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Jajangmyeon: Korean Noodles with Black Bean Sauce + A Video!

March 6, 2019 by hipfoodiemom 14 Comments

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Jajangmyeon: Korean Noodles with Black Bean Sauce is my adaptation of a Chinese black bean noodles recipe. This Jajangmyeon recipe is easy to make and SO delicious – loaded with savory pork and vegetables, and topped with fresh cucumber. Your family with love this yummy complete meal in one bowl!

Jajangmyeon korean noodles with black bean sauce

This Korean adaptation of a Chinese black bean noodles dish is so delicious! Jajangmyun is a very popular Korean noodles dish. You can find it at most Korean and some Chinese restaurants. (Side note: jajangmyun or jajangmyeon? I use both.)

In fact, I remember as a kid growing up in Dallas, Texas, my family and I would often go to this Chinese restaurant called Chien Garden. The owners and servers were so nice and the food… the food was amazing! This is where I had Jajangmyeon for the first time!

Noodles in a rich, delicious black bean sauce… it was like Asian spaghetti!!! This was my go-to order and I would literally lick the bowl clean.

History of Korean Noodles and Jajangmyeon

Jajangmyeon dates back to 1905, when it first appeared in Gonghwachun, a restaurant in Incheon Chinatown run by an immigrant from the Shandong Province of China. The restaurant is now the Jjajangmyeon Museum.

In the mid-50s in South Korea, soon after the Korean War, jajangmyeon was sold at low prices so that anyone could eat it without burden. The new Korean-style Jajangmyeon began to gain explosive popularity among the many merchants visiting the port of Incheon, which was the center of trade, and the many dock workers working in the fish market, and quickly spread throughout the country.

Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. When served, jajangmyeon may be topped with julienned cucumber, scallions, egg garnish, boiled or fried egg, blanched shrimp, and/or stir-fried bamboo shoot slices. The dish is usually served with danmuji (yellow pickled radish), sliced raw onions, and chunjang sauce for dipping the onions.

Source: Wikipedia

How to Make Jajangmyeon Noodles

My Jajangmyeon Recipe Video

 

See the Complete Jajangymyeon: Korean Noodles with Black Bean Sauce Recipe At The Bottom Of This Post!

bowl of Korean Noodles with Black Bean Sauce

HOW TO MAKE MY JAJANGMYEON NOODLES RECIPE

Jajangmyeon noodles are one of my favorite recipes (and my daughters’), and is a super easy dish to make. You should be able to find most of these ingredients at your local Korean or Asian market, or even online!

WHAT YOU NEED TO MAKE JAJANGMEYON

  • Sesame oil
  • Boneless pork loin or pork shoulder
  • Potatoes
  • Onion
  • Zucchini
  • Korean black bean paste
  • Sugar
  • Garlic
  • Water
  • Cornstarch
  • Jajangmyeon noodles
  • Cucumbers

HOW TO MAKE KOREAN NOODLES WITH BLACK BEAN SAUCE

  1. Prep your ingredients by cubing the pork loin or shoulder, dicing the potatoes, onion, and zucchini, and mincing the garlic.
  2. In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork for 4 to 5 minutes.
  3. Add the onions, potatoes and zucchini and continue to sauté for 2 to 3 minutes, until just soft
  4. Add the black bean paste, stir fry for one minute. Add the remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.
  5. Add 1/2 to 1 cup of water and bring to a boil.  Reduce to a simmer.
  6. Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.
  7. Cook for about 10 to 15 minutes, or until vegetables are tender.
  8. While your sauce is simmering, prepare jajanmyeon noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook!

To Serve: Place a large helping of noodles in a bowl. Ladle the jajang black bean sauce over the noodles and top with julienned cucumber to garnish.

TIP: For an extra rich treat with your noodles, add a fried egg to the dish!

Jajangmyeon: Korean Noodles with Black Bean Sauce

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Jajangmyeon (Korean black bean noodles) in a bowl
Print Recipe

Korean Jajangmyeon: Noodles with Black Bean Sauce

Jajangmyeon: Korean Noodles with Black Bean Sauce is my adaptation of a Chinese black bean noodles recipe. This Jajangmyeon recipe is easy to make and SO delicious - loaded with savory pork and vegetables, and topped with fresh cucumber. Your family with love this yummy complete meal in one bowl!
*I love a lot of vegetables in my jajangmyeon. If this is too much, you can reduce and only add 2 small potatoes, diced. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main dish
Cuisine: Korean
Keyword: black bean noodles, Jajangmyeon, korean noodles
Servings: 4 people

Ingredients

  • 2 tablespoons sesame oil split
  • 2 to 3 cups boneless pork loin, pork shoulder or pork belly cut into ½ inch cubes
  • 1 to 2 medium potatoes* peeled and diced; optional
  • 1 medium onion diced
  • 1 medium sized zucchini diced
  • 5 tablespoons Korean black bean paste
  • 1 to 2 tablespoons sugar start with 1 tablespoon
  • 2 to 3 cloves garlic minced
  • 1 to 2 cups water split
  • 1 tablespoon cornstarch
  • 14 oz fresh jajangmyeon noodles
  • 2 cucumbers or raw zucchini julienned for garnish

Instructions

  • In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork for 4 to 5 minutes.
  • Add the onions, potatoes (if using), and zucchini and continue to sauté for 3 to 4 minutes.
  • Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, making sure the black bean paste is touching the bottom of your pan. Stir and fry it for about 1 minute. Then mix everything up and stir to combine. Sauté for another 1 to 2 minutes. Alternatively, you can stir fry the black bean paste first and then add the remaining tablespoon sesame oil, sugar, and garlic to the pan and mix everything up.
  • Add 1/2 to 1 cup of water and bring to a boil. Reduce to a simmer. 
  • Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.
  • Cook for about 10 to 15 minutes, or until vegetables are tender.
  • While your sauce is simmering, prepare noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook! 
  • To Serve: Place a large helping of noodles in a bowl. (alternatively, you can make jjajangbap and use rice instead!) Ladle the jajang sauce over the noodles and top with the shredded raw cucumber or raw zucchini garnish. Enjoy! 

Notes

*my kids love the potatoes; if you feel like this is too much, you can just use 1 potato

If you’ve never tried this dish, I suggest going to a Chinese or Korean restaurant and having it there first. It’s absolutely amazing and there’s no doubt in my mind that you’ll fall in love with this dish! You’ll then have even more fun making my version, being able to compare and contrast the different cooking styles.

Enjoy!

Give this recipe a try, and leave a comment to let me know what you think!

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Filed Under: Korean Food, Meals, Quick Meals, Video Tagged With: black bean, dinner, korean food, korean recipes, noodles

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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