Jajangmyeon is one of the most popular dishes in Korea, and is widely considered based off a Chinese dish called Zha jiang mian. I found that the Korean version of this dish was invented by some Chinese restaurants in Incheon more than 100 years ago. Koreans have made the recipe their own, along with other Chinese origin dishes like Jampong (짬뽕). Frankly this is a dish that typically is good to eat out (there are Korean-style Chinese restaurants that specialize in these dishes), if you can find a restaurant that has handmade noodles. Otherwise, if you are lazy, you can also try Japagetti or Jajjaroni which are an instant noodles version of Jjajangmyeon.
1 package of dry, wide noodles, 16 oz
5 oz pork tenderloin, chopped finely
1 large zucchini
1 large onion
3-4 white mushroom
1 small green bell pepper
1 small jar of Korean black bean sauce, need about ½ cup for this recipe (chunjang 춘장) - Chinese black bean sauce tends to be saltier
1 tsp minced garlic
1 tsp sugar
2 tsp corn starch
2 tbsp of water
1 small cucumber, sliced thinly and cut match stick style or use radish threader
To serve alongside:
1 yellow pickled radish (danmuji 단무지), available at Korean grocery stores in refrigerator aisle
1/2 yellow onion
In a 6 qt pot, boil water and put in noodles, stirring quickly. Cook according to the package directions – boil about 4-5 min, rinse and drain.
Chop zucchini, onion and bell pepper into small squares. Mince mushrooms. Julienne cucumbers and set aside for garnishing later.
Chop pork finely. Heat a frying pan and brown pork with some vegetable oil, when nearly cooked, stir in zucchini, onions, bell pepper and mushrooms and cook 2-3 minutes. Set aside.
On a heated sauce pan, add dash of oil and put 1/2 cup of black bean sauce, garlic and sugar - cook for 2-3 min, stirring. Dissolve 2 tsp of corn starch into 2 tbsp of water and mix into the sauce and cook until it gets thick.
Mix pork and vegetables with the black bean sauce mixture and cook for an additional 2-3 minutes, stirring lightly.
In a large bowl, lay an individual serving of noodles. Spoon over enough of the black bean sauce mixture, then garnish with cut cucumber slivers. Jajangmyeon is typically served with kimchi, chopped raw onions (doused liberally with vinegar), and chopped yellow radish as side dishes.