Jjajangmyeon, a beloved Korean dish, is a combination of noodles smothered in a rich, savory black bean sauce. The dish is characterized by its deep, dark color and complex flavors. The sauce, made from fermented black soybeans, caramelized onions, and a blend of other ingredients such as zuchinni, daikon raddish, potatoes and a protein of choice usually pork, creates a luscious and umami-packed coating for the noodles.
With origins dating back to the early 20th century, jjajangmyeon has become an iconic staple in Korean cuisine. Originally introduced by Chinese immigrants in Incheon, South Korea, it has evolved into a popular and widely consumed comfort food. This fusion of Chinese and Korean culinary traditions showcases the cross-cultural influences that have shaped Korean gastronomy over time.
When you take your first bite of jjajangmyeon, you'll experience a symphony of flavors. The velvety black bean sauce offers a harmonious blend of savory, slightly sweet, and earthy notes, while the chewy noodles provide a satisfying texture. Garnished with fresh cucumber to add a refreshing crunch, pairs perfectly with a side of pickled raddish or kimchi.
3tb Korean Black Bean Paste
1/2 White Onion
1 Cup Diced Daikon Raddish
250g Pork Shoulder
1tb Corn Flour
1tb Sesame Seed Oil
Begin by pealing and slicing your white onion into bite sized chunks and set aside.
Peal and cut your potato and Daikon raddish into similiar sized pieces as the onion.
Slice your zucchini into again similar sized pieces.
Lastly cut your pork shoulder into bite sized pieces and set aside.
In a wok over high heat, add in a little bit of oil followed by your pork shoulder. You want to cook your pork till it develops a crispy golden brown crust.
Drain off excess oil, leaving about 1-2tb of oil in the wok.
Add in your onions, potatoes and raddish and stir fry it with the pork for about 2 minutes before adding in your zucchini and continuing to stir fry for an additional 2 minutes.
Create a well in the center and add 1 tb of oil, followed by 3tb of korean black bean paste. Fry till fragrant.
Gently mix in your ingredients together followed by 2 cups of water or enough to just cover your ingredients. Lower the heat to medium, place a lid over your wok and let it simmer away for 10-15 minutes till your vegetables are cooked through.
As your sauce is bubbling away, wash and thinly slice your cucumbers for garnish.
Set your noodles of choice to boil.
Make a corn starch slurry of 1tb corn flour with 2tb water and mix till well combined, add it into your sauce and stir till thick and rich.
Season your sauce with salt to taste and finish it off with some sesame seed oil.
Plate up your noodles, followed by a generous helping of your jjajangmyeon sauce followed by your thinly sliced cucumber.
Enjoyed with side of kimchi!