Hay naku! K-drama has done it again! Kakanood-kakanood.. ayan nag-crave sa Jjajangmyeon! This is actually the third time that I made it but the second time that I posted here on the blog. The first time I made it, I wasn’t able to fry the black bean paste in oil and I didn’t add sugar. It still turned out good, though. But according to my research, frying the black bean paste removes its bitterness so the sauce tastes much better. So that’s what I did this time — and it did taste much better.
Jjajangmyeon is Korean Black Bean Sauce Noodles. It’s made with black bean paste called chunjang (춘장) and a whole lot of other ingredients like ground pork, onions, zucchini, carrots, soy sauce, and mirin. They say that eating this is an acquired taste but I loved it the first time I tried it .. kaya nga umabot na sa third time hihihi.
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So that’s how I made it. Easy lang diba? For the noodles, I love the brand Wang Korea which is dried noodles but next time, I hope I can drop by the Korean grocery so I can buy fresh noodles.
You must cook the Korean Dried Noodles for 5-6 minutes only or the noodles will get really soggy. This second time, I got a different brand of noodles and the instruction on the packaging says to cook it for 7-8 minutes which I followed. The noodles were too soft and the leftover noodles got stuck with each other and turned into one big blob.Print
- dried noodles for jjajangmyeon
- 300g ground pork
- 2 tbsp cooking oil
- 1 large white onions, chopped
- 5 cloves garlic, chopped
- 1 zucchini, diced
- 1 carrot, diced
- 300g pack black bean paste
- 1 1/2 tbsp sugar
- 1 pork cube
- 2½ cup water
- 1½ tbsp soy sauce
- 2 tbsp mirin
- salt and pepper to taste
- 1 tbsp cornstarch + 2 tbsp water to form slurry
- julienned cucumber for garnish
- pickled radish to serve
- In a large pot, add in 3 tbsp cooking oil and add the ground beef. Cook until brown.
- Add in the chopped onion and garlic and sauté for another min.
- Add the potato, zucchini, and carrots and mix well. Cook until the vegetables are softened.
- Add the black bean paste and mix well.
- Pour in the water.
- Add the pork cube, soy sauce, and mirin.
- Season with salt and pepper to taste. Adjust the seasonings if necessary.
- Add the cornstarch slurry and bring to a boil until sauce thickens.
- Before serving, cook the noodles according to package directions.
- Drain and rinse the noodles with cold water so they’ll remain springy and al dente.
- Place adequate amount of noodles in a bowl and pour 1 – 2 ladle of sauce over the noodles.
- Garnish with cucumber and serve with pickled radish on the side