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Jajangmyeon (jjajangmyeon) is a quick and easy Korean black bean noodle dish that is delicious.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

Cook's Note:

You can find the Korean bean noodles, "myun", in the refrigerated section in Korean or Asian markets. Use 2 bunches from the package with 4 bunches.

Nutrition Facts

315 calories; protein 9.5g; carbohydrates 55.6g; fat 5.9g; sodium 401.5mg. Full Nutrition
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