Jajangmyeon

Name: Jajangmyeon
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g thick noodles; 200 g pork; 3 tbsp chunjang; 1 onion; 1 zucchini; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Jajangmyeon, a beloved Korean-Chinese dish, finds its roots in the bustling eateries of Incheon, where it first gained popularity among the local Chinese-Korean community. Traditionally enjoyed as a comfort food, this dish is often savored during casual family meals or on Black Day, a Korean holiday for singles, when people gather to enjoy bowls of these savory noodles.

Each bite of Jajangmyeon offers a harmonious blend of rich, umami flavors from the chunjang sauce, tender pieces of pork, and the subtle sweetness of sautéed onions and zucchini. The thick noodles provide a satisfying chew, absorbing the sauce's deep flavors. Enjoy this dish with a side of danmuji (yellow pickled radish) for a refreshing contrast.

Ingredients

400 gthick noodles
200 gpork
3 tbspchunjang
1onion
1zucchini
to tastefine sea salt

Method

Begin by cutting 200 g of pork into small, bite-sized pieces. Season the pork with a generous pinch of fine sea salt, ensuring each piece is evenly coated. This will enhance the flavor and help tenderize the meat during cooking.
Heat a large, heavy-bottomed skillet or wok over medium-high heat and add a splash of oil. Once the oil shimmers, add the seasoned pork pieces. Brown them thoroughly, turning occasionally, until each piece is deeply colored on all sides. This caramelization will add depth to the dish.
While the pork is browning, dice 1 onion and 1 zucchini into small, uniform pieces. This will ensure they cook evenly and blend well into the sauce.
Once the pork is browned, add the diced onion to the pan. Stir frequently until the onion becomes translucent and starts to caramelize slightly, releasing a sweet aroma.
Add the diced zucchini to the pan and continue to stir. Cook until the zucchini softens and takes on a slight golden hue, which should take a few minutes.
Reduce the heat to medium and add 3 tbsp of chunjang to the pan. Stir the mixture continuously to coat the pork and vegetables evenly with the black bean paste. Allow it to cook for a few minutes until the paste is fragrant and slightly thickened.
Meanwhile, cook 400 g of thick noodles according to the package instructions. Once cooked, drain them well and set aside.
Combine the cooked noodles with the pork and vegetable mixture in the pan. Toss everything together until the noodles are well coated with the sauce. Taste and adjust with more salt if needed.
Serve the Jajangmyeon immediately, ensuring each portion has a generous amount of sauce and toppings. Enjoy it hot, with the table set for sharing as is traditional in Korean homes.