Authentic Korean Jajangmyeon: A Step-by-Step Recipe Guide

Ingredients

  • 2 servings of fresh jajangmyeon noodles
  • 1 cup of diced pork
  • 1 cup of diced onion
  • 1/2 cup of diced zucchini
  • 1/2 cup of diced potato
  • 2 cups of chunjang (black bean paste)
  • 2 tablespoons of vegetable oil
  • 4 cups of water
  • 2 tablespoons of cornstarch, dissolved in 4 tablespoons of water
  • 1 tablespoon of sugar
  • 2 tablespoons of oyster sauce
  • 1/2 teaspoon of ground black pepper
  • 1 cucumber, julienned for garnish

Steps and instructions

  1. Heat the vegetable oil in a wok or large skillet over medium heat.
  2. Add the diced pork and cook until browned.
  3. Add the diced onion, zucchini, and potato to the pan and stir-fry for a few minutes until the vegetables are softened.
  4. Add the chunjang (black bean paste) to the pan and stir well to combine with the pork and vegetables.
  5. Add the water, sugar, oyster sauce, and ground black pepper to the pan and bring to a boil.
  6. Lower the heat and simmer for about 10 minutes, until the potatoes are fully cooked.
  7. In a separate pot, cook the jajangmyeon noodles according to the package instructions.
  8. Drain the noodles and divide them between two bowls.
  9. Stir the cornstarch slurry into the sauce and cook for a few more minutes, until the sauce thickens.
  10. Pour the sauce over the noodles in each bowl.
  11. Garnish with the julienned cucumber before serving.

Tools for making

  • Wok or Large Skillet - Used to cook the pork, vegetables, and sauce
  • Pot - Used to cook the jajangmyeon noodles
  • Knife - Used to dice the pork, onion, zucchini, and potato
  • Cutting Board - Used as a surface for chopping and preparing ingredients
  • Measuring Cups - Used to measure the ingredients accurately
  • Measuring Spoons - Used to measure smaller amounts of ingredients
  • Wooden Spoon or Spatula - Used for stirring and combining ingredients
  • Whisk - Used to dissolve cornstarch in water
  • Bowl - Used to serve the jajangmyeon noodles
  • Julienne Peeler - Used to julienne the cucumber for garnish

Recipe variations

  • Use different types of noodles such as udon, ramen, or soba instead of jajangmyeon noodles.
  • Replace the diced pork with diced chicken, beef, or tofu for a meat-free option.
  • Add other vegetables like bell peppers, carrots, or mushrooms to the stir-fry.
  • Experiment with different types of protein such as shrimp or seafood.
  • Adjust the spiciness by adding chili paste or red pepper flakes for a kick.
  • Include additional sauces or seasonings like soy sauce, Worcestershire sauce, or sesame oil to enhance the flavor.
  • Add a fried egg on top of each bowl for an extra protein boost.
  • Try serving the jajangmyeon with a side of kimchi or pickled vegetables for added tanginess.
  • For a healthier option, use whole wheat noodles or zucchini noodles instead of regular jajangmyeon noodles.
  • Customize the garnish by adding chopped green onions, cilantro, or sesame seeds.

Recipe overview

Jajangmyeon is a popular Korean dish made with thick wheat noodles and a rich black bean sauce. The sauce is typically prepared with diced pork and a variety of vegetables, such as onion, zucchini, and potato. This scrumptious dish is savory, slightly sweet, and full of flavor. This Jajangmyeon recipe is relatively simple and straightforward, and it offers a delightful experience of Korean cuisine. Expect to spend some time preparing and cooking the vegetables and meat, but the end result is worth every minute. The dish is garnished with fresh cucumber for a refreshing crunch that contrasts the hearty noodles and sauce. Enjoy this comforting meal that is sure to become a favorite!

Common questions

  1. Can I use dried noodles instead of fresh noodles? Yes, you can use dried jajangmyeon noodles if fresh noodles are not available.
  2. Can I substitute the pork with another protein? Absolutely! You can use diced chicken, beef, or tofu as a substitute for pork.
  3. Is there a vegetarian version of this recipe? Yes, you can omit the meat and use vegetable broth instead of water to make a vegetarian version.
  4. Can I add other vegetables to the dish? Of course! Feel free to add or substitute vegetables such as carrots, mushrooms, or bell peppers according to your preference.
  5. What can I do if I cannot find chunjang (black bean paste)? If chunjang is not available, you can use a substitute such as hoisin sauce mixed with a bit of soy sauce and sugar.
  6. Can I make the sauce spicier? Yes, if you prefer a spicier flavor, you can add some gochugaru (Korean red pepper flakes) or chili paste to the sauce.
  7. Can I make the sauce ahead of time? Yes, you can prepare the sauce in advance and refrigerate it. Just reheat it before serving with the noodles.
  8. What other toppings can I add? Aside from the cucumber garnish, you can add boiled egg slices, sautéed mushrooms, or pickled radish as additional toppings.
  9. How can I adjust the sweetness of the dish? If you prefer a sweeter flavor, you can increase the amount of sugar in the recipe. Likewise, if you prefer less sweetness, you can reduce or omit the sugar.
  10. Can I freeze leftovers? It is not recommended to freeze jajangmyeon as the sauce and noodles may not retain their texture and flavor after thawing.

Serving dishes and utensils

  • Wok or Large Skillet - A wok or large skillet is needed for stir-frying the ingredients and preparing the sauce.
  • Pot - A pot is needed to cook the jajangmyeon noodles.
  • Cutting Board - A cutting board is needed for chopping and dicing the vegetables.
  • Knife - A knife is needed for cutting the ingredients, such as the pork, onion, zucchini, and potato.
  • Wooden Spoon or Spatula - A wooden spoon or spatula is useful for stirring the ingredients in the wok or skillet.
  • Measuring Cups - Measuring cups are required to accurately measure the ingredients, such as the chunjang (black bean paste), vegetable oil, and water.
  • Measuring Spoons - Measuring spoons are needed to measure the cornstarch, sugar, oyster sauce, and ground black pepper.

Origin stories

Jajangmyeon, also known as black bean noodles, is a beloved comfort dish in South Korea. But interestingly, its roots trace back to the Chinese dish zhajiangmian. The dish was first introduced to Korea by Chinese immigrants from the Shandong region who settled in Incheon in the early 20th century. Over time, Koreans adapted and transformed the dish to suit their own tastes, leading to the creation of the jajangmyeon we know and love today. The dish has become so popular in Korea that there's even a special day dedicated to it - April 14th, known as Black Day, where singletons celebrate their solo status by comforting themselves with a bowl of jajangmyeon. Now, that's a testament to the consoling power of food!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.