Jajangmyeon (jajangmyun or jjajangmyeon) is a popular Korean noodle dish. It’s originated from the Chinese dish Zha jiang mian, and has developed its own unique taste over the years. The dish consists of thick wheat noodles and thick black bean sauce with lots of vegetables.

Instead of jajangmyeon, I made jajang bap one day. It’s the same black bean sauce, but you just add the sauce on top of rice, not noodles.

Ingredients for 2 ~ 3 servings
4~5 tablespoons chungjang (black bean sauce)
1 medium size onion
1 medium size potato
1/4 zucchini
1/2 carrot
1/4 head green cabbage
3~4 cloves of garlic
100g~150g pork
1 tablespoon sugar
1.5 tablespoons corn starchy
cooked rice (cooked noodles of your choice)
water
1 spring onion (if you have)
1/4 cucumber (if you have)

- Chungjang (black bean sauce)

Directions

1. Dice the onion, potato, zucchini, carrot, cabbage and pork.

2. Mince the garlic.

3. Heat the wok with high heat and drizzle some olive oil.

4. Stir fry the diced pork with the minced garlic, salt and pepper. When the pork starts to cook, add the diced potatoes and carrots. When they are somewhat cooked, add the diced zucchini, cabbage, and onions.

5. Add the black bean sauce, chungjang and sugar. If you like it less salty, add less chungjang. Mix them well. You can add some red pepper flakes to make it spicy.

6. Add 1.5 cup of water and boil.

7. Mix the corn starchy with 1/4 cup of water. Pour it into the wok and stir well until it thickens.

8. Serve over hot rice or noodles. Garnish with shredded cucumber or chopped spring onions.

This entry was posted on Friday, January 8th, 2010 under Korean Food.