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Jajangmyeon

Korean Bapsang
  • minutes
  • Serves

INGREDIENTS

4 oz

Pork loin

1

Cucumber matchsticks

1/2 tsp

Ginger

1

Onion, large

1/2

Zucchini (about 4 ounces)

1 cup

Chicken stock

5 tbsp

Korean black bean paste

1 tbsp

Oyster sauce

12 oz

Jajangmyeon/udon noodles, fresh

1 tbsp

Potato or corn starch

1

Salt and pepper

1 tbsp

Sugar

3 tbsp

Vegetable oil

1 tbsp

Rice wine