Jajangmyeon (Black Bean Noodles)

Name: Jajangmyeon (Black Bean Noodles)
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 12 ounces, russet potatoes, peeled and cut into ½-inch pieces; 4 cups chopped, onion, divided; ⅔ cup roasted, chunjang (Korean black bean paste); 2 tablespoons, sugar; 2 tablespoons, oyster sauce; 1½ teaspoons, monosodium glutamate (optional); 4 teaspoons, cornstarch; 10 ounces, ground pork; 2 tablespoons, soy sauce; 2 teaspoons, grated fresh ginger; 10 , scallions, sliced thin; ½ cup, canola oil; 4 cups chopped, green cabbage; 6 ounces, shrimp, peeled, deveined, tails removed, and cut into ¼-inch pieces; 35 ounces fresh Korean udon, noodles; 1 , English cucumber, cut into matchsticks; 1 danmuji (Korean pickled, daikon radish ), halved lengthwise and sliced thin crosswise (optional)

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Appears in Cook's Country October/November 2022

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

This comforting, umami-rich dish of fresh noodles topped with a savory black bean sauce is a beloved Korean classic that emerged from a particular subcategory of Korean cuisine known as Junghwa Yori (Korean-Chinese). It’s built around a key...

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