Want to make Korea’s most popular delivery food at home? Jjajangmyeon is a noodle dish topped with black bean sauce with vegetables and pork. If you’ve tried Jjajangmyeon before, I’m sure you get serious cravings once in a while! How about this time, you make the addicting noodles from scratch? It’s easier than you might think!
You might have seen this dish in a K-Drama before – Jjajangmyeon is probably THE most popular delivery food in Korea. Koreans like to order this dish alongside other Chinese-Korean dishes for housewarming parties, children’s birthday parties, or when they want quick and affordable delivery food. Its status might compare the best to what delivery pizza is in Western countries.
What is Korean Chinese food?
Korean Chinese cuisine, or Junghwa Yori (중화요리) in Korean, is all about dishes created by early Chinese immigrants in Korea. Alongside Jjajangmyeon, Jjamppong and Tangsuyuk are very popular Korean-Chinese dishes. Jjamppong (짬뽕) is a spicy noodle soup with seafood, and Tangsuyuk (탕수육) is sweet and sour pork or beef. These dishes are often ordered together. The savouriness of Jjajangmyeon and the spicy, soupy Jjamppong go so well together that sometimes restaurants even offer a combo set with both dishes for the days you’re feeling indecisive.
What is Jjajang Sauce made of?
Jjajangmyeon is a popular Korean noodle dish that features a savory, flavorful sauce made from Chunjang, a black paste made with fermented wheat flour, soybeans, and caramel sauce. Chunjang is an essential ingredient in Jjajangmyeon and is responsible for the dish’s rich, deep flavor.
Chunjang is a very salty and bitter paste, and it is crucial to fry the paste in oil before stir-frying it with other ingredients. Frying the Chunjang helps to eliminate its naturally bitter and sour taste, making it more palatable and enhancing its flavor. The oil also helps to reduce the saltiness of the paste, making it easier to control the overall seasoning of the dish.
When cooking with Chunjang, it is important to use it in moderation, as it can easily overpower other flavors in the dish. It is best to add the Chunjang a little at a time and taste the sauce as you go, adjusting the seasoning as needed. You can also add sugar or honey to balance out the saltiness of the Chunjang and create a more well-rounded flavor.
What kind of noodles should I use for Jjajangmyeon?
Today, I’m showing you my way of making a quick version of Jjajangmyeon, so I’m using plain Ramyeon noodles. These noodles are easily accessible and even more simple to prepare. You can find plain Ramyeon noodles (in Korean: Ramyeon Sari 라면사리) in every Korean mart or online. Alternatively, you can use the noodles that come with other kinds of Korean instant Ramyeon.
If you order Jjajangmyeon in restaurants, it will most likely come with thick wheat noodles that are yellow in color. If you want to make the black bean sauce dish with these kinds of noodles, look for packages labeled as Udon Jjajangmyeon (우동 짜장면) in the frozen section of your local Korean mart.
Tip: Don’t fancy noodles? Koreans also like to eat this hearty black bean sauce on top of rice called Jjajangbap (짜장밥).
Jjajangmyeon FAQs
Can I make Jjajangmyeon without meat?
Yes, there are vegetarian and vegan versions of Jjajangmyeon that use tofu or other meat substitutes instead of pork or beef.
How do I reheat leftover Jjajangmyeon?
You can reheat leftovers in the microwave or on the stovetop with a little bit of water to prevent it from drying out.
What are some common side dishes served with Jjajangmyeon?
Some common side dishes include kimchi, pickled vegetables, and steamed dumplings (Mandu 만두 in Korean)
Can I freeze Jjajangmyeon?
Yes, you can freeze Jjajangmyeon in an airtight container for up to a few months. Just make sure to thaw it thoroughly before reheating.
Feeling hungry? Check out my other recipes!
Easy Jjajangmyeon (짜장면)
Ingredients
- 2 packs Plain ramyeon noodles (라면사리)
- 250 g Pork (e.g. Pork butt)
- 1/2 Zucchini
- 1/2 Large Onion
- 2 tbsp Chunjang
- 1/2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 tbsp Brown Sugar
- 2-3 tbsp Cooking Oil
- 1 tbsp Corn Starch
- Cucumber (optional)
- Sesame seed (optional)
- Pickled radish (단무지) (optional)
Instructions
- Cut onion, zucchini, and pork into bite-sized cubes.
- In a skillet, heat about 0.5 tablespoons of cooking oil. Add pork and stir-fry until all the pink is gone from the meat. Add vegetables and 0.5 tablespoons soy sauce, 1 tablespoon of oyster sauce, and 05 tbsp sugar. Stir-fry for 3-4 minutes.
- Push all ingredients to the side of the skillet, leaving some empty space in the middle. Add about 2 tablespoons of cooking oil and Chunjang. Stir-fry Chunjang in the cooking oil for 2-3 minutes.
- Mix Chunjang with the other ingredients and stir-fry for another minute.
- In a small bowl, mix two tablespoons of water and one tablespoon of cornstarch. Remove the black bean sauce from the heat and add the starch mixture. Keep stirring until the sauce thickens up. Set aside.
- Prepare two packs of packs of Ramyeon noodles according to the packaging instructions.
- Place noodles in medium-sized bowls and pour sauce on top. Serve with thinly sliced cucumbers, pickled radish, and toasted sesame seeds.