Wealthy.
Decadent.
Consolation meals to the max.
This Korean black bean noodles or jjajangmyeon recipe is the stuff of legends (due to motion pictures just like the Oscar award successful Parasite!). It’s my father’s all-time favourite dish and subsequently, one I grew up consuming so much. Imagine it or not, my father loves my jjajangmyeon recipe (he advised me to open a restaurant after making an attempt it!). It’s a noodle dish smothered in a shiny gravy fabricated from stir-fried fermented black soybean paste and tons of greens.
Now, as a result of it’s a fried dish, the normal model does include a big quantity of oil. Because of this all of the k-pop idols classify these noodles as their “cheat meal”! It’s undoubtedly one you make for particular events. Nonetheless, hold your eyes peeled for my OIL FREE modifications. I actually need to make this basic Korean-Chinese language recipe as inclusive as potential!
So, let’s get into it!
Disclaimer: A number of the hyperlinks on this publish could also be affiliate hyperlinks for merchandise I exploit and love. When you make a purchase order after clicking a kind of hyperlinks, I’ll earn a small affiliate fee, maybe sufficient to purchase some additional gochujang or gochugaru 🙂
What Even Is Jjajangmyeon?
Jjajangmyeon (짜장면) is a joinder of two phrases: jjajang, which refers to a gravy made out of fermented soybean paste, and myeon, which, you could discover, sounds so much just like the second syllable of the Korean phrase for ramen or ramyeon, means noodles. Therefore, put collectively, jjajangmyeon means fermented black bean noodles or Korean black bean noodles. After I was rising up, I typically referred to as it “black spaghetti” (how’s that for third tradition childhood!).
In Korean, the black fermented soybean paste is named “chunjang” (춘장). Made out of blocks of fermented soybeans (yellow or black soybeans), the black bean paste is sort of pungent and even bitter until it’s stir-fried. The stir-fried paste is then blended along with chunks of steak, pork, or seafood, along with a chunky greens, and stewed till it turns right into a thick gravy or black bean sauce. It’s then blended along with wheat noodles (although, in fact, be happy to make use of no matter gluten-free noodles you take pleasure in finest) and served with pickled daikon, kimchi, and uncooked onions.
As you could have observed, jjajangmyeon isn’t like quite a lot of Korean dishes. For one, it’s not meant to be eaten with quite a lot of banchan (solely the three recognized above). Secondly, Korean noodles are often skinnier (like somyeon in Bibim Kimchi Guksu) or served in a broth (like Kong Guksu). It’s because jjajangmyeon is taken into account by most Korean individuals (together with my father) to be a Chinese language dish. Technically, the dish “originated” contained in the borders of Korea, but it surely was a reimagination or “take” on Chinese language noodles that was fairly in style with the Chinese language migrants who discovered themselves in Incheon.
I like to think about jjajangmyeon as a Chinese language-Korean dish–a nod to the truth that Korean individuals view these noodles as a Chinese language specialty, whereas acknowledging that it’s nonetheless a Korean creation. Extra importantly, it imparts some very sensible and helpful info: you can not order jjajangmyeon at a Korean restaurant or at a Chinese language restaurant. Fairly, jjajangmyeon is simply out there in a Korean-Chinese language restaurant, which, in the event you’re neither Korean nor Chinese language, may be arduous to determine.
The perfect recommendation I can provide you is (a) you’ll know you’re at considered one of these distinctive eateries if the host or hostess can communicate each Chinese language and Korean, and (b) simply ask your Korean American associates the place their fave “jjajangmyeon spot” is.
Lastly, in the event you’re vegan or vegetarian, or have a shellfish allergy, phrase to the smart: it’s very arduous to seek out jjajangmyeon that’s made with out animal merchandise. Even when the restaurant provides “gan jjajangmyeon” or “plain jjajangmyeon” which received’t include hunks of meat or seafood, the gravy can nonetheless include oyster sauce, fish sauce, or beef broth.
I thus carry to you this absolutely animal-product-free vegan jjajangmyeon recipe!
Key Elements and Notes on Substitutions for Jjajangmyeon Recipe.
Chunjang or Roasted Jjajang Paste.
There are two components on this jjajangmyeon recipe you could solely discover in a Chinese language or Korean grocery retailer. A type of is chunjang or jjajang paste (the opposite is the noodle). As you may see, it often is available in a small jar. As we mentioned above, chunjang is made out of fermented soybeans which are handled to have a shiny, black colour, like molasses. The paste is pungent, salty, nutty, slightly candy, and slightly bitter. Today, yow will discover pre-roasted chunjang paste, as pictured above. This takes quite a lot of the bitterness out of the chunjang, in order that the paste is able to “saucify.”
Sadly for my gluten-intolerant associates, conventional chunjang is made with wheat and check out as I would, I’ve by no means discovered a gluten-free model on the Korean grocery retailer. Nonetheless, many Chinese language black bean sauces (which aren’t the identical however just like chunjang), like this one, don’t include gluten.
Frozen Inexperienced Peas.
I don’t often see peas within the jjajangmyeon I get at eating places, but it surely’s usually within the instantaneous jjajangmyeon or “chapaghetti” my father used to make for us rising up. I thus throw in a handful of frozen peas into the gravy for this jjajangmyeon recipe, for slightly additional colour and protein. If you wish to use recent inexperienced peas, be sure so as to add them with the opposite greens, in order that they cook dinner together with the potatoes (and never on the finish which is what I do with the frozen ones).
Greens.
So as to make the gravy good and chunky, this jjajangmyeon recipe will keep on with most of the veggies you’d see at restaurant:
- Onion
- Garlic
- Potato
- Zucchini (okay, technically this can be a fruit)
- Cabbage
Of those, I might say an important is onion. You actually can not make jjajangmyeon with out onion. The opposite components are fairly conventional however not completely necessary. When you don’t have potato, double up on the zucchini and vice versa. Add some carrots. I wouldn’t add candy potato because the gravy will then take perpetually to cook dinner, however yukons, yellow, white, and even russets are an incredible spud for this jjajangmyeon recipe.
Oil.
As I discussed, conventional chunjang is stir-fried as a way to mellow out the bitterness of the fermented soybeans. Subsequently, this jjajangmyeon recipe will include vegetable oil. Nonetheless, nowadays, many business chunjang or jjajang pastes have a lot of the bitterness already leached out. Accordingly, you may substitute vegetable broth for oil on this jjajangmyeon recipe. The gravy received’t be as wealthy or shiny, however it should nonetheless be flavorful and hearty.
Vegetable Broth.
One of many methods I exploit for my jjajangmyeon recipe is vegetable broth. I genuinely suppose that is why my father enjoys my recipe a lot! It offers the gravy physique and dimension which plain previous water isn’t going to have. I exploit store-bought veggie inventory once I don’t have time to make my very own and it tastes GREAT.
Soup Soy Sauce.
One other taste agent I like to make use of for my jjajangmyeon recipe is soup soy sauce. What’s soup soy sauce? If in case you have my e book, you already know! When you don’t have my e book, why not…? In any occasion, soup soy sauce is a specific sort of Korean soy sauce made for, you guessed it: soup! It’s a cleaner, saltier, and lighter coloured soy sauce than common soy sauce. I exploit slightly bit on this jjajangmyeon recipe to present it additional umami.
When you don’t have soup soy sauce, go forward and use no matter soy sauce you like, together with tamari (which is gluten-free) or low sodium soy sauce. After all, you may at all times use soy-free sauce or coconut aminos, as nicely.
Sweetener.
Jjajangmyeon is salty but in addition slightly candy. I feel unhealthy jjajangmyeon is overly salty with out having a sweetness to steadiness it out. For this jjajangmyeon recipe, I exploit brown rice syrup. The deep, earthy sweetness of this syrup pairs so nicely with the darkish gravy. Nonetheless, you may actually use no matter sweetener you need: maple syrup, agave, brown sugar, white sugar, and so on. (although you could have to regulate the quantities to account for the disparity in sweetness).
Potato Starch.
So as to thicken the sauce into a correct gravy for this jjajangmyeon recipe, we use potato starch and water to create a roux. Why potato starch? I’ve discovered that many Korean eating places use potato starch over corn starch. Furthermore, potato starch will do a greater job of making the trademark glossiness for the jjajangmyeon sauce. Nonetheless, in the event you don’t have potato starch, you need to use corn starch.
Vegan “Steak.”
I made this jjajangmyeon recipe utilizing Unattainable’s Steak Bites (they despatched me a bag so I assumed I’d give it a attempt!). I’ve to say, this was the closest factor I’ve needed to the jjajangmyeon I used to eat with my dad on the Korean Chinese language eating places once I was little. It was fairly mind-blowing! However in the event you don’t have entry to Unattainable Meat’s Steak Bites, use no matter chunky vegan meat you take pleasure in or shiitake mushrooms or tremendous agency tofu.
If you’re retaining this recipe OIL FREE, I might use sliced shiitake mushrooms and throw them in with the onions and garlic.
Chinese language Wheat Noodles.
Of all of the components for this jjajangmyeon recipe, I discover this one to be most tough. Not as a result of purported “jjajangmyeon noodles” are arduous to seek out (they’re everywhere in the Korean grocery retailer) however as a result of none of them look, style, or really feel just like the noodles I’ve had at a Chinese language-Korean restaurant. The overwhelming majority of the noodles you’ll discover at a Korean grocery retailer are both kahlguksu (knife lower noodles) or udon. Neither of those have the feel of the thick, chewy wheat noodles I keep in mind from my childhood.
That stated, in the event you’re not choosy, like me, go together with no matter number of noodles you want. Heck, I’ve made this jjajangmyeon recipe with gluten-free spaghetti noodles and it at all times tastes GREAT!
Step-by-Step Directions for Making Jjajangmyeon Recipe.
Step 1.
(Skip if making this OIL FREE) Add oil to a big wok over medium-high warmth. When the oil begins to shimmer (round 1 minute), add the vegan steak. Prepare dinner till browned (round 2 to three minutes). Take away from wok and drain extra oil on paper towel. Put aside.
Step 2.
(Add vegetable broth if making this OIL FREE) To the identical pan wherein you cooked the vegan steak, add onions and garlic (and mushrooms, if substituting for vegan steak). Sauté till the onions and mushrooms start to brown (round 3 minutes). Create a nicely within the heart of your wok and add 1 tablespoon of oil (or vegetable broth). When the oil begins to shimmer (round 30 seconds), add chunjang. Gently sauté the paste within the oil till it turns into additional shiny.
Step 3.
Subsequent, add the zucchini, potato, and cabbage and proceed sautéing till zucchini begins to get comfortable (round 2 minutes). Season with salt and pepper. Incorporate the stir-fried greens into the paste till evenly coated. Deglaze the pan with soy sauce and add sweetener. Stir the contents of the pan till the greens are shiny.
Step 4.
Add vegetable broth and produce to a boil. Then decrease warmth to low and let the contents simmer till the potatoes are fork tender (about quarter-hour). Whereas the sauce is stewing, create a roux by whisking collectively the potato starch with 1/4 cup of water. When the potatoes are nearly cooked, add frozen peas, the vegan steak that was eliminated firstly, and the roux. Proceed stirring over low warmth till the sauce thickens right into a gravy consistency. Pour over cooked noodles and luxuriate in with pickled daikon, kimchi, and uncooked onions.
Ceaselessly Requested Questions.
Are you able to make jjajangmyeon gluten-free?
Korean chunjang, the paste from which jjajangmyeon sauce is made, just isn’t gluten-free. Nonetheless, in the event you use Chinese language black bean sauce (which tastes related and infrequently doesn’t include gluten), together with gluten-free noodles, you can also make a black bean noodles recipe that’s similar to a jjajangmyeon recipe.
What’s the sauce for jjajangmyeon made out of?
The sauce for jjajangmyeon or Korean-Chinese language black bean noodles is made out of chunjang paste (a darkish fermented soybean paste), along with meat or seafood, in addition to greens. The sauce is often thickened right into a gravy and served over a bowl of wheat noodles.
Is jjajangmyeon the identical dish that was in Parasite?
Sure! Form of… the jjajangmyeon featured within the Oscar award successful Parasite was truly instantaneous jjajangmyeon famously made with filet mignon. The juxtaposition of low cost noodles with costly meat was a metaphor for the elision of poverty and obscene wealth in Korean society. This jjajangmyeon recipe is not of the moment selection, and, fortunate for you, doesn’t entail chunks of costly meat, both!
Do I want to make use of vegan steak for this jjajangmyeon recipe?
Nope! You’ll be able to substitute with tofu or shiitake mushrooms!
Need Extra Noodle Recipes?
I received you. Take a look at the next:
Recipe Card.
Vegan Jjajangmyeon – Korean-Chinese language Black Bean Noodles.
This meatless tackle a basic noodle dish!
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(Skip if making this OIL FREE) Add 1 tablespoon of oil to a big wok over medium-high warmth. When the oil begins to shimmer (round 1 minute), add the vegan steak. Prepare dinner till browned (round 2 to three minutes). Take away from wok and drain extra oil on paper towel. Put aside.
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(Add vegetable broth if making this OIL FREE) To the identical pan wherein you cooked the vegan steak, add onions and garlic (and mushrooms, if substituting for vegan steak). Sauté till the onions start to brown (round 3 minutes). Create a nicely within the heart of your wok and add 1 tablespoon of oil (or vegetable broth). When the oil begins to shimmer (round 30 seconds), add jjajang paste. Gently sauté the paste within the oil till it turns into additional shiny.
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Subsequent, add the zucchini, potato, and cabbage and proceed sautéing till zucchini begins to get comfortable (round 2 minutes). Season with salt and pepper. Incorporate the stir-fried greens into the paste till evenly coated. Deglaze the pan with soy sauce and add sweetener. Stir the contents of the pan till the greens are shiny.
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Add vegetable broth and produce to a boil. Then decrease warmth to low and let the contents simmer till the potatoes are fork tender (about quarter-hour). Whereas the sauce is stewing, create a roux by whisking collectively the potato starch with 1/4 cup of water. When the potatoes are nearly cooked, add frozen peas, the vegan steak that was eliminated firstly, and the roux. Proceed stirring over low warmth till the sauce thickens right into a gravy consistency. Pour over cooked noodles and luxuriate in with pickled daikon, kimchi, and uncooked onions.
Energy: 606kcalCarbohydrates: 103gProtein: 28gFats: 13gSaturated Fats: 2gPolyunsaturated Fats: 4gMonounsaturated Fats: 2gTrans Fats: 0.04gSodium: 1429mgPotassium: 714mgFiber: 7gSugar: 18gVitamin A: 440IUVitamin C: 27mgCalcium: 135mgIron: 4mg
Notice: Dietary info is offered to your comfort. It ought to solely be thought of an estimate that may range tremendously relying on a mess of things (e.g. additions, subtractions, quantity and sort of oil used, and so on.)
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