Jajangmyeon Recipe: Savor the Flavor of Korea's Iconic Noodles in Black Bean Sauce
Discover the savory delight of Jajangmyeon, the classic Korean-Chinese noodle dish drenched in a rich, aromatic black bean sauce. A beloved culinary masterpiece, Jajangmyeon, or jjajangmyeon, weaves the heartwarming tale of Korea's love affair with these thick, satisfying noodles. Whether it's a dish to celebrate life's milestones or a comforting meal on a solo Black Day, Jajangmyeon is a cultural staple that's as delicious as it is storied.
What is Jajangmyeon?
Jajangmyeon is more than just a meal; it's a narrative of taste, tradition, and togetherness. This noodle dish, bathed in a velvety black bean sauce, is a cornerstone of Junghwa Yori, the Korean-Chinese cuisine that sprouted from the ingenious adaptations of Chinese immigrants in Korea. From joyous occasions to the solace of singlehood, Jajangmyeon is the go-to dish for a gastronomic hug.
Ingredients for Jajangmyeon
- Jjajangmyeon noodles (fresh, frozen, or dried, labeled for udon and jajangmyeon)
- ½ pound pork belly, cut into cubes (substitute with chicken, beef, seafood, or for a vegan version, mushrooms or tofu)
- 1 cup Korean radish or daikon, cubed
- 1 cup zucchini, cubed
- 1 cup potato, cubed (optional)
- 1½ cups onion chunks
- 3 tablespoons vegetable oil
- ¼ cup + 1 tablespoon chunjang (Korean black bean paste)
- 2 tablespoons potato starch powder mixed with ¼ cup water and 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- ½ cup cucumber, julienned for garnish
- Water or chicken stock for the sauce
Step-by-Step Directions for Making Jajangmyeon
- Begin by stir-frying the pork belly in a deep wok with vegetable oil until golden and crispy. Drain excess fat.
- Toss in radish, zucchini, onion, and optional potatoes, stir-frying until the potatoes start to become translucent.
- Create a well in the center, add more oil, and fry the chunjang for a minute to reduce bitterness.
- Combine all ingredients in the wok, adding water or chicken stock, and simmer for about 10 minutes.
- Gradually stir in the potato starch mixture, ensuring the sauce thickens evenly.
- Finish with a drizzle of toasted sesame oil and remove from heat.
Assemble your Jajangmyeon with cooked noodles, topped with the rich sauce and garnished with cucumber. Alternatively, serve as Jajangbap over rice for a different twist.
The Story Behind Jajangmyeon
Jajangmyeon’s roots trace back to the Korean adaptation of a Chinese noodle dish, becoming a symbol of comfort and celebration. Each bowl carries the legacy of cultural exchange and the shared history of two cuisines merging into one. Whether it’s a nod to the old-fashioned yetnal jajangmyeon or a modern rendition with added seafood, the dish’s versatility and depth of flavor have secured its place in the hearts of many.
Embrace this indulgent journey through one of Korea’s most cherished dishes, and turn your kitchen into a haven of Korean-Chinese culinary excellence with this Jajangmyeon recipe.