Jjajangmyeon (Korean Black Bean Noodles)
Jjajangmyeon combines chewy wheat noodles with a rich, savory black bean sauce for a comforting Korean dish.
Contents (2 sections)▾
Ingredients
- 200 g wheat noodles
- 100 g pork belly, diced
- 2 tbsp chunjang black bean paste
- 3 tbsp vegetable oil
- 1 medium onion, diced
- 1 medium zucchini, diced
- 1 medium potato, diced
- 1 cup water
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp sesame oil
- to taste black pepper
Steps
Cook the wheat noodles according to package instructions; drain and set aside.
In a large pan, heat 3 tbsp of vegetable oil over medium heat. Add the chunjang black bean paste and fry for 2-3 minutes until fragrant; this removes bitterness and enhances flavor.
Add the diced pork and cook until browned, about 5 minutes, stirring frequently.
Stir in the diced onion, zucchini, and potato. Cook until the vegetables are soft, about 5 minutes.
Pour in 1 cup of water, add sugar, soy sauce, minced garlic, and black pepper. Simmer for 5 minutes until the sauce thickens. Adjust with more water if it's too thick.
Add the cooked noodles to the sauce, stirring well to coat. Drizzle with sesame oil before serving.
Why this works
Frying the chunjang black bean paste in oil serves a dual purpose: it enhances the umami flavor while reducing its inherent bitterness, resulting in a richer sauce. Cooking the pork until browned adds depth, while the vegetables introduce sweetness and texture. Simmering with water and seasonings allows the flavors to meld, creating a glossy consistency that clings to the noodles. If the sauce seems too thick, simply add a little more water to maintain the desired consistency. Similarly, if the flavor is too strong, adjust with a pinch of sugar to balance it out. This careful layering of techniques ensures a deliciously cohesive dish.