jajangmyeon

Jajangmyeon: Korean Noodles with Black Bean Sauce is my adaptation of a Chinese black bean noodles recipe. This Jajangmyeon recipe is easy to make and SO delicious - loaded with savory pork and vegetables, and topped with fresh cucumber. Your family with love this yummy complete meal in one bowl!*I love a lot of vegetables in my jajangmyeon. If this is too much, you can reduce and only add 2 small potatoes, diced. 

Korean Jajangmyeon: Noodles with Black Bean Sauce

sesame oil (split)

potatoes*

onion

zucchini (diced)

Korean black bean paste

sugar (start with 1 tablespoon)

garlic

water (split)

cornstarch

oz fresh jajangmyeon noodles

cucumbers

In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork and potatoes for 2 to 3 minutes.

Add the onions and zucchini and continue to sauté for 2 to 3 minutes.

Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.&nbsp;

Add 1/2 cup of water and bring to a boil. Taste and add more black bean paste if needed. Reduce to a simmer.&nbsp;

Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.

Cook for about 10 to 15 minutes, or until vegetables are tender.

While your sauce is simmering, prepare noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook.&nbsp;

To Serve: Place a large helping of noodles in a bowl. Ladle the jajang sauce over the noodles and top with the cucumber or or raw zucchini garnish. Enjoy! 

Jajangmyeon Black Bean Noodles. A popular delicious Korean noodle dish with a savoury blackbean sauce. Perfect for dinner and leftovers. Adapted from the amazing Future Dish!

Easy Jajangmyeon Black Bean Noodles (30-min)

korean thick wheat noodle

black bean paste

tbsp avocado oil

onion (finely chopped)

cabbage (chopped)

green onion (finely chopped)

chicken

water ((if you omit the meat, reduce to 1 cup of water))

cucumber

In a hot pan set over medium heat, add avocado oil and fry black bean paste for a couple of minutes. Remove from pan and set aside.

Fry your chicken in the same oiled pan until cooked and browned. Remove from pan and set aside.

Fry green onions and onions until soft. Then add in cabbage and fry until soft. Add back in chicken and black bean paste. Mix well. Reduce heat to low.

In a small bowl mix water and cornstarch. Pour into sauce and mix well. Simmer until it’s thickened.

Boil noodles for 3-4 minutes. Strain. Pour sauce over noodles and garnish with cucumbers (optional)

Jajangmyeon is a popular Korean noodle dish mixed in with black bean sauce. Learn how to make it at home!

Korean Black Bean Sauce Noodles (Jajangmyeon)

noodles

zucchini

potatoes

mushrooms

cabbage

pork ((1.3 pounds))

Tbsp rice wine ((or mirin))

sprinkles salt

sprinkles black pepper

ginger powder

Korean black bean paste ((Chunjang))

Tbsp brown sugar

chicken stock ((as pure and natural as possible))

water

Peas (or sweet corn (from a tin, optional))

Rinse the pork in cold water and pat it dry with kitchen paper. Add the pork marinade sauce onto the pork. Mix them well and leave it for 15 mins.

Cut the onion, zucchini and potato into small cubes.

Thin slice the mushrooms.

Cut the cabbage into small to medium size pieces.

Julienne cut the cucumber.

Preparation

Pre heat the wok until the bottom is heated well. Add the lard (or cooking oil) and melts it in the wok. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins.

Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.

Add the pork into the wok and stir until the pork is half cooked.

Add the onion, zucchini, and potato and stir until all are 1/3 cooked (for 3 to 5 mins).

Add the mushrooms and cabbages and stir for 2-3 mins.

Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Stir for 1 to 2 mins.

Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)

Add the slurry into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)

(While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).

Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.

Add the black bean sauce (from the step 8) on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.

Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)

Cooking

Hello hello everybody! : ) I&#039;m re-introducing jjajangmyeon (noodles in blackbean sauce) to you today with a new, updated video. I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Yes, it was 5 years ago! Time flies too fast!...

Jjajangmyeon (Noodles in blackbean sauce)

Korean

zucchini,

potato,

vegetable oil

potato sugar

sesame oil

cucumber,

Yes, homemade jjajang sauce is best, because we add a lot of stuff inside. Definitely your jjajang sauce looks delicious&hellip;

I love this recipe, and like the jjajang even better with rice!

Start the jjajang sauce

Stir-fry the pork belly in a large, deep wok with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy. Pour out the excess pork fat. Add radish and stir fry for 1 minute.

Add vegetables

Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.

Add black bean paste

Clear a space in the center of the wok by pushing the ingredients to the edges. Add 2 tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.

Finish the sauce

Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick. Add the sesame oil and remove from the heat.

Serve with noodles

Boil and drain the noodles. Rinse and strain in cold water. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.

Hello hello everybody! : ) I&#039;m re-introducing jjajangmyeon (noodles in blackbean sauce) to you today with a new, updated video. I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Yes, it was 5 years ago! Time flies too fast! That video was so popular that I decided to make a new version that&#039;s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles. Jjajangmyeon is everybody&#039;s favorite food. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order it from a Chinese restaurant they bring you the noodles in a special tin box in under 30 minutes! I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex! Enjoy the recipe! Ingredients for 2-3 servings. jjajangmyeon noodles &frac12; pound pork belly, cut into &frac12; inch cubes (about 1&frac12; cups&#039; worth) 1 cup of Korean radish (or daikon), cut into &frac12; inch cubes (about 1 cup&#039;s worth) 1 cup of zucchini, cut into &frac12; inch cubes. 1 cup of potato, peeled and cut into &frac12; inch cubes. 1&frac12; cups of onion chunks. 3 tablespoons of vegetable oil. &frac14; cup and 1 tablespoon of black bean paste 2 tablespoons of potato starch powder, combined with &frac14; cup water and 1 teaspoon of sugar in a small bowl, set aside. 1 teaspoon of toasted sesame oil. &frac12; cup cucumber, cut into thin matchsticks for garnish. water. Directions for making jjajang sauce. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy. Pour out the excess pork fat. Add radish and stir fry for 1 minute. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. Clear a space in the center of the wok by pushing the ingredients to the edges. Add 2 Tablespoons of vegetable oil to the center of the wok, then add &frac14; cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes. Open the lid and taste a sample of the radish and potato. If they&#039;re fully cooked, stir in the starch water little by little. Keep stirring until it&#039;s well mixed and thick. Add the sesame oil and remove from the heat. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap). Make jjajangmyeon Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy. Boil and drain the noodles. Rinse and strain in cold water. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish. Make jjajangbap Make one serving of rice, and add the jjajang sauce over top. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.

Korean Black Bean Sauce Noodles<br>(Jaengban Jjajang)

(120 milliliters) vegetable oil

(250 grams) Korean black bean paste (chunjang, 춘장)

tsp (4 grams) ginger

5-6 green onions (3.5 oz, 100 grams)

garlic chives (1 oz, 30 grams)

button mushrooms

4.2 oz (120 grams) pork belly

lard (optional)

soy sauce

sugar

oyster sauce

chicken bouillon powder

tsp MSG (optional)

(120 milliliters) water

slurry (1 tsp cornstarch + 1 tbsp water)

tbsp toasted sesame oil

In a cold nonstick pan (or wok), add the vegetable oil and black bean paste. Place it over medium heat and fry for about 2 minutes. Make sure to keep stirring it.

Once you see the bubbles in the middle, give it about 30 seconds to 1 minute and turn the heat off. Set aside.

Fry Black Bean Paste

Finely mince the ginger. Roughly chop the onion. Thinly slice the green onions. Cut the garlic chives into long strips. Cut the mushrooms into quarters. Thinly slice the cucumber for garnish. Set them aside.

Cut the pork belly into nice, bite-sized pieces. Blanch the seafood and drain.

Prep Fresh Ingredients

Add the oil (2 tbsp) in a wok. (You can reuse the one that you fried black bean paste with.) Add the lard (if using) and heat it over medium heat. Once it's nice and hot, add the pork belly and render out the fat for 2 to 3 minutes.

When the pork is nicely browned, add the ginger and stir-fry it for about 30 seconds. Carefully add the soy sauce and give it a good stir for another 1 minute.

Increase the heat to high. Add the onion, green onions and stir-fry it for about 2 minutes or until they're slightly softened.

Add the blanched seafood, mushrooms, sugar, oyster sauce, chicken bouillon powder, and MSG (if using). Stir-fry for another 2 minutes.

Add the fried black bean paste and stir it all together for about 2 minutes. Once everything is well coated, reduce the heat to medium, add the water and bring it to a boil. Once it comes to a boil, carefully add the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir. Cover and keep it warm until the noodles are ready.

Cook the noodles according to the package instructions.

Bring the sauce to a boil over high heat and add the drained noodles. Quickly toss it around for 1 to 2 minutes. Turn the heat off. Add the garlic chives and drizzle with the sesame oil. Give it a final mix.

Transfer to a large platter. Garnish with the cucumber. Enjoy~!

Make Jjajangmyeon

Jjajangmyeon is everybody&#039;s favorite food. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture.

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