Jajangmyeon or jjajangmyeon is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
It was originated in Incheon, Korea where Chinese migrant workers brought over zhajiangmian from Shandong in the late 19th century. The base of the sauce is made from Korean black bean paste (called chunjang) which is made from soybeans, flour, caramel and fermented. Ingredients like onion, zucchini and pork are sautéed and mixed with the paste along with a cornstarch slurry and water to create a gravy-like consistency that coats the noodles.
The thick black bean sauce that covers the noodles has a savoury, slightly sweet flavor that is both comforting and satisfying. The combination of noodles, sauce, and vegetables creates a hearty and flavorful meal. It can provide several health benefits. They are a good source of plant-based protein, fiber, and complex carbohydrates. Black beans also contain essential nutrients such as iron, folate, and magnesium.
Ingredients
(2-3 servings)
jjajangmyeon noodles
½ pound pork belly, cut into ½ inch cubes (about 1½ cups)
1 cup of Korean radish (or daikon), cut into cubes
1 cup of zucchini, cut into cubes
cup of potato, peeled and cut into cubes
1½ cups of onion chopped
3 tablespoons of vegetable oil
¼ cup of chunjang (Korean black bean paste)
2 tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of toasted sesame oil
½ cup cucumber, cut into thin matchsticks for garnish
water
For jjajang sauce
Stir-fry the pork belly in a large, deep wok (or pan) 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.
Move vegetables to the pan edges and in the center, 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 pan and keep stirring.
Add 2 cups of water to the pan and let it simmer and cook with the lid closed for about 10 minutes.
Open the lid and taste a piece 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 (jjajangmyeon) or steamed rice (jjajangbap).
Making of jjajangmyeon
Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.
Boil the noodles in a large pot and drain.
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.
