Jjajangmyeon (Black Bean Noodles)

Name: Jjajangmyeon (Black Bean Noodles)
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 4 servings Fresh wheat noodles (jjajang noodles); 4 tbsp Chunjang (Korean black bean paste); 200 g Pork, diced; 2 Onions, diced; 150 g Zucchini or cabbage, diced; 1 Potato, diced; 3 tbsp Cooking oil; 1 tbsp Sugar; 2 tbsp Potato starch slurry; for topping Cucumber, julienned, to garnish

Wheat noodles under a glossy, savory-sweet sauce of fried black bean paste, pork and diced vegetables — Korea's most beloved Korean-Chinese comfort dish.

Fuente

Receta de Korean-Chinese kitchens · 🏺 Tradicional

Korean-Chinese / 한국식 중화요리 — Jajangmyeon is wheat noodles under a thick sauce of fried chunjang (black soybean paste), pork and vegetables. It was created by Chinese immigrants around the port of Incheon near the turn of the 20th century, adapting Shandong zhajiangmian to Korean tastes, and is now one of Korea's most popular everyday and delivery meals.

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⏱ 45 min🍽 4 porciones🔥 650 kcal🇰🇷 Corea del Sur

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Pasos

Fry the chunjang in plenty of oil over low heat for a few minutes until it loses its bitterness and smells toasty — this step makes or breaks the sauce.
In a separate pan, brown the pork, then add the potato, onion and zucchini and stir-fry until glossy and softened.
Add the fried chunjang and sugar to the vegetables and stir to coat everything darkly and evenly.
Pour in a little water and simmer so the flavors meld and the vegetables finish cooking.
Stir in the starch slurry off a hard boil and cook until the sauce turns thick, glossy and clinging.
Boil the noodles until springy, drain, and ladle the black sauce over, finishing with a tangle of raw cucumber.

💡 Consejos

Never skip frying the chunjang — raw black bean paste is bitter and flat.
Add the starch slurry off the boil and stir constantly so the sauce sets smooth, not lumpy.
Serve with danmuji and raw onion with a little chunjang on the side, as Korean-Chinese restaurants do.