Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Jjajangmyeon
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1013
- Total Fat
- 45 g
- Saturated Fat
- 14 g
- Carbohydrates
- 119 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 32 g
- Cholesterol
- 227 mg
- Sodium
- 1303 mg
This popular Korean-Chinese noodle dish gets its famously comforting flavor from chunjang, Korea’s rich black soybean paste. Chunjang forms the base of a salty, savory and sweet sauce that typically contains diced pork (or sometimes beef) and vegetables like onion, cabbage, zucchini and potato. Everything is stir-fried to intensify the deep, umami flavors and then poured over slurpable thick wheat noodles. The dish is often garnished with a fresh vegetable, like cucumber, and an egg for added texture and a splash of color. Jjajangmyeon originated from the Chinese noodle dish zhajiangmian but evolved over time to suit Korean tastes and ingredients. It became a staple of Korean-Chinese restaurants and is now a favorite takeout comfort food in Korea that’s also easy to make at home. In South Korea, jjajangmyeon is often the dish of choice on Black Day (April 14) — the single-person's answer to Valentines Day — since its dark color aligns with the day’s black theme.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1013
- Total Fat
- 45 g
- Saturated Fat
- 14 g
- Carbohydrates
- 119 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 32 g
- Cholesterol
- 227 mg
- Sodium
- 1303 mg
Ingredients
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Directions
- Whisk together the chunjang, oyster sauce, granulated sugar, brown sugar, chicken broth and 1 cup water in a 4-cup measuring cup. Set aside.
- Bring 10 cups of water to a boil in a large pot.
- Heat the oil in a Dutch oven or heavy-bottom pot over medium-high heat. Add the pork belly and cook until browned on all sides, stirring frequently, 3 to 4 minutes. Use a slotted spoon to transfer the pork belly to a plate, leaving the fat in the pot. Add the cabbage and cook until slightly charred and wilted, 30 seconds to 1 minute. Remove with a slotted spoon and set aside on another plate. Add the onion, zucchini and potato to the pot and stir frequently until browned, about 2 minutes.
- Add the partially cooked pork belly to the vegetables in the pot. Add the mirin and stir with a wooden spoon, scraping the bottom to loosen any browned bits. Stir in the chunjang sauce and bring to a boil. Simmer, stirring frequently to avoid scorching, until all the vegetables are soft and cooked through, about 5 minutes. Remove from the heat, cover the pot and set aside.
- Shake excess starch or flour from the noodles. Drop them carefully into the pot of boiling water and cook, separating the noodles with tongs or long chopsticks to keep them from sticking together. Cook the noodles until they’re soft, chewy and bouncy and no longer taste like uncooked flour, 6 to 8 minutes. Drain the noodles in a colander and rinse under cold running water until they’re no longer sticky. Drain well, then divide the noodles among 4 to 6 bowls.
- Bring the vegetables and sauce back to a boil. Add the wilted cabbage. Whisk the cornstarch and 2 tablespoons water together in a small bowl and stir the mixture into the pot. Cook, stirring frequently, until the sauce is thickened and glossy, 2 to 3 minutes. Generously ladle the vegetable mixture and sauce over the noodles. Top each with cucumber, half a hard-boiled egg and gochugaru if using.
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