Jajangmyeon (Korean Black Bean Noodles)

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    987
based on 1 ratings

Black bean paste was first introduced to Koreans by China at the start of the 20th century and is now used to celebrate Korean Black day, where those who couldn't celebrate Valentine's Day with a partner eat these noodles and commiserate each other. The fermented paste gives a big hit of salty, savoury flavour, and the addition of cabbage, courgette and potato makes this a great nutritious meal.

recipe updated Dec 16, 2024

Ingredients

  • Lean pork icon
    Lean pork
    600 g
  • Onion icon
    Onion
    150 g
  • Zucchini icon
    Zucchini
    150 g
  • White cabbage icon
    White cabbage
    100 g
  • Potato icon
    Potato
    200 g
  • Chicken stock icon
    Chicken stock
    350 g
  • Udon noodles icon
    Udon noodles
    600 g
  • Sugar icon
    Sugar
    1 tablespoon
  • Garlic clove icon
    Garlic clove
    2
  • Ginger icon
    Ginger
    10 g
  • Mirin icon
    Mirin
    2 tablespoons
  • White pepper icon
    White pepper
    ½ tablespoon
  • Soy sauce icon
    Soy sauce
    2 tablespoons
  • Korean black bean paste icon
    Korean black bean paste
    4 tablespoons
  • Sesame oil icon
    Sesame oil
    1 tablespoon
  • Sake icon
    Sake
    1 tablespoon
  • Cornflour icon
    Cornflour
    2 tablespoons
  • Water icon
    Water
    2 tablespoons

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl

Step preview

  1. Add sugar, garlic clove, ginger, mirin, white pepper, soy sauce and Korean black bean paste to a clean medium bowl
  2. Mix until combined
  3. Add lean pork to the medium bowl
  4. Mix until coated
  5. Refrigerate - 1 hr
  6. Attach the Stir Tool
  7. Add sesame oil to the Cooking Chef XL Bowl
  8. Lift the Cooking Chef head and fit the heat shield
  9. Heat with splashguard fitted until hot - 1 min, 115°C, Speed OFF
  10. Transfer meat to Cooking Chef XL Bowl
  11. Cook with splashguard fitted until browned - 3 min, 115°C, Stir 2
  12. Then add onion, zucchini, white cabbage and potato to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until softened - 5 min, 115°C, Stir 2
  14. Then add chicken stock and sake to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted until reduced - 5 min, 102°C, Stir 3
  16. Add cornflour and water to a clean small bowl
  17. Mix until combined
  18. Transfer content of small bowl to Cooking Chef XL Bowl
  19. Cook with splashguard fitted until thickened - 5 min, 102°C, Stir 3
  20. Then serve with udon noodles
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app