Korean Jajangmyeon Recipe (자장면) is a Korean dish made from pork, potato, onion, and Zucchini Squash which is stir fried with a black bean and pork sauce. The dish is Chinese recipe in origin but is widely served in restaurants across Korea. This video will show you how to make real Korean Jajangmyun. Jajangmyun is a Korean black bean sauce that is served over Asian style buck wheat noodles. This is a great Korean recipe that I have enjoyed for years. This famous dish is often served in Korean/ Chinese restaurants, and you can also make this recipe at home. Watch the video and it will show how to cook this clasic recipe that is enjoyed all over Korea.
Ingredients To Make Great Korean Jajangmyun
1 pound of Samgyeopsal Korean Pork Belly
2 tablespoons minced garlic
2 tablespoons black bean paste
2 tablespoons cooking oil
1 teaspoon sugar
1 tablespoon sesame seed oil
1 large potato cut into small cubes
1 medium onion cut up into small cubes
1 zucchini cut into small cubes
2 tablespoons potato starch
1 package of fresh Korean style buckwheat noodles
Cooking Instructions For Making Korean Jajangmyun (Ja Jang Myun)
In a wok heat up 2 tablespoons of cooking oil add 1 pound of Samgyeopsal Korean Pork Belly, 2 tablespoons black bean paste, and 1 teaspoon sugar stir fry until the pork is browned. Add 1 large potato cut into small cubes, 1 medium onion cut up into small cubes, and stir fry for 2 minutes. Add 3 cups of water and cook for 15 minutes more. Add 1 zucchini cut into small cubes and cook 5 minutes. Prepare 1 package of fresh Korean style buckwheat noodles, drain under cold water. Add 1/2 cup of water mixed with 2 tablespoons potato starch cook for 2 more minutes. Place the Korean style buckwheat noodles and pour 3/4 of the Jajangmyun sauce over the noodles. Top with Korean hot chili powder. This Korean Jajangmyun dish served over Buck wheat noodles is often served with a side of fresh onion and pickled vegetables. Give this recipe a try it’s One of the Bald Chef’s top of the line Asian recipes!