Jajangmyeon

Name: Jajangmyeon
Total time: 1 h
Yield: Serves 4
Cuisine: korean
Ingredients: 2 tablespoons neutral oil, like canola; 8 ounces pork belly, cut into half-inch dice; 8 ounce pork shoulder, cut into half-inch dice; 2 inches of ginger root, peeled and minced; 4 garlic cloves, peeled and minced; 1 small carrot, peeled and diced; 1 large waxy potato, like a Yukon gold, peeled and diced; 1 Spanish onion, peeled and diced; 1 zucchini, 1/2 peeled and diced, 1/2 peeled and julienned; 1/2 cup chunjang, Korean black-bean paste; 2 tablespoons light brown sugar; Kosher salt to taste; 1 pound fresh udon noodles; 1/2 cup pickled yellow daikon radish, cut into half moons

By Sam Sifton

Updated May 1, 2024

Jajangmyeon — Will Anderson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.

Total Time: 1 hour
Cook Time: 1 hour
Rating: 4(220)
Comments: Read comments

This dish is a Koreanified take on the fried sauce noodles served in the Shandong province of China. It occupies a similar place in Korean cuisine to the one General Tso’s chicken has in American food: a birth-country meal translated to accommodate the too-tired-to-cook takeout tastes of a host nation. It is milder than the Chinese original, a little more porky, the sort of dish you’ll have people asking you to make once or twice a month. You’ll need thick white-wheat noodles, like udon, and some of the Korean black-bean paste known as chunjang, available at Korean markets and online. If you can’t find pickled daikon to serve as a garnish, some raw onions dressed in vinegar will make a fine alternative.

Featured in: A Korean Noodle Dish for Lonely Hearts

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Ingredients

Yield:Serves 4

2tablespoons neutral oil, like canola
8ounces pork belly, cut into half-inch dice
8ounce pork shoulder, cut into half-inch dice
2inches of ginger root, peeled and minced
4garlic cloves, peeled and minced
1small carrot, peeled and diced
1large waxy potato, like a Yukon gold, peeled and diced
1Spanish onion, peeled and diced
1zucchini, ½ peeled and diced, ½ peeled and julienned
½cup chunjang, Korean black-bean paste
2tablespoons light brown sugar
Kosher salt to taste
1pound fresh udon noodles
½cup pickled yellow daikon radish, cut into half moons

Ingredient Substitution Guide

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Preparation

Step 1
Heat a wok or large sauté pan over high heat, and add the oil to it. When it shimmers and is about to smoke, add the pork belly and shoulder, and allow them to brown, stirring occasionally, approximately 5 to 7 minutes.
Step 2
Turn the heat to medium-high, and add the ginger and garlic, and sauté until softened, approximately 1 to 2 minutes, then add the carrot, potato, onion and the diced zucchini, and cook, stirring occasionally, until softened, approximately 5 to 7 minutes.
Step 3
Add the black-bean paste to the pan, along with the sugar, a light sprinkle of salt and about 1 cup water. Stir to combine, then allow to cook until the sauce has thickened and the meat and vegetables have cooked through entirely, approximately 15 to 20 minutes.
Step 4
Meanwhile, set a large pot filled with water over high heat to bring to a boil. Add the noodles, and cook until they are soft, approximately 6 to 8 minutes. Reserve a cup of the noodle water, and then drain the noodles, rinsing them with cold water to bring them to room temperature. Set aside in a large serving bowl.
Step 5
Add a little of the reserved noodle water to the pork-and-black-bean sauce if it is too thick, then pour the sauce over the noodles. Garnish with the julienned zucchini and the pickled daikon.

Ratings

4 out of 5

220 user ratings

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Comments

JG7 years ago

Finally you spend no time talking about the noodles... they need to buy fresh jjajang noodles at the store. (Don't buy the kalguksu in the same section! looks similar but totally different). Udon noodles don't have the bite you want. The best restaurants have noodles that are hand pulled so the texture is chewy and springy like a very large ramen noodle. To help with the texture you can try to boil the noodles in baking soda (not traditional at all - my touch but a revelation).

JG7 years ago

You need to add cornstarch. abt a tbl spoon mixed with cold water. Your recipe is for KanJjajang... usually only prepared without starch for seafood. I've never heard of carrot in Jjajangmyun. Also the jjajang sauce is typically fried before adding water. It is sold pre-fried usually (bokun jjajang). Your zucchini should be added at the very end to prevent it from turning to mush - 25 minutes of cooking will not present well.

meinmunich6 years ago

Korean here, grew up eating it and sometimes tries to compensate the jajangmung craving with an instant one, which fails to satisfy. This, as "Koreanified", did a good job! I did fry chunjang in a puddle of oil for about ten minutes, low heat. Both chungjang and the oil can be saved separately, after it cooks. (3/4 cup of canola oil for 300g chungjang) Added a tablespoon of soy sauce after the pork has been fried. Also added a cup of cabbage along with the veggies. Ate it with over rice.

Liz4 years ago

Adding a little oyster sauce to the black bean sauce ties the flavor together. Theyell The most important garnish has been left out. It's not julienne zucchini, it should be julienne cucumbers. The taste of warm cucumbers in the mix of the noodles is a classic Jajangmyeon. The yellow daikon should be eaten as side dish and should not be a garnish. The yellow daikon adds a crunch and putting it on top of a warm noodle loses the crunch.

Ann4 years ago

Would make with all pork shoulder (or jowl!) next time—pork belly fat is delicious when crisp, but in this setting adds an unpleasant texture. Based on suggestions: 1. Cooked the pork first, then removed it 2. Drained most of the fat, but kept some back to pre-cook the black bean paste (it slides right out of the pan to be set aside for later steps) 3. Removed the paste/sugar mixture before sautéing garlic, ginger, and veg 4. Added pork back in 5. Added black bean sauce

CT4 years ago

I followed the recipe but used all pork loin and used homemade chunjang from a recipe I found online. Delicious.

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