7 Irresistible Jajangmyeon Recipes You Must Try

Craving a bowl of comforting, flavorful noodles? Look no further! This article features 7 irresistible jajangmyeon recipes you absolutely must try. From the classic jajangmyeon to exciting variations like seafood jajangmyeon and vegetarian jajangmyeon, we’ve got a jajangmyeon recipe for everyone. Get ready to explore the world of this iconic Korean black bean noodle dish and discover your new favorite jajangmyeon!

Jjajangmyeon (Black Bean Noodles) Recipe

This recipe guides you through making delicious and authentic Jjajangmyeon, a popular Korean dish featuring noodles coated in a savory black bean sauce.

Ingredients

Noodles:

• 2 lb udon-jjajang noodles (or similar thick wheat noodles)

Sauce:

• 1 cup black bean sauce
• 3 tbsp neutral oil
• 2-3 tbsp oyster sauce
• 2-3 tbsp sugar
• 3 cups dashi broth
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tsp sesame oil (optional)

Meat and Vegetables:

• 1 lb pork belly
• 1 tbsp mirin
• 1 onion
• 3 garlic cloves (minced)
• 2 small zucchini

Garnishes:

• 1 cucumber (thinly sliced)
• 1 yellow pickled radish (sliced)

Instructions

1. Prepare Ingredients: Dice the onion and zucchini, mince the garlic, and cut the pork belly into bite-sized pieces.

2. Bloom the Black Bean Sauce: Cook the black bean sauce with neutral oil over medium-low heat for about 5 minutes, until it bubbles and turns glossy. This removes bitterness and improves texture. Set aside.

3. Cook the Pork Belly: In the same pot, cook the pork belly for 3-5 minutes. Add mirin and cook for another 2-3 minutes.

4. Sauté Vegetables: Add the onions and garlic to the pot and sauté for 2-3 minutes. Add the zucchini and sauté for 2 more minutes. Return the black bean paste to the pot and mix well.

5. Make the Sauce: Add the dashi broth, sugar, and oyster sauce. Stir and bring to a gentle boil.

6. Cook the Noodles: While the sauce simmers, cook the noodles according to package directions.

7. Thicken the Sauce: Once the sauce boils gently, whisk together the cornstarch and water to make a slurry. Add it to the sauce and stir. Cook for 3-5 minutes, stirring occasionally, until thickened.

8. Assemble and Serve: Place the cooked noodles in a bowl and top with the black bean sauce. Garnish with cucumber slices and serve with a side of yellow pickled radish.

Easy Jajangmyeon (Black Bean Noodles)

This recipe provides a simple and delicious way to enjoy homemade Jajangmyeon, a popular Korean noodle dish featuring a savory black bean sauce. With readily available ingredients and straightforward steps, you’ll be enjoying this comforting meal in no time.

Ingredients

• Spaghetti Noodles
• 1 large potato, cut into cubes
• 1 can button mushrooms, sliced
• 1 cucumber
• 1/4 cabbage, chopped
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 3 tablespoons fermented black bean paste
• Vegetable oil
• 1 tablespoon oyster sauce
• Cubed pork, sliced
• 1 cup chicken stock
• 1 tablespoon flour
• 1 large white onion

Instructions

1. Heat vegetable oil in a pan and add the fermented black bean paste. Simmer for 5 minutes to develop the flavor.
2. Add the pork (pre-boiled for tenderness), diced onions, and cubed potatoes. Sauté until the onions soften.
3. Stir in the oyster sauce, black pepper, and sugar. Gradually pour in the chicken stock and simmer until the potatoes are cooked through.
4. Add the flour to thicken the sauce. Then, add the chopped cabbage and cook until tender.
5. Cook the spaghetti noodles according to package directions. Drain and add the noodles to the black bean sauce, tossing to coat. Garnish with sliced cucumber and serve immediately.

Keto-Friendly Chicken and Vegetable Stir-Fry with Black Bean Sauce

This recipe offers a delicious and healthy keto twist on the classic Korean jajangmyeon dish. By replacing noodles with a hearty mix of vegetables, we keep the carbohydrate count low while still enjoying the rich, savory flavors of black bean sauce.

Ingredients

• 3-4 boneless, skinless chicken thighs
• 2 tbsp black bean paste
• 1 (4 oz) can mushrooms
• 2 carrots
• 2 cucumbers (½ of one cut into matchsticks for garnish)
• 2 zucchinis
• 1 small squash
• 1 medium yellow onion
• 5 cloves garlic, minced
• 2 tsp sesame oil
• ⅓ cup water
• Optional: Seaweed and sesame seeds for garnish

Instructions

1. Prepare the chicken: Dice the chicken thighs into bite-sized pieces.

2. Sauté aromatics: In a large skillet over medium heat, sauté the diced chicken, chopped onion, and minced garlic.

3. Prepare the vegetables: Dice the carrots, cucumbers (reserve half of one for garnish), zucchini, and squash into bite-sized pieces.

4. Combine and simmer: Add all the prepared vegetables to the skillet with the chicken. Cover and cook for 10 minutes, allowing the vegetables to soften.

5. Add water: Pour ⅓ cup of water into the skillet. Cover and continue to simmer for another 5 minutes.

6. Incorporate black bean paste: Add the black bean paste to the skillet and stir well, ensuring all the chicken and vegetables are coated in the sauce.

7. Garnish and serve: Garnish with matchstick cucumbers, and optionally with seaweed and sesame seeds. Serve hot and enjoy!

Jajangmyeon: Mike’s Take on Korean Black Bean Noodles

This recipe provides a delicious and easy-to-follow guide for making Jajangmyeon, a popular Korean noodle dish featuring a rich black bean sauce. This version includes helpful tips and suggestions for a truly authentic experience.

Ingredients

For the Noodles:

• 16 oz Korean Noodles (udon noodles are a great substitute)
• Hot Korean Chili Oil (as needed)

For the Black Bean Sauce:

• 1 cup small cubed pork
• 1 cup Korean Black Bean Sauce
• 1/2 cup small cubed potatoes
• 1/2 medium white onion (finely diced)
• 1/2 cup shiitake mushrooms (halved)

For the Sides & Garnishes:

• Boiled Eggs (halved)
• Daikon Radishes (toothpick cut – optional garnish)
• Toasted Sesame Seeds (garnish)
• Hot Korean Chili Oil (as needed)
• Spring Rolls (side dish)
• Chilled Korean Kimchi (side dish)
• Soy Sauce (side)
• Sweet Chili Sauce (side)
• Sriracha Sauce (as needed)
• Oyster Sauce (as needed)

Instructions

Step 1: Prepare the Black Bean Sauce

Sauté the pork, potatoes, onions, and mushrooms in oil until cooked through. Add the Korean black bean sauce and water. Simmer for 5 minutes, stirring regularly.

Step 2: Cook the Noodles

While the sauce simmers, cook the Korean noodles (or udon noodles) according to package directions, usually about 3 minutes.

Step 3: Prepare the Spring Rolls (Optional)

If serving with spring rolls, bake them according to package directions until crispy, turning once.

Step 4: Finish the Noodles

Drain the cooked noodles (do not rinse). Toss them immediately with hot Korean chili oil.

Step 5: Assemble and Serve

Divide the noodles into bowls. Top with the hot black bean sauce, halved boiled eggs, and desired garnishes and sides. Recommended accompaniments include chilled Korean kimchi, crispy spring rolls, sweet chili sauce, soy sauce, sriracha, and a cold Asian beer.

Enjoy! This Jajangmyeon recipe is also great for leftovers.

Easy Jajangmyeon (Korean Black Bean Noodles)

This recipe provides a simple way to enjoy delicious jajangmyeon at home. With minimal ingredients and easy-to-follow steps, you can quickly create a satisfying Korean noodle dish.

Ingredients

• 1 pack noodles
• 4 sausages
• 3 strips of beef
• Soy sauce
• 1 medium onion
• A small amount of vegetable oil
• Noodle spice and seasoning packet (included with noodles)

Instructions

1. Cook the noodles: Cook the noodles according to package directions. Drain and set aside.

2. Sauté the onion, sausage, and beef: Heat a small amount of vegetable oil in a pan over medium heat. Add the chopped onion and sauté until softened. Then, add the sausages and beef strips. Stir-fry for a few minutes until browned.

3. Combine and simmer: Pour in the soy sauce and add the spice and seasoning packet that came with the noodles. Finally, add the cooked noodles. Stir everything together until well combined and heated through.

4. Serve and enjoy: Serve your jajangmyeon immediately and enjoy!

Jjajangmyeon: A Delicious Korean Black Bean Noodle Dish

This recipe guides you through making authentic Jjajangmyeon, a popular Korean dish featuring chewy noodles coated in a savory black bean sauce. The dish is packed with flavor thanks to the rich chujang (black bean paste), tender pork belly, and fresh vegetables. Follow these steps to create a satisfying and flavorful Jjajangmyeon experience.

Ingredients

For the Infused Oil:

• ⅓ cup vegetable oil
• 3 spring onions, cut into 1-inch pieces

For the Sauce:

• ⅓ cup + 1 tbsp black bean paste (chujang)
• 225g pork belly, cut into ¼ to ½ inch cubes
• 170g cabbage, cut into bite-sized pieces
• 1 medium potato, peeled and cut into ½ inch cubes
• 1 large onion, cut into bite-sized pieces
• 1 small zucchini, cut into ½ inch cubes
• 100g squid, cleaned and cut into bite-sized pieces
• 4 large headless prawns, peeled, deveined, and chopped
• 1 tbsp sugar (optional)
• 2 tbsp potato starch
• 1 tsp toasted sesame oil
• 3 cups water

For the Noodles:

• 2 bunches Jjajangmyeon noodles

Instructions

1. Prepare the Green Onion Infused Oil: Heat vegetable oil in a pan over medium-high heat. Lower the heat to medium, add spring onions, and fry until brown. Strain the oil and discard the fried onions.

2. Stir-fry the Black Bean Paste: Combine 3 tablespoons of the infused oil with the black bean paste in a pan. Fry until bubbling and fragrant.

3. Make the Sauce: Heat the remaining infused oil in a large skillet or wok. Stir-fry the pork belly until crispy. Add the cabbage, onion, potato, and zucchini. Cook until slightly softened. Add the fried black bean paste, squid, and shrimp. Cook until the seafood is done. Reduce heat, add water, and simmer until the potato is cooked. Mix potato starch with water and add to the sauce to thicken. Stir in sugar (optional) and sesame oil. Set aside.

4. Cook the Noodles: Boil water in a large pot. Add the noodles and cook until chewy. Rinse the noodles under cold water to remove excess starch.

5. Combine and Serve: Reheat the sauce. Add the cooked noodles and stir. Serve immediately with danmuji (yellow pickled radish) or kimchi (optional).

Vegan Jajangmyeon (Korean Black Bean Noodles)

This recipe offers a delicious and easy-to-follow method for preparing vegan jajangmyeon, a popular Korean noodle dish. Jajangmyeon is traditionally made with a fermented black bean paste (chunjang), but this version uses readily accessible ingredients to create a similarly savory and satisfying experience.

Ingredients

Noodles:

• 500g Wen Zhou dried noodles (or similar thick wheat noodles)

Sauce:

• 2 tablespoons Hoisin sauce (vegan)
• 2 tablespoons Soy sauce
• 2 tablespoons Mushroom sauce
• 2 tablespoons Dark soy sauce
• 1 teaspoon White pepper
• 1 tablespoon Brown sugar
• 1 tablespoon White sugar
• 1 teaspoon Salt
• 300g Tofu, cubed
• 1 tablespoon Vegetable broth
• 1 teaspoon Cooking oil

Optional: Chili flakes, fresh chili, or fresh oregano

Instructions

1. Cook the noodles: Cook the noodles in boiling water according to package directions, similar to cooking pasta. Drain and set aside.

2. Prepare the sauce: While the noodles are cooking, heat a frying pan or wok over medium heat.

3. Combine sauce ingredients: Add the cooking oil to the pan, then pour in all the sauce ingredients except the tofu. Stir well to combine.

4. Thicken and add tofu: Bring the sauce to a boil and continue cooking, stirring frequently, until it thickens and darkens. Add the cubed tofu and stir until it’s well coated in the sauce.

5. Combine noodles and sauce: Once the noodles are cooked (about 9 minutes), add them to the pan with the sauce. Mix well over low heat for about 5 minutes. Add a small amount of the reserved noodle water (starchy water) to loosen the sauce if needed. Turn off the heat and serve immediately.

History of Jajangmyeon

Jajangmyeon, a beloved Korean-Chinese noodle dish, boasts a surprisingly rich history. Its origins trace back to the late 19th century in Incheon, Korea’s bustling port city. Incheon Chinatown, established in 1883, became a melting pot of cultures, and it was here that the dish began to take shape.

The dish draws inspiration from zhajiangmian, a northern Chinese noodle dish. However, the Korean adaptation evolved distinctly. Early versions used a fermented soybean paste called chunjang, which gives the dish its characteristic dark color and savory flavor. Noodles, initially handmade, were topped with this rich sauce and a variety of readily available vegetables.

Jajangmyeon quickly gained popularity amongst dockworkers and laborers due to its affordability and heartiness. As its popularity grew, restaurants specializing in the dish, known as jajangmyeon houses, sprung up across Incheon and eventually throughout Korea. Over time, the recipe evolved further, incorporating ingredients like pork and seafood, solidifying its place as a Korean culinary staple.

Nutritional Content and Benefits of Jajangmyeon

While undeniably delicious, jajangmyeon isn’t typically considered a health food. It’s a dish best enjoyed in moderation. A single serving is generally high in carbohydrates from the noodles, and fat from the chunjang (black bean paste) and pork. It also contains a fair amount of sodium. The nutritional content can vary depending on the specific recipe and ingredients used.

Despite not being a low-calorie option, jajangmyeon does offer some nutritional benefits. The black bean paste, a key ingredient, is a good source of protein and contains various vitamins and minerals. Vegetables like onions, zucchini, and cabbage added to the sauce contribute fiber and additional micronutrients. The carbohydrates in the noodles provide energy.

It’s important to be mindful of portion sizes and consider the overall balance of your diet when enjoying jajangmyeon. Opting for recipes with leaner cuts of pork and adding extra vegetables can boost the nutritional value. Enjoying it as part of a varied and balanced diet allows you to savor this delicious dish while maintaining a healthy lifestyle.

Tips for Choosing Quality Noodles

Picking the right noodles can make or break your jajangmyeon. Look for noodles that are labeled specifically for jajangmyeon, often called “jajangmyeon noodles” or “Korean black bean noodles.” These are typically thicker and chewier than regular wheat noodles, able to stand up to the rich sauce.

Pay attention to the texture described on the packaging. Terms like “chewy,” “springy,” or “firm” indicate a good quality noodle. Avoid noodles that appear brittle or overly dry.

Check the ingredients. Fresh noodles will generally list wheat flour, water, and salt. Dried noodles may contain additional preservatives, but try to choose those with minimal additives.

Consider the brand. While exploring different brands is encouraged, reading online reviews or seeking recommendations can point you towards trusted producers known for quality noodles.

Finally, don’t be afraid to experiment! Different brands and types of noodles will offer slightly varying textures and flavors. Finding your favorite is part of the fun of cooking!