How to Make Jjajangmyeon

Jjajangmyeon

Here is an image of a delicious bowl of jjajangmyeon, showcasing the rich black bean sauce and fresh garnishes. Let me know if you'd like any adjustments!

Jjajangmyeon (짜장면) is a delicious Korean-Chinese dish featuring noodles topped with a rich black bean sauce made from chunjang (춘장). Here's a step-by-step recipe to make it at home:

Ingredients

For the sauce:

• 200g pork belly (or beef, chicken, or tofu for a vegetarian option), diced
• 2 tbsp cooking oil
• 1 cup chunjang (Korean black bean paste)
• 2 tbsp sugar
• 1 large potato, peeled and diced
• 1 zucchini, diced
• 1 medium onion, diced
• 1/2 cup cabbage, chopped (optional)
• 1/2 cup water or chicken broth
• 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)

For the noodles:

• 4 servings of fresh wheat noodles (or dried jjajangmyeon noodles)

For garnish:

• Julienne cucumber
• Pickled radish (danmuji, 단무지)

Instructions

1. Prepare Ingredients

• Dice all vegetables and meat into small, bite-sized pieces.
• Set the noodles aside until the sauce is ready.

2. Stir-Fry the Chunjang

• Heat 2 tbsp of cooking oil in a pan on medium heat.
• Add the chunjang (black bean paste) and stir-fry for 2–3 minutes to remove bitterness. Set aside.

3. Cook the Meat and Vegetables

• In the same pan, heat another tablespoon of oil.
• Add diced pork (or alternative protein) and cook until browned.
• Add onion, potato, zucchini, and cabbage (if using). Stir-fry for 3–5 minutes until softened.

4. Combine Ingredients

• Stir the chunjang into the cooked meat and vegetables.
• Add 1/2 cup water or chicken broth and bring to a boil.
• Lower the heat and simmer for 5–7 minutes, until the vegetables are tender.

5. Thicken the Sauce

• Add the cornstarch-water mixture and stir well until the sauce thickens.

6. Cook the Noodles

• Boil the noodles according to package instructions, drain, and rinse with cold water.

7. Assemble

• Place the cooked noodles in a bowl.
• Pour the jjajang sauce over the noodles.
• Garnish with julienned cucumber and serve with pickled radish on the side.

Tips

• You can adjust the sweetness and saltiness of the sauce by adding more sugar or soy sauce.
• For extra umami, some recipes add a small amount of oyster sauce or sesame oil.
• Jjajangmyeon pairs wonderfully with kimchi or a simple cucumber salad.

Enjoy your homemade jjajangmyeon! Would you like me to suggest a side dish or drink pairing?

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