What is Jjajangmyeon (자장면)?
Jjajangmyeon, also known as noodles in black bean sauce. This dish is not just a beloved staple in Korean cuisine, but it’s also a vibrant celebration of flavors that has won hearts far beyond its origins.
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
WIKIPEDIA.ORG
Jjajangmyeon first made its way into my kitchen back in 2007, and wow, how time flies! Due to its popularity, I’ve decided to create a new, easier-to-follow video that not only revisits this delicious noodle dish but also introduces how to whip up Jjajangbap, which is the same yummy sauce served over rice.
This dish has a special place in Korean culture, crafted by early Chinese immigrants in Korea and perfected to suit the local palate. Imagine thick, chewy wheat flour noodles or steaming rice topped with a rich, almost caramel-like savory black bean sauce – each bite is a delightful mix of textures and deep flavors. It’s a dish that used to make me giddy as a child whenever we ordered it from our local Chinese restaurant, arriving in a special tin box in under 30 minutes!
Chef’s Notes – Jjajangmyeon
- Preparation of Ingredients – Cutting the ingredients uniformly ensures even cooking and a balanced bite in every spoonful.
- Vegetable Sauté – Cooking the vegetables together enhances the flavors and textures of the dish.
- Sauce Creation – The black bean paste is the heart of this dish, providing its signature savory flavor.
- Comfort Food – Perfect for cozy nights in or when you need a comforting meal.
- Dinner Parties – Impress your guests with this flavorful and visually appealing dish.
Additional Notes
- What is this dish, any tradition or history? Korean Black Bean Noodles, known as Jjajangmyeon, is a popular Korean-Chinese dish with a rich history. It combines chewy noodles with a savory black bean sauce, creating a unique and flavorful experience.
- What’s in this dish? This dish features cubed pork belly, Korean radish, zucchini, potato, and onion cooked in a luscious black bean paste sauce. It is garnished with cucumber for a fresh touch.
- What else can I add? To enhance this dish, consider adding chili oil for spice, kimchi or pickled radish for extra flavor, and green peas or bell peppers for color and nutrition.
- What to serve with this dish? Korean Black Bean Noodles pair well with kimchi, pickled radish, or a side of steamed vegetables. It’s a satisfying meal on its own but can also be served with a side of rice.
- How are the leftovers? Leftover Korean Black Bean Noodles can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Jjajangmyeon – Noodles with Black Bean Sauce
4
servings20
minutes20
minutes650
kcal40
minutesDive into the rich flavors of Korea with this authentic Korean Black Bean Noodles recipe! Perfect for anyone craving a savory and unique dish, this recipe brings you the traditional taste of jjajangmyeon, a beloved Korean-Chinese noodle dish. With chewy noodles coated in a luscious black bean sauce and topped with fresh vegetables, this meal is not only satisfying but also a cultural journey in every bite. Ideal for weeknight dinners or special occasions!
Ingredients
- Proteins
1½ cups cubed pork belly (about ½ inch cubes)
- Vegetables
1 cup diced Korean radish (or daikon), ½ inch cubes
1 cup diced zucchini, ½ inch cubes
1 cup peeled and diced potato, ½ inch cubes
1½ cups onion chunks
½ cup thinly sliced cucumber for garnish
- Sauces and Oils
3 tablespoons vegetable oil
¼ cup plus 1 tablespoon Korean black bean paste (chunjang)
1 teaspoon toasted sesame oil
- Thickening Agent
2 tablespoons potato starch mixed with ¼ cup water and 1 teaspoon sugar
- Additional
Water as needed for cooking and boiling noodles
Jjajangmyeon noodles or thick wheat noodles
- Alternative Ingredients
Replace pork belly with tofu for a vegetarian version.
Use soy sauce if black bean paste is unavailable.
Cornstarch can substitute for potato starch.
Directions
- Preparation of Ingredients – Cube the pork belly, radish, zucchini, and potato into ½ inch pieces. Slice the onion into chunks and cucumber into matchsticks.
- Cooking the Pork – In a large nonstick pan, heat 1 tablespoon of vegetable oil over medium heat and sauté the pork belly cubes until golden and crispy, about 5 minutes.
- Vegetable Sauté – Add radish to the pan and cook for another minute before incorporating the potato, onion, and zucchini. Continue to cook for 3 minutes until the potatoes begin to turn translucent.
- Sauce Creation – Make space in the center of the pan, add the remaining vegetable oil and black bean paste; fry for 1 minute then stir well with the vegetables.
- Simmering – Pour in enough water to cover the ingredients and bring to a simmer. Cover and let cook for about 10 minutes.
- Thickening the Sauce – Stir in the potato starch mixture gradually until the sauce thickens.
- Final Touches – Mix in the sesame oil and remove from heat.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
Nutrition Facts
- Calories: 650kcal
- Carbohydrates: 85g
- Protein: 25g
- Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 1200mg
- Potassium: 850mg
- Fiber: 6g
- Sugar: 5g
- Vitamin A: 50IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 4mg
FAQ – Jjajangmyeon
What is the difference between Jjajangmyeon and Jjajangbap?
Jjajangmyeon is served with noodles, while Jjajangbap is the same black bean sauce served over a bowl of steamed rice. Both share the same rich, savory sauce but differ in their starch base.
How do I find the right ingredients for Jjajangmyeon?
Most ingredients for Jjajangmyeon can be found at a Korean grocery store. Key ingredients include chunjang (Korean black bean paste), pork belly, and specific vegetables like Korean radish and zucchini. If you can’t find Korean radish, daikon makes a good substitute.
Can I make Jjajangmyeon vegetarian?
Yes, you can easily make a vegetarian version of Jjajangmyeon by omitting the pork and using more vegetables or substituting with tofu. Ensure your black bean paste does not contain any animal products.
What should I serve with Jjajangmyeon?
Jjajangmyeon is typically garnished with fresh cucumber slices and served with sides like kimchi or yellow pickled radish. These sides help balance the richness of the sauce with their refreshing and tangy flavors.
How do I store leftover Jjajangmyeon?
Leftover Jjajangmyeon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over medium heat or in the microwave, adding a little water if the sauce has thickened too much.
