Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium zucchini, diced
- 1 cup diced potato
- 1/2 pound beef sirloin, diced
- 1/4 cup chunjang (Korean black bean paste)
- 1 cup water or broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 pound fresh or dried wheat noodles (udon or thick spaghetti)
- Cucumber, julienned (for garnish)
- Radish pickles (for garnish)
Instructions
- Heat olive oil in a large pot or wok over medium heat. Add onion, zucchini, and potato. Cook until softened, about 5-7 minutes.
- Add diced beef to the pot and cook until browned, about 5 minutes.
- Stir in the chunjang and cook for 2-3 minutes, stirring constantly, to toast the paste.
- Pour in water or broth, sugar, and black pepper. Bring to a simmer and cook for 10-15 minutes, or until potatoes are tender.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
- Meanwhile, cook noodles according to package directions. Drain well.
- Divide noodles among serving bowls. Ladle a generous amount of the black bean sauce over the noodles.
- Garnish with julienned cucumber and radish pickles, if desired. Serve immediately.
Notes
- For a spicier version, add a pinch of gochugaru (Korean chili powder) to the sauce.
- You can substitute beef with chicken, shrimp, or tofu for a different protein option.
- Fresh noodles are traditional for jajangmyeon, but dried wheat noodles or even thick spaghetti can be used as alternatives.
- Adjust the amount of sugar to your preference for sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg