Jjajangmyeon | 짜장면

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Jjajangmyeon, a beloved Korean dish with roots in Chinese cuisine, is the ultimate comfort food for many. Originally derived from the Chinese dish Zha jiang mian, jjajangmyeon has evolved into a distinctively Korean favorite. It was introduced by Chinese immigrants in the early 20th century and quickly adapted to Korean tastes.

The dish centers around noodles topped with a thick, savory sauce made from black bean paste. Over the years, jjajangmyeon has become a staple in Korea, often enjoyed on special occasions and as a popular meal for those moving into a new house.

My version of jjajangmyeon incorporates a few twists that enhance the traditional flavors. I like to add bacon for a smoky depth, alongside the standard mix of vegetables like onions, carrots, and daikon radish, all simmered in a rich black bean sauce with a touch of gochugaru for heat.

The sauce is layered over handmade noodles, which are perfect for soaking up all that delicious, glossy sauce. A final drizzle of sesame oil and a hint of raw honey balance the saltiness with a subtle sweetness, making each bite complex and satisfying.

I encourage you to try making this jjajangmyeon at home. It’s a wonderful way to dive into Korean cuisine and experience the joy of cooking a dish that’s both hearty and steeped in cultural history.

Whether you’re cooking for a family dinner or just treating yourself to a special meal, this jjajangmyeon recipe is sure to impress. So grab your apron, and let’s bring a taste of Korea into your kitchen with a dish that’s as fun to make as it is to eat!

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Ingredients:

(Serve 2)

• Jjajang:

• Sesame Oil, 1/4 Cup + More For Greasing

• Black Bean Paste, 250g

• Soy Sauce, 1 TSP

• Oyster Sauce, 1 TBSP

• Bacon, 3 Strips (Optional)

• Yellow Onion Finely Diced, 1

• Sea Salt, Pinch

• Black Pepper, Pinch

• Carrot Finely Diced, 1

• Daikon / White or Green Radish Finely Diced, 1

• Potatoes Finely Diced, 2

• Garlic Finely Minced, 3 Cloves

• Ginger Finely Minced, 1"

• Gochugaru, 1 TBSP Adjust To Preference

• Slurry, 1 TBSP Cornstarch + 2 TBSP Water

• Toasted Sesame Oil, 1 TBSP

• Raw Honey, 1 TBSP

• Noodles:

• Handmade Noodles Homemade, 1 Recipe Or Any Dried or Fresh Noodles, 2 Servings

• Scallions Coarsely Sliced, A Handful

• Cucumber Finely Diced, For Garnishing

• Sesame Seeds, For Garnishing

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Equipment:

• Cast Iron Skillet / Pan

• Non-Stick Skillet / Pan

• Oven

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Directions:

1. Please visit my "Volcano Handmade Noodles" for the recipe.

2. Prepare the chicken stock.

3. In a non-stick skillet over medium heat, add sesame oil.

4. Once the oil is heated up, add in the black bean paste.

5. Saute until everything is fully incorporated.

6. The mixture should have a glossy shine.

7. Remove from heat.

8. Add in soy sauce and oyster sauce.

9. Mix until well combined and set it aside until ready to use.

10. Grease a skillet with some sesame oil.

11. Add in the bacon and broil in the oven until crispy brown.

12. Remove the bacon from the heat and set aside until cooled down slightly.

13. Coarsely slice the bacon once it is cooled enough to handle.

14. In the same skillet, add onion.

15. Sesame with salt and pepper.

16. Deglaze with a splash of water. and saute until translucent.

17. Add in carrot, daikon and potatoes.

18. Saute until well combined.

19. Season with salt and pepper.

20. Add in garlic, and ginger.

21. Saute until aromatic.

22. Followed by gochugaru and bacon.

23. Add in the black bean mixture and 1 cup of water.

24. Stir to combine well.

25. Bring it up to a simmer.

26. Continue cooking until reduced slightly.

27. Stir occasionally to prevent burning.

28. Add in the slurry and stir to combine well.

29. Cook until thickened.

30. Drizzle in the sesame oil and honey.

31. Taste and adjust for seasonings.

32. Give it a final stir and set it aside until ready to serve.

33. Prepare the noodles.

34. Cook noodles until al dente and transfer to serving bowls.

35. Add some of that jjajang on the side.

36. Garnish with some scallions, cucumber and sesame seeds.

37. Toss to combine well and serve immediately.

38. *You can store any leftover jjajang in the freezer for 3 months.*

Umami bomb!

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Recipe Video: