How to Make Korean Jajangmyeon (Black Bean Noodles)
Jajangmyeon, also known as black bean noodles, is a beloved Korean dish that has captured the hearts (and stomachs) of many around the world. This savory, slightly sweet dish features thick wheat noodles smothered in a rich, black bean sauce mixed with chunks of meat and vegetables. It’s surprisingly easy to make at home, and today, I’m going to walk you through how to create this comfort food from scratch. So, roll up your sleeves, and let’s dive into the delightful world of making Jajangmyeon.
Ingredients:
To start, let’s gather all the ingredients you’ll need. This recipe serves 4 people.
- 200 grams (about 7 ounces) of pork belly or chicken thigh, diced
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 medium-sized potatoes, cubed
- 1/2 zucchini, cubed
- 2 tablespoons fermented black bean paste (chunjang)
- 1 tablespoon sugar (adjust based on your taste)
- 1-2 cups water (depending on desired sauce thickness)
- 800 grams (about 28 ounces) of fresh Jajangmyeon noodles or udon noodles
- 1 tablespoon cornstarch dissolved in 2 tablespoons water (optional, for thickening)
- Cucumber slices for garnish (optional)
Preparation Method:
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Prepare the Ingredients: Before we jump into cooking, it’s essential to prepare your ingredients. Dice the pork belly or chicken thigh into small, bite-sized pieces. Chop the onion, potatoes, and zucchini into cubes that are about the same size so they’ll cook evenly.
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Cook the Meat: Heat up 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the diced meat and stir-fry until it’s nicely browned and cooked through. This should take around 5-7 minutes. Once done, remove the meat from the pan and set it aside.
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Vegetable Time: In the same skillet, add the diced onion and stir-fry until it begins to soften. This will take about 3 minutes. Then, add the potatoes and zucchini, continuing to stir-fry for another 5 minutes or until they start to get tender.
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The Star – Black Bean Paste: Push the vegetables to one side of the skillet. On the other side, add the black bean paste (chunjang) and let it fry for about 1 minute. This process helps intensify the flavor. After frying, mix the paste with the vegetables thoroughly.
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Add Meat and Water: Return the cooked meat to the skillet and mix everything well. Add 1-2 cups of water (depending on how thick you want your sauce) and the tablespoon of sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. The sauce should start thickening. If you want it thicker, add the cornstarch slurry (the mixture of cornstarch and water) and stir until the sauce reaches your desired consistency.
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Cook the Noodles: While the sauce is simmering, bring a large pot of water to boil. Cook the Jajangmyeon noodles (or udon noodles) according to the package instructions. Usually, it takes about 5-7 minutes for the noodles to become perfectly cooked – tender but still slightly firm to the bite. Drain the noodles and rinse briefly under cold water to stop the cooking process.
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Assemble and Serve: Divide the cooked noodles among four bowls. Pour the delicious black bean sauce over the noodles, making sure each serving gets a generous amount of sauce, meat, and vegetables. Garnish with cucumber slices if desired.
Enjoying Your Jajangmyeon:
Congratulations! You’ve just made a mouthwatering dish that’s sure to impress. Jajangmyeon is best enjoyed immediately while the noodles are still warm and the sauce is piping hot. Mix everything thoroughly before taking a bite to enjoy the full depth of flavors. It’s a comforting meal that’s perfect for any day of the week, and now, you can make it right in your kitchen.
Final Thoughts:
Making Jajangmyeon at home is a delightful experience that combines simple cooking techniques with rich, umami-packed flavors. By following this straightforward recipe, you can bring a taste of Korea into your home. It’s a perfect dish for sharing with friends and family or indulging on your own. So, the next time you’re in the mood for something exotic, try making Jajangmyeon. Happy cooking!
