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.