📝 About This Recipe
Jajangmyeon is the ultimate Korean comfort food, born from the fusion of Chinese influences and Korean tastes. This dish features chewy wheat noodles smothered in a rich, dark, and velvety fermented black bean sauce packed with savory pork and tender vegetables. It is a symphony of salty, sweet, and earthy flavors that has become a beloved staple for celebrations and cozy nights in alike.
🥗 Ingredients
The Noodles
- 2 pounds Fresh Jajangmyeon noodles (thick, chewy wheat noodles found in the refrigerated section)
The Sauce Base
- 1/2 cup Chunjang (Korean fermented black bean paste)
- 3 tablespoons Vegetable oil (for frying the paste)
- 1/2 pound Pork belly or shoulder (cut into 1/2-inch cubes)
- 1 tablespoon Soy sauce (for deglazing)
- 2 tablespoons Granulated sugar (to balance the saltiness)
Vegetables and Aromatics
- 2 large Yellow onion (diced into 1/2-inch pieces)
- 1 medium Zucchini (diced into 1/2-inch pieces)
- 2 cups Green cabbage (chopped into bite-sized squares)
- 1 teaspoon Ginger (freshly minced)
- 3 cloves Garlic (minced)
Thickener and Garnish
- 1.5 cups Chicken stock or water (stock provides more depth)
- 2 tablespoons Potato starch (mixed with 2 tbsp water to create a slurry)
- 1/2 piece Cucumber (julienned for garnish)
- 1 teaspoon Toasted sesame oil (for a finishing aromatic touch)
👨🍳 Instructions
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1
In a small saucepan or wok, heat 3 tablespoons of vegetable oil over medium heat. Add the Chunjang (black bean paste) and fry it, stirring constantly, for about 3-5 minutes. This removes the bitter edge and creates a smooth, nutty profile. Drain the paste from the oil, reserving the oil for the next steps.
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2
In a large wok or deep skillet, add 2 tablespoons of the reserved black bean oil over medium-high heat. Add the pork cubes and sear until browned and the fat has rendered slightly, about 4 minutes.
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3
Stir in the minced ginger and garlic, cooking for 30 seconds until fragrant. Pour in 1 tablespoon of soy sauce around the edges of the pan to let it caramelize slightly.
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4
Add the diced onions to the pan. Sauté for 3-4 minutes until they become translucent and slightly softened.
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5
Incorporate the zucchini and cabbage. Continue to stir-fry for another 5 minutes until the vegetables are tender but still hold their shape.
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6
Return the fried black bean paste to the wok. Stir thoroughly to ensure every piece of meat and vegetable is coated in the dark sauce. Sprinkle in the sugar and stir.
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7
Pour in the chicken stock or water. Bring the mixture to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
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8
While the sauce simmers, bring a large pot of water to a boil. Cook the fresh noodles according to package instructions (usually 3-5 minutes). Do not overcook; they should be 'al dente' and chewy.
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9
Give your starch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. The sauce will thicken into a glossy, velvety consistency within a minute.
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10
Remove the sauce from heat and stir in the sesame oil for a final boost of aroma.
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11
Drain the noodles and rinse them briefly under warm water to remove excess starch (this prevents them from sticking). Divide the noodles into four deep bowls.
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12
Generously ladle the black bean sauce over the noodles. Garnish with a handful of julienned cucumber for a refreshing crunch.
💡 Chef's Tips
Frying the black bean paste in oil is a non-negotiable step; it transforms the raw, bitter taste into a rich, savory flavor. If you prefer a 'dry' version (Ganjajang), skip the water and starch slurry and simply stir-fry the ingredients with more oil and paste. Don't be afraid of the onions! They provide the essential sweetness that defines a good Jajangmyeon. If you can't find fresh Jajangmyeon noodles, thick udon noodles or even linguine can work in a pinch, though the texture will differ. Make sure to cut all your vegetables into uniform sizes so they cook evenly and provide a consistent mouthfeel.
🍽️ Serving Suggestions
Serve with Danmuji (yellow pickled radish) to provide a sweet and sour contrast to the salty sauce. Pair with a side of Tangsuyuk (Korean sweet and sour pork) for the classic Korean-Chinese restaurant experience. Offer a small dish of raw onion slices and a side of black bean paste for dipping, as is traditional. Provide a jar of Gochugaru (Korean chili flakes) on the table for those who want to add a spicy kick to their bowl. A cold glass of barley tea or a light Korean lager balances the richness of the dish perfectly.