Cuisine : Jajangmyeon - a popular Korean noodle dish - how prepared

 


Jajangmyeon is a beloved Korean dish made of chewy wheat noodles topped with a rich, savory black bean sauce (called jajang), diced pork or beef, onions, zucchini, and potatoes. It was inspired by Chinese zhajiangmian but adapted in Korea with a thicker, sweeter black bean paste called chunjang .

It’s a popular comfort food, often eaten on special occasions like graduations, moving days, or even Black Day (April 14), when singles gather to eat Jajangmyeon together.

The combination of glossy, umami-packed sauce coating chewy noodles makes this dish highly satisfying and deeply flavorful.

Ingredients

For the Sauce:

  • 200g pork belly (or pork shoulder; you can also use beef or chicken)
  • 2 tbsp cooking oil
  • 1/2 cup chunjang (Korean black bean paste)
  • 1 tbsp sugar
  • 1/2 tbsp oyster sauce (optional, for depth)
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
  • 2 cups water or chicken stock

Vegetables:

  • 1 medium onion, diced
  • 1 small zucchini, diced
  • 1 small potato, peeled and diced
  • 1/2 cup cabbage, chopped (optional)
  • 1/2 cup frozen peas (optional)

For the Noodles & Garnish:

  • 500g fresh Jajangmyeon noodles (thick wheat noodles) or udon
  • Julienned cucumber (for garnish)
  • Sesame oil (optional drizzle)
  • Pickled yellow radish (danmuji), on the side

Preparation

1. Prepare the Ingredients:

  • Dice pork and vegetables into small, even pieces.
  • Mix the cornstarch slurry (cornstarch + water) and set aside.
  • If using fresh chunjang, fry it first to reduce bitterness.

2. Fry the Black Bean Paste (if needed):

  1. Heat 1 tbsp oil in a pan over medium heat.
  2. Add the chunjang paste and fry for 1–2 minutes, stirring constantly.
  3. Set aside. (Many store-bought pastes are pre-fried, so check the label.)

3. Cook the Pork and Vegetables:

  1. In a large pan or wok, heat 1 tbsp oil.
  2. Add pork and cook until browned.
  3. Add onions, zucchini, potato, and cabbage. Sauté for about 4–5 minutes until softened.

4. Make the Jajang Sauce:

  1. Stir in the fried black bean paste and mix well with the meat and veggies.
  2. Add sugar, soy sauce, and oyster sauce.
  3. Pour in water or stock, bring to a boil, and reduce to a simmer.
  4. Simmer uncovered for 10–15 minutes, stirring occasionally, until the potatoes are tender.
  5. Stir in the cornstarch slurry to thicken the sauce. Simmer another 2–3 minutes until glossy.

5. Cook the Noodles:

  1. Bring a large pot of water to boil.
  2. Cook Jajangmyeon noodles according to package instructions (usually 5–6 minutes).
  3. Drain, rinse briefly under cold water, and drain again.

6. Assemble the Dish:

  1. Place cooked noodles in a bowl.
  2. Generously ladle the black bean sauce over the top.
  3. Garnish with julienned cucumber or a drizzle of sesame oil.
  4. Serve with pickled yellow radish on the side.

Tips:

  • You can make a vegetarian version by skipping the pork and using mushrooms or tofu.
  • Leftover sauce keeps well in the fridge for 2–3 days.
  • Serve immediately after assembling, as the noodles can stick if left too long.



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