Jjajangmyeon Recipe: Korean Black Bean Noodles at Home

Full transcript

Annyeong, yeoreobun! It's Yul from KVIBE IDOLS. Today we're making jjajangmyeon, noodles in black bean sauce. It's Korean Chinese food, born in Incheon's Chinatown more than a hundred years ago.

It's also the food of moving day, graduation day, and Black Day. On April fourteenth, single people eat jjajangmyeon together. Funny, but true!

Let's cook. Cut pork belly, onion, zucchini and potato into small cubes.

First, fry the black bean paste, called chunjang. Heat three spoons of oil, add three spoons of chunjang, and stir on low heat for two minutes. This takes away the bitter taste. Put it aside.

In a wok, fry the pork until golden. Add the potato, then the onion and zucchini, and stir fry for five minutes. Add the fried chunjang and a little sugar, and mix well. Pour in one cup of water and simmer for five minutes.

Mix one spoon of potato starch with two spoons of water and stir it in. The sauce becomes thick and shiny.

Pour it over thick wheat noodles and add sliced cucumber on top.

Yul's tip! Eat it with yellow pickled radish and raw onion dipped in chunjang. That's how every Korean Chinese restaurant serves it. Masitge deuseyo!