Jjajangmyeon || Black Bean Sauce Noodles, 짜장면 2

Jjajangmyeon is a popular Korean-Chinese dish characterized by its thick, chewy wheat noodles smothered in a rich, savory black bean sauce. It’s a beloved dish in Korean culture, often enjoyed with family and friends.

Key Features:

• Thick, Chewy Noodles: The noodles are made from wheat flour and are typically thicker and chewier than other noodle dishes.
• Black Bean Sauce: The heart of the dish, the sauce is made with fermented black beans, vegetables, and meat (often pork). It’s seasoned with soy sauce, sugar, and other spices.
• Toppings: Jjajangmyeon is often topped with sliced cucumbers and sometimes a fried egg.

Where to Find It:

• Chinese Restaurants: Many Chinese restaurants in Korea offer Jjajangmyeon.
• Korean Restaurants: Many Korean restaurants, especially those specializing in Korean-Chinese fusion cuisine, serve Jjajangmyeon.

Why You Should Try It:

• Unique Flavor: The rich, savory black bean sauce offers a unique and delicious flavor profile.
• Satisfying: The combination of chewy noodles and hearty sauce is incredibly satisfying.
• Cultural Experience: Jjajangmyeon is a popular dish in Korean culture and is often enjoyed with family and friends.

Ingredients:

• 8 ounces (225 grams) dried wheat noodles
• 1 tablespoon vegetable oil   
• 1 pound pork belly, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup carrots, julienned
• 1/4 cup celery, julienned
• 1/4 cup green bell pepper, diced
• 2 tablespoons chunjang (black bean paste)
• 1 cup water
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1/4 teaspoon MSG (optional)
• 1 egg, beaten

Instructions:

1. Cook the noodles according to package instructions until al dente. Drain and rinse with cold water to prevent them from sticking together.
2. Heat the vegetable oil in a wok or large skillet over medium heat. Add the pork belly and cook until browned and crispy, about 5 minutes.
3. Add the onion, garlic, and ginger, and cook until fragrant, about 1 minute.
4. Stir in the carrots, celery, and bell pepper, and cook for 2 minutes.
5. Add the chunjang and cook for 1 minute, stirring constantly to prevent it from burning.
6. Stir in the water, soy sauce, sugar, white pepper, and MSG (if using). Bring to a boil, then reduce heat to low and simmer for 10 minutes.
7. Stir in the beaten egg and cook for 1 minute, until the egg is scrambled and cooked through.
8. Divide the noodles among serving bowls and top with a generous portion of the jjajang sauce. Serve immediately.   

Tips:

• Jjajangmyeon is traditionally served with a side dish of pickled radish (kakaduqi).
• You can adjust the spiciness of the jjajang sauce by adding more or less chunjang.
• If you don’t have pork belly, you can use ground pork or chicken.
• You can also add other vegetables to the jjajang sauce, such as mushrooms, zucchini, or eggplant.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)

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