Jajangmyeon (Korean Black Bean Sauce Noodles) is a traditional Slovenian recipe for a classic dish of noodles served topped with a black bean, pork and vegetable mixture with an optional egg, cucumber and pea or sweetcorn garnish. The full recipe is presented here and I hope you enjoy this classic Slovenian version of: Korean Black Bean Sauce Noodles (Jajangmyeon).
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Jajangmyeon (자장면) is a classic Korean dish of noodles served topped or accompanied by pork in a black bean sauce. This is a popular Korean dish that's considered amongst the national dishes of Korea.
Ingredients:
1kg fresh jajangmyeon noodles (Or you can use udon noodles or Kalguksu noodles)
1 large onion (about 150g), peeled
1 medium courgette (about 110g)
2 large potatoes (about 470g), peeled and washed
7 large button mushrooms (about 240g)
1/4 small cabbage (about 160g)
600g diced pork
For the Pork marinade sauce:
1 tbsp rice wine (or mirin)
5 twists of ground salt
5 generous twists of ground black pepper
1/4 tsp ginger powder
For theKorean black bean sauce:
6 tbsp Korean black bean paste (Chunjang)
90g Lard (or 6 tbsp cooking oil such as rice bran oil)
2 tbsp brown sugar
4 tbsp rice wine (or mirin)
250ml home-made chicken stock
250ml water
5 tbsp potato starch or cornflour lended to a slurry with 4 tbsp water
To Garnish:
1 large cucumber (about 150g)
Peas or sweetcorn (from a tin, optional)
Hard-boiled egg (optional)
Method:
Rinse the pork in cold water and pat it dry with kitchen paper. Place the pork in a bowl, pour over the mixed marinade ingredients and toss to combine. Cover and set aside to marinate for 15 minutes.
Finely dice the onion, courgette and potato, thinly slice the mushrooms then shred the cabbage before cutting into medium-sized lengths.
Julienne the cucumber into fine matchsticks.
Place your wok over medium heat until its base is very hot. Add the lard or cooking oil and heat until almost smoking. Immediately add the black bean paste snd stir-fry over medium heat for 3 to 5 minutes, taking care it does not burn. Add the brown sugar and stir-fry it for an additional 2 to 3 minutes.
Scoop out the fried black bean paste, leaving as much of the oil as possible behind in the wok and set it aside. You will need the oil left in the wok for the next step.
Now add the pork to the wok and stir-fry until the meat is half cooked. Add the diced onion, courgette, and potato, stir-frying until all are about 1/3 cooked (about 3 to 5 mins).
Add the mushrooms and cabbages shreds and stir-fry for a further 2-3 minutes.
Stir the fried black bean paste back into the wok and mix it in with the meat and vegetables. Stir-fry all the ingredients together for 1 to 2 minutes.
Now add in the chicken stock, water and rice wine then bring to a simmer and cook for 5 to 7 mins over medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)
Add the starch slurry to the wok then stir to combine. (This will thicken the black bean sauce.)
Whilst cooking the black bean mixture, bring a pan of lightly-salted water to a boil. As soon as it's boiling add the noodles. Continue boiling until the noodles are cooked (from 3 to 5 minutes).
Drain the cooked noodles in a colander then rinse under cold water and drain once more. Divide the noodles between serving bowls.
Top the noodles with the black bean mixture. If desired, you can garnish with cucumber slices, green peas or sweetcorn and hard-boiled eggs.
If desired, mix the sauce and the noodles with chopsticks (this can either be done before serving or you can allow the guests to do this themselves). Serve and eat.
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