Guys, you’ve probably seen the Chapaguri or “RamDon” noodle recipe from Parasite flying around. Well, let me tell you, these black bean noodles, aka Jjajangmyeun are what the Chapagetti instant noodles are based on!
This is one of the many Chinese/Korean dishes and is the most popular “Chinese” Korean take out. Kids absolutely love it, as do I.
It is almost as easy to make from scratch than it is to cook the instant kind and definitely tastier!
If you’re a fan of black bean beef, you’ll love this recipe!
These are most often eaten with damuji, the pickled yellow sweet radish or pa kimchi, which is spring onion kimchi.
If you want to make it at home, it’s super simple.
Recipe for 2
150g of pork loin diced
1 TBS mirin
1/2 courgette diced
1/2 onion diced
1 cup of white cabbage diced
1/2 carrot diced
2 cups chicken stock
1/2 cup black bean paste
1 TBS sugar
3 tsp vegetable oil
Bit of cornstarch
For noodles, you can use any medium wheat noodles or serve with rice! Add an egg if you do, it’ll become Jjajangbap!
Marinate pork in mirin, salt and pepper, set aside.
Add black bean paste, sugar and oil to a pan and fry for 3 mins.
In a large shallow pan, fry veg and meat until brown. Add the fried bean paste to it and stir. Add chicken stock and cook for about 15 min. Add cornstarch water mixture to thicken the sauce.
Cook noodles according to instructions. Mix the noodles and serve! Enjoy
