Jjajangmyeon
Homemade Jjajangmyeon Recipe: Creating the Beloved Korean Black Bean Noodles
Experience the authentic taste of restaurant-style Jjajangmyeon right in your own kitchen! This recipe guides you through making a healthier, homemade version of this beloved Korean classic. Its mild and comforting flavor profile is perfect for everyone to enjoy.
Jjajang Sauce Ingredients- 1/4 Onion, diced into 1x1cm cubes
- 1/3 Zucchini, diced into 1x1cm cubes
- 1/2 Potato, peeled and diced into 1x1cm cubes
- 1/10 Cucumber, julienned (for garnish)
- 10g Ginger, minced (or 1 Tbsp ginger juice)
- 50g Pork, diced into 1x1cm cubes or roughly chopped
- 1 package Chinese noodles (or fresh/dried noodles)
Jjajang Seasoning Ingredients- 2 Tbsp Chunjang (Korean black bean paste)
- 1 Tbsp Soy Sauce
- 1-2 Tbsp Sugar (adjust to taste)
- 1 tsp Oyster Sauce
- 2 Tbsp Cornstarch
- 2 Tbsp Water (for cornstarch slurry)
- 2 Tbsp Cooking Oil (for stir-frying Chunjang)
- A little Sesame Oil (for finishing)
- 1 Tbsp Cooking Wine or Sake (for marinating pork)
- A pinch of Black Pepper (for marinating pork)
- 1/2 Tbsp Soy Sauce (for marinating pork)
- 2 Tbsp Chunjang (Korean black bean paste)
- 1 Tbsp Soy Sauce
- 1-2 Tbsp Sugar (adjust to taste)
- 1 tsp Oyster Sauce
- 2 Tbsp Cornstarch
- 2 Tbsp Water (for cornstarch slurry)
- 2 Tbsp Cooking Oil (for stir-frying Chunjang)
- A little Sesame Oil (for finishing)
- 1 Tbsp Cooking Wine or Sake (for marinating pork)
- A pinch of Black Pepper (for marinating pork)
- 1/2 Tbsp Soy Sauce (for marinating pork)
Cooking Instructions
Step 1
Begin by preparing your vegetables. Wash the onion, zucchini, and potato, then peel them. Dice them into uniform 1x1cm cubes. This uniform size ensures they cook evenly and maintain a pleasant texture in the sauce.
Step 2
Next, prepare the aromatics and garnish. Mince the ginger finely. If you prefer a milder ginger flavor, you can reduce the amount or omit it. Wash the cucumber, trim the ends, and thinly julienne it for a refreshing garnish. Roughly chop the pork into bite-sized pieces.
Step 3
Marinate the pork to enhance its flavor and tenderness. In a bowl, combine the chopped pork with a pinch of black pepper, 1 tablespoon of cooking wine (or sake), and 1/2 tablespoon of soy sauce. Add the minced ginger (or ginger juice) and mix well. Let it marinate for about 10 minutes.
Step 4
Prepare the noodles and the cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to create a smooth slurry. This will be used to thicken the sauce. Bring a large pot of water to a boil, add the Chinese noodles, and cook according to package directions. Once cooked, drain the noodles but do not rinse them with cold water. Let them drain in a colander; this helps the sauce adhere better.
Step 5
Stir-fry the Chunjang (black bean paste). Heat 2 tablespoons of cooking oil in a wok or deep skillet over low heat. Add the 2 tablespoons of Chunjang and stir constantly as it fries. Frying the Chunjang removes any bitterness and develops a rich, savory flavor. Continue frying for about 3-5 minutes until fragrant and the oil is well incorporated.
Step 6
Sauté the pork and vegetables. Wipe the skillet clean or use a separate one. Add about 1 tablespoon of oil and stir-fry the marinated pork until it’s mostly cooked through. Then, add the diced onion, potato, and zucchini to the skillet. Stir-fry over medium-high heat until the vegetables begin to soften and turn slightly translucent, retaining some crispness.
Step 7
Combine the fried Chunjang and water. Add the fried Chunjang from step 4 into the skillet with the pork and vegetables. Stir quickly to combine. Pour in 1/2 cup (about 100ml) of water and bring the mixture to a simmer. Continue to cook over medium-low heat until the potatoes are tender.
Step 8
Season and thicken the sauce. Let the sauce simmer gently to allow the flavors to meld. Taste and adjust seasoning by adding 1-2 tablespoons of sugar and 1 teaspoon of oyster sauce, if desired. Gradually pour in the cornstarch slurry while stirring constantly, until the sauce reaches your desired thickness. Once thickened, remove from heat and drizzle with a little sesame oil for extra aroma.
Step 9
Serve and enjoy your homemade Jjajangmyeon! Place the drained noodles in a bowl. Generously ladle the hot Jjajang sauce over the noodles. Top with the julienned cucumber garnish. Mix everything together and savor your delicious homemade dish! You can also add peas or a fried egg for extra enjoyment.
