Black bean noodles, or jjajangmyeon, are a beloved staple in Korean cuisine, especially enjoyed for their hearty, comforting flavors. This dish is not only a delight for your taste buds but is also incredibly straightforward to whip up in your kitchen. Here, we will walk through a detailed recipe for making black bean noodles from scratch, offering you a quick and delicious meal option for those busy weeknights or when you need a comforting treat.
Ingredients You'll Need
- 300g dried jjajangmyeon noodles or thick wheat noodles
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 200g pork belly or lean pork, diced
- 150g fermented black bean paste (chunjang)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 3 cups water
- 2 tbsp cornstarch mixed with 3 tbsp water (for thickening)
- Sliced cucumber and boiled eggs for garnish (optional)
Step-by-Step Preparation
1. Preparing the Noodles
- Boil a large pot of water and cook the noodles according to the package instructions until they are al dente. Drain them and rinse under cold water to stop the cooking process. Set aside.
2. Cooking the Vegetables and Meat
- Heat the vegetable oil in a wok or deep frying pan over medium heat.
- Add the diced onions, stir-frying until they become translucent.
- Add the pork belly, cooking until it releases its fat and browns lightly.
- Incorporate the zucchini and potato, continuing to cook until the vegetables are slightly tender.
3. Making the Black Bean Sauce
- Introduce the fermented black bean paste into the pan, along with soy sauce and sugar. Stir well to combine everything.
- Pour in the water, bring it to a boil, and then reduce the heat to simmer for about 10 minutes, allowing the flavors to meld.
- Gradually stir in the cornstarch mixture to thicken the sauce. Adjust consistency with additional water if too thick.
4. Combining Noodles with Sauce
- Mix the cooked noodles into the sauce, ensuring they are thoroughly coated with the rich black bean mixture. Cook for an additional 2-3 minutes to heat through.
Serving Suggestion
- Serve the jjajangmyeon hot, garnished with sliced cucumber and boiled eggs, if desired. The freshness of cucumber and eggs pairs wonderfully with the rich, savory noodles.
Notes on Key Ingredients
- Fermented Black Bean Paste: This is the star ingredient that gives black bean noodles their distinctive taste. It’s available in Asian grocery stores or online. Be mindful of the brand you choose as flavors can vary significantly.
- Noodles: Traditional jjajangmyeon noodles are thick and chewy, but any wheat noodle can work as a substitute if you can’t find them locally.
⚠️ Note: The sauce can be adjusted for spiciness or sweetness to suit your palate. Add chili oil or a touch more sugar as needed.
In wrapping up, black bean noodles offer a harmonious blend of simple ingredients resulting in a dish that’s both comforting and flavorsome. Whether you’re a fan of Korean cuisine or just looking for a new recipe to add to your collection, this dish brings the flavors of Korea straight to your table with minimal effort. It’s a perfect example of how versatile and delicious Asian comfort food can be, providing you with a quick meal that doesn’t compromise on taste.
Can I make vegetarian black bean noodles?
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Absolutely! Replace the pork with tofu or mushrooms. The essence of jjajangmyeon comes from the black bean paste, so you can keep the original flavor profile with plant-based ingredients.
How long can I store leftover jjajangmyeon?
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Leftover jjajangmyeon can be refrigerated for up to 3-4 days. Make sure to store the noodles and sauce separately for best results, as the noodles might absorb too much sauce and become mushy if stored together.
Can I use regular soy sauce instead of black bean paste?
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Using soy sauce alone would significantly alter the dish’s flavor. If you can’t find black bean paste, you might consider making a trip to an Asian supermarket or ordering online to get the authentic taste of jjajangmyeon.
