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Jajangmyeon: How to Make It Easy



Easy Jajangmyeon - How To Make Jajangmyeon

Justin Sullivan

Jajangmyeon, which is often ordered at noodle shops and eaten in its instant form as chappaghetti or jjapaghetti, is Korean comfort food at its finest. Parasite also adapted this recipe to make Ram-don noodles, which were made with instant noodles and a high-marbled, diced beef steak. For our recipe we’re going to be using the slightly less expensive pork belly, but if you want to splurge, by all means go off!

Most of this dish’s flavor comes from umami packed, salty, and slightly nutty black bean paste, aka chunjang, which you can source at Korean markets, online and some super markets.  Although we used cabbage, onion, and zucchini for this dish, you could also add potatoes or other vegetables if you’re feeling adventurous. This dish isn’t typically served spicy, but we also think a bit of heat helps cut through the rich sauce a bit – so feel free to add in a fresh chili or two.

Woks are not typically used in Korean cooking, this dish’s origins reside in China. This recipe can be made in a wok if you own one. This recipe is yours! Comment below to let us know what you think!

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– 4


Time to Cook:





Total time






Korean black bean paste (chunjang)


pork belly, cut into ½” inch cubes


Chop medium onion


small zucchini, chopped


One-inch piece of ginger minced

1 3/4

Add 2 tablespoons water to the cup.

1 3/4

fresh Korean noodles, or 3/4 lb dried, long pasta

For garnish, chop cucumber into matchsticks

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  1. Heat oil in a small saucepan on medium heat. Stir until it shimmers. Cook the paste of black beans until it becomes a thick paste. Stir frequently to prevent sticking and burning. This should take between 5 and 7 minutes.
  2. Place the black bean paste in a bowl and save any oil that remains for use during cooking.
  3. Heat 2 tablespoons oil in a large pot or wok over high heat, until the oil shimmers. Salt the pork belly and add it to the wok. Stirring occasionally, cook the pork until it is browned and slightly crispy. This should take 6-8 minutes.
  4. Cook the onions, zucchini and garlic until they are translucent, about 2-3 minutes. Stir in ginger and garlic, then cook for 1 minute. Cook for 2 more minutes. Add the cabbage.
  5. Mix in the remaining black bean paste. Mix everything together and continue to cook until it is all coated. Pour in 1 ¾ cup water, making sure to scrape up any brown bits from the bottom of the wok.
  6. Mixture should be brought to boil. Then reduce heat to simmer. Let the sauce simmer for 10 minutes, or until it thickens slightly and coats the back side of a spoon. It should be possible to trace a line with your finger through the sauce.
  7. Once the sauce has simmered, bring large quantities of water to boil. Add 2 tablespoons of salt. Cook the noodles according to package instructions, until they are al dente. Rinse with cold water.
  8. Make a mixture of cornstarch, 2 tablespoons of warm liquid and 1 cup water. Mix the slurry with black bean sauce and mix well. Allow the sauce to cook until it reaches your preferred thickness (about 1 to 3 minutes).
  9. Fill bowls with noodles, then add a couple of tablespoons sauce. Add cucumber to the bowl and enjoy!

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Assistant Food Editor
Justin Sullivan is Delish’s Assistant Food Editor, where he helps test, develop and (of course) taste recipes like one pot meals, easy desserts and everything in between.

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