Jjajangmyeon

I don’t even know how to explain my love for jjajangmyeon. Those chewy noodles covered in black bean sauce just makes you slurping for more. Tip: always remember to have a napkin ready beside you and tie your hair when you’re eating this!

Jjajangmyeon is a Korean dish that actually originated from the Chinese dish, zhajiangmian, which uses a soybean paste instead of a fermented black bean paste. You may be wondering, “what does chunjang (black bean paste) taste like?” Well, it’s salty earthy, slightly sweet, and packed with a lot of umami. When you fry it, that’s when all the great flavours release, and you’ll then know what I’m talking about.

Mix the noodles with the sauce and slurp! You can also serve the sauce over rice, and change the vegetables and protein to whatever you like. You CANNOT replace the chunjang (black bean paste) however, because it is the KEY to making jjajangmyeon. It wouldn’t be even called jjajangmyeon without the chunjang.

Ingredients

• Jjajangmyeon noodles (get the fresh kind for a chewier texture!)
• 1 small zucchini (diced)
• 1/2 of an onion (diced)
• 1 cup of beef cubes (cut into 1/2 inch cubes)
• 3 scallions (chopped)
• 4 tbsp neutral oil
• 3 heaping tbsp of black bean paste
• 2 tbsp sugar
• 1 tbsp oyster sauce
• 1.5 – 2 cups of water
• Cornstarch slurry: 2 tbsp cornstarch + 1/4 cup water 
• Salt & pepper to taste
• Cucumber strips (for garnish)

Instructions

1. Heat a wok/large skillet over medium high heat. Once it is hot, add in the black bean paste, oyster sauce, and sugar to 2 tbsp oil and fry for a few minutes, while breaking apart the sauce. Mix in the scallions. Pour into a bowl and set aside.

2. Clean your wok/skillet, and stir fry the beef in 1 tbsp of neutral oil. (I like to cook it until it’s at medium, because or else it will taste too rubbery). Season with salt and pepper. Scoop onto a plate and set aside.
3. Using the same wok/skillet, cook the zucchini and onion with the remaining 1 tbsp of oil for a few minutes. Make a space in the center of the wok/skillet and add back in the sauce. Mix everything together.
4. Add back in the cooked beef and water and let it come to a boil. Pour in the cornstarch slurry and stir. Keep stirring until the sauce has become thick and glossy. At this point, you can add more sugar if necessary according to your liking.

5. Cook the noodles and drain. Rinse under cold water for a chewier texture.
6. Pour the sauce over the noodles and garnish with the cucumber strips. Mix well and enjoy!

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If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!