Jajangmyeon: noodles in black bean umami sauce

Jajangmyeon (Korean: 자장면) is a popular noodle dish originating and consumed mostly in South Korea. It is best known for its flavor and the rich sauce it is prepared with.

These are noodles served with a thick sauce of black bean paste, meat, and vegetables. The name “jajang” comes from the black bean paste (chunjang), while “myeon” means noodles in Korean. The sauce has a salty, umami flavor that has become a favorite in South Korean street food and restaurants.

The dish has its roots in Chinese cuisine, specifically “zhajiangmian” (炸酱面), which is the Chinese version of black bean sauce pasta. The adaptation of this dish in South Korea dates back to the first half of the 20th century, when Chinese immigrants introduced the dish to the country. Over time, it was adapted to suit Korean tastes, resulting in the modern version of jajangmyeon that we know today.

Jajangmyeon is usually served in a large bowl, with a generous amount of black bean sauce poured over the noodles. It can be accompanied with kimchi and sometimes pickled onions.

To eat it, chopsticks are used to pick up the noodles and sauce. It is common to mix the noodles well with the sauce before eating to ensure that each bite is well coated. Some may add a little soy sauce or vinegar to adjust the taste to their preference.

In South Korea, jajangmyeon is a celebratory dish on special occasions, such as Jajangmyeon Day (April 5), and is considered a quick, comforting meal. Additionally, there are regional variations and adaptations that may include different ingredients, such as seafood or tofu.

Jajangmyeon

How to make jajangmyeon at home

Ingredients:

For the noodles:
- 400g wheat noodles for Jajangmyeon (or egg noodles if you can’t find the specific ones)
The sauce:
- 200g black bean paste (chunjang), available at Asian food stores
- 200 g of pork (or chicken) in small cubes
- 1 large onion, chopped
- 1 zucchini, diced small
- 1 potato, peeled and diced small (optional)
- 2 cloves garlic, finely chopped
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil (such as canola or vegetable oil)
- 2 tablespoons fermented soybean paste (douk chiang), optional for added flavor
- 1 tablespoon of sugar
- 2 cups chicken broth or water
- 1 tablespoon soy sauce (light soy)
- 1 teaspoon cornstarch dissolved in 2 tablespoons water (to thicken the sauce)
To serve:
- Kimchi
- Pickled onions (optional)

Prepare the noodles:
1. Cook noodles according to package directions. Rinse with cold water after cooking and drain well.
The sauce:
1. In a large skillet or wok, heat the cooking oil over medium-high heat. Add the beef and cook until browned. Remove the beef and set aside.
2. In the same pan, add the sesame oil and cook the garlic and onion until golden and fragrant.
3. Add the zucchini and potato (if using) and cook until tender.
4. Add the black bean paste and fermented soybean paste (if using) and mix well.
5. Return the meat to the pan and mix everything together.
6. Add the chicken broth or water and sugar. Bring to a boil and simmer for about 10-15 minutes.
7. Add the soy sauce and mix well.
8. Thicken the sauce by adding the cornstarch dissolved in water. Cook over low heat until the sauce is thick and coats the ingredients well.
Assemble the dish:
1. Divide the cooked noodles among plates.
2. Pour the hot sauce over the noodles.
Serve:
1. Serve with kimchi on the side and pickled onions if desired.