Jjajangmyeon | 짜장면

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Jjajangmyeon, a beloved Korean dish with roots in Chinese cuisine, is the ultimate comfort food for many. Originally derived from the Chinese dish Zha jiang mian, jjajangmyeon has evolved into a distinctively Korean favorite. It was introduced by Chinese immigrants in the early 20th century and quickly adapted to Korean tastes.

The dish centers around noodles topped with a thick, savory sauce made from black bean paste. Over the years, jjajangmyeon has become a staple in Korea, often enjoyed on special occasions and as a popular meal for those moving into a new house.

My version of jjajangmyeon incorporates a few twists that enhance the traditional flavors. I like to add bacon for a smoky depth, alongside the standard mix of vegetables like onions, carrots, and daikon radish, all simmered in a rich black bean sauce with a touch of gochugaru for heat.

The sauce is layered over handmade noodles, which are perfect for soaking up all that delicious, glossy sauce. A final drizzle of sesame oil and a hint of raw honey balance the saltiness with a subtle sweetness, making each bite complex and satisfying.

I encourage you to try making this jjajangmyeon at home. It’s a wonderful way to dive into Korean cuisine and experience the joy of cooking a dish that’s both hearty and steeped in cultural history.

Whether you’re cooking for a family dinner or just treating yourself to a special meal, this jjajangmyeon recipe is sure to impress. So grab your apron, and let’s bring a taste of Korea into your kitchen with a dish that’s as fun to make as it is to eat!

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Ingredients:

(Serve 2)

• Jjajang:

• Sesame Oil, 1/4 Cup + More For Greasing

• Black Bean Paste, 250g

• Soy Sauce, 1 TSP

• Oyster Sauce, 1 TBSP

• Bacon, 3 Strips (Optional)

• Yellow Onion Finely Diced, 1

• Sea Salt, Pinch

• Black Pepper, Pinch

• Carrot Finely Diced, 1

• Daikon / White or Green Radish Finely Diced, 1

• Potatoes Finely Diced, 2

• Garlic Finely Minced, 3 Cloves

• Ginger Finely Minced, 1"

• Gochugaru, 1 TBSP Adjust To Preference

• Slurry, 1 TBSP Cornstarch + 2 TBSP Water

• Toasted Sesame Oil, 1 TBSP

• Raw Honey, 1 TBSP

• Noodles:

• Handmade Noodles Homemade, 1 Recipe Or Any Dried or Fresh Noodles, 2 Servings

• Scallions Coarsely Sliced, A Handful

• Cucumber Finely Diced, For Garnishing

• Sesame Seeds, For Garnishing

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Equipment:

• Cast Iron Skillet / Pan

• Non-Stick Skillet / Pan

• Oven

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Directions:

1. Please visit my "Volcano Handmade Noodles" for the recipe.

2. Prepare the Black Bean Sauce Base.

3. In a non-stick skillet over medium heat, add a bit of sesame oil.

4. Once hot, add the black bean paste.

5. Sauté until fully combined and the mixture looks glossy.

6. Remove from heat and stir in soy sauce and oyster sauce.

7. Mix well and set aside.

8. Cook the Bacon and Vegetables.

9. Lightly grease a skillet with sesame oil.

10. Add in the bacon and broil in the oven until crispy and golden.

11. Let the bacon cool, then slice into bite-sized pieces.

12. In the same skillet, add the onions.

13. Season with salt and pepper.

14. Deglaze with a splash of water and cook until onions turn translucent.

15. Add in carrots, daikon, and potatoes.

16. Sauté until everything is evenly mixed.

17. Season again with a bit of salt and pepper.

18. Stir in garlic and ginger.

19. Cook until aromatic.

20. Sprinkle in gochugaru and return the bacon to the pan.

21. Simmer the Jjajang.

22. Pour in the black bean mixture and 1 cup of water.

23. Stir everything together and bring to a simmer.

24. Cook until the sauce thickens slightly, stirring occasionally.

25. Add the cornstarch slurry and stir until the sauce thickens further.

26. Finish by drizzling in sesame oil and honey.

27. Taste and adjust seasoning if needed.

28. Set aside and keep warm.

29. Prepare the Noodles.

30. Cook noodles (or macaroni) until just al dente.

31. Drain and transfer to serving bowls.

32. To Serve.

33. Spoon some jjajang sauce over the noodles.

34. Garnish with scallions, julienned cucumber, and sesame seeds.

35. Toss before eating and serve immediately.

36. Leftover jjajang sauce can be stored in the freezer for up to 3 months.

Umami bomb!

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Recipe Video: