How to Make 10 Minute Jjajangmyeon (Noodles with Black Bean Sauce)





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Published on Jan 23, 2016


How to make a delicious jjajangmyeon in less than 10 minutes!

Can't find the ingredients in your local grocery store? Get them on amazon!

Oyster sauce: https://amzn.to/2SUtTCv

Vegetarian oyster sauce: https://amzn.to/2REZvuz

Black bean paste: https://amzn.to/2DtwZsy

Rice wine/mirin: https://amzn.to/2Dq4xI8

10 Minute Jja Jang Myun (Noodles with Black Bean Sauce) ‘짜장면’

Serves 4-5 (with leftovers), Prep Time: 5 minutes, Cooking Time: 10 minutes


6 ounces/155 grams pork loin or shoulder, sliced thinly into strips measuring 1/8" wide and 1" long
1 tbsp mirin or rice wine
1/2 tsp grated ginger
4 cloves of garlic, minced and divided
salt and pepper to taste, around 1/4 tsp each
2 large onions, sliced thinly into 1/8" slices
2 medium squash, sliced thinly into 1/8" slices
1/2 head (around 2.5 cups) green cabbage, shredded thinly into 1/8" slices
1 cup of radish, cubed into 1/8" slices
1 carrot, sliced lengthwise into 1/8" slices (optional)
salt and pepper to taste
185 grams/~7 tbsp (around 3/4 cup) of roasted Korean black bean paste (bokkeum jja jang)
1 cup chicken broth
1 tbsp oyster sauce
1 tbsp vegetable oil
1 tbsp potato or corn-starch
1 tbsp water
salt and pepper to taste
cucumber slices, to garnish
hand-pulled noodles, per serving cooked according to package instructions


Marinate pork, rice wine, ginger, 1 tsp garlic, and salt and pepper in a bowl and set aside.
Bring a large pot of water to a boil.
Add 1 tbsp of vegetable oil to a large pot over high heat. When the oil is hot, add the pork and stir fry quickly until the pork is browned, around 2 minutes. Remove the pork to a small bowl and set aside.
To the hot pot, add the remaining garlic and add sliced onions. Cook for 2 minutes until slightly wilted and browned and then add the remaining vegetables and cook, stirring frequently for one minute. Mix the jjajang paste, chicken broth, and oyster sauce in a small bowl and then add to the pot.
Add the noodles and cook according to package directions.
Once the sauce comes to a boil, add the slurry of cornstarch and water and bring to a boil. It should thicken immediately. Turn off the heat.
Drain the noodles thoroughly and rinse once with cold water. Divide evenly amongst bowls and serve, topped with around 1-2 cups of sauce.
Garnish with cucumbers.

Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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