How to Make Traditional Korean Jajangmyeon

Title: The Ultimate Guide to Making Traditional Korean Jajangmyeon

Jajangmyeon is a beloved Korean dish with deep Chinese roots. It combines savory black bean sauce with chewy noodles for a taste that’s truly unique. This dish often graces the table during special occasions and is a popular order at Korean-Chinese restaurants. However, you don’t need to wait for a special event or a restaurant visit to enjoy Jajangmyeon. You can easily make this mouthwatering dish right at home, even if you’re new to Korean cooking. Here’s a simple guide to making traditional Korean Jajangmyeon.

Ingredients You’ll Need:

• Main Ingredients:

  • 200 grams of fresh jajangmyeon noodles or udon noodles
  • 1 large onion, diced
  • 150 grams of pork belly, diced
  • 2 tablespoons of vegetable oil

• For the Sauce:

  • 4 tablespoons of Chunjang (Korean black bean paste)
  • 2 teaspoons of sugar (adjust to taste)
  • 2 cups of water
  • 1 medium-sized potato, diced
  • 1/2 a carrot, diced
  • 1 tablespoon of cornstarch (dissolved in 2 tablespoons of water for thickening)

Instructions:

1. Prep Work:
   Begin with prepping your ingredients. Dice the pork belly, onion, potato, and carrot into pieces. The size depends on your preference, but keep them relatively small to ensure they cook evenly.

2. Cook the Noodles:
   In a large pot of boiling water, cook the noodles according to the package instructions. Once cooked, drain the water and rinse the noodles under cold water to stop them from cooking further. Set them aside.

3. Fry the Chunjang:
   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the Chunjang (Korean black bean paste) and stir-fry it for about 2 minutes. This helps bring out the deep flavors of the bean paste. Be careful not to burn it. Remove about half of the fried Chunjang and set aside for later.

4. Cook the Vegetables and Pork:
   In the same skillet, add the diced pork belly to the remaining Chunjang and stir-fry until the pork starts to brown. Then, add the onion, potato, and carrot. Cook for about 5-7 minutes or until the vegetables soften.

5. Combine the Sauce:
   Mix the water and sugar into the skillet. Bring it to a simmer, then add the Chunjang you set aside earlier. Lower the heat and let the sauce simmer for about 10 minutes, stirring occasionally.

6. Thicken the Sauce:
   Once the vegetables are fully cooked and tender, add the cornstarch mixture to the sauce. Stir well and simmer for another couple of minutes until the sauce thickens. You’re looking for a glossy, thick sauce that generously coats the back of a spoon.

7. Serve:
   Divide the cooked noodles into bowls. Pour the hot, thick sauce over the noodles. For a traditional serving, Jajangmyeon is often topped with slices of raw cucumber or a fried egg, though these are optional.

8. Enjoy Your Homemade Jajangmyeon:
   Mix the sauce and noodles thoroughly before eating. The beauty of Jajangmyeon is in the combination of savory sauce and chewy noodles. Now, all that’s left to do is enjoy the fruits of your labor!

Cooking Tips:

1. Chunjang: This fermented black bean paste is the soul of Jajangmyeon. It’s available in Korean/Asian supermarkets. Remember to fry it as it lessens the bitterness and enhances the taste.

2. Meat: Pork belly is traditional, but you can substitute it with chicken or tofu for a leaner option.

3. Vegetables: Feel free to add more vegetables like zucchini or mushrooms for an extra nutritional boost.

4. Serving: Jajangmyeon is typically served with danmuji (yellow pickled radish) and raw onion, which help cut through the richness of the sauce.

Creating traditional Korean Jajangmyeon at home is straightforward and deeply rewarding. This dish is not only delicious but also a comforting meal that can bring a slice of Korean cuisine into your kitchen. So, roll up your sleeves and let the cooking begin. Who knows? This could be the start of a delightful culinary adventure exploring Korean flavors and dishes. Happy cooking!