Jajangmyeon (jjajangmyeon) is a quick and easy Korean black bean noodle dish that is delicious.
Ingredients
- canola oil: 0.5 Tbsp
- clove garlic: 1 piece (minced, to taste)
- carrots: 0.5 cup (cubed)
- potatoes: 0.5 cup (peeled and cubed)
- salt and ground black pepper: (to taste)
- zucchini: 0.5 cup (peeled and cubed)
- onion: 0.5 cup (chopped)
- cornstarch: 1 Tbsp
- water: 1 Tbsp
- water: 1 cup
- black bean paste (chunjang): 4 Tbsp
- white sugar: 1 Tbsp (to taste)
- jaa jang myun noodles: 0.5 pack (7 ounce pack)
Metric Conversion
Stages of cooking
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Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
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Combine cornstarch and water together in a bowl until fully mixed.
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Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
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Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
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Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.
