Proper Jjajangmyeon (Korean Black Bean Noodles)

⏱ 45 min · Serves 4

Glossy, savoury-sweet black bean sauce clinging to thick chewy noodles, with tender pork belly and sweet cubes of onion and potato. The secret is frying the chunjang until it loses its bitterness — do that and you're minutes from the best fakeaway on your street.

Per serving: 790 kcal · 28.0g protein · 92.0g carbs · 34.0g fat

Ingredients

• 300g pork belly or shoulder, cut into 1cm cubes
• 5 tbsp chunjang (Korean black bean paste)
• 4 tbsp neutral oil
• 2 large onions (about 450g), cut into 1.5cm dice
• 1 medium potato (150g), peeled and cut into 1cm dice
• 1 small courgette (150g), cut into 1cm dice
• 100g green cabbage, cut into 1.5cm squares
• 1 tbsp finely grated ginger
• 3 garlic cloves, minced
• 1 tbsp soju or dry sherry
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 400ml water or unsalted chicken stock
• 2 tbsp cornflour mixed with 3 tbsp cold water
• 1 tsp toasted sesame oil
• 600g fresh thick wheat noodles (jjajangmyeon or udon)
• 1/4 cucumber, cut into fine matchsticks
• Danmuji (yellow pickled radish), to serve

Method

1. Heat 4 tbsp oil in a small pan over medium-low heat, add the chunjang and fry gently for 3–4 minutes, stirring, until it smells nutty and loosens. Scrape into a bowl, keeping the oil with it.
2. In a wok over high heat, add 1 tbsp of the black bean oil and fry the pork until browned and some fat has rendered, about 5 minutes. Add ginger and garlic, stir 30 seconds, then splash in the soju.
3. Add the onion, potato, courgette and cabbage. Stir-fry 5–6 minutes until the onion turns translucent and starts to sweeten.
4. Tip in the fried chunjang with its oil, plus the sugar and oyster sauce. Stir to coat everything, cooking 2 minutes.
5. Pour in the water, bring to a simmer, cover and cook 10 minutes until the potato is tender.
6. Stir the cornflour slurry and add gradually, stirring, until the sauce is thick and glossy enough to coat a spoon. Finish with sesame oil. Keep warm.
7. Boil the noodles in plenty of water according to the packet, then drain and rinse briefly in hot water to remove excess starch.
8. Divide the noodles between four bowls, ladle over a generous amount of sauce, top with cucumber matchsticks and serve with danmuji. Mix thoroughly at the table before eating.