Jajangmyeon (Noodles in Black Bean Sauce)

27 May

I have been curious about Korean cuisine lately, all thanks to the eating scenes of the Korean dramas that I have been watching. And there is always the delivery scene whereby Jajangmyeon (Noodles in Black Bean Sauce) is being served. Basically, it is a sweet and savory noodle dish and a very popular Korean-Chinese noodle dish. I just had to google for the recipe, buy the necessary ingredients and start cracking.

I had to substitute the noodles with instant ones as I couldn’t find fresh jajangmyeon noodles. The other alternative is to use fresh udon noodles but my sister detests that alot. So, instant noodles it shall be then 🙂

Ingredients

  • 2 – 3 packets of instant noodles
  • 5 tablespoons Korean black bean paste (chunjang or jjajang)
  • 3 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • 150 grams chicken
  • 1/2 teaspoon minced ginger
  • salt and pepper
  • 1 large onion
  • 100 grams cabbage
  • 1/2 zucchini (can substitute with carrot)
  • cucumber matchsticks for garnish (optional)
  • 1 cup chicken stock
  • 1 tablespoon corn flour* dissolved in 1/4 cup of water (*use up to 2 tablespoons for a thicker sauce)

Directions

Prepare the chicken and vegetables by cutting them into cubes. Marinate the chicken with ginger, salt and pepper while preparing the vegetables.

Add the black bean paste to a small saucepan with 2 tablespoons of vegetable oil, sugar and oyster sauce. Fry it over medium heat for 2 – 3 minutes, stirring constantly.

Heat a large pan with the remaining tablespoon of vegetable oil over high heat. Add the chicken and stir fry until almost cooked. Add the vegetables and cook until soft, stirring occasionally. Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.

Pour in the chicken stock and bring it to a boil. Reduce the heat to medium high and cook for 4 to 5 minutes. Stir in the dissolved corn flour and cook briefly until the sauce is thickened. Add more sugar to taste if necessary.

Add the instant noodles in a pot of boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them. Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks.

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2 Responses to “Jajangmyeon (Noodles in Black Bean Sauce)”

  1. C1 May 27, 2012 at 6:51 PM #

    I love Jajangmyeon!!!! Thanks for sharing!!

    • cadymcbronzie May 27, 2012 at 11:03 PM #

      Hey C1,

      Glad to be of assistance. Happy cooking 🙂

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