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History
Jjajangmyeon is more than just a popular Korean noodle dish. It is a comfort food with a history of immigration. The dish has Chinese immigrant to Korea origins. Throughout the years it has been changed a here and there. But what has not changed is it is still very affordable to make, and a deeply loved comfort food. Many will say Jjajangmyeon was not a dish that was made at home, but instead a dish you looked forward to when eating out. A cheap, fast and delicious meal full of sweet, savory, umami flavors.
Pop Culture
Jjajangmyeon is not just a dish of history and childhood. There is an unofficial holiday called Black Day. On April 14th, Koreans “celebrate” Black Day as a day dedicated to Single people. The answer to Valentines Day or White Day (Valentine’s day part II, March 14th). Black bean noodles is the official dish of this unofficial holiday that is enjoyed in restaurants with fellow single friends. It is said that restaurants double sales on Jjajangmyeon on Black Day.
Ingredients
Pork Shoulder/Butt (or pork belly), Zucchini, Potatoes, Onions, Vegetable Oil, Black Bean Paste (Chunjang), Potato starch, Water, Sugar, Cucumber, Sugar.
The Black Bean Paste I used for this recipe is linked below. However, any Korean Black Bean Paste or Chunjang should work.
Instructions
Prep
Be sure to do all of your chopping before moving onto the cooking.
Chop potatoes, zucchini, onions to the same size (approx. 1/2 inch) cubes for even cooking. Chop pork to same size chunks for even cooking. Slice cucumbers to matchstick size, think a pretty garnish that goes on top, but adds a lot of flavor.
Cooking
Use a Wok or any large deep non-stick pan on medium/high heat.
Add oil
Add Chunjang (Korean Black bean paste)
Stir fry until the past starts to separate and harden a little
Set aside the stir fried black bean paste and oil in a separate bowl.
Add chopped pork to wok, stir.
Cook pork until golden brown
Add chopped potatoes, zucchini, onions to pork. Cook until potatoes are halfway translucent.
Add stir fried black bean paste and oil.
Mix well
Add water, cover and simmer until potatoes are cooked.
In a separate bowl add Potato Starch and water, mix until the starch dissolves and add to the wok.
Mix well. Sauce will thicken, turn off heat.
Cook noodles according to package instructions. I used knife cut noodles found in refrigerated sections of most Asian grocery stores. Or if you cannot find these, here is a dried option from Amazon. Also, feel free to use any noodles, even rice which this dish would then be called Jjajangbap, another delicious option!
Matchstick cucumbers to garnish on top
Enjoy!
EASY! Jjajangmyeon Korean-Chinese Black Bean Noodles
Equipment
- 1 wok Or any large deep non-stick pan
Ingredients
- 1 lb Pork Butt/Shoulder (or pork belly) chopped into cubes
- 1 cup Zucchini chopped small cubes
- 1 cup Potatoes chopped small cubes
- 1 ½ cup Onions chopped
- ¼ cup Vegetable Oil
- ½ cup Korean Black Bean Paste (Chunjang)
- 1 Tbs Sugar
- 3 cup Water
- ½ cup Cucumber Sliced into matchsticks
Slurry
- 2 Tbs Potato Starch
- ¼ cup Water
Noodles
- 2-3 bunches Fresh Knife-cut noodles Can be found in refrigerator section of most Asian markets. Feel free to use any type of noodles, or even rice!
Instructions
- Heat wok on medium/high heat.
- Add Vegetable Oil and Black Bean Paste and fry well. It is important to fry well for umami flavor. Cook and stir until the black bean paste starts to separate.
- Remove the fried black bean paste with the oil and set aside in a separate bowl.
- Add chopped pork to the wok and stir well until all sides are golden brown and fat is melting off.
- Add chopped Zucchini, Potatoes, and Onions. Stir well. Cook until the potatoes are almost translucent.
- Add the bowl of fried Black Bean Paste with the oil to the veggies and pork. Stir well.
- Add Sugar, stir.
- Add Water, stir well, and simmer (covered) to cook potatoes all the way through.
- Slurry: In a separate bowl add potato starch and ¼ cup water and mix well.
- Add Slurry to the wok once potatoes are cooked and stir to thicken.
- Cook noodles according to package instructions.
- Serve with sliced cucumbers as a garnish. ENJOY!