With the leftover oil in the same pan, saute the scallions and chili peppers for 1 to 2 minutes over medium heat.

Be sure to stir and mix the black bean paste so it cooks evenly. In a pan, fry the black bean paste (chunjang) with ¼ cup of oil over low heat for about 5 minutes or until it’s glossy. Then, marinate it in mirin, salt, and white pepper. To get started, follow my instructions below! Step 1: Prepare the porkĬut the pork into bite-sized pieces. Jjajangmyeon is very easy to prepare – even if you don’t have any cooking experience. Now as you can see, jjajangmyeon is very customizable so as always, make it how you like! How do I prepare Jjajangmyeon Black Bean Noodles? I think onions are essential in the ‘ jjajang‘ sauce so don’t skip it! I like using cabbage and zucchini but you can easily swap or add your favorite veggies including carrots and potatoes.

The same goes for the vegetables in this dish. And when you have it with ‘ danmuji’ or pickled radish, it’s even better!įor this recipe, I like using sliced pork neck (or shoulder) to make it heartier but you can substitute it with any other protein or skip it completely. The rich and hearty black bean sauce with the chewy and bouncy noodles is such a great combo. Black noodles may seem a little intimidating at first, but once you get a bite you’ll be surprised why it’s loved by so many people. If you’ve never had jjajangmyeon before, get your tastebuds ready for the ultimate ride. After a few rounds of testing, I can confidently say that this is just as good or even better than the restaurants! It makes me super happy that I can make this at home whenever I want! Plus, it’s really easy to make. Now that I’m back in New York, I needed a way to get my jjajangmyeon fix so I knew I had to recreate it at home. It’s a core memory for my parents, which makes it that much more special to me. To this day, my dad will always make it a point to share the story of a 5-year-old me with ‘ jjajang‘ sauce all over my face. I grew up eating it with my parents all the time when I was younger so it’s a very nostalgic meal. Being half Korean and half Chinese, I feel a sense of pride in Korean-Chinese cuisine. Jjajangmyeon is a Korean-Chinese dish that’s commonly served alongside ‘ jjampong‘ (spicy seafood noodle soup) and ‘ tangsuyuk‘ (sweet and sour pork). When I visited Korea, the very first thing I did was order a bowl of jjajangmyeon! My mom always talked about how she missed the jjajangmyeon in Korea and it always looked so good in Korean dramas so I knew it had to be my first meal there.

Black bean noodles not spicy