Korean Black Bean Noodles
If people were to vote on their favorite noodle dish in Korea, Jjajangmyeon (jajangmyeon) would probably win the most votes. Jjajangmyeon is not only served in Restaurants, it’s also Korea’s most popular delivery food. I decided to make this jjajangmyeon recipe at home, since I don’t live near the delivery zone in Los Angeles. It’s my ultimate favorite noodle dish.
So, what is exactly is jjajangmyeon? It’s basically thick wheat noodles served with a black soybean paste sauce with diced meat and vegetables. It was created by Chinese migrants in the city of Incheon in the early 1900s. That’s why this dish is found in Korean-Chinese restaurants. Jjajangmyeon is often eaten with Korean Sweet and Sour Pork or Korean Sweet and Spicy Chicken. The sauce can also be served with fried or steamed rice instead of noodles.
This jjajangmyeon recipe is quick and easy to make. Prep time will be about 3 minutes and the cooking time is about 7 minutes. Just have all the veggies and meat diced and ready to go. You can leave out the zucchini and shrimp if you don’t like it. The two basic ingredients that go in the sauce are onion and pork. When you buy the black bean paste, make sure you get the roasted kind. The Korean markets will usually carry the fresh noodles in packages, but if you can’t find the fresh kind just use dried jjajang noodles. This jjajangmyeon recipe is more of the ganjjajangmyeon type (no starch, less water). Serve with sliced cucumber and takuan and you’re all set. Oh! and the mixing part is the fun part.
This recipe makes about 2 generous servings
- 200 grams Fresh or Dried Noodles
- 3 to 3 1/2 tablespoon Roasted Black Bean Paste
- 1/2 tablespoon sugar
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon sesame oil
- 1/4 cup unsalted chicken stock
- 300 grams diced onion (about 1/2 large onion)
- 70 grams diced zucchini (about 1/2 a zucchini)
- 170 grams diced pork shoulder or pork loin
- 10 large tiger shrimp
- 1 teaspoon minced garlic
- 2 tablespoon oil to cook
- Cucumber Topping (julienne strips) (optional)
- Takuan – Pickled daikon radish on the side (optional)
- Cook noodles according to package directions.
- Prepare the veggies and meat.
- While noodles are cooking, make the sauce. First heat wok and add oil. Lightly brown the pork with minced garlic and add the shrimp. Sauté for a minute then add the onion and zucchini and sauté for about 4 minutes.
- When all the ingredients are cooked, add sugar and oyster sauce and stir well. Then add the roasted black bean paste and chicken stock and mix well again. Drizzle sesame oil to finish. Drain noodles and wash in cold water.
- Drain noodles once again and put in a large bowl. Add the sauce. Top with fresh cucumber strips and takuan on the side. Mix well and enjoy!