Jjajangmyeon 짜장면 (Black Bean Noodles)

Name: Jjajangmyeon 짜장면 (Black Bean Noodles)
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb pork belly; 1 tbsp mirin; 1 onion; 3 garlic cloves (minced); 2 small zucchini; 1 pack or about 2 lb udon-jjajang noodles; 1 cup black bean sauce; 3 tbsp neutral oil; 2-3 tbsp oyster sauce; 2-3 tbsp sugar; 3 cups dashi broth; 2 tbsp cornstarch and 2 tbsp water; 2 tsp sesame oil (optional); 1 cucumber (cut into thin slices); 1 yellow pickled radish (cut into slices)

jc.eeats @jceeats

Bay Area

Jjajangmyeon is a comforting Chinese-Korean noodle dish that is made with a rich and savory black bean paste. It's umami, has a subtle sweetness, and a slightly earthy/smoky flavor profile.

This dish was brought to Korea by Chinese immigrants in the 1900s and Koreans adapted it with their own version of a black bean sauce called Chunjang.

It's comfort in a bowl! I love eating this with a side of yellow pickled radish to balance the richness of the sauce!

#koreanrecipes #chineserecipes #noodlerecipes #asianfusion #noodles

Jjajangmyeon is a comforting Chinese-Korean noodle dish that is made with a rich and savory black bean paste. It's umami, has a subtle sweetness, and a slightly earthy/smoky flavor profile.

This dish was brought to Korea by Chinese immigrants in the 1900s and Koreans adapted it with their own version of a black bean sauce called Chunjang.

It's comfort in a bowl! I love eating this with a side of yellow pickled radish to balance the richness of the sauce!

#koreanrecipes #chineserecipes #noodlerecipes #asianfusion #noodles

jc.eeats @jceeats

Bay Area

Jjajangmyeon is a comforting Chinese-Korean noodle dish that is made with a rich and savory black bean paste. It's umami, has a subtle sweetness, and a slightly earthy/smoky flavor profile.

This dish was brought to Korea by Chinese immigrants in the 1900s and Koreans adapted it with their own version of a black bean sauce called Chunjang.

It's comfort in a bowl! I love eating this with a side of yellow pickled radish to balance the richness of the sauce!

#koreanrecipes #chineserecipes #noodlerecipes #asianfusion #noodles

Jjajangmyeon is a comforting Chinese-Korean noodle dish that is made with a rich and savory black bean paste. It's umami, has a subtle sweetness, and a slightly earthy/smoky flavor profile.

This dish was brought to Korea by Chinese immigrants in the 1900s and Koreans adapted it with their own version of a black bean sauce called Chunjang.

It's comfort in a bowl! I love eating this with a side of yellow pickled radish to balance the richness of the sauce!

#koreanrecipes #chineserecipes #noodlerecipes #asianfusion #noodles

Saved

Ingredients

30 mins

6 servings

1 lbpork belly
1 tbspmirin
1onion
3garlic cloves (minced)
2small zucchini
1 packor about 2 lb udon-jjajang noodles
Sauce Ingredients
1 cupblack bean sauce
3 tbspneutral oil
2-3 tbspoyster sauce
2-3 tbspsugar
3 cupsdashi broth
2 tbspcornstarch and 2 tbsp water
2 tspsesame oil (optional)
Garnishes/Sides
1cucumber (cut into thin slices)
1yellow pickled radish (cut into slices)

Saved

Steps

30 mins

1

Prepare ingredients: mince garlic, dice onion & zucchini, and cut pork belly into small bite size pieces.
2

Cook black bean sauce with oil on medium low heat for about 5 mins until it bubbles/turn glossy (this will help take out the bitter taste and improves texture). Set aside.
3

In the same pot, cook pork belly for about 3-5 mins then add in mirin and cook for another 2-3 mins.
4

Add onions and garlic, sauté for 2-3 mins. Add in zucchini and sauté for 2 mins. Add back in black bean paste and mix.
5

Add in dashi broth, sugar, and oyster sauce. Stir everything and let it come to a gentle boil.
6

While the sauce is cooking, cook the noodles! This specific noodle took about 5-7 mins.
7

Once it comes to a gentle boil, add in cornstarch slurry and stir. Let it cook for about 3-5 mins and it should thicken (stir occasionally).
8

Assemble jjajangmyeon by putting noodles in a bowl and black bean sauce on top. Garnish with slices of cucumbers and a side of yellow pickled radish.