Jjajangmyeon/Jajangmyeon (noodles in black bean sauce) incorporating meaty Portobello mushrooms, potatoes, onions and superfood beets for a healthy dish that is satisfying and delicious.
About Jjajangmyeon/Jajangmyeon (noodles in black bean sauce)
Jjajangmyeon is a widely-recognized Korean-Chinese noodle dish often offered at Korean restaurants. The noodles are coated in delicious Korean black bean paste as well as delectable pork fat.
Some restaurants serve jjajangmyeon as cold noodles beneath warmed, deep-fried black bean sauce containing potatoes, pork, pork lard and in some cases, seafood such as squid and shrimp.
Ingredients for cooking Jjajangmyeon (Noodles in Black Bean Sauce)
Protein – For the “meat” component either use mushrooms, preferably portobello because of their meaty and intense umami flavor, or standard chopped pork belly. If using pork belly, cook it first before the potatoes (before step 1 in the recipe card); use some of the fat to fry the potatoes in place of oil.
Beets – Beets is uncommon and my interpretation for the dish. They pair well with potatoes (think New England Red Flannel Hash), have an earthy sweetness and firm texture, provide some bulk and do not release excessive liquid like zucchini does.
Other common vegetable variations for jjajangmyeon: cabbage and daikon radish. Zucchini is another prevalent vegetable ingredient; I often eat the sauce, rather, over zucchini noodles.
Korean black bean paste – Always use Korean black bean paste. Korean black bean paste is made from fermented wheat flour, soybean flour, caramel and salt, and is not the same as Chinese black bean paste. Do not substitute! The result will be a disappointing disaster.
The Korean black bean paste that I use does contain preservatives.
Noodles – For the best taste use jjajangmyeon udon noodles. Substituting with Chinese style white noodles or any chewy noodle on hand is also fine.
Notes for cooking Jjajangmyeon (Noodles in Black Bean Sauce)
Be sure to transfer the black bean sauce mixture to a plate once it has completed simmering down and has reached the desired consistency. If the sauce is left in the pot it will continue to cook down further and thicken. If this occurs, it is perfectly fine. Jjajangmyeon can be cooked either by: adding water to create a sauce, as this recipe does, or keeping water out for a dryer consistency.
Equipment used
- Pot with a cover, such as a dutch oven
- Pan, preferably non-stick
Jjajangmyeon (Noodles in Black Bean Sauce)
(No Ratings Yet)
Loading...A Jjajangmyeon/Jajangmyeon (noodles in black bean sauce) incorporating meaty Portobello mushrooms, potatoes, onions and superfood beets for a healthy dish that is satisfying and delicious.
Ingredients
- 1.25 cups onions roughly chopped
- ⅓ cup scallions diced
- 1 cup pre-cooked beets chopped 1/2"
- 1 cup chopped mushroom
- 1 cup potatoes chopped 1/2“
- ¼ cup black bean paste
- 1 cup water
- 1 tbsp oil divided
- Cornstarch slurry: 2 tsp cornstarch + 2 tsp water
- Garnish: Sliced cucumber or grated daikon radish
Instructions
Pre-heat a pot with ½ tbsp oil over medium heat. Add potatoes. Cook for a few minutes, stirring occasionally. If necessary, add more oil.
Meanwhile, fry the black bean paste in a separate pan on medium heat with ½ tbsp oil. Allow the black bean paste to sizzle a few seconds before removing the pan from heat.
To the pot add onions, green onions and mushrooms. Continue cooking, stirring occasionally, until the onions and potatoes are translucent.
Add beets to the pot, stir and cook for a few seconds.
Add the fried black bean paste and incorporate into the ingredients. Pour water into the pot, stir once more and bring to a boil. Cover and simmer until the potatoes are tender. About 5-10 minutes.
Stir in the cornstarch slurry to thicken the sauce. Immediately transfer the sauce to another dish to prevent overcooking. Plate over cooked noodles and garnish with cucumber.
