Jajangmyeon
Jajangmyeon is a classic Korean noodle dish known for its deep, umami-rich black bean sauce. Pork belly and vegetables are simmered with fermented black bean paste, oyster sauce, and aromatics to create a hearty, slightly smoky sauce that pairs beautifully with chewy noodles. Traditionally enjoyed on casual nights with family or friends, this dish is comforting, filling, and full of bold flavors.
Ingredients
Instructions
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Prepare the Black Bean Paste
In a pan, lightly fry the fermented soybean paste (Chunjang) for 2–3 minutes to remove its bitterness. Set aside.
Tip: Stir constantly to avoid burning — this step is crucial for balancing flavor.
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Cook the Pork
In a deep pan or wok, cook the pork belly until fully rendered and golden brown.
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Add Aromatics
Add the diced onion, chopped leek, garlic, and ginger. Stir-fry until the onions become translucent and fragrant.
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Cook the Vegetables
Add the zucchini, cabbage, and mushrooms. Stir-fry for 4–5 minutes until slightly softened.
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Build the Sauce
Stir in the fried soybean paste. Mix well to coat all ingredients.
Add oyster sauce, red pepper flakes, and sugar. Stir until fully incorporated.
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Simmer
Pour in the dashi broth. Mix and bring to a gentle simmer.
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Thicken the Sauce
Add the cornstarch slurry gradually, stirring until the sauce reaches a glossy, slightly thick consistency (not watery, not paste-like).
Finish with sesame oil, then turn off the heat.Tip: The sauce should be thick enough to cling to noodles but still pourable.
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Assemble the Dish
Cook noodles according to package instructions. Drain well.
In a serving bowl, place the noodles and ladle the black bean sauce generously over the top.Tip: Traditionally, fresh wheat noodles (jjajangmyeon noodles) are used. If unavailable, udon or even spaghetti can work as substitutes.
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Garnish and Serve
Garnish with thinly sliced cucumber, pickled yellow radish, and curled green onions. Serve immediately.
