Jajangmyeon, also known as Korean black bean noodles, is a beloved Korean-Chinese dish that features thick noodles topped with a rich, savory black bean sauce. This dish is a staple in Korean cuisine, often enjoyed on special occasions or as a comforting meal. The combination of tender pork, vegetables, and the unique flavor of black bean paste makes Jajangmyeon a truly satisfying dish. This recipe will guide you through making a delicious bowl of Jajangmyeon at home.
Ingredients
- 1 pound fresh Jajangmyeon noodles (or substitute with udon noodles)
- ½ pound pork belly or pork shoulder, cut into small cubes
- 1 large onion, diced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 1 cup cabbage, chopped
- 3 tablespoons vegetable oil
- ½ cup Korean black bean paste (chunjang)
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon sugar
- 1 cup chicken stock or water
- 2 tablespoons cornstarch, dissolved in ¼ cup water
- 1 teaspoon sesame oil
- 1 cucumber, julienned (for garnish)
- Yellow pickled radish (danmuji, for serving)
Instructions
- Prepare the noodles: Cook the Jajangmyeon noodles according to the package instructions. Drain and rinse under cold water to remove excess starch. Set aside.
- Cook the pork and vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until it starts to brown, about 5 minutes. Add the diced onion, zucchini, potatoes, and cabbage. Stir-fry for about 5-7 minutes, until the vegetables are tender.
- Prepare the black bean sauce: Push the pork and vegetables to the sides of the skillet, creating a well in the center. Add the black bean paste to the well and stir-fry for 1-2 minutes to release its flavors. Mix the paste with the pork and vegetables.
- Add the seasonings: Stir in the oyster sauce (if using), sugar, and chicken stock or water. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
- Thicken the sauce: Stir the cornstarch slurry into the skillet and cook for another 2-3 minutes, until the sauce thickens to your desired consistency. Drizzle with sesame oil and mix well.
- Assemble the Jajangmyeon: Divide the cooked noodles into serving bowls. Spoon the black bean sauce over the noodles. Garnish with julienned cucumber and serve with yellow pickled radish on the side.
FAQs
1. What is Jajangmyeon? Jajangmyeon is a popular Korean-Chinese noodle dish that features thick noodles topped with a savory black bean sauce made from chunjang (Korean black bean paste), pork, and vegetables.
2. Can I use other types of noodles? Yes, while fresh Jajangmyeon noodles are traditional, you can substitute with udon noodles or even spaghetti in a pinch. The texture may vary slightly, but the dish will still be delicious.
3. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to prevent drying out.
4. Can I make Jajangmyeon vegetarian? Yes, you can make a vegetarian version by omitting the pork and using tofu or additional vegetables such as mushrooms, bell peppers, and carrots. Ensure that the black bean paste you use does not contain any animal products.
5. What can I serve with Jajangmyeon? Jajangmyeon is often served with yellow pickled radish (danmuji) and sometimes with a side of kimchi. These sides add a refreshing contrast to the rich, savory noodles.
6. Can I make Jajangmyeon gluten-free? To make Jajangmyeon gluten-free, use gluten-free noodles and ensure that the black bean paste, soy sauce, and other ingredients are gluten-free. There are gluten-free versions of these products available in many stores.
7. Why is my sauce too thick or too thin? If your sauce is too thick, you can add a bit more chicken stock or water to reach the desired consistency. If it’s too thin, cook it a bit longer to reduce the liquid, or add more cornstarch slurry to thicken it
Enjoy making and savoring this flavorful and comforting Jajangmyeon! If you have any other questions or need further assistance, feel free to ask. Happy cooking!