Jajangmyeon originated from Chinese immigrants who settled in the port city of Incheon in the late 19th century. They brought with them the recipe for zhajiangmian, a noodle dish made with fermented soybean paste sauce
.As it gained popularity in Korea, local cooks adapted it by adding caramelized sugar for sweetness, gochugaru for heat, and local vegetables. This created the unique Korean version of jajangmyeon.
Today, it’s a beloved comfort food found everywhere from street stalls to restaurants. Koreans fondly eat it on special occasions and even celebrate “Black Day” by indulging in these jet-black noodles.
Jajangmyeon Noodle Recipe
Ingredients
For the Noodles:
- 450 g fresh jajangmyeon noodles or thick udon noodles
- 1 tsp salt for boiling noodles
For the Black Bean Sauce:
- 120 g chunjang Korean black bean paste
- 2 tbsp vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 1 inch ginger grated
- 225 g pork belly cut into 1/2-inch cubes
- 1 zucchini cut into 1/2-inch cubes
- 1 potato peeled and cut into 1/2-inch cubes
- 100 g shredded cabbage
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp gochugaru Korean red chili pepper flakes
- 240 ml chicken or vegetable broth
- 2 tbsp cornstarch + 60ml water for slurry
- Salt and pepper to taste
Garnishes:
- Julienned cucumber
- Chopped green onions
- Toasted sesame seeds
Instructions
Step 1: Cook the Noodles
- Bring a large pot of water to a boil over high heat. Add salt. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Step 2: Fry the Black Bean Paste
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chunjang paste and fry for 1-3 minutes until fragrant, stirring constantly.
Step 3: Cook the Pork and Vegetables
- Remove the fried black bean paste from the pan, leaving about 1 tablespoon of oil. Add the pork belly and fry until browned and crispy.
- Add the onions and sauté until translucent. Then add garlic, ginger, zucchini, potato and cabbage. Sauté until vegetables are slightly softened.
Step 4: Combine Sauce Ingredients
- Return the fried black bean paste to the pan and mix well with the meat and vegetables until fully coated.
- Add broth and bring the mixture to a simmer. Season with brown sugar, soy sauce, and gochugaru.
Step 5: Thicken the Sauce
- In a small bowl, make a cornstarch slurry by mixing cornstarch with water. Pour the slurry into the simmering sauce and stir until thickened to desired consistency.
Step 6: Adjust Seasoning
- Taste and adjust seasoning with salt, pepper, or more soy sauce as needed.
Step 7: Serve the Jajangmyeon
- Portion the cooked noodles into bowls and ladle the hot jajangmyeon sauce over the top.
- Garnish with julienned cucumber, green onions, and sesame seeds. Serve hot.
Tips and Information
- For a vegetarian version, omit the pork belly and use vegetable broth.
- Adjust spice level by increasing or decreasing the gochugaru.
- Chunjang can vary in saltiness, so taste and adjust seasoning as needed.
- Leftovers can be stored in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of water if needed.
Making Jajangmyeon at home has been a journey of discovery for me, as I’ve learned about the fascinating history and cultural significance of this dish. From its origins as a Chinese immigrant dish to its evolution into a beloved Korean comfort food, Jajangmyeon is a true testament to the power of cultural exchange and adaptation.
I hope that by sharing this recipe with you, I’ve not only provided you with a delicious meal but also a glimpse into the rich culinary heritage of Korea. Whether you’re a seasoned lover of Korean cuisine or a newcomer to its flavors, Jajangmyeon is a dish that is sure to delight and satisfy.
So go ahead, gather your ingredients, and embark on this flavorful journey. With each bite, you’ll experience the perfect harmony of savory, sweet, and umami flavors that make Jajangmyeon truly unforgettable. Enjoy!