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Jajangmyeon Recipe (Korean Black Bean Noodles)

Jjangmyeon, also known as Jajangmyeon or Korean black bean noodles is made with fermented black bean paste, onions, potatoes and meat of choice. The intense umami flavour of the black bean makes this dish taste so delicious. Learn how to make perfect jjangmyeon with step by step pictures and video. 
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 510kcal

Equipment

  • Cooking pot
  • Frying Pan

Ingredients

For Cooking Chunjang

  • 3 tbsp Oil
  • ¼ cup Chunjang Black bean paste

For Making Sauce

  • 2 tbsp Oil
  • 2 tbsp Ginger peeled and chopped finely
  • 2 tbsp Garlic peeled and chopped finely
  • 1 large Onion peeled and chopped
  • 250 grams Boneless Chicken Thighs chopped finely
  • 1 cup Cabbage chopped
  • 1 large Potato peeled and chopped
  • 500 ml Chicken Stock
  • 1 tbsp Sugar
  • 1 tsp Soy sauce
  • 2 tsp Toasted Sesame Oil
  • 1 tsp White Pepper Powder optional

For Cornstarch slurry

  • 3 tbsp Cornstarch
  • ¼ cup Water

For Serving

  • Egg Noodles or Jjangmyeon noodles as needed
  • Cucumber cut into matchsticks

Instructions

  • Take a deep pot. Add in 2 tbsp oil and add in ginger, garlic and stir fry for 30 seconds. Now add in chicken and stir fry for 2 minutes. Add in chopped onions, cubed potato and cabbage. Mix well. Pour in stock and mix well. Bring this to a full boil, cover and cook for 5 to 6 minutes.
  • While the chicken is cooking, stir fry black bean paste. Cooking chunjang in oil to deepen the flavour. Heat 3 tbsp of oil in a nonstick pan and add in chunjang for 4 to 5 minutes till it caramelises. Set this aside.
  • Now open the pot, add in the cooked black bean paste with the oil. Stir well so the black bean paste mix into the sauce. After it is completely melted, add in soy sauce, sugar and mix well.
  • Now mix cornstarch with water to form a slurry. Pour this into the black bean sauce and cook until thickens. Finally add in black pepper powder and sesame oil.
  • Now cook noodles in salted water as per package directions, strain and set aside. For serving, add a portion of noodles in a bowl, top with jjangmyeon sauce and garnish with cucumber. Enjoy.

Video

Notes

  • You can use any protein of your choice for this dish. Make sure to chop it very finely so it mixes evenly into the gravy.
  • Be generous with onions and cabbage because it adds sweet flavour and taste.
  • Make sure to sauté the black bean paste in oil at least for 4 to 5 minutes for the flavour to deepen.
  • This dish doesn’t need any salt, because the black bean paste I very salty.

Serving and storage

Black bean sauce can be stored in fridge upto a week and reheated before serving.
You can serve it with rice or noodles.

Nutrition

Serving: 1servings | Calories: 510kcal | Carbohydrates: 39g | Protein: 18g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 326mg | Potassium: 768mg | Fiber: 4g | Sugar: 10g | Vitamin A: 73IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 2mg
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