Jajangmyeon (Korean Noodles in Black Bean Sauce)

Recipe Introduction

Quick Hook

Ever craved that food comfort that wraps you in a warm hug? we're diving headfirst into a bowl of jajangmyeon recipe , starring that magical ingredient: black bean paste .

Seriously, this stuff is good !

Brief Overview

Jajangmyeon is korean-chinese cuisine at its finest, a big bowl of food with noodles goodness. it's easier than you think and takes about an hour.

This recipe serves four happy bellies. it's proper tasty!

Main Benefits

The korean black bean sauce is packed with umami. it makes this more than just noodle recipes korean . whip this up for a casual night in with your mates.

It's special because it's homemade jajangmyeon from scratch.

Jajangmyeon (Korean Noodles in Black Bean Sauce) Recipe Card

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Preparation time:25 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 1 lb (450g) fresh Jajangmyeon noodles (or thick wheat noodles like udon or fresh pasta)
• 2 quarts (2 liters) water, for boiling the noodles
• 1/2 cup (120ml) vegetable oil
• 1 lb (450g) pork belly or shoulder, cut into small cubes (about 1/2 inch/1.25 cm)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 1 inch (2.5 cm) piece of ginger, peeled and minced (about 1 teaspoon)
• 1 medium zucchini, diced (about 1 cup)
• 1 medium potato, peeled and diced (about 1 cup)
• 1/2 cup (80g) chunjang (Korean black bean paste)
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 cup (120ml) chicken broth or water
• 1 tablespoon soy sauce
• 1/2 cucumber, julienned (optional)
• Pickled radish (danmuji), sliced (optional)
• Korean chili flakes (gochugaru), for serving (optional)

Instructions:

• Cut the pork belly into small cubes. Dice the onion, zucchini, and potato into similar-sized pieces. Mince the garlic and ginger.
• In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Set aside.
• Heat the vegetable oil in a large wok or skillet over medium heat. Add the chunjang (Korean black bean paste) and fry, stirring constantly, for 3-5 minutes, until fragrant. Remove the chunjang from the wok and set aside.
• In the same wok, add the cubed pork and sauté over medium-high heat until browned.
• Add the diced onion, garlic, and ginger to the wok with the pork and sauté until the onion is translucent. Then, add the diced zucchini and potato and continue to sauté for a few minutes until slightly softened.
• Return the fried chunjang to the wok with the pork and vegetables. Stir well to combine. Add the chicken broth or water and soy sauce. Bring to a simmer and cook for about 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
• Stir the cornstarch slurry and slowly drizzle it into the sauce, stirring constantly, until the sauce reaches your desired consistency.
• While the sauce is simmering, bring a large pot of water to a boil. Cook the noodles according to package directions (usually 2-3 minutes).
• Drain the noodles well. Divide the noodles among bowls. Top with the Jajang sauce. Garnish with julienned cucumber, sliced pickled radish, and Korean chili flakes, if desired. Serve immediately.

Nutrition Facts

Calories:650 kcal

Fat:35g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Korean-Chinese

Diving into the Black Bean Magic

The secret to amazing Jajangmyeon lies in the chunjang , or black bean paste . Honestly, finding the right one can be a game changer!

What is Black Bean Paste Anyway?

Korean black bean sauce , chunjang , is fermented soybean paste. It's savoury and slightly sweet. Imagine a deep, rich flavour that makes everything better.

Where Does it Come From?

It's a staple ingredient in Korean-Chinese Cuisine . Think noodles and stir-fries, a real umami bomb. You can find it at most Asian grocery stores. Or online these days, innit?

Why This Recipe Works

This easy jajangmyeon recipe nails the chunjang noodles sauce. this is thanks to frying the black bean paste first. i’m telling you, it makes a difference to the bitterness.

I once tried to skip this step and, well, let's just say the family wasn't impressed!

Key Ingredients & Why They Matter

Let’s break down why each ingredient is crucial for the best Jajangmyeon.

Noodles: The Star of the Show

Fresh Jajangmyeon noodles are best but thick wheat noodles or even udon work a treat. Imagine those lovely noodles soaking up all the sauce. It's all about the slurp factor!

Pork Belly: Flavour Central

Diced pork belly adds richness. The small cubes mean you get pork in every bite. You can use shoulder, too, if you prefer.

Veggies: The Supporting Cast

Onions, zucchini, and potatoes add sweetness and texture. Don't skip these! They balance the richness of the sauce. I once added carrots, don't do it. Trust me!

That Black Bean Paste Though

Again, the heart and soul of Jajangmyeon. Fry it for that signature flavour. Remember my little kitchen mishap? Don’t be like me and underestimate the chunjang .

Ready to get cooking some Spicy Black Bean Noodles ? Grab your wok, and let's do this!

Alright, let's talk ingredients for amazing jajangmyeon. seriously, this food comfort is all about the right stuff. i remember my first attempt? oh my gosh, what a disaster! wrong noodles, bitter sauce.

Learn from my mistakes, okay?

Ingredients & Equipment

Main Ingredients

This Easy Jajangmyeon needs quality ingredients. Here's the lowdown, both US and metric, cause we're fancy like that.

Noodles:

• 1 lb (450g) fresh Jajangmyeon noodles. Aim for thick and chewy. Udon works too if you can't find the real deal!
• 2 quarts (2 liters) water. We're just boiling, nothing crazy.

Jajang Sauce:

• 1/2 cup (120ml) vegetable oil. Get the pan hot!
• 1 lb (450g) pork belly. Diced small – about 1/2 inch (1.25 cm) . The fattier the better, honestly.
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 1 inch (2.5 cm) piece of ginger, peeled and minced (about 1 teaspoon)
• 1 medium zucchini, diced (about 1 cup)
• 1 medium potato, peeled and diced (about 1 cup)
• 1/2 cup (80g) chunjang . This Korean Black Bean Sauce is THE ingredient. Find it at an Asian market or online. Quality matters. Make sure the black bean paste looks rich and smells savory. Not fermented or expired.
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 cup (120ml) chicken broth. Or water, whatever!
• 1 tablespoon soy sauce

Seasoning Notes

Seasoning is KEY for Korean-Chinese Cuisine . It's all about balancing savory, sweet, and umami.

• Spice combo: Garlic, ginger, soy sauce are base notes. You know?
• Flavor enhancers: Sugar balances the saltiness of the black bean paste .
• Quick subs: Can't find ginger? Ground ginger works. Soy sauce, tamari also okay.

Equipment Needed

Keep it simple, folks.

• Big pot for noodles.
• Wok or large skillet. For that awesome Spicy Black Bean Noodles sauce!
• Small bowl for cornstarch slurry.
• Cutting board and knife.

Alternatives? a regular pot is fine. a large frying pan works instead of a wok. seriously, don't sweat it. the most important part is the jajangmyeon recipe .

This dish is a true food with noodles masterpiece.

Honestly, once you nail this Homemade Jajangmyeon , you'll never order takeout again! It's way better and you'll know exactly what's going into your chunjang noodles . Enjoy!

Let's Get This Noodle Party Started: Cooking Jajangmyeon!

Honestly, who doesn't love a big bowl of noodles? this jajangmyeon recipe is seriously where it's at! it's proper food comfort , a korean-chinese sensation.

Forget your usual spag bol, we are making homemade spicy black bean noodles! you're in for a treat.

Prep Like a Pro: Your Jajangmyeon Game Plan

Getting everything prepped beforehand is key. it's all about the mise en place , darling! cube that pork belly (1 lb, about 1/2 inch pieces), dice your onion and zucchini (1 medium each).

Peel and dice your potato (1 medium). mince garlic (2 cloves) and ginger (1 inch). mix 1 tbsp cornstarch with 2 tbsp water.

Frying your chunjang will bring that korean black bean sauce to life!

Jajangmyeon: Step-by-Step Deliciousness

Right, here's how to nail that easy Jajangmyeon like a boss:

1. Fry the Black Bean Paste: Heat 1/2 cup of oil in a wok. Fry chunjang for 3- 5 minutes until amazing smelling. Remove and set aside.
2. Sauté the Pork: Chuck in the pork and sauté until browned.
3. Veggie Time: Add onion, garlic, and ginger. Sauté till the onion is see-through. Add zucchini and potato and cook until a tad softer.
4. Sauce Magic: Put the chunjang back in! Add 1/2 cup of chicken broth and 1 tbsp of soy sauce. Simmer for 5- 10 minutes , until it thickens.
5. Thickening Time: Slowly pour in your cornstarch mix, stirring until lush.
6. Noodle Action: Cook 1 lb of noodles according to the packet. Usually 2- 3 minutes .
7. Assemble! : Chuck those noodles in a bowl, pour the sauce on top. Add cucumber and pickled radish!

Pro Tips for Jajangmyeon Awesomeness

• Frying the Korean Black Bean Sauce properly stops it from being bitter. It's crucial, trust me!
• Don't overcook your noodles! Al dente is where it's at. No one wants mushy Chunjang Noodles .
• If you have it, a little gochugaru for a bit of spice is amazing!

Honestly, this recipe is a proper winner. it's not just a meal; it's an experience. so get in the kitchen and get cooking! enjoy this food with noodles ! it's one of my fave noodle recipes korean and probably yours too.

Recipe Notes: Jajangmyeon Deep look into

Alright, so you're about to tackle easy jajangmyeon . awesome! let’s chat about some recipe notes to help you nail it.

I'm thinking this is going to be your next food comfort . we're going to make it so easy, so delicious, that you'll be adding it to your weeknight rotation.

Serving Up Some Deliciousness

Okay, so jajangmyeon itself? obvs, that's the star. but presentation matters, right? a swirl of cucumber on top adds a fresh crunch.

Serve it in a cool, deep bowl! for sides? think crunchy pickled radish. its sweetness cuts right through the black bean paste .

Honestly, a glass of ice-cold barley tea is the perfect drink pairing. trust me on this.

Storing Like a Pro

Leftovers? if you have any, that is! the sauce keeps well in the fridge for up to 3 days. make sure it’s in an airtight container.

I wouldn’t recommend freezing it though. the potatoes can get a bit weird. reheating? microwaving works, but honestly, gently simmering it in a pan with a splash of water is the way to go.

It brings it back to life!

Remixing Your Food With Noodles

Fancy a change? you got it. if you're dodging meat, firm tofu works a treat instead of pork. fry it till it's crispy before adding it to the sauce.

Another option: try adding some spicy black bean noodles by mixing in a spoonful of korean chili paste. gives it a real kick! for autumn, swap the zucchini for butternut squash.

Seriously delish. this korean-chinese cuisine is awesome.

Nutrition Nuggets

Look, it's food comfort , so it's not exactly a salad. one portion of homemade jajangmyeon delivers a good dose of energy.

You will get carbs from the noodles. it also packs a protein punch from the pork. the veggies add some fiber and vitamins.

Think of it as a balanced treat.

So there you have it – your jajangmyeon recipe survival guide! don't be scared to experiment and make it your own.

Fry that korean black bean sauce until it smells amazing. get those chunjang noodles just right! now go forth and create some noodle recipes korean that’ll have everyone saying, “mmm, what's that amazing smell?".