Jjajangmyeon (noodles in black bean sauce)

Jjajangmyeon is a Korean-Chinese noodle dish in a jet-black fermented soybean paste sauce. With its sweetish, umami character, it is one of the most popular delivery foods in Korea.

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Method

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1. Heat the oil in a wok or large frying pan and fry the chunjang on its own for 2-3 minutes, so that the raw taste of the paste disappears and the sauce gains depth. ⏱ Timer: 2 min
2. Add the pork and fry until the edges brown.
3. Add the onion, potato and courgette and fry everything together for a few minutes.
4. Pour in the water or stock, add the sugar and bring to the boil, then cook over medium heat for 12-15 minutes, until the vegetables are tender. ⏱ Timer: 12 min
5. Stir in the starch mixture and keep stirring until the sauce thickens to a creamy consistency.
6. Meanwhile, cook the noodles in plenty of boiling water according to the packet, drain, pile onto plates and spoon over the black sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Frying the chunjang on its own is an essential step: it takes away the raw, bitter taste of the paste.
• Add the starch mixture little by little, stirring constantly, so that the sauce does not turn lumpy.
• Pour the sauce over the noodles just before serving, otherwise they will stick together.
• Adding prawns or squid gives you “haemul jjajangmyeon”, the seafood version.

Frequently asked questions

What is chunjang, and what can replace it?

It is a dark, caramelised black soybean paste. If you have none at home, a dark soybean paste combined with a little hoisin sauce can point in a similar direction, although the original flavour is different.

Why is the sauce black, and what does it taste like?

The dark colour comes from the caramelisation process of chunjang; the flavour is sweetish, slightly smoky and umami, not spicy.

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More korean ideas

• Japchae (glass noodles with vegetables)
• Bibim naengmyeon (cold spicy buckwheat noodles)
• Tteokbokki (spicy Korean rice cakes)
• Bulgogi (marinated grilled beef)
• Samgyeopsal (grilled pork belly)
• Sundubu-jjigae (silken tofu stew)
• Kimchi-jjigae (kimchi stew)
• Doenjang-jjigae (soybean paste stew)

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