Jjajangmyeon (짜장면) is a beloved Korean-Chinese dish featuring noodles topped with a rich, savory black bean sauce made from chunjang (춘장), a fermented black soybean paste. It’s hearty, flavorful, and a favorite comfort food often enjoyed on casual occasions or even as takeout.

Ingredients:

For the Sauce:

• Chunjang (Korean black bean paste): 3–4 tablespoons
• Pork or beef: 200–300 grams, diced into small cubes
• Vegetables:
  • Potato: 1, peeled and diced
  • Onion: 1 large, diced
  • Zucchini: 1, diced
  • Carrot: 1, diced (optional)
• Garlic: 2 cloves, minced
• Water or broth: 2 cups
• Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons water
• Sugar: 1–2 teaspoons (to balance the bitterness of the chunjang)
• Cooking oil: 2–3 tablespoons

For the Noodles:

• Fresh jjajangmyeon noodles (wheat noodles; available at Korean/Asian grocery stores)
• Alternatively, udon noodles or thick spaghetti can work.

Garnish:

• Julienned cucumber
• Pickled radish (danmuji) as a side dish

How to Make Jjajangmyeon:

1. Prepare the Ingredients:

• Dice all the vegetables and meat into bite-sized pieces.
• Mix the cornstarch and water to make a slurry.

2. Stir-Fry the Black Bean Paste:

• Heat 1–2 tablespoons of oil in a pan.
• Add the chunjang and stir-fry for 2–3 minutes to reduce bitterness. Set aside.

3. Cook the Meat and Vegetables:

• In a large pan or wok, heat 2 tablespoons of oil.
• Add the garlic and sauté until fragrant.
• Add the diced pork (or beef) and cook until browned.
• Add the vegetables (onion, potato, zucchini, carrot) and stir-fry for 3–4 minutes.

4. Make the Sauce:

• Stir in the fried chunjang and mix well with the meat and vegetables.
• Pour in 2 cups of water or broth and bring to a boil.
• Reduce the heat and simmer for 10–15 minutes until the potatoes are tender.

5. Thicken the Sauce:

• Add the cornstarch slurry while stirring constantly until the sauce thickens.
• Adjust the taste with sugar and salt if necessary.

6. Cook the Noodles:

• Boil the jjajangmyeon noodles according to the package instructions.
• Drain and rinse under cold water to remove excess starch, then drizzle a bit of oil to prevent sticking.

7. Assemble and Serve:

• Place the cooked noodles in a bowl or plate.
• Ladle the jjajang sauce generously over the noodles.
• Garnish with julienned cucumber for a refreshing contrast.
• Serve with pickled radish on the side.

Tips for the Best Jjajangmyeon:

• For a smokier flavor, fry the black bean paste longer or add a splash of sesame oil.
• You can substitute pork with tofu or seafood (like shrimp) for a different twist.
• If you like spice, stir in a little gochugaru (Korean red chili flakes) or sliced chili peppers.

Would you like ideas for variations or additional side dishes to serve with jjajangmyeon?