Jjajangmyeon

If you’ve ever seen jjajangmyeon in K-dramas, you know it’s a dish that gets devoured with so much enthusiasm! It’s rich, savory, and oh-so-satisfying, making it a must-try for anyone who loves bold flavors. The slurping, the sauce, the texture it all looks so amazing, and trust me, it tastes just as good as it looks! In this recipe, I’m sharing how to make a homemade version that’s as close as you can get to the real deal. Plus, adding a little egg makes it a perfect 10/10! Let’s dive into this delicious Korean comfort food!

Method

Fry the Black Bean Paste

Start by heating a non-stick pot over medium heat. Add the neutral oil, followed by the black bean paste (chunjang). Stir and cook until the paste begins to bubble in the center, which should take around 3 to 5 minutes. This step is crucial as it helps bring out the deep, rich flavors of the black bean paste, making the base of the jjajangmyeon deliciously savory.

Cook the Pork Belly

Next, heat about 3 tablespoons of the leftover oil from frying the black bean paste in a wok or large pan. Add the pork belly chunks and pan-fry them until they turn golden brown. The crispy, caramelized pork adds a wonderful texture and flavor to the dish. Once the pork is browned, proceed to the next step.

Add Aromatics and Vegetables

Once the pork belly is golden and crispy, add the minced green onion into the wok. Stir-fry for another minute until the green onion becomes fragrant. Then, add in the minced garlic, ginger, and sugar. Stir well to combine everything. This mix of ingredients will create a savory aroma and lay the flavor foundation for your jjajangmyeon.

Cook the Vegetables

Now it’s time to add the chopped onions, zucchini, and cabbage. Stir-fry these vegetables for a few minutes until they start to brown and soften. The vegetables will add a lovely crunch and sweetness to the dish, complementing the savory pork and black bean paste.

Add the Sauces and Paste

Once the vegetables have started to brown, pour in the oyster sauce, light soy sauce, and optional MSG for added umami flavor. Stir these ingredients together before adding the fried black bean paste to the mix. Continue to stir everything until the sauce evenly coats the vegetables and meat, creating a rich and flavorful base for the jjajangmyeon.

Simmer the Sauce

Pour in the chicken stock (or water) into the wok, stirring the mixture as you go. Bring the entire dish to a boil over medium-high heat. Once it begins to boil, reduce the heat and allow the sauce to simmer for about 10 minutes. This simmering step allows the flavors to meld together and intensify. Make sure to taste and adjust the salt as needed to achieve the perfect seasoning.

Thicken the Sauce

To thicken the sauce, slowly add the cornstarch slurry (made by mixing 1 tablespoon of cornstarch with 1 tablespoon of water) into the sauce while stirring continuously. Keep stirring until the sauce reaches the desired consistency, thick enough to coat the noodles when served.

Prepare the Noodles

While the sauce is simmering, cook the jjajangmyeon noodles according to the instructions on the packet. Once cooked, rinse the noodles in cold water to prevent them from sticking together. This will also help maintain their chewy texture, which is perfect for soaking up the rich black bean sauce.

Serve

To serve, place the cooked noodles on individual plates or bowls. Pour the savory jjajang sauce generously over the noodles, ensuring every strand is covered in the flavorful mixture. For an authentic touch, serve with sliced cucumbers and danmuji (yellow radish) on the side for extra crunch and tang. Optionally, top your jjajangmyeon with a soft-boiled egg to make it even more delicious!

Necessary Tools

• Non-stick pot
• Wok or large pan
• Spoon for stirring
• Knife and chopping board
• Measuring spoons
• Cornstarch slurry mixing bowl

Serving Suggestions

• For a true Korean experience, top the jjajangmyeon with a soft-boiled egg! The rich yolk adds a creamy texture to the dish.
• Pair with kimchi on the side for a little extra spice.
• You can also add a few pickled vegetables to balance out the rich and savory flavors of the dish.

Fun Fact

Did you know that jjajangmyeon was first introduced to Korea by Chinese immigrants in the early 20th century? It quickly became a beloved comfort food, and now it’s a classic in Korean cuisine!

Conclusion

Making jjajangmyeon at home is a fun way to enjoy this beloved Korean dish without having to go out! With its savory pork, rich black bean paste, and perfectly cooked noodles, this dish is sure to impress. Plus, with a little egg and some fresh sides, you’ll have a complete meal that’s as delicious as it is comforting. Enjoy your homemade jjajangmyeon, and happy cooking!