4 cabbage, thinly sliced
• 1 zucchini, cute into 1/2-inch cubes
• 1 onion, diced
• 1 tablespoon oyster sauce
• 1 1/2 cup water
• soy sauce/salt, to taste
• corn starch slurry (mix together 2 tablespoon corn starch + 3 tablespoon water)
• 4 servings of jja jang guksu (jja jang noodles)
• 1-2 scallions, thinly sliced

Instructions

1. Heat oil in a wok/deep skillet over medium heat, add chunjang and sugar, fry for 3 minutes. Scoop out the fried paste (this is now called jjajang instead of chunjang).
2. Discard almost all of the oil and leave only about 1 tablespoon in the wok/skillet, add pork and sauté until no longer pink.
3. Add cabbage, zucchini, and onion. Sauté until cabbage is wilted.
4. Add the fried black bean paste, oyster sauce, and water. Mix well, and bring to a boil. Reduce heat to a simmer and cook until zucchini is tender but still crispy and retains its shape, about 3 minutes.
5. Add salt/soy sauce to suit your taste, if needed. Then stir in the corn starch slurry, and continue stirring until the sauce is thick, about 2 minutes. Remove sauce from heat.
6. Meanwhile, bring a pot of water to boil. Cook the jja jang noodles according to the package direction. Mine needs about 5-6 minutes. Drain the noodles and rinse in hot water to remove excess starch.
7. Arrange noodles into 4 individual serving plates/bowls, top each with a quarter of the sauce. Garnish with scallions.