Jajangmyeon Recipes

JAJANGMYEON

Steps:

• Heat a wok or large sauté pan over high heat, and add the oil to it. When it shimmers and is about to smoke, add the pork belly and shoulder, and allow them to brown, stirring occasionally, approximately 5 to 7 minutes.
• Turn the heat to medium-high, and add the ginger and garlic, and sauté until softened, approximately 1 to 2 minutes, then add the carrot, potato, onion and the diced zucchini, and cook, stirring occasionally, until softened, approximately 5 to 7 minutes.
• Add the black-bean paste to the pan, along with the sugar, a light sprinkle of salt and about 1 cup water. Stir to combine, then allow to cook until the sauce has thickened and the meat and vegetables have cooked through entirely, approximately 15 to 20 minutes.
• Meanwhile, set a large pot filled with water over high heat to bring to a boil. Add the noodles, and cook until they are soft, approximately 6 to 8 minutes. Reserve a cup of the noodle water, and then drain the noodles, rinsing them with cold water to bring them to room temperature. Set aside in a large serving bowl.
• Add a little of the reserved noodle water to the pork-and-black-bean sauce if it is too thick, then pour the sauce over the noodles. Garnish with the julienned zucchini and the pickled daikon.

JJAJANGMYEON

Steps:

• Fry the pork. Heat a deep pan with 1 tbsp oil and stir fry pork belly until golden brown and crispy. Pour and drain out the excess fat in pan.
• Fry the vegetables. Add radish and fry for 1 minute Add potato, onion and zucchini and fry for another 3 minutes until potato looks translucent.
• Fry the bean paste and jajang sauce. Push ingredients to side edges of pan and add 2 tbsp oil to centre of pan, then add black bean paste and stir fry the paste. Then mix everything in the pan and keep stirring until well combined. Add water and let it cook with lid closed until the radish and potatoes have softened. Add the starch slurry little by little, keep stirring until the it thickens. Remove from heat and add sesame oil

JAJANGMYEON

Steps:

• A pan of water must be ready to cook the noodles. Turn the heat on to boil the water when the meat begins cooking. This way, the boiling water will be ready at the right time, for cooking the noodles.
• Wash the pork in cold water and dry it well with paper towels.
• Mix all the ingredients for the pork marinade, add the pork, mix well and marinate for 20 minutes.
• Preheat a large wok until the bottom is well heated.
• Add the oil and heat it over medium heat.
• Add the black bean paste and stir constantly for 4 minutes without burning it.
• Add the brown sugar and stir for another 2 minutes.
• Remove the black bean paste from the heat, drain and collect the oil and set aside.
• Pour the oil into the wok for use during the next step.
• Add the pork to the wok and stir until the pork is half cooked.
• Add the onion, zucchini and potato and stir for 5 minutes.
• Add the mushrooms and cabbage and cook, stirring constantly, for 3 minutes.
• Add the black bean paste that was set aside and mix.
• Stir for about 1 to 2 minutes.
• Add the chicken broth, water and rice wine and simmer for 6 minutes over medium heat, covered.
• Add the diluted starch and stir to thicken the sauce.
• Add the noodles to the boiling water.
• Boil them for 3 to 4 minutes or until cooked.
• Drain the noodles and rinse them in cold water.
• Divide them in 6 bowls or deep dishes.
• Add the black bean mixture to the noodles.
• Decorate with cucumber slices, green peas or corn and/or a hard-boiled egg.

JJAJANGMYEON, KOREAN NOODLES WITH BLACK BEAN SAUCE

Steps:

• In a wok or skillet heat oil over medium heat, add the bean paste and sugar and stir fry together for 3-4 minutes. The oil and the paste won't get mixed. Using slotted spoon, scoop up the paste to drain the oil and transfer to a bowl. Set aside.
• Discard the rest of oil except 1 tablespoon remaining in a skillet. Add the pork and cook until no longer in pink. Add cabbage, onion, zucchini, and potato and stir fry until somewhat soft.
• Add the black bean paste back to the skillet and mix. Add oyster sauce if your desire. Pour 1 1/2cup of water and bring everything to boil, reduce the heat to simmer until everything is tender yet retain their shape, about 3-5 minutes. Season with salt or soy sauce if needed.
• Mix corn starch with 3 tablespoon water and add to the skillet. The sauce will thicken within minutes. Remove from the heat
• Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, usually about 6-7 minutes.
• Drain the noodles and rinse once with hot water to remove excess starch.
• Place noodles in a large shallow individual serving bowl and pour the sauce over. Garnish with cucumber slices. Serve hot.

KOREAN BLACK BEAN SAUCE NOODLES (JAJANGMYEON)

Steps:

• Rinse the pork in cold water and pat it dry with kitchen paper. Add the pork marinade sauce onto the pork. Mix them well and leave it for 15 mins.
• Cut the onion, zucchini and potato into small cubes.
• Thin slice the mushrooms.
• Cut the cabbage into small to medium size pieces.
• Julienne cut the cucumber.
• Pre heat the wok until the bottom is heated well. Add the lard (or cooking oil) and melts it in the wok. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins.
• Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.
• Add the pork into the wok and stir until the pork is half cooked.
• Add the onion, zucchini, and potato and stir until all are 1/3 cooked (for 3 to 5 mins).
• Add the mushrooms and cabbages and stir for 2-3 mins.
• Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Stir for 1 to 2 mins.
• Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)
• Add the slurry into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)
• (While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).
• Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.
• Add the black bean sauce (from the step 8) on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.
• Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)

JAJANGMYEON (NOODLES WITH BLACK BEAN SAUCE)

Steps:

• Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.
• Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.
• Pour mixture into a small bowl and set aside.
• Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.
• Add shrimp and continue to sauté for 2 minutes.
• Transfer pork and shrimp mixture to a plate and set aside.
• Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.
• Add zucchini and continue to sauté for an additional 2 to 3 minutes.
• Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
• Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
• Stir water into skillet mixture until sauce is smooth and simmering.
• Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
• Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
• Divide noodles into bowls and top each with ladles of sauce. Mix together.

JJAJANGMEYON KOREAN BLACK BEAN NOODLES

Steps:

• Heat a wok over hight heat; add pork cubes and salt. Stir fry until pork is golden brown crispy, about 5 minutes. You will see a couple tablespoons pork fat in bottom of wok, then add garlic, green onion and ginger. Stir fry for a minute or until you can smell aroma.
• Now, add black bean paste and stir fry for a minute; add onion and cabbage and stir fry for 3 minutes or until vegetables are slightly soften.
• Add rice wine and stir until all alcohol evaporates. Add chicken stock and sugar, stir to combine. Bring it to boil and reduce heat to medium, simmer for 15 to 20 minutes without cover.
• Mix cornstarch and cold water in a small mixing bowl, pour into Jjajang sauce while you are stirring. You will see the sauce is instantly thicken and glossy. Jjajang is ready to serve!
• Bring a big pot of water to boil and cook noodles by following directions of package you are using. Drain, rinse under cold water and drain completely.
• In a serving bowl, add noodles and top with jjajang sauce. If you like to, add julienne cucumber and fried egg. Enjoy!

JAJANGMYEON (VEGETARIAN KOREAN BLACK BEAN NOODLES)

Steps:

• Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
• Combine cornstarch and water together in a bowl until fully mixed.
• Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
• Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.