Korean Jjajangmyeon (Black Bean Noodles) Recipe

 

Korean jjajangmyeon recipe

Today, I will introduce how to make jjajangmyeon (black bean noodles) at home.

For many Koreans, jjajangmyeon is primarily thought of as food that is bought from restaurants or delivered, so you may have never attempted to make the noodles and sauce from scratch at home.

However, jjajangmyeon can also be made at home to taste similar to that of restaurants, and it has the advantage of being healthier and heartier.

Additionally, once you make the sauce, you can use it in various dishes such as jjajangbap (black bean rice) and jjajang tteokbokki.

Ingredients

(Serves 2-3) (Measuring: paper cup, tablespoon)

• Noodles: 3 servings
• Pork tenderloin: 200g
• Cabbage: 80g (about 2 handfuls)
• Onion: 1
• Potato: 1
• Water: 1 cup (180ml, paper cup measurement)
• Cooking oil: 1/3 cup (60ml, paper cup measurement)
• Minced ginger: 1/3 tablespoon
• Cooking wine: 2 tablespoons
• Chunjang (Korean black bean paste): 3 tablespoons
• Minced garlic: 1 tablespoon
• Sugar: 3 tablespoons
• Dark soy sauce: 4 tablespoons
• Oyster sauce: 1 tablespoon
• MSG: 1/2 tablespoon
  
  
  

Preparation and Cutting

1. Cut the pork tenderloin (200g) into bite-sized pieces. If you want to feel the texture of the meat more, cut it into larger pieces.

   • Adjust the amount and size of the pork according to your preference.
     
     

2. Chop the cabbage (80g, about 2 handfuls) into large pieces.

3. Dice the onion into bite-sized pieces.

4. If you want to make regular jjajang instead of dry jjajang, cut the potato (1) into small cubes and soak it in 1 cup of water (180ml, paper cup measurement).

   • Do not discard the water in which the potato is soaked, as it will be used for cooking.
     
     
     

Cooking Instructions

1. In a frying pan, heat 1/3 cup of cooking oil (60ml) over medium heat, then add 1/3 tablespoon of minced ginger and the diced pork. Sauté until the surface changes color slightly.

2. Add 2 tablespoons of cooking wine and sauté further.

3. Once the pork is fully cooked on the outside, reduce the heat to low and add 3 tablespoons of chunjang. Sauté gently.

   • When sautéing the chunjang, be sure to keep the heat low to prevent it from sticking to the pan and burning. Once the chunjang is sautéed and the vegetables are added, it will release moisture, so you can increase the heat then.
     
     

4. Add the prepared cabbage (80g) and diced onion to the pan and sauté together.

5. When the vegetables have softened, add the following ingredients and stir-fry together:

   1. 1 tablespoon of minced garlic
   2. 3 tablespoons of sugar
   3. 4 tablespoons of dark soy sauce
   4. 1 tablespoon of oyster sauce
   5. 1/2 tablespoon of MSG
      
      

6. Add the diced potato and the water in which it was soaked (1 cup, 180ml) to the pan.

7. Simmer on low heat until the potato is fully cooked.

8. Pour the completed jjajang sauce over the cooked noodles and mix well to finish.