Mainly used this recipe:

Time: Prep – 20 min, Cook – 30 min

Servings: 6

Level: Easy


  • Chinese style noodles/udon
  • 1 large onion
  • 1 medium zucchini
  • 2 large potatoes
  • 7 large button mushrooms
  • 1/4 small cabbage
  • 1 pound of lean ground turkey – Jajangmyeon is traditionally made with pork, but I wanted to make my version a bit healthier
  • 5 tblspoons rice wine – I used mirin
  • 1/4 tspoon ginger powder
  • 6 tblspoons black bean paste (Chunjang) – I used garlic black bean paste
  • 2 tblspoons brown sugar
  • 1 cup chicken stock
  • 1 cup water
  • Cornstarch
  • 1 large cucumber
  • Bamboo Shoots
  • Salt
  • Pepper


  • Mix 1 tblspoon rice wine, salt, pepper, and 1/4 tspoon ginger powder with the ground turkey
  • Dice the onion, zucchini, and potato
  • Slice the mushrooms, and cut the cabbage into small pieces
  • Julienne cut the cucumber
  • Add a bit of oil to a  pan and then add the black bean paste with the brown sugar, cooking for about 6 min
  • Set the sauce aside
  • Cook the turkey partially and then add the onion, zucchini and potato, cooking for about 5 min
  • Add the mushrooms, cabbage, and bamboo shoots and mix for about 3 min
  • Add the black bean paste and after around 2 min add the chicken stock, water, and 4 tblspoons of rice wine
  • Add cornstarch to thicken the sauce
  • Boil water in a pot and add the noodles when the water is boiling
  • Once the noodles are cooked, rinse with cold water and drain
  • Serve the noodles with the black bean sauce and cucumber slices


  • This recipe might be better with fewer ingredients – the mushrooms might be unnecessaryjajiang.jpg