Hello hello everybody! : )
I’m re-introducing jjajangmyeon (noodles in blackbean sauce) to you today with a new, updated video. I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Yes, it was 5 years ago! Time flies too fast!
That video was so popular that I decided to make a new version that’s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles.
Jjajangmyeon is everybody’s favorite food. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order it from a Chinese restaurant they bring you the noodles in a special tin box in under 30 minutes!
I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex!
Enjoy the recipe!
Ingredients for 2-3 servings
- jjajangmyeon noodles
- ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
- 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
- 1 cup of zucchini, cut into ½ inch cubes
- 1 cup of potato, peeled and cut into ½ inch cubes
- 1½ cups of onion chunks
- 3 Tablespoons of vegetable oil
- ¼ cup and 1 Tablespoon of black bean paste
- 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
- 1 teaspoon of toasted sesame oil
- ½ cup cucumber, cut into thin matchsticks for garnish
Directions for making jjajang sauce
- Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
- Pour out the excess pork fat.
- Add radish and stir fry for 1 minute.
- Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
- Clear a space in the center of the wok by pushing the ingredients to the edges.
- Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
- Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
- Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
- Add the sesame oil and remove from the heat.
- Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).
Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.
- Boil and drain the noodles. Rinse and strain in cold water.
- Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.
- Make one serving of rice, and add the jjajang sauce over top.
- Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.