Single-Serving Jajangmyeon (Korean Black Bean Noodles)

Name: Single-Serving Jajangmyeon (Korean Black Bean Noodles)
Cuisine: Israel
Ingredients: 180–220 g Fresh or dried udon / chajangmyeon noodles; 120 g Pork belly or ground pork; 3–4 tbsp Jajang (black bean paste); ½ medium (diced) Onion; ½ small (diced) Potato; ¼ medium (diced) Zucchini; 2 cloves (minced) Garlic; 1 tsp Sugar; 1 tsp Sesame oil; 2 tbsp Vegetable oil; 250–300 ml Water or chicken stock; 1 tbsp cornstarch + 2 tbsp water Cornstarch slurry

A recipe from Israel.

🇮🇱 IsraelcomfortFoodnoodlessavorySweetkoreanonePanSauce

Single-Serving Jajangmyeon (Korean Black Bean Noodles)

Nutrition (per serving)

720Calories

28 gProtein

98 gCarbs

26 gFat

12 gSugar

1800 mgSalt

Ingredients

180–220 g Fresh or dried udon / chajangmyeon noodles
120 g Pork belly or ground pork
3–4 tbsp Jajang (black bean paste)
½ medium (diced) Onion
½ small (diced) Potato
¼ medium (diced) Zucchini
2 cloves (minced) Garlic
1 tsp Sugar
1 tsp Sesame oil
2 tbsp Vegetable oil
250–300 ml Water or chicken stock
1 tbsp cornstarch + 2 tbsp water Cornstarch slurry

Method

Boil noodles according to package → drain → rinse briefly in cold water → toss with ½ tsp sesame oil. Set aside.
Heat vegetable oil in small pot or wok over medium heat.
Add pork → cook 4–5 min until browned and fat renders.
Add onion, garlic → cook 2 min until fragrant.
Add potato and zucchini → cook 3–4 min.
Stir in jajang paste → cook 2 min to fry the paste (this removes raw taste).
Pour in water/stock + sugar → bring to simmer → cook 8–12 min until vegetables are tender.
Stir in cornstarch slurry → cook 1 min until sauce thickens and turns glossy.
Pour sauce over noodles → mix well.
Serve hot with optional pickled radish (danmuji) or cucumber slices on the side.