Jjajangmyeon

29 August 2013 - Chunjang (black bean Paste) and Jjajangmyeon (black bean noodles)

I made plenty of jjajang so we could eat it with noodles (jjajangmyeon) for breakfast and with rice (jjajangbap) for lunch.
Jajangmyeon (자장면; 짜장면; jjajangmyeon), a Korean Chinese cuisine, is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and sometimes also seafood. 
The paste is called chunjang when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat stock is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency.

The recipe is from Maangchi 

Jjajangmyeon
serves 2-3 


jjajangmyeon noodles
220 g pork belly, cut into 1 cm cubes
1 cup of Korean radish (or daikon), cut into1 cm cubes
1 cup of zucchini, cut into 1 cm cubes
1 cup of potato, peeled and cut into 1 cm cubes
1½ cups of onion chunks
3 Tbsp of vegetable oil
5 Tbsp of black bean paste
2 Tbsp of potato starch powder, combined with ¼ cup water and 1 tsp of sugar in a small bowl, set aside
1 tsp of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish
water

10 August 2014 Jajangmyeon (Noodles in Black Bean Sauce)

This time I used Korean Bapsang's recipe.

Jjajangmyeon
2 servings

340 g fresh jjajangmyeon/udon noodles 

5 Tbsp Korean black bean paste (chunjang or jjajang)
2 Tbsp oil (canola or vegetable oil)
1 Tbsp sugar
1 Tbsp oyster sauce (optional)

100 g pork loin  
1 Tbsp rice wine (or mirin)
1/2 tsp grated ginger (optional)
salt and pepper
 
1 large onion 
100 g cabbage
100 g zucchini
1 Tbsp oil (canola or vegetable oil)

1 cup chicken stock (or water)
1 Tbsp potato or corn starch, dissolved in 1/4 cup of water

 cucumber matchsticks for garnish (optional)