Jajangmyeon Recipe (Korean Black Bean Noodles)

For Cooking Chunjang

• 3 tbsp Oil
• ¼ cup Chunjang (Black bean paste)

For Making Sauce

• 2 tbsp Oil
• 2 tbsp Ginger (peeled and chopped finely)
• 2 tbsp Garlic (peeled and chopped finely)
• 1 large Onion (peeled and chopped)
• 250 grams Boneless Chicken Thighs (chopped finely)
• 1 cup Cabbage (chopped)
• 1 large Potato (peeled and chopped)
• 500 ml Chicken Stock
• 1 tbsp Sugar
• 1 tsp Soy sauce
• 2 tsp Toasted Sesame Oil
• 1 tsp White Pepper Powder (optional)

For Cornstarch slurry

• 3 tbsp Cornstarch
• ¼ cup Water

For Serving

• Egg Noodles or Jjangmyeon noodles as needed
• Cucumber cut into matchsticks

1. 1

   Take a deep pot. Add in 2 tbsp oil and add in ginger, garlic and stir fry for 30 seconds. Now add in chicken and stir fry for 2 minutes. Add in chopped onions, cubed potato and cabbage. Mix well. Pour in stock and mix well. Bring this to a full boil, cover and cook for 5 to 6 minutes.

2. 2

   While the chicken is cooking, stir fry black bean paste. Cooking chunjang in oil to deepen the flavour. Heat 3 tbsp of oil in a nonstick pan and add in chunjang for 4 to 5 minutes till it caramelises. Set this aside.

3. 3

   Now open the pot, add in the cooked black bean paste with the oil. Stir well so the black bean paste mix into the sauce. After it is completely melted, add in soy sauce, sugar and mix well.

4. 4

   Now mix cornstarch with water to form a slurry. Pour this into the black bean sauce and cook until thickens. Finally add in black pepper powder and sesame oil.

5. 5

   Now cook noodles in salted water as per package directions, strain and set aside. For serving, add a portion of noodles in a bowl, top with jjangmyeon sauce and garnish with cucumber. Enjoy.