Jajangmyeon: Black Bean Sauce Noodles
In western countries, most people usually order pizza, burger or Chinese food during deliveries. In South Korea, it’s fried chicken, tangsuyuk (sweet and sour pork or beef), jokbal (pig trotters) and jajangmyeon or noodles in black bean sauce.
It might not entice you on the first look due to its dark colour that may be intimidating to eat but trust us, it will also be your go to order once you get to taste it!
Despite being a popular food in South Korea, jajangmyeon’s origin can actually be traced back into China. Around 1905, an immigrant opened a Chinese restaurant called “Gonghwachun”, introducing the dish to locals.
That place, located at the Jung District of Incheon is now a jajangmyeon museum where guests can learn more about its history, how it began and more!
Over time after the Korean War ended, jajangmyeon was sold at a cheap price allowing many to eat it. It also slowly evolved to suit a Korean’s taste buds, and became popular among merchants visiting Incheon port.
Now, there are also different variations of jajangmyeon to exist. There’s the “gan-jjajang” or jajangmyeon with a dry sauce, since it is made without putting stock water and starch slurry.
It can also be stir-fried in a wok and served in a plate instead of the usual bowl. This version is called “jaengban-jjajang”. For meat lovers, “yuni-jjajang” is a famous choice because it is made with ground meat.
Lastly, there’s "samseon-jjajang”, a version that is basically incorporating seafood like squid and mussel.
Jjajang is not just limited for noodle-use too! There are now dishes like “jajang-bap” which is essentially the same as the original jajangmyeon only served with rice, and “jajang tteok-bokki” using rice cakes.
Although jajangmyeon can be found in most Korean restaurants, making it at home is possible. First, you’ll need thick noodles made from wheat, flour, salt, baking soda and water.
Then an onion, zucchini, potato, button mushroom, small cabbage and diced pork. For the meat’s marinade, you need to prepare rice wine, salt, ground black pepper and ginger powder.
Finally, the most important part is the black bean sauce. You’ll need chunjang or black bean paste, cooking oil, brown sugar, rice win, chicken stock, water and slurry (potato starch and water mixture).
After marinating the pork for 15 minutes and cutting all the vegetables, you need to add the cooking oil and chunjang in a wok for 3 to 5 minutes. Remember to constantly stir it to avoid burning, then add brown sugar and stir again for another 3 minutes.
Set it aside and stir the pork in the same pan until it is half-cooked. Pour in the vegetables and mix it for 3 minutes before adding the sauce that you made. Wait for 2 minutes before putting the chicken stock, water and rice wine.
Once it simmers, you can add the slurry to thicken the sauce. While doing so, you can boil the noodles and rinse it with cold water.
Place it on a bowl, pour the sauce and top it with some cucumber or hard-boiled egg! Pro-tip: you can also eat it with yellow pickled radish for an added crunch! ;)
Here in Singapore, you can try jajangmyeon at O.BBa Jjajang restaurant located at 77 Tanjong Pagar Road for $14!
They specialize in both Korean and Chinese cuisine, with their jajangmyeon as their signature dish served with sweet-savoury sauce and topped with cucumber. Customers can also have optional extras like fried sausage or egg.
But, if you don’t have the time to visit their place just yet – you can order their jjang meal kit at Koryomart or their Shopee store for $13.90!
Check out their Facebook and Instagram page for more information.
Watch how to make jajangmyeon below:
