jjajangmyeon

Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. Learn how to make this restaurant favorite at home with this easy to follow recipe!

Jajangmyeon (noodles in a black bean sauce)

Korean

cooking oil

sugar

oyster sauce

chicken stock

potato or corn starch (dissolved in 1/4 cup of chicken stock

pork

ginger

soy sauce

onion

green cabbage

zucchini

cucumber

Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.

Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.

Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.

Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and ginger and stir fry until no longer pink, adding a tablespoon of soy sauce half way through. 

Add the onion and cook until soft, stirring occasionally. 

Add the cabbage and zucchini and continue to stir fry until vegetables are softened. 

Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.

Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.

Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.

Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.

Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice. 

Not just for lonely hearts, these black bean noodles laced with pork and seafood are the kind of carb-laden, umami-heavy comfort food you'll crave all year long.

Jjajangmyeon (Korean Black Bean Noodles) Recipe

(225 grams) jar black bean sauce (see note)

shrimp (3 1/2 ounces; 100 grams)

(170 grams) boneless, skinless pork belly, cut into 1/4-inch dice

scallions, white and light-green parts only, cut into 1/4-inch dice

small (6-ounce; 170 grams) yellow onion, cut into 1/4-inch dice, divided

(5 milliliters) Korean soy sauce,

squid

(15 milliliters) oyster sauce, plus more to taste

(8 grams) sugar

black pepper

potato starch

noodles

Julienned cucumber, cooked green peas,

If Stir-Frying the Black Bean Sauce (see note): Add oil to a wok and heat over high heat until oil reaches 350°F (180°C) on an instant-read thermometer. Set the wok's spatula in the oil as it heats so that the spatula is heated as well; this will help prevent the black bean sauce from sticking to the spatula when it's added.

Add black bean sauce and fry, stirring constantly, until black bean sauce begins to look just slightly curdled. Immediately transfer to a heatproof container, along with all the frying oil. It's better to err on the side of less frying if you're unsure, as over-fried black bean sauce will clump up and be difficult to work with later.

To Make the Jjajangmyeon: In a small saucepan of simmering water, poach shrimp until just pink on the outside and still undercooked in the center, about 30 seconds. Drain. Shell shrimp and cut into 1/4-inch dice.

In a clean wok, heat about 3 tablespoons (45ml) vegetable oil over high heat until smoking. (You can use some of the vegetable oil from the bean-frying step, if you stir-fried the beans.) Add pork belly and spread in an even layer. Allow to sear for 30 seconds, then begin stirring and tossing constantly until pork is browned all over, about 30 seconds longer. (If you're working over gas, you may get some flare-ups; they'll die down quickly and enhance the flavor of the stir-fry.)

Add scallion, ginger, and about 3 tablespoons diced onion, then cook, stirring and tossing, until fragrant, about 20 seconds. Add soy sauce, pouring it down the side of the wok to make it sizzle. Cook, stirring, for 10 seconds longer.

Add potato and squid and cook, stirring and tossing constantly, until potato is about half cooked, about 3 minutes. Add remaining onion and cook, stirring and tossing, until onion has softened, about 1 minute. Working in 1-tablespoon (15ml) additions, add black bean sauce (without too much of the oil it was fried with), tossing to coat all the ingredients; exactly how much you add will depend on your taste, but your goal is a rich black bean character and very dark brown color throughout. (We ended up adding about 5 heaping tablespoons of the black bean sauce we used.)

Add shrimp and toss to combine. Add oyster sauce and sugar and stir well to incorporate. Season with black pepper. Add water, 1 tablespoon (15ml) at a time, until the mixture has thinned enough to create a thick but flowing sauce. Continue cooking until potato is just cooked through; stir often and lower heat as needed to prevent scorching.

Add more water as needed, roughly 1 tablespoon (15ml) at a time, to reach a saucy consistency; if sauce becomes too thin, add 1 teaspoon (5ml) potato-starch slurry and bring to a simmer to help thicken the liquid. Repeat this process, adjusting with small amounts of water and slurry as needed, until the sauce is glossy and thick but slowly pourable. Adjust seasoning with more oyster sauce or soy sauce as desired.

Meanwhile, boil jjajangmyeon noodles following the manufacturer's instructions. Drain and portion into serving bowls. Spoon the jjajangmyeon sauce on top, garnish with cucumbers, peas, or scallions, and serve.

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))

cornstarch

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)

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)

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.

The result of all the kdramas I’ve been watching: constant noodle cravings. All those cravings and seeing endless bowls of this iconic Korean-Chinese fusion noodle dish has resulted into this Vegan Jjajangmyeon. ?

Jjajangmyeon is a really popular Korean-Chinese fusion noodle dish with a really thick black bean sauce loaded with diced potatoes, zucchini, onions, and mushrooms instead of the usual pork. If you’ve watched k-dramas you’ve probably seen a few scenes with these noodles involves since they’re often ordered for takeout and are really affordable, too. The black bean paste or chunjang alone is quite salty so when cooked down with a little broth and the rest of the ingredients, it creates a nice rich flavour that’s perfectly complimented with a little sweetness from the sugar.

Vegan Jjajangmyeon (Noodles in Black Bean Sauce)

shiitake mushrooms (for mushroom broth)

mushrooms mushrooms

vegetable broth

dry wheat noodles

tbsp corn starch

tbsp neutral oil

garlic (minced)

tsp minced ginger

green onions

200 g zucchini (diced (from 1 large))

250 g potato (peeled and diced (from 2 small))

tbsp cane sugar

tbsp vegetarian mushroom oyster sauce (or soy sauce, to taste)

Ground pepper (to taste)

vegetable broth (or water, if needed)

tbsp toasted sesame oil (optional)

Julienned cucumber

Yellow pickled daikon radish (danmuji)

Dried Mushrooms: Soak the dried mushrooms in boiling hot water for 15 to 20 minutes or until completely rehydrated. This will be best done in advanced (or even soaked overnight).

Dried Mushrooms: When the mushrooms are rehydrated, squeeze out the excess liquid and then finely dice the mushrooms as well so these can be mixed in the sauce later on. Do not discard the broth since we’ll be using this for the sauce later on.

Fresh mushrooms: If using fresh mushrooms, simply slice the mushrooms into small squares then prepare the vegetable broth.

Mushrooms and Broth

Cook the noodles according to package instructions until chewy. Drain from the water and then run through running water to stop them from cooking and to remove excess starch. Set aside.

Noodles

Mix together the corn starch and water in as mall bowl until the corn starch has dissolved. Divide into bowls and then set aside.

Slurry

Prepare all the vegetables by slicing them into small cubes/pieces. For the potatoes, I made sure to soak them in water after dicing so they don’t turn brown as they do when exposed to air.

Heat a large pan or wok over high heat. Add in the oil.

Once hot, add in the onion, garlic, ginger, and green onions. Sauté for 2 to 3 minutes until tender and aromatic.

Add in the chunjang or bean paste and fry in the oil for 2 to 3 minutes.

Add in the zucchini, potatoes, and mushrooms (both the fresh and reydrated ones!). Sauté for 2 to 3 minutes before adding in the cabbage. Mix the vegetables well with the paste and then pour in the broth.

Lower the heat to medium high then everything together and make sure the bean paste has dissolved in the water.

Cover the pot and leave the veggies to cook for 5 to 6 minutes or until the potatoes are tender.

Lower the heat to medium. Mix everything together and then season with the sugar, soy sauce, and pepper. When the sugar has dissolved, give the corn starch slurry a good mix again (since the corn starch tends to sit at the bottom).

While mixing the sauce, pour the slurry in a clockwise motion and then keep stirring until the sauce thickens.

Taste the sauce and feel free to season more, to taste, if needed. If you’d like the sauce a little less thick, feel free to add a little water or broth (around 2 to 3 tbsp) then mix well.

Turn off the heat. Mix in some toasted sesame oil into the sauce, if you’d like.

Bean Sauce

Scoop generous amounts of the sauce over each bowl of noodles and then top with some julienned cucumber (if using) and a side of pickled radish (if using).

Mix the sauce and noodles together. Slurp away!

To Serve

Since this makes a big batch of sauce, you can save some in a container and refrigerate for up to 5 days. See notes below for some tips.

To Store the Sauce

FULL RECIPE HERE 👉🏼https://thefoodietakesflight.com/vegan-jjajangmyeon-black-bean-noodles/

This is the result of all the kdramas I’ve been watching: constant noodle cravings. All those cravings and seeing endless bowls of this iconic Korean-Chinese fusion noodle dish has resulted into this Vegan Jjajangmyeon. 🍜

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

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#vegan #jjajangmyeon #noodles #koreanfood

Vegan JJAJANGMYEON | Korean-Chinese Noodles in Black Bean Sauce

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)

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

Today I&#039;m going to introduce you to anther one bowl meal, a noodle dish called jaengban-jjajangmyeon. A jaengban is a platter, and jjajangmyeon is noodles in black sauce. If you&#039;ve followed me for years or have watched Korean dramas you have already heard of jjajangmyeon, and maybe you made it...

Noodles &amp; black bean sauce platter (Jaengban-jjajangmyeon: 쟁반짜장면)

toasted toasted sesame oil

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