Jjajangmyeon (Korean Black Bean Noodles)

Do you know what is one of the most popular takeaways in South Korea? It’s jjajangmyeon! This Korean-Chinese noodle dish is loved by many abroad as well. Jjajangmyeon is Korea’s take on the Chinese noodle dish, zhajiangmian. The flavor is very mild so it is easily enjoyed by children and adults alike. I hope you try it!

Jjajangmyeon

Korean Black Bean Noodles.

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Ingredients

  

Jjajang Sauce

• 2 tbsp neutral oil
• 6 tbsp korean black bean paste
• 2 tbsp sugar
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1 cup of water

Toppings

• julienned cucumbers
• fried egg
• 1 tsp sesame oil

Noodles

• jjajang noodles but you can also use instant ramen noodles or linguine/spaghetti noodles

Vegetables/Meat

• 3 oz yellow onions
• 3 oz cabbage
• 3 oz zucchini
• 3 oz pork belly
• 1/8 tsp minced ginger

Instructions

 

• In a separate pan, fry the black bean paste with oil along with the sugar and oyster sauce over medium low heat for 5-6 minutes.
  
• In a separate pan, stir fry the pork belly until the fat renders and the pork gets crispy over medium heat.
  
• Add the vegetables and stir fry the vegetables until cooked.
  
• Add in minced ginger and stir fry for a minute.
  
• Season with black pepper and soy sauce.
  
• Add in black bean paste and stir fry for an additional 4-5 minutes. You don't have to add all of the bean paste (6 tbsp) unless you want a lot of sauce. I typically will use 2 tbsp of it for 1-2 servings.
  
• Add water. For every 2 tbsp of black bean paste that you use, add 1 cup of water.
  
• Let the sauce boil for 2-3 minutes.
  
• Add in 1 tbsp of cornstarch slurry or until it becomes your desired thickness.
• Simmer until thick.
  
• Prepare your noodles according to package.
  
• Top with the sauce. Use as much or as little as you like.
  
• Top with julienned cucumbers. Add a fried egg if you want more protein but this is completely optional.
  
• Mix and enjoy!
  

Notes

This recipe makes a lot of black bean paste but each serving only requires 2 tbsp of the paste to make the sauce. For every 2 tbsp of black bean paste, use 1 cup of water.