Jjajangmyeon: Black Bean Noodles
This is the standard Saturday lunch in many homes. The process is straightforward but relies on the quality of the fry on your bean paste.
Control the heat to avoid burning the paste.
Keep your vegetables cut into uniform half-inch cubes so they soften at the same rate. Have all your mise en place ready before you turn on the stove.
- Wok or deep skillet
- Large pot for boiling noodles
- Spatula
- Colander
What goes in.
- 1 lbfresh jjajangmyeon wheat noodles
- 1/2 cupchunjang (korean black bean paste)
- 1/2 lbpork belly or shoulder, diced into 1/2 inch cubes
- 2medium yellow onions, diced
- 1large zucchini, diced
- 1/2large cabbage, diced
- 3 tbspneutral oil, plus more for frying paste
- 2 tbspsugar
- 1 tbspsoy sauce
- 2 tbspcornstarch mixed with 2 tbsp water
- 2 cupschicken or vegetable stock
Frying the Chunjang
You must fry the black bean paste in a generous amount of oil for 3 to 4 minutes before adding it to the vegetables. This removes the raw, metallic tang and develops a deep, earthy aroma.
The method.
Fry the paste
Heat 4 tablespoons of oil in a wok over medium heat. Add the chunjang and stir constantly for 3 minutes until the oil turns dark and the paste thins out. Remove the paste from the pan and set aside, leaving the oil behind.
Sear the pork and aromatics
In the same wok, add the diced pork and brown it well. Add the onions, zucchini, and cabbage. Stir-fry until the onions turn translucent and soft.
Combine
Add the fried bean paste back into the pan with the vegetables and pork. Stir in the soy sauce and sugar. Pour in the stock and bring to a simmer for 5 to 7 minutes until the vegetables are tender.
Thicken
Slowly pour in the cornstarch slurry while stirring. The sauce should turn thick, dark, and glossy enough to coat the back of a spoon.
Serve
Boil the noodles according to the package instructions until chewy. Drain well, portion into bowls, and ladle the hot sauce generously over the top.
Other turns to take.
Samseon Jjajangmyeon
Add fresh shrimp, squid, or sea cucumber during the vegetable stir-fry stage for a seafood-heavy version.
When it doesn't go to plan.
Do not overcook the noodles; they should maintain a distinct chewiness to stand up against the thick sauce.
If the sauce tastes too bitter, add an extra teaspoon of sugar to balance the saltiness of the fermented paste.
Serve with pickled yellow radish (danmuji) on the side to cut through the richness of the bean sauce.
The ones that keep coming up.
Can I use store-bought instant noodles?
You can, but the texture will differ significantly from the thick, alkaline-heavy fresh noodles used in restaurants.
Why is my sauce watery?
The vegetable water content varies; if it looks loose after adding the cornstarch, increase your slurry ratio slightly and let it simmer for one more minute.
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