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Jjajangmyeon, a dish beloved by many in South Korea, is the ultimate comfort food, a bowl of chewy noodles topped with a rich, savoury black bean sauce that’s both hearty and satisfying.
Whether enjoyed as a quick meal at home or shared with friends in a bustling restaurant, Jjajangmyeon has become a staple of Korean cuisine, blending bold flavours and satisfying textures into a dish that feels as familiar as it is indulgent.
What Is Jjajangmyeon?
Jjajangmyeon, often referred to as black bean noodles, is a Korean Chinese fusion dish that has cemented its place as a favourite in South Korea. At its core, it consists of fresh wheat noodles topped with a thick, flavourful sauce made from chunjang, a fermented black soybean paste.
The sauce is stir fried with diced pork or seafood, along with onions, zucchini, and potatoes, creating a complex and deeply savoury base that clings to the noodles with every bite.
This dish is more than just a quick meal; it’s an integral part of Korean food culture. From casual dinners to special occasions like “Black Day” (a Korean holiday for singles), Jjajangmyeon has a way of bringing people together around its comforting flavours.
Ingredients and Taste
The key to Jjajangmyeon lies in its sauce, which starts with chunjang as the base. This fermented black bean paste has a distinct earthy and umami flavour, which is mellowed during cooking with the addition of garlic, ginger, and sugar.
The sweetness balances the robust saltiness of the paste, while soy sauce and oyster sauce deepen the flavour. Pork is a common protein choice, though shrimp or squid can be used for a seafood twist. Vegetables like onions, zucchini, and potatoes add texture and a subtle sweetness to the dish.
The noodles are thick, springy, and perfect for carrying the rich sauce. Once combined, the dish delivers a harmony of flavours: the slight bitterness of the black bean paste is complemented by the sweetness of caramelized onions and the savouriness of the meat.
The sauce is thick and velvety, coating the noodles in a way that ensures every bite is indulgent. Garnished with julienned cucumber for a refreshing crunch, Jjajangmyeon is satisfying in both flavour and texture.
A Taste of History
The story of Jjajangmyeon begins in the early 20th century in Korea’s Chinese immigrant communities. Adapted from the northern Chinese dish zhajiangmian, the Korean version evolved to suit local tastes and ingredients, becoming milder and slightly sweeter over time.
The dish first gained popularity in the port city of Incheon, where Chinese immigrants opened restaurants catering to locals and sailors alike.
Over the decades, Jjajangmyeon became more accessible, spreading across South Korea and solidifying its place as a go to meal for families and friends.
Its affordability and comforting flavours made it especially popular during the post-war years, when simple, hearty dishes were in high demand. Today, it’s a dish that transcends its humble origins, appearing in everything from casual eateries to high end interpretations in Korean Chinese restaurants.
Jjajangmyeon (Black Bean Noodles) Recipe
Serves: 4 people
Ingredients:
For the Sauce:
- 300g pork belly or beef, diced
- 2 tbsp cooking oil
- 1 medium onion, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1/2 cup cabbage, chopped
- 3 tbsp Korean black bean paste (Chunjang)
- 1 tbsp sugar
- 2 cups water or chicken stock
- 1 tbsp corn starch mixed with 2 tbsp water (slurry)
- Salt and pepper to taste
For the Noodles:
- 400g fresh wheat noodles (Jjajangmyeon noodles or udon noodles)
For Garnish:
- 1 cucumber, julienned
- 1 boiled egg, halved (optional)
Directions
To begin, heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the diced pork or beef and cook until browned and slightly crispy. This will render the fat and build a flavourful base. Remove any excess oil but leave about 1 tablespoon in the pan for sautéing the vegetables.
Add the diced onion, zucchini, potato, and cabbage to the pan. Stir fry for 5–7 minutes until the vegetables soften slightly and the onion turns translucent. Season lightly with salt and pepper to enhance the natural flavours of the vegetables.
Push the vegetables to one side of the pan. In the cleared space, add 3 tablespoons of black bean paste. Toast the paste gently in the pan for 1–2 minutes to reduce bitterness, stirring constantly to prevent burning.
Mix the toasted black bean paste into the vegetables and meat, ensuring everything is well coated. Add 1 tablespoon of sugar to balance the flavours, followed by 2 cups of water or chicken stock. Stir well to combine.
Bring the mixture to a simmer and cook for 10–12 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking, and adjust seasoning with additional salt or sugar if needed.
While the sauce is simmering, cook the noodles. Bring a large pot of water to a boil and add the fresh noodles. Cook according to the package instructions (usually 3–5 minutes). Drain the noodles and rinse them briefly under cold water to stop the cooking process and remove excess starch. Set aside.
To thicken the sauce, add the corn starch slurry (1 tbsp corn starch mixed with 2 tbsp water) to the pan. Stir immediately to avoid lumps and cook for 1–2 minutes until the sauce reaches a silky consistency. If the sauce is too thick, add a splash of water or stock to adjust.
To serve, place a portion of noodles in a bowl and ladle the black bean sauce generously on top. Garnish with julienned cucumber and a halved boiled egg, if desired. Serve with kimchi or pickled radish (danmuji) for a refreshing contrast. For an authentic touch, toss the noodles and sauce together just before eating to evenly coat every strand.
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