How to Make Authentic Jjajangmyeon- Korean Black Bean Noodles
Ok don’t even ask how to pronounce Jjajangmeyeon – I ain’t got a clue! 🤣 But I do know this… I’ve had Korean Black Bean Noodles in restaurants – they are delicious! Now… you and I can make them at home, yay!
Today I have the privilege to introduce you my colleague Claire. She is the brains behind the website SumoChef.com. A self-proclaimed food lover, she’s traveled and shares her experiences and recipes on her blog. Today she is kind enough to stop by Bowl Me Over and share an AMAZING recipe for Korean Black Bean Noodles! I’m not gonna lie, I’m pretty excited about this recipe and can’t wait to try it myself – Claire… take it away!
I’m a meat lover and if there’s one thing I love, it’s got to be Korean food! With its distinct flavors and deliciously grilled meat, you can never go wrong with their barbecues and spicy side dishes. One of my favorite dishes would be the Jjajangmyeon, which is a Korean Style Noodle in Black Bean Sauce. It’s a very popular noodle dish from Korea. But interestingly, it originated in China!
These noodles have the black sauce, though don’t be fooled by its looks. This paste is mixed in with slightly sweet soybeans to balance out the flavor, which is called the chunjang.
Here are some pro tips to follow so you can make it an even better dish!
- As much as possible, I urge you to create your handmade noodles instead of using the usual instant ones. You’ll feel and taste the difference. If you can’t find authentic thick noodles (or can’t make your own), you can use buckwheat or linguine. Here’s a YouTube link with a tutorial on making your own noodles.
- Avoid over boiling the ingredients, especially the carrots. You want it to be firm, but not too crunchy or raw. Same goes for the pork and potatoes when it should be tender but not too soft or tough to eat.
- When serving the noodles, pair it with side dishes such as kimchi or roasted nuts for an even more gastronomical experience.
- Just like freezing baked beans, you can create the dark bean pasted in advance and store it in the freezer for up to one month before using it. Make sure to label the paste and use it before it spoils. Storing it in advance will make it quicker to make.
Finally – What makes Jjajangmyeon or Korean Black Bean Noodles an excellent dish to make is the fact that it isn’t only delicious and filling, but inexpensive to make. You don’t need to spend oodles of money to create authentic Korean dishes. Plus, with the benefits of meat and the smooth consistency of the noodles, it makes an impressive combination you’ll want to create over and over again.
I hope you now know how to properly make Jjajangmyeon- Korean Style Noodle in Black Bean Sauce! Try it out today and let me know what you think
If you love this meal, you’ll definitely love these!
- Korean BBQ Beef Bowl
- Korean Style Beef Broccoli Rice Bowl
- Korean BBQ Sauce Recipe
- Korean BBQ Chicken Kabobs
Korean Black Bean Noodles
This delicious Korean noodle dish is a delight for Koreans and tourists alike. With inexpensive ingredients you can easily find in the supermarket, you'll be able to whip this up in less than an hour.
- 2 cups black bean paste (it would usually say chunjang or jajang when bought)
- 2 tbsp minced garlic
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 6 cups lukewarm water
- 4 cups potatoes, peeled and diced (you can use sweet and white potatoes together for better flavors)
- 3 carrots, peeled and diced
- 1 zucchini, diced
- 2 onions, diced
- 2 cups pork loin, diced
- 1/4 cup cornstarch
- 1/2 cup cold water
- 3 lbs. thick flat noodles udon, buckwheat or linguine
Add oil to a skillet and let it heat up. Sauté the pork and potatoes together, stirring it for about three minutes or until slightly browned.
Add the zucchini and onions, sautéing all ingredients for another three minutes.
Put the bean paste, sugar, sesame oil, and garlic, again continuing to stir until all ingredients are well combined. Continue to sauté everything for about four minutes.
Add the lukewarm water and carrots, letting it boil. Once it begins to boil, reduce the heat and let it simmer.
While it simmers, mix the cornstarch with cold water, then add it to the sauce. Stir the mixture until it thickens.
Leave the mix for 15 minutes. You can also remove the pan from heat once the vegetables are cooked and slightly tender. Remember, not TOO soft.
While the sauce and vegetables are cooking, prepare the noodles according to what the package instructs. You can also make handmade noodles beforehand for an even fresher taste.
Once the sauce and noodles are ready, put the noodles in a large bowl, then add the chunjang sauce over it. Mix them all together.
Serve the noodles with sliced raw onions and a splash of white vinegar for your happy diners to add to the dish if desired. Enjoy!
Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this. You can also connect with Claire on Facebook, Instagram and Twitter.
Love Korean dishes? Me too! Swing over and check out my recipe for Korean BBQ Chicken Kabobs – fabulous!