Jjajangmyeon Noodles: A Guide to Korean Black Bean Sauce

By Lisa Bot | Published 8 November 2024

What Are Jjajangmyeon Noodles?

Jjajangmyeon noodles are a popular dish from Korea, known for their rich black bean sauce. These noodles are thick and chewy, coated in a savoury, salty sauce made from fermented black soybeans, called chunjang.

Originally created by Chinese immigrants in Korea, jjajangmyeon has grown to be a beloved comfort food across the country. It's a dish enjoyed by both adults and children, often seen as a casual, quick meal that you can easily make at home.

The History Behind Jjajangmyeon Noodles

Jjajangmyeon is a fusion dish, blending Chinese cooking techniques with Korean tastes. It was first introduced by Chinese immigrants in Korea in the early 1900s and quickly became popular.

Over time, it evolved to suit local tastes, becoming a staple in Korean-Chinese restaurants. Today, you’ll find jjajangmyeon in most Korean restaurants and even in Korean dramas and movies.

There’s even a day called "Black Day" in Korea, celebrated on April 14th. Single people get together and eat jjajangmyeon noodles to commiserate about not having a romantic partner, turning it into a fun, social event.

What You Need to Make Jjajangmyeon Noodles

If you want to try making jjajangmyeon at home, the ingredients are quite simple. Here’s what you’ll need:

Chunjang (black bean paste): This is the key ingredient for the sauce. It’s made from fermented black soybeans and can be found at most Asian grocery stores.
Noodles: You’ll want thick wheat noodles, which are chewy and can hold the sauce well. Udon noodles or jjajangmyeon noodles are best.
Pork or a vegetarian option: Pork belly is traditionally used, but you can substitute it with chicken, beef, or even tofu for a vegetarian version.
Vegetables: The usual mix includes onions, zucchini, and potatoes, which give the dish some crunch and texture.
Garnishes: Often, jjajangmyeon is served with thinly sliced cucumber or pickled radish on the side to balance the rich flavours of the sauce.

Step-by-Step Guide to Cooking Jjajangmyeon

Making jjajangmyeon noodles at home is easier than you might think. Here’s how to do it:

Prepare the ingredients: Dice the pork belly, onions, zucchini, and potatoes into small pieces. Have your noodles ready to boil.
Cook the pork: Heat some oil in a large pan and fry the pork until it turns golden brown. If you're using tofu, make sure it’s firm so it doesn’t break up while cooking.
Add the vegetables: Once the pork is cooked, toss in the vegetables and sauté them until they soften.
Toast the chunjang: Move the pork and veggies to one side of the pan. Add more oil to the empty side and stir in the chunjang. Fry it for a couple of minutes to remove any bitterness.
Combine everything: Mix the pork, vegetables, and chunjang together, stirring them well. Add water or chicken stock and let it simmer for about 10 minutes. If you prefer a thicker sauce, add a cornstarch slurry (cornstarch mixed with water) to thicken it.
Cook the noodles: While the sauce is simmering, boil the noodles until they’re just tender, then drain and rinse them.
Serve: Place a portion of noodles on each plate, pour the sauce over the top, and garnish with cucumber or pickled radish.

Tips for the Best Jjajangmyeon

Here are a few tips to make sure your jjajangmyeon noodles turn out great every time:

Toast the chunjang: Frying the black bean paste in oil is essential. This step removes the bitter taste and brings out its rich, salty flavour.
Use thick noodles: The sauce is heavy, so thick noodles work best. They’ll hold the sauce better than thin noodles.
Don’t overcook the noodles: Boil them until they’re just tender, then rinse them in cold water to stop the cooking process. This will keep them chewy.
Taste and adjust: If your sauce is too salty, you can balance it with a little sugar or more water. If it’s too thick, add a splash of water to loosen it up.

What To Serve With Jjajangmyeon Noodles

Jjajangmyeon noodles are usually served with a side of danmuji, which is yellow pickled radish. The pickled radish adds a tangy crunch that balances out the richness of the black bean sauce. Kimchi is another popular side dish that pairs well with jjajangmyeon.

If you want something heartier, you can serve jjajangmyeon with tangsuyuk (Korean sweet and sour pork) or mandu (Korean dumplings). These sides add a nice variety of textures and flavours to your meal.

Different Types of Jjajangmyeon

There are a few variations of jjajangmyeon that you might come across:

Ganjjajang: This version is made without adding extra water or stock, so the sauce is much thicker and drier.
Samseon jjajang: If you like seafood, try samseon jjajang, which includes seafood like prawns or squid in the black bean sauce.
Euni jjajang: This version uses minced meat instead of pork belly, giving it a different texture.

Popularity of Jjajangmyeon in Korean Culture

Jjajangmyeon has a strong presence in Korean pop culture. You’ve probably seen it in K-dramas or movies, where characters slurp up noodles while talking about life or celebrating an occasion.

It’s also one of the most commonly delivered dishes in Korea, similar to how pizza is popular for delivery in Australia. When Koreans move house, jjajangmyeon is often the go-to meal on a busy moving day.

In Sydney, you can try jjajangmyeon at the following restaurants:

Frequently Asked Questions

Can I store leftovers?

Yes, you can store the sauce and noodles separately in the fridge for up to 2 days. Reheat the sauce in a pan and cook fresh noodles when ready to serve.

Where can I buy chunjang?

You can find chunjang at most Asian supermarkets in Australia. It’s usually sold near the soybean pastes like doenjang.

Is jjajangmyeon gluten-free?

No, the noodles and black bean paste both contain gluten. You can try making a gluten-free version using gluten-free noodles and checking for a gluten-free black bean paste.

Final Thoughts

Jjajangmyeon noodles are a delicious and easy dish to make at home. Whether you’re familiar with Korean food or just starting to explore it, jjajangmyeon is a great introduction to Korean-Chinese cuisine. With its rich sauce and chewy noodles, it’s a comforting meal that you can enjoy with family or friends.

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Disclaimer

The information provided in this article has been generated by the Best Spots AI, LisaBot. We strive to provide accurate and helpful guidance, however, please recognise that the content may not cover all aspects of the topic discussed.

Lisa Bot

Meet LisaBot, the AI food connoisseur. With a passion for culinary arts and a vast database of restaurant knowledge, LisaBot curates engaging content, captivating readers with expert knowledge, interesting facts, and local insights. Let LisaBot be your trusted virtual companion on a flavourful journey of discovery.