Jajangmyeon (Noodles in Black Bean Sauce)

Jajangmyeon (Noodles in Black Bean Sauce)
Staff Writer
Jajangmyeon (Noodles in Black Bean Sauce)

Hyosun Ro

Jajangmyeon (Noodles in Black Bean Sauce)

This might be the most popular noodle dish in Korea. I don't know what it is, but there is something about these black noodles that everyone loves, young and old alike. Parents often take their kids out for jajangmyeon on special occasions, such as graduation, last day of school, birthdays, etc. As such, it is a dish that is deeply embedded in most Koreans' childhood memories.

If you have the Korean black bean paste called chunjang, this dish is very easy to make at home. The black bean paste is first fried in oil. This process helps remove the bitter taste of the bean paste. The fried (or roasted) black bean paste is called jjajang. You can buy either one from most Korean markets. A little bit of sugar is important to balance out the bitterness and saltiness of the black bean paste. Pork is the classic option for the meat, but of course you can substitute it with any meat or seafood.

2
Servings
437
Calories Per Serving
Deliver Ingredients

Notes

*Note: Use up to 2 tablespoons for thicker sauce.

Ingredients

  • 4  Ounces  pork loin, cut into 1/2- to 3/4-inch cubes
  • 1  Tablespoon  rice wine or mirin
  • 1/2  Teaspoon  grated ginger (optional)
  • Salt and pepper, to taste
  • 5  Tablespoons  Korean black bean paste (chunjang or jjajang)
  • 1-3 tablespoons vegetable oil
  • 1  Tablespoon  sugar, or to taste
  • 1  Tablespoon  oyster sauce (optional)
  • large onion, cut into 1/2- to 3/4-inch cubes
  • 4  Ounces  cabbage, cut into 1/2- to 3/4-inch cubes
  • 1/2  zucchini, cut into 1/2- to 3/4-inch cubes
  • 1  Cup  chicken stock or water
  • 1-2 tablespoons cornstarch*
  • 1/4  Cup  water
  • 12-14 ounces fresh jajangmyeon or udon noodles
  • Cucumber matchsticks, for garnish (optional)

Directions

In a bowl, combine the pork with the rice wine or mirin and grated ginger, if using. Season with salt and pepper, to taste, and set aside.

Add the black bean paste to a small saucepan with 2 tablespoons vegetable oil, the sugar, and oyster sauce, if using. Fry over medium heat for 2-3 minutes, stirring constantly. (If using pre-fried or roasted black bean paste, jjajang, you can skip this process. Just combine the sugar and the oyster sauce, if using, and set aside.)

Bring a large pot of water to a boil over high heat. Meanwhile, heat a large pan with 1 tablespoon vegetable oil over high heat. Add the pork and stir-fry until almost cooked. Add the onion, cabbage, and zucchini and cook until soft, stirring occasionally.

Stir in the black bean paste and mix everything together until all of the meat and vegetables are coated well with the paste.

Pour in the stock or water and bring to a boil. Reduce the heat to medium-high and cook for 4-5 minutes. In a small bowl, dissolve the cornstarch in the water. Stir in and cook briefly until the sauce is thickened. Add more sugar, to taste, if necessary.

Add the noodles to the boiling water. Cook according to the package directions and drain. (Do not overcook. The noodles should have a firm bite to them.) Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with cucumber matchsticks, if using.

Nutritional Facts

Total Fat
17g
24%
Sugar
6g
7%
Saturated Fat
7g
29%
Cholesterol
76mg
25%
Carbohydrate, by difference
42g
32%
Protein
31g
67%
Vitamin A, RAE
168µg
24%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
164mg
16%
Choline, total
79mg
19%
Fiber, total dietary
5g
20%
Folate, total
80µg
20%
Iron, Fe
11mg
61%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
378mg
54%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
359mg
24%
Thiamin
1mg
91%
Water
206g
8%
Zinc, Zn
7mg
88%

Noodle Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Noodle Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.