Jjajangmyeon translates to “sautéed black bean paste + noodles.” “Jjajang” means sautéed black bean paste, and “Myeon” means noodles. This dish is a popular adaptation of the Chinese dish “Zhajiangmian.” Although they spell it differently, the pronunciation remains quite similar.
This Korean-Chinese meal is both sweet and savory, requiring the frying or sautéing of all the vegetables and the black bean paste (Chunjang). This process is crucial to achieve the right aroma and taste. Originally, the raw Chunjang is very bitter, and the only way to balance out the flavor is by releasing the oil through frying.
While the recipe is inherently sweet and savory, I personally prefer mine on the sweeter side. Adding sugar or honey helps to balance out the flavors and achieve the desired sweetness. If you have watched my cooking videos, you would know that sugar is my best friend in the kitchen. It enhances the flavor of everything.
Jjajangbap (장백)
Jjajang means sautéed black bean paste, and “Bap” means rice. You read it correctly you can enjoy your Jjajang with rice, which is called Jjajangbap (“sautéed black bean paste + rice”). The taste is exactly the same, except that it is paired with rice. I usually opt for this version when I still feel hungry after eating my Jjajangmyeon or when I run out of noodles but have leftover Jjajang sauce. It’s the perfect way to finish up any leftover food.
Try this recipe and let me know what you think!
Jjajangmyeon – (Black Bean Noodles)
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minutesJjajangmyeon is a popular Korean noodle dish with a thick black bean sauce. It has noodles, beef, zucchini, onions, and potatoes all mixed together. The sauce is sweet, salty, and packed with flavor. It’s a warm and tasty meal that’s fun to eat and easy to love kind of like spaghetti’s cool cousin with a bold twist!
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Ingredients:
1 cup 1 Zuccinni, cut into cubes
1 cup 1 Potatoes, cut into cubes
1 1/2 cups 1 1/2 Yellow Onion, cut into cubes
350 g 350 Ribeye chops, cut into bite-sized pieces
1 tbsp 1 Sesame Oil
1/4 cup 1/4 Chunjang (Black Bean Paste)
2 1/2 tbsp 2 1/2 Granulated Sugar
6 tbsp 6 Cooking Oil
2 1/2 tbsp 2 1/2 Corn Starch
1 tsp 1 Sesame Seeds
1 tsp 1 Ground Black Pepper
Pinch Salt
2 bag 2 Jjajangmyeon noodles or regular spaghetti noodles
Instructions:
- Cook the Noodles: Bring a large pot of water to a boil. Add a pinch of salt and a little cooking oil. Cook the jjajangmyeon noodles according to package instructions, or until al dente if using regular spaghetti noodles. Drain and set aside.
- Prepare the Vegetables and Pork: While the noodles are cooking, cut all the vegetables (zucchini, potatoes, and onion) into small cube pieces. Cut the pork loin or ribeye chops into bite-sized pieces.
- Fry the Pork: In a large pan, heat the cooking oil over medium heat. Fry the pork until it turns golden brown and crispy. Remove from the pan and set aside.
- Cook the Black Bean Paste: In the same pan with the remaining oil, stir fry the chunjang (black bean paste) for about 5 minutes over medium heat.
- Combine Ingredients: Add the vegetables to the pan with the black bean paste and stir fry until well combined. Add the fried pork back to the pan and stir well.
- Simmer: Add enough water to cover the mixture and let it simmer for 10-15 minutes, or until the vegetables are tender.
- Thicken the Sauce: In a small bowl, dilute 2 ½ tablespoons of corn starch with water. Slowly add the corn starch mixture to the pan, stirring continuously, until the sauce thickens. Add sesame oil and stir well. Remove from heat.
- Prepare the Noodles: Transfer the cooked noodles to a large bowl of ice water to keep them chewy. Drain the excess water and place the noodles in serving bowls.
- Serve: Pour the sauce over the noodles. Garnish with julienne cut cucumber and sesame seeds for decoration.
Equipment:
- Large pot for boiling noodles
- Small bowl for mixing corn starch
- Large pan for stir-frying
- Cutting Knife
Recipe Video
Notes:
- Meat Prep: Ribeye is tender and flavorful, but if using a leaner cut, marinate lightly in sesame oil and soy sauce for juiciness.
- Veggie Texture: Cube veggies evenly (about ½-inch) to ensure they cook at the same rate.
- Chunjang Tip: Chunjang (black bean paste) is salty and earthy stir-fry it briefly before adding liquids to mellow bitterness.
- Noodle Type: Jjajangmyeon noodles are chewy and thick, but spaghetti works in a pinch just don’t overcook!
- Thickening Sauce: Mix cornstarch with water before adding to avoid lumps. Stir constantly once added to keep texture smooth.
- Kid-Friendly Adjustments: Cut veggies smaller for easier bites, and go easy on black pepper for sensitive taste buds.
- Serving Suggestion: Serve hot with julienned cucumber or pickled radish (danmuji) on the side it balances the richness.
Nutrition Facts:
- Calories: 520kcal
- Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 700mg
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 10g
- Protein: 18g
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Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
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