This week I want to share with you my personal recipe for Jjajangmyeon!
It’s not 100% authentic, I modified the recipe a bit for my personal taste. If you want a recipe that’s closer to the classic recipe, I suggest THIS ONE by Maangchi.
First, what is even Jjajangmyeon?
Jjajangmyeon or 짜장면 is a noodle dish with black bean sauce that is really popular in Korea. The dish, while Chinese by origin, is one of the most popular take-out food in Korea (according to my knowledge gathered from Korean Dramas, if you want to know more about those, go HERE)
This post is coming just in time too as it is common for single people to eat this dish on April 14th (Following Valentine’s Day on Feb 14th – girls give boys chocolate, and White Day on March 14th – Boys give chocolate to girls) which is known as ”Singles Day”.
This blog is now actually informative, What? Yeah, I know!
So long story short, I LOVE Jjajangmyeon, if I go to a Korean restaurant, there’s like a 50% chance that I’ll order it. Fair warning, the black bean paste can be a little bitter depending on what kind you buy, we’ll talk about how to get it not too bitter.
Here we go!
So, your first steps will depend on what kind of paste you buy, if you buy Black Bean Paste or Chunjang 춘장, you’re essentially getting crushed black beans. It’s salty and bitter. Your very first step will be to basically deep fry it and then add sugar. Most likely, you will buy Black Bean Sauce or Jjajang 자장, which has already been fried and had sugar added. Just a thing to be mindful of when you buy the ingredients at the Korean Grocery Store (or you know, Sobeys, where I got my Jjajang)
(Serves 2-3 people)
- 3 packs of noodles (I like to use Hokkien style stir-fried noodles, but you can use udon noodles or even ramen noodles)
- 1/2lbs ish of pork (I use any cut that’s on sale really but the best is lean pork belly)
- 1 zucchini
- 1 medium onion
- 3 tbsp of Jjajang (like, heaping spoons, close to 1/4 cup really)
- 2 cloves garlic, crushed or minced
- 1 tsp sesame oil
- 1 tsp hoisin
- 1/4- 1/2 cup of water
- 2 tbsp sugar (or maple syrup if ya fellin’ fancy)
- If you bought Chunjang, you want to start by frying it in a pan with canola oil, don’t cheap out on the oil either, fry that baby up! Then reserve for later.
- Start boiling water in a separate pot for the noodles.
- Dice the zucchini and onion
- Add the sesame oil to a pan and heat up on high heat for 30 sec- 1 minute then add the pork. Lower the heat to medium-high.
- Add the diced onion and garlic, sweat for a few seconds, then add the zucchini to the pan.
- Add in the fried Chujang or the Jjajang straight from the jar.
- Add the hoisin sauce, sugar, and half the water. Adjust consistency of the sauce by adding more water progressively. Lower the heat to medium.
- Cook the noodles during this step.
- Drain the noodles and separate them in bowls.
- Add the Jjajang pork mixture to the bowls.
- Mix well
- EAT ALL THE NOODLES!
Voilà! Again, this is not a traditional Jjajangmyeon, classic recipes also include potatoes and Korean radish… as well as a bunch more steps. This is my EASY version for lazy people!
You can modify this recipe as you wish, obviously, your kitchen = your rules!
If you make it, let me know how it turned out and if you loved it as much as I do! If you’re not feeling these, you might want to try my Udon Pork Stir Fry
This is all for this week peeps!
Until next time,