Korean Night

Have you seen this popular Korean Dish all over Instagram? Tonight we’re making Jajangmyeon (Black Bean Noodles). This dish might look intimidating at first but it’s pretty simple to make it at home, even if you’re not near Korea. Side note for this recipe, I did not have some of the traditional ingredients like potatoes, daikon, zucchini or pork but substitutes can work just as fine! Remember a recipe can always be customized to your liking . And now without further ado, let’s start.

I got my Black Bean paste from my aunt in Canada. You can get yours in any Korean grocery or even on Amazon

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Also, this dish typically uses pork as mentioned but you can substitute it for any meat you prefer. I used chicken. You can use any noodles you like as well, because they all work with this yummy dish.

Korean Black Bean Noodles (Jajangmyeon)

Servings:4

Prep time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

INGREDIENTS

3 tablespoons vegetable oil

1/2 pound chicken cut into small pieces (I used thighs)

2 small onions (diced)

1 medium-sized clove of garlic (minced)

1/2 cup chunjang (Korean black bean paste)

3 cups water

12-14 ounces noodles

1 teaspoon sesame oil

1 cup sugar (any kind can be used. I used white sugar. This is to cut the bitterness that the black bean paste might have)

Corn starch slurry (2 cups of corn starch combined with one cup of water)

1 teaspoon chilli flakes

1 teaspoon five spice powder

Salt and white pepper to taste

INSTRUCTIONS

1. Heat one tablespoon of vegetable oil in a pan over high heat. Add the onions, garlic and chilli flakes to the pan and stir-fry for 3-5 minutes.

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2. Add the chicken thighs to the pan and stir-fry for another 5 minutes over high heat.

3. Clear a space in the center of the pan and add the 2 remaining tablespoons of oil. Add the Korean black bean paste and let it fry in the center of the pan for one minute. Now, stir everything together.

3. Add 3 cups of water and let the sauce come to a boil. Turn your heat down and let your sauce simmer for 15 minutes

4. Cook your noodles of choice according to the directions on the package while your sauce is simmering.

5. After the sauce has simmered for 15 minutes, add the starch slurry to the pan and stir until it is thick and glossy.

6. Add the 1 cup sugar, 1 teaspoon five spice powder and salt and white pepper to taste. Stir your sauce again. Finish the sauce off with the 1 teaspoon sesame oil.

7. Serve the sauce with the noodles and garnish with toppings of your choice. (I used cabbage and traditionally cucumber is used)