Black Bean Noodles Recipe (JAJANGMYEON)

Black Bean Noodles Recipe – Noodles In Black Bean Sauce | (JAJANGMYEON)

Today I am sharing with you jajangmyeon black bean noodles recipe!
Jajangmyeon is a famous Korean-Chinese noodle dish shrouded in a thick layer of rich dark bean sauce and finished off with new cucumbers. This delicious noodle dish is regularly highlighted in k-shows as a well- known take-out food. 
With a couple of fundamental fixings, for example, the dark bean glue and jajangmyeon noodles, it is anything but difficult to make this wonderful dish at home!
Black Bean Noodles Recipe (JAJANGMYEON) -
Black Bean Noodles

You can discover this dish in Chinese Korean caf├ęs, however it's anything but difficult to make at home once you've gotten your hands on the correct glue. Fortunately, Korean glues are bundled for fakers, so you'll see that chunjang (dark bean glue) is in a dark plastic tub, gochujang (red pepper glue) is in a red plastic tub, doenjang (soybean glue) is in an earthy colored plastic tub, and ssamjang (a mix of gochujang and doenjang utilized for Korean BBQ) is in a green plastic tub. OK that last one is the least natural, yet at the same time! Really fakers confirmation.


The sauce is made with chunjang, which is Korean-style dark bean glue made with matured wheat flour, soybeans and caramel sauce. Its utilization is essentially constrained to Korean-Chinese dishes. I realize some have inquired as to whether Chinese dark bean glue can sub for this dish. The appropriate response is no in the event that you need to make jajangmyeon as Koreans appreciate. 
You can discover chunjang at Korean markets, as a rule close to doenjang aged soybean glue). Contingent upon the brands, some are saltier, sourer, or potentially better than others. 
When chunjang is seared in oil alongside meat and vegetables, it turns into a jajang sauce. You first need to broil the dark bean glue in oil. This procedure helps expel the harsh and acrid taste of the bean glue. Some are sold pre-singed, so check the bearings on the bundle. In any case, it could never damage to broil it again. A smidgen of sugar additionally assists offset with trip the harshness, sharpness, and pungency of the dark bean glue.


  • New Korean noodles 
  • Vegetable oil3 tbsp, separated 
  • ½ pound pork paunch or any marbled bit of pork, cut into little 3D squares 
  • Daikon1 cup, cut into ¼-inch 3D squares 
  • Onions2 little, diced 
  • 1 zucchini, cut into ¼-inch 3D squares 
  • Potatoes2 little, stripped and cut into ¼-inch blocks 
  • Chunjang½ cup, Korean dark bean glue 
  • Water 3½ cups
  • Potato starch slurry (2 tbsp of potato starch, joined with ¼ cup water and 1 tsp of sugar)
  • Sesame oil 1 tsp
  • Seedless cucumber1 little, cut into dainty matchsticks for decorate 
  • Yellow cured radish and some extra cut crude onion, for serving


  1. Warmth 1 tbsp of oil in a wok or container over high heat. Pan fried food the pork midsection until it's brilliant earthy colored and crisped. The mystery is high warmth and negligible mixing! On the off chance that there is a lot of pork fat pooling in the dish, you can deplete that off. 
  2. Include the radish and pan fried food for 1 moment, trailed by the onion, zucchini, and potato. Pan fried food for an additional couple of moments, until the potato is clear. 
  3. Away from space in the center of the wok or container, and the staying 2 tbsp of oil. Include the Korean dark bean glue (chunjang) and let itsfry in the center of the container in the oil for one moment. Presently mix everything together. 
  4. Include 2 cups of water, and let the sauce reach boiling point. Turn the warmth down and let it stew with the top on for 10 minutes. This is the ideal opportunity to cook your Korean noodles (adhere to the guidelines on the bundle). I didn't indicate the amount of noodles to utilize, on the grounds that this recipe makes a considerable amount of sauce that can be warmed and presented with newly cooked noodles at whatever point you need them. Simply cook the sum that you'd prefer to eat for each sitting. 
  5. Following 10 minutes, check to ensure that the potato is cooked through. When it's completely cooked, include the potato starch slurry, and mix until thick and gleaming. Polish off with the sesame oil. 
  6. Present with the noodles, and enhancement with the cucumber. As an afterthought, present with that mark salted radish and slashed onion.

I hope you liked this! Thanks for sharing.

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