Maangchi Pork and Potato Jjajangmyeon Tutorial
Official creator uses pork, potato, onion, zucchini, black bean paste and wheat noodles. Video may use additional garnishes and different amounts; use FOOD's recipe and fully cook the pork. Check wheat and soy allergens.
Official cooking video · Maangchi · YOUTUBEKorean Pork-Potato Black Bean Jjajangmyeon
Three bowls of Korean-Chinese wheat noodles with pork, potato, zucchini and glossy black soybean paste sauce.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut 230 g raw pork into 1 cm cubes on a separate raw-meat board. Dice 160 g potato, 260 g onion, 160 g zucchini and 100 g radish to 1 cm; wash and julienne 90 g cucumber.
- 02
Over medium heat cook 75 g chunjang in 30 ml oil for 3–4 minutes, stirring so it does not scorch, then transfer to a small bowl. In 15 ml more oil, cook pork 5–6 minutes until thoroughly browned, then add diced vegetables and cook five more minutes.
- 03
Add cooked chunjang, 400 ml water and 10 g sugar, bring to a simmer and cook covered 10–12 minutes over medium-low heat until potatoes, radish and pork are cooked through. Mix 25 g potato starch with 50 ml cold water and add gradually, simmering 1–2 minutes until glossy and thick.
Re-stir 25 g potato starch with 50 ml cold water immediately before adding because it settles. Pour gradually while stirring so the sauce does not clump. Check pork and potato are fully cooked before thickening. - 04
Boil 450 g fresh wheat noodles separately per packet, usually 4–6 minutes, until fully tender. Drain, divide among three bowls, ladle over black bean sauce and divide 90 g julienned cucumber over the top. Serve immediately.
Do not slice the raw cucumber garnish with knives or boards used for pork without washing. Use clean equipment and top the fully cooked noodles and sauce only when ready to serve.
Helpful source links
Before you cook
Contains soy and wheat. Keep raw pork away from ready-to-eat cucumber and wash utensils. Cook pork and potatoes thoroughly; chill leftovers within two hours.
Allergens: soy and wheat (chunjang), wheat (noodles), pork
Image & source credits
These illustrations stand in for food photos.
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