If you are living in Korea, you don’t need Jjajangmyeon recipe because Korea is the heaven of delivery food. However, if you’re living abroad, you will definitely need this. Today, let’s make jjajangmyeon in two ways: a restaurant version and a super simple version.
#1 JJAJANGMYEON (3 servings)
Ingredients:
- 2 yellow onions
- 6-7 green onions
- 1/3 cucumber (optional), to garnish
- 7 oz (200g) pork belly or shoulder (or beef, chicken) (preferred fatty parts)
- Vegetable oil
- 7 oz (200g) black bean paste (chunjang, 춘장)
- Jjajangmyeon noodles (중화면) (or kalguksu, udon, ramen noodles, steamed rice, etc.)
- Kimchi or yellow pickled radish, to serve
Jjajang Sauce:
- 1/2 tsp minced ginger
- 1 tbsp soy sauce
- 2.5 tbsp sugar
- 1 tbsp oyster sauce
- 1/2 tbsp chicken stock (or chicken bouillon powder)
- 2 tbsp fried black bean paste
- 200ml water
- Slurry (1/2 tbsp potato/cornstarch) + 1 tbsp water)
Instructions:
PREP INGREDIENTS
1. Cut the onions and green onions into bite-sized pieces. Cut the cucumber (if using) into thin matchsticks.
2. Cut the pork belly into thin strips.
FRY BLACK BEAN PASTE
1. In a non-stick wok (or pan), add the black bean paste and enough oil. The amount of oil should be about 1/2 of the black bean paste. Place it over medium heat and make sure to keep stirring it.
2. Once you can see some bubbles in the middle, turn the heat off and transfer it to an airtight container.
NOTES:
- Keep “fried black bean paste with oil” in the fridge. It will last for up to 2 weeks.
- Try to make a lot of different things with it. Jjajang Bap ( egg fried rice or plain rice & jjajang sauce) or Jjajang Tteokbokki can be a good option!
MAKE JJAJANG SAUCE
1. In another wok, add the cooking oil (3 tbsp). You can use the oil that you fried black bean paste with. Once it gets nice and hot, add the pork and render out the fat.
2. Once it becomes dark golden brown, add the ginger (1/2 tsp) and soy sauce (1 tbsp). Be careful of oil splatter.
3. Add 1/2 of the green onions and stir-fry it until fragrant. Add the remaining green onions and stir-fry it over high heat.
4. Add the sugar, oyster sauce, chicken stock (or chicken bouillon powder), and fried black bean paste. Mix everything together.
5. Add the water (200ml) and simmer it for more than 5 minutes.
6. Meanwhile, prepare the slurry. In a small bowl, mix together potato (or corn) starch and water. Add the slurry into the sauce and immediately stir it until the sauce gets thicker. Cover and keep warm until ready to serve.
COOK NOODLES & ASSEMBLE
1. Bring a pot of water to a boil. Cook the noodles according to the package instructions. (If you are using fresh noodles, rinse them under cold water and drain.)
2. Divide the noodles into serving bowls and add the sauce.Garnish with cucumber (if using). Serve with kimchi or Korean pickled radish. Enjoy~!
#2 SIMPLE JJAJANGMYEON (1 serving)
Ingredients:
- 1/2 yellow onion
- 1-2 green onions
- 1/3 cucumber (optional), to garnish
- 3.5 oz (100g) pork belly or shoulder (or beef, chicken)
- Vegetable oil
- 1.5 tbsp non-fried black bean paste
- 1 tbsp sugar
- 1/2 tbsp oyster sauce
- 1 tsp chicken stock (or chicken bouillon powder)
- Slurry (1/2 tsp potato/corn starch + 1 tsp water)
- Jjajangmyeon noodles (중화면) (or kalguksu, udon, ramen noodles, steamed rice, etc.)
Instructions:
1. Cut the onion and green onions into bite-sized pieces. Cut the cucumber (if using) into thin matchsticks.
2. Cut the pork belly into thin strips. In a wok (or pan), add a splash of oil and heat it over medium heat. Once it gets nice and hot, add the pork belly and cook until golden brown. Add NON-FRIED black bean paste. Stir to combine.
3. Add the onion and green onions. Stir to combine. Add the sugar, oyster sauce, and chicken stock (or chicken bouillon powder). Stir-fry it over high heat for a short time. Otherwise, the vegetables will lose their crunch texture.
4. Prepare the slurry. In a small bowl, mix together cornstarch (1 tsp) and 1 tsp water (1 tsp). Add the slurry into the sauce and immediately stir it. Cover and keep warm until ready to serve.
5. Bring a pot of water to a boil and cook the noodles. (If you are using fresh noodles, rinse them with cold water and drain.)
6. Add the noodles into a serving bowl and pour the sauce on top. Garnish with cucumber (if using). Enjoy~!
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Jjajangmyeon
(Korean Black Bean Noodles)
Recipe by Aaron and Claire
Ingredients
2 yellow onions
6-7 green onions
1/3 cucumber (optional), to garnish
7 oz (200g) pork belly or shoulder (or beef, chicken) (preferred fatty parts)
Vegetable oil
7 oz (200g) black bean paste (chunjang, 춘장)
Jjajangmyeon noodles (중화면) (or kalguksu, udon, ramen noodles, steamed rice, etc.)
Kimchi or yellow pickled radish, to serve
- Jjajang Sauce:
1/2 tsp minced ginger
1 tbsp soy sauce
2.5 tbsp sugar
1 tbsp oyster sauce
1/2 tbsp chicken stock (or chicken bouillon powder)
2 tbsp fried black bean paste
200ml water
Slurry (1/2 tbsp potato/corn starch) + 1 tbsp water)
Directions
- Prep Ingredients
- Cut the onions and green onions into bite-sized pieces. Cut the cucumber (if using) into thin matchsticks. Cut the pork belly into thin strips.
- Fry Black Bean Paste
- In a non-stick wok (or pan), add the black bean paste and enough oil. The amount of oil should be about 1/2 of the black bean paste. Place it over medium heat and make sure to keep stirring it.
- Once you can see some bubbles in the middle, turn the heat off and transfer it to an airtight container.
- Make Jjajang Sauce
- In another wok, add the cooking oil (3 tbsp). You can use the oil that you fried black bean paste with. Once it gets nice and hot, add the pork and render out the fat.
- Once it becomes dark golden brown, add ginger (1/2 tsp) and soy sauce (1 tbsp). Be careful of oil splatter.
- Add 1/2 of the green onions and stir-fry it until fragrant. Add the remaining green onions and stir-fry it over high heat.
- Add the sugar, oyster sauce, chicken stock (or chicken bouillon powder), and fried black bean paste. Mix everything together.
- Add water (200ml) and simmer it for more than 5 minutes.
- Meanwhile, prepare the slurry. In a small bowl, mix together potato (or corn) starch and water. Add the slurry into the sauce and immediately stir it until the sauce gets thicker. Cover and keep warm until ready to serve.
- Cook Noodles and Assemble
- Bring a pot of water to a boil. Cook the noodles according to the package instructions. (If you are using fresh noodles, rinse them under cold water and drain.)
- Divide the noodles into serving bowls and add the sauce.Garnish with cucumber (if using). Serve with kimchi or Korean pickled radish. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The fried black bean paste can be refrigerated for up to 2 weeks, so besides jjajangmyeon, try to make a lot of different things with it. Jjajang Bap (jjajang sauce with rice) or Jjajang Tteokbokki can be a good option!
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