Before the McDonald landed in Korea, or Pizza Hut invaded with Bulgogi pizza to change the taste buds of Korean children from kimchi pancakes to pizza, there was a noodle dish called “Jjajangmyun“.
Jjajangmyun used to be the all time Korean kid’s favorite food. At least to me, it was. The dish was known as the special treat to the children when they had done something really good; like getting an A in their school report or finishing their piano lesson to a certain level. It is a nostalgic food to every Koreans above 30+ years old.
I don’t remember my mom making this noodles at home. She never bothered to make it because it was easily, quickly, and inexpensively accessible. Like a box of pizza that we order as a take-out these days, this Jjajangmyun was often delivered to everyone’s home.
Jjajangmyun is actually a Chinese noodle dish, made with black bean paste in the sauce.
For some reason the dish have evolved a little differently in Korea than it was in China, and became very popular among Koreans. I have tried in Hong Kong and Taiwan with their version but I prefer the way Koreans make.
If you don’t have the Korean style Chinese restaurants in your area, you will be glad that you found this recipe. It is quite easy to make.
Now, there are two types of black bean base sauce. One is in powdered form and the other in paste. My advice? Get the paste. Although the powder is easier to cook with, I found the paste yields better taste.
You want to fry the paste in prior to make sauce. That way it will remove some bitterness of the black bean paste. It looks like there’s awful amounts of oil, but the sauce doesn’t soak up much oil. Fry the paste with 1 tablespoon of sugar for 3-4 minutes over the medium heat. As you see, the oil and the paste don’t mingle together.
UPDATE (Apr/6/2014) : You can find Korean black bean pastes that has been pre-roasted in most Korean stores these days. Using pre-roasted paste will eliminate this frying step. How nice!
With a slotted spoon transfer the sauce to a bowl and set aside. Discard oil in the pan except 1 tablespoonful to remain.
I sometimes add a little bit oyster sauce to bring more flavor, but not today. Simply because I was lazy to go outside to buy a bottle.
Anyway, stir the sauce well to incorporate. Bring to boil first, then simmer for 3-5 minutes or until they are tender.
Oh, do you feel the dark side of the force? I do.
Place these chewy noodles in a large shallow bowl and pour the sauce over. Mix like crazy with your chopsticks. And eat.
You will absolutely need some napkins. Many actually.
Nothing is grosser than seeing a grown-up with the *Jjajangmyun mustache* around his/her mouth. (Imagine the “Got milk?” ads in the 90’s)
It is not easy to eat this dark-forced noodles without making the slurping noise but, hey! that is life. People will understand.
My kids absolutely love this.
And one of them did have the cute *Got Jjajangmyun? mustache*. Too bad, I missed taking photos of him. 🙁
Hope you love it, too.
Giving my Jjajangmyun love to you
Jjajangmyun, the Korean-Chinese noodles with black bean paste
- 4 tablespoon black bean paste choonjang
- 4 tablespoon grape seed or canola oil
- 2 teaspoon sugar
- 1/2 lb pork diced to 1/2" cubes
- 1/4 cabbage chopped
- 1 small onion chopped
- 1/2 zucchini diced to 1/2" cubes
- 1 small russet potato diced 1/2" cubes
- 1 tablespoon oyster sauce optional
- 1 1/2 cup water or more
- 2 tablespoon corn starch mixed with 3 tablespoon water
- salt or soy sauce to season if needed
- 1/2 cucumber julienne thinly for garnish
- In a wok or skillet heat oil over medium heat, add the bean paste and sugar and stir fry together for 3-4 minutes. The oil and the paste won't get mixed. Using slotted spoon, scoop up the paste to drain the oil and transfer to a bowl. Set aside.
- Discard the rest of oil except 1 tablespoon remaining in a skillet. Add the pork and cook until no longer in pink. Add cabbage, onion, zucchini, and potato and stir fry until somewhat soft.
- Add the black bean paste back to the skillet and mix. Add oyster sauce if your desire. Pour 1 1/2cup of water and bring everything to boil, reduce the heat to simmer until everything is tender yet retain their shape, about 3-5 minutes. Season with salt or soy sauce if needed.
- Mix corn starch with 3 tablespoon water and add to the skillet. The sauce will thicken within minutes. Remove from the heat
- Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, usually about 6-7 minutes.
- Drain the noodles and rinse once with hot water to remove excess starch.
- Place noodles in a large shallow individual serving bowl and pour the sauce over. Garnish with cucumber slices. Serve hot.