Panda's Inventory

Jajangmyeon (Black Bean Sauce Noodles)

Prep Time: 20 minutes
Cooking Time: 30 minutes
Calories per serving:
 
portions
  • Main
  • 500 g jajangmyeon noodles or udon or kalguksu
  • 1 onion small
  • 1/2 zucchini
  • 4 champignons
  • 1 potato large
  • 1/10 cabbage
  • 300 g pork or smoked tofu
  • Meat Marinade
  • 1/2 tbsp mirin
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/8 tsp ground ginger
  • Sauce
  • 3 tbsp chunjang
  • 6 tbsp oil
  • 1 tbsp brown sugar
  • 2 tbsp mirin
  • 1/2 cup stock
  • 1/2 cup water
  • 2 tbsp cornstarch
  • Toppings
  • 1/2 cucumber
  • peas or sweet corm
  • 1 egg
  1. Dice the pork, combine it with the mirin, salt, pepper and giner and let marinate for 15 minutes.
  2. Meanwhile, dice the potatoes, zucchini and onions, thinly slice the mushrooms, cut the cabbage into bite-sized pieces and julienne the cucumber.
  3. Bring a pot of water to a boil.
  4. Meanwhile, heat up the oil over medium heat. Add the bean paste and fry it for 3-5 minutes while constantly stirring. Add the brown sugar and stir for another 2-3 minutes. Scoop out the paste without the oil and set aside.
  5. Add the pork (or tofu) and fry until half cooked. Add the onion, zucchini and potatoes and stir for 3-5 minutes. Add the mushrooms and cabbage and stir for another 2-3 minutes.
  6. Add back the bean paste and stir for 1-2 minutes. Add the stock, water and mirin and let simmer for 5-7 minutes.
  7. Boil the noodles according to the package instructions.
  8. Meanwhile, combine the cornstarch with 2 tbsp of water and add to the vegetables and sauce.
  9. Serve the sauce on top of the drained and rinsed noodles and add the toppings.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Calories per serving:
 
portions
  • Main
  • 500 g jajangmyeon noodles or udon or kalguksu
  • 1 onion small
  • 1/2 zucchini
  • 4 champignons
  • 1 potato large
  • 1/10 cabbage
  • 300 g pork or smoked tofu
  • Meat Marinade
  • 1/2 tbsp mirin
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/8 tsp ground ginger
  • Sauce
  • 3 tbsp chunjang
  • 6 tbsp oil
  • 1 tbsp brown sugar
  • 2 tbsp mirin
  • 1/2 cup stock
  • 1/2 cup water
  • 2 tbsp cornstarch
  • Toppings
  • 1/2 cucumber
  • peas or sweet corm
  • 1 egg
  1. Dice the pork, combine it with the mirin, salt, pepper and giner and let marinate for 15 minutes.
  2. Meanwhile, dice the potatoes, zucchini and onions, thinly slice the mushrooms, cut the cabbage into bite-sized pieces and julienne the cucumber.
  3. Bring a pot of water to a boil.
  4. Meanwhile, heat up the oil over medium heat. Add the bean paste and fry it for 3-5 minutes while constantly stirring. Add the brown sugar and stir for another 2-3 minutes. Scoop out the paste without the oil and set aside.
  5. Add the pork (or tofu) and fry until half cooked. Add the onion, zucchini and potatoes and stir for 3-5 minutes. Add the mushrooms and cabbage and stir for another 2-3 minutes.
  6. Add back the bean paste and stir for 1-2 minutes. Add the stock, water and mirin and let simmer for 5-7 minutes.
  7. Boil the noodles according to the package instructions.
  8. Meanwhile, combine the cornstarch with 2 tbsp of water and add to the vegetables and sauce.
  9. Serve the sauce on top of the drained and rinsed noodles and add the toppings.