Looking for a new way to eat noodles… Tired of Spaghetti and Lo Mein and looking for new options… Then have we got the recipe for you “Jjajangmyeon- Noodles with Black Bean Sauce” This uniquely Korean take on Chinese cuisine is so popular, that there is actually a holiday named after it.
So, what is Jjajangmyeon?
Jjajangmyeon is one of the most popular dishes served in Chinese Restaurants here in Korea, however, it may surprise you to know that the dish actually originated in Incheon’s Chinatown in the early 1900’s. The recipe was thought to be an adaption of the Chinese dish Zhajiangmian which was sweetened to better meet the taste profile preferred by local Koreans at the time.
Why I Love Jjajangmyeon- Noodles with Black Bean Sauce?
The dish is made with Black Bean Paste or Chunjang as a base and can be served with various other proteins like pork, beef or even seafood, mixed with greens like Spring Onions or Leeks and traditionally served over noodles. The combination of the chewiness of the noodles and silky texture of the Black Bean Sauce combine to create a remarkable eating experience.
What to Pair with this Dish
While “Jjajangmyeon- Noodles with Black Bean Sauce” can be served on its own as a main course, the sauce itself is often paired with other dishes like fried/steamed rice or popularly, sweet and sour pork or chicken. (My favorite is sweet and sour shrimp). If served as a main course, typically it is served with various Kimchi items (Korean fermented vegetables) and other traditional Korean side dishes like pajeon (Korean green onion pancakes).
Storage and Freshness
When making the sauce itself, many recipes call for storing the prepared sauce for up to two weeks in the refrigerator. While this may be preferable, for me, once I make the sauce, I usually can’t resist that long, and end up eating it right away.
Also, in most traditional recipes, the sauce is served on top of the noodles, as the mixing of the dish at the table can be a tradition in its own right. However, I prefer to mix my sauce in the pan, stir fry style, to obtain maximum caramelization and flavor. Once mixed, I find that it is best to eat within 2-3 days, and it should be stored in an air tight container in the refrigerator for freshness and safety.
Ingredients for Jjajangmyeon Black Bean Noodles
- Jjajangmyeon Noodles (500 grams) or 2 packs of Jjajangmyeon Noodles
- 1/2 Lbs. of Pork Belly, cut into small cubes
- 300 grams Black Bean Paste. (Will use 3 Tbsp. after fried)
- 1/2 Cup Grapeseed Oil or Any Oil of preference
- 1/2 medium sized Yellow Onion ( cut into cubes)
- 3 Cloves of Garlic
- 1 tsp. Ginger (minced)
- 2-3 Heads of Bok Choy
- 6 Pcs Shitake Mushrooms (sliced or cubes)
- 3 Tbsp. Soy Sauce
- 1 Pork Bouillon Cube ( or Chicken, Beef, or Shrimp according to you preference)
- 2 Tbsp Sugar ( According to your taste)
- 1 Tbsp Cornstarch
- 1/2 Cup of Water + 1 Tbsp Water
- Salt and Pepper (According to your Taste)
Direction on How to Fry the Black Bean Paste
- In a frying pan add 1/2 cup of grapeseed oil to hot pan over medium heat and wait 1 minute until oil shimmers
- Then add the 300 grams of black bean paste and stir for 2-3 minutes over a medium heat.
- Once the mixture begins to bubble stir for 1 more minute and then remove from heat. Transfer into airtight container and set aside
- Black Bean Sauce can be stored for up to 2 weeks in the refrigerator, if you can wait that long… Yum!!!
Cooking Process for Noodles and Bok Choy
- Add fresh or frozen noodles to boiling water. Cook until noodles seperate and reach desired consistancy (remember that noodles will continue to cook for a few minutes unless shocked with cold water
- Strain noodles and set aside
- Add Bok-choy to the boiling water for 1-2 minutes then, strain and shock with cold water to maintain the green color and set aside
How to Make Jjajangmyeon Sauce
- In a cooking pan add 2 tbsp grapeseed oil on medium heat, wait until is hot
- Add pork meat and cook until fat is rendered and meat is golden brown
- Add minced garlic, yellow onion, minced ginger and spring onions or leeks and mix all together
- Add 3 tbsp soy sauce stir until all combined, then add mushrooms and continue to stir
- Add 3 Tbsp. fried black bean sauce
- Continue to cook until all combined
- Next add 1/2 cup of water mix and bring into boil
- Add 1 Tbsp. Corn Starch mixed well with 1 Tbsp. Cold Water
- Add pinch of salt & pepper ( according to your taste)
- Add 2 tbsp sugar and mix all together
- Toss the cooked jjajangmyeon sauce, noodles, and cooked bok-choy mix all together until well combined
- Transfer into a serving bowl and garnish with spring onion, leeks and bok choy and serve
Well thank you for checking out my recipe, I hope you enjoy this dish. Also, if you enjoyed the post, please click the like button, make a comment below and/or subscribe to my Blog and Facebook page. Please keep your eyes open for more recipes and posts as I continue to explore new ways to help you make life just a little more fun by finding the best ways to “Live life one moment at a time”