Jajangmyeon Pork Noodles

Literally translated to "fried sauce," this black bean sauce over udon is a quick way to bring the experience of a Korean noodle shop to your home table.


15 oz udon noodles
1/2 cup black bean sauce (I personally like Lee Kum Kee's)
4 oz pork loin, cubed
2 tablespoons rice vinegar
1/2 onion, diced
8 oz cabbage, shredded
1/2 small cucumber, sliced into straws
1/2 tomato, diced
1 cup chicken stock
1 tablespoon corn starch
2 tablespoons canola oil

  1. Over medium heat, mix together the canola oil and black bean sauce.
  2. Stir in the pork, onion and cabbage.  Over high heat, stir fry until almost completely cooked.
  3. Slowly pour in the chicken stock and bring to a boil.  Stir in corn starch and remove from heat.
  4. In another pot, boil udon noodles and strain.
  5. Serve the sauce over the udon and garnish with tomatoes and cucumbers.
Serving Notes: 

Serve hot.  Yields 3.

Total votes: 109

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