Serves 4
60 min
Jjajangmyeon (Korean Black Bean Noodles)
Recipe GLPR05eabde2d681ab
A classic Korean noodle dish featuring a rich, savory black bean sauce loaded with tender pork, shrimp, and squid, combined with diced potatoes and vegetables. The sauce coats chewy jjajangmyeon noodles for an authentic, satisfying meal.
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Ingredients
4 tablespoons vegetable oil for cooking, divided
6 ounces boneless, skinless pork belly, cut into 1/4-inch dice
6 large shell-on shrimp, peeled and deveined
2½ ounces cleaned squid body, cut into 1/4-inch dice
2 scallions, white and light-green parts only, minced
½ teaspoon fresh ginger, minced
1 small yellow onion, cut into 1/4-inch dice
5 ounces small white potato, peeled and cut into 1/4-inch dice
8 ounces black bean sauce
1 teaspoon Korean soy sauce, or more to taste
1 tablespoon oyster sauce, or more to taste
1½ teaspoons sugar
freshly ground black pepper, to taste
1 teaspoon potato starch mixed with water
4 servings jjajangmyeon noodles
julienned cucumber, cooked green peas, or thinly sliced scallions, for garnish
Directions
Bring a large pot of water to a boil for the noodles. While waiting, prepare all ingredients: dice the pork belly, onion, potato, squid, and scallions; mince the ginger; peel and devein the shrimp; and combine the potato starch with water in a small bowl.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or wok over medium-high heat. Add the diced pork belly and cook, stirring frequently, until it is mostly opaque and the fat begins to render, about 4–5 minutes.
Add the shrimp and squid to the skillet and cook, stirring occasionally, until the shrimp is opaque (internal temperature 145°F) and the squid is just tender, about 3–4 minutes. Transfer the cooked proteins to a clean plate.
Add the remaining 2 tablespoons of oil to the skillet. Stir in the minced scallions and ginger, cooking until fragrant, about 30 seconds. Add the diced onion and cook until softened and translucent, about 2–3 minutes.
Add the diced potato to the skillet and stir well to coat with oil. Cook, stirring occasionally, for about 5 minutes until the potato begins to soften.
Reduce the heat to medium and add the black bean sauce. Stir constantly, breaking up any lumps, and cook for about 2 minutes to allow the sauce to warm through and coat all the ingredients.
Return the cooked pork, shrimp, and squid to the skillet. Add the Korean soy sauce, oyster sauce, and sugar. Stir everything together to combine, cooking for another 2 minutes until fully heated through.
Taste and adjust the seasoning with additional soy sauce, oyster sauce, or black pepper as needed. If the sauce is too thick, add water a tablespoon at a time and stir gently. If a thicker sauce is desired, stir in the potato starch slurry and cook for 1–2 minutes until the sauce thickens slightly.
Cook the jjajangmyeon noodles in the boiling water according to package directions until tender. Drain well and divide among four serving bowls.
Pour the black bean sauce and all ingredients evenly over the cooked noodles. Top with your choice of garnish—julienned cucumber, cooked green peas, or thinly sliced scallions—and serve immediately.
