Jajangmyeon (Black Bean Noodles)

Name: Jajangmyeon (Black Bean Noodles)
Cuisine: Asia, 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)

Main Courses
Asia
Korean
Pasta, Grains, Rice & Beans
Pasta
Beans
Weeknight

By Judiaann Woo ･ Appears in Cook's Country October/November 2022

Popular in Korean cuisine, this quick-cooking, intensely flavorful dish of noodles crowned with a supersavory sauce deserves a wider audience.

SERVES 4 to 6

TIME 50 minutes

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