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Jjajangmyun (Korean Black Bean Paste Noodles)

Hello beloved reader!   I will be sharing with you one of the most recognisable Korean food, ‘Jjajangmyun’ or Korean black bean paste noodles.  The popularity of this noodle dish lies mainly in that many Korean drama series feature Jjajangmyun eating scenes and it doesn’t help hungry stomachs when the actors are wolfing down the noodles like there’s no tomorrow!  

One interesting fact that you need to know is that this is not an authentic Korean dish but originated from the Chinese noodle dish, Char Cheung Meen (in Cantonese which literally translates to ‘Fried Sauce Noodles’).  I tasted the Chinese version in Esquire Kitchen Restaurant and I liked the dish (I love Esquire Kitchen Restaurant because of the family dinners we had there over the years so my opinion may be biased). In Korea, don’t bother looking for Jjajangmyun in the Korean restaurants as this dish is served in Korean CHINESE restaurants.  You can either dine-in or have the piping hot noodles delivered right at your doorstep. 

Jjajangmyun is closely connected to Korean culture as you will read shortly.  If lovers all over the world celebrate Valentine’s Day on February 14, Koreans have all kinds of love-themed occasions to celebrate (or mourn depending upon your viewpoint).  Besides Valentine’s Day, Koreans celebrate White Day on March 14 which is observed by ladies who present chocolate gifts (usually home-made) to their preferred gentlemen as an expression of love and Black Day on April 14 for the single and unattached to get together and eat Jjajangmyun and commiserate their singlehood, haha!   Who knows, black sauce-smeared face you may attract another similarly dirtied guy or gal across the dining table!     

Here’s a short version of ‘Jjajangmyun’ recipe (you can get the full version at Maangchi’s):

Ingredients:

Noodles/’Myun’ in Korean (please refer to my ‘Korean Food Ingredients’ post for the product picture)

Black bean paste/’Chunjang’ in Korean

Pork belly

Sugar

Olive Oil (I used vegetable oil)

Potato Starch powder (You can use cornstarch powder)

Sesame Oil

Asian Radish

Potato (You can use either normal or sweet potatoes)

Zucchini

Onion

Cucumber

 

Method:

1) Cut pork and vegetables into uniform-sized cubes.

 

2) Stir-fry pork until crispy.

 

3) Preheat a small skillet with vegetable oil.  Add 7 tbsps of black bean paste and stir-fry for a minute.  Remove excess oil and set aside stir-fried paste.

 

4) Reheat crispy pork and add vegetable oil.  Add radish and potatoes and saute for 2 minutes.  Then add zucchini and onion and saute for another 2 minutes.

 

5) Add 3 cups of water until ingredients are submerged, close lid and boil for 20 minutes.

 

6) Add stir-fried paste and stir it up.

 

7) Add potato starch mixture (combine 3 tbsps of potato starch powder and 2 tbsps of water) and stir it.  This is the ‘Black Beauty’ Jjajang sauce!

 

Boil water in a big pot, add noodles and cook for about 3 to 5 minutes.

 

9) Drain cooked noodles and place on a plate or bowl.  Pour warm jjajang sauce onto the noodles.

 

10) Garnish with cucumber strips and it’s ready to serve!

 

The eating process:

Step 1 – Mix sauce with noodles thoroughly.

Step 2 – Gobble, gobble!  Remember to have a pack of facial tissue papers on hand unless you want to look like a Caveman   You may burp with a polite ‘Excuse me’, haha! 

Umm, umm, it’s so delicious!  Makes you want to have some now, huh?