Imported from YouTube
The BEST Korean Noodles (Jjajangmyeon Black Bean Noodles)
A rich, savory Korean noodle dish made with fried chunjang black-bean paste, pork belly, seafood, vegetables, and thick noodles. The sauce is finished with sesame oil and garlic chives for an especially fragrant, restaurant-style result.
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Ingredients
- 0.5 cup Vegetable oil (For frying the black bean paste)
- 250 g Water (For frying the black bean paste)
- 150 g Korean black bean paste (chunjang) (Use a Korean product; the creator says there is no substitute)
- 4 g Ginger (Finely minced)
- Onion (Cut into large chunks; amount not stated)
- Green onion (Chopped into small pieces; amount not stated)
- Garlic chives (A handful, cut into long strips; may be replaced with bok choy or omitted; some is reserved for finishing)
- 6 Button mushrooms (Cut into quarters)
- Pork belly (Cut into bite-sized pieces; use another fatty pork cut such as leg or shoulder if desired; amount not stated)
- Shrimp (Blanch in hot water before stir-frying; amount not stated)
- Squid (Blanch in hot water before stir-frying; amount not stated)
- 2 tbsp Vegetable oil (For stir-frying; the previously used black-bean-paste oil may be reused)
- 1 tbsp Lard (Optional)
- 1 tbsp Soy sauce
- 1.5 tbsp Sugar
- 1 tbsp Oyster sauce
- 1 tbsp Chicken bouillon powder
- 0.5 tsp MSG (Optional, but recommended by the creator for restaurant-style flavor)
- 1.5 tbsp Fried black bean paste (From the prepared chunjang mixture)
- 0.5 cup Water (For the sauce)
- 1 tsp Cornstarch (Mixed with water to make a slurry; the amount of slurry water is not stated)
- Jjajangmyeon noodles (Cook according to package instructions; kalguksu, soba, udon, or pasta noodles may be used instead)
- 1 tbsp Toasted sesame oil (Added at the end)
- Cucumber (Optional, sliced for garnish)
Steps
- 1
Blanch the shrimp and squid in hot water before stir-frying to reduce any fishy flavor. This step can be skipped if cooking over a very high restaurant-style flame, according to the creator.
- 2
In a cold nonstick pan or wok, combine 1/2 cup vegetable oil, 1 cup (250 g) water, and 150 g Korean black bean paste.
- 3
Place the pan over medium heat and fry the black bean paste for about 2 minutes, stirring continuously so it does not stick or scorch.
- 4
When bubbles appear in the middle of the mixture, continue cooking for another 30 seconds to 1 minute.
- 5
Let the fried black bean paste cool completely. It can be stored in the refrigerator for up to 2 weeks.
- 6
Finely mince 4 g ginger.
- 7
Cut the onion into large chunks, or slice it in another preferred shape.
- 8
Chop the green onion into small pieces.
- 9
Cut a handful of garlic chives into long strips. Bok choy may be used instead, or the ingredient may be omitted.
- 10
Cut six button mushrooms into quarters. Additional leftover mushrooms may also be used.
- 11
Cut the pork belly into bite-sized pieces.
- 12
Heat 2 tablespoons vegetable oil and the optional 1 tablespoon lard in a wok over medium heat. The previously used black-bean-paste oil may be reused.
- 13
Add the pork belly and cook for about 2 to 3 minutes, allowing the fat to render and the pork to brown.
- 14
Add the minced ginger and stir-fry for about 30 seconds.
- 15
Add 1 tablespoon soy sauce and stir for another 1 minute, taking care because the hot oil may splash.
- 16
Increase the heat to high. Add the onion and green onion, then stir-fry for about 2 minutes, until slightly softened.
- 17
Add the blanched shrimp and squid, the sugar, oyster sauce, and chicken bouillon powder. Stir-fry for another 2 minutes.
- 18
Add the mushrooms. The creator notes that they were accidentally added later in the recorded cooking process, but they are intended to go in with the seafood.
- 19
Add 1/2 teaspoon MSG and stir it into the mixture.
- 20
Add 1 1/2 tablespoons of the fried black bean paste and stir-fry for about 2 minutes, until everything is evenly coated.
- 21
Reduce the heat to medium. Add 1/2 cup water and bring the sauce to a boil.
- 22
Carefully add the cornstarch slurry and stir until the sauce thickens.
- 23
Keep the finished sauce warm while preparing the noodles.
- 24
Cook the jjajangmyeon noodles, or another noodle variety such as kalguksu, soba, udon, or pasta, according to the package instructions. Drain them.
- 25
Bring the sauce back to a boil over high heat. Add the drained noodles and quickly toss for about 1 to 2 minutes, until the noodles are thoroughly coated and incorporated.
- 26
Turn off the heat. Add some of the garlic chives and 1 tablespoon toasted sesame oil, then mix one final time.
- 27
Transfer the noodles and sauce to a serving plate. For a decorative finish, top with sliced cucumber.
Notes
The source does not state quantities for the pork, seafood, vegetables, noodles, garlic chives, or cucumber, nor does it specify the water amount for the cornstarch slurry. The creator emphasizes that onion, green onion, pork, and Korean chunjang are the essential ingredients; the other vegetables and seafood make the dish more elaborate. The sauce can be refrigerated for up to 2 weeks after cooling completely.
Nutrition per serving
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