Noodles and black bean sauce platter (Jaengban-jjajangmyeon) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 398) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on August 18, 2020

    A very good jjajangmyeon. I omitted the seafood and replaced with mushrooms, and used less pork belly than written (don’t care for it, but some is necessary for the flavor). The sauce reheats well, so it can be made in advance for a couple nights worth of meals.

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