Chunjang controlled roasting
The paste loses raw bitterness, but must not burn. Medium heat and constant stirring are more important than strong browning.
Korean Recipe
Jjajangmyeon
Chunjang is first roasted in oil to make the paste taste rounder and less bitter. A starch mixture only binds the vegetable sauce just before serving.
Total time
55 min
Calories
760 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Korean noodles with black bean sauce
Jjajangmyeon has evolved from its Chinese roots into a standalone Korean dish. Its sauce is based on chunjang, a dark fermented paste made from wheat and soybeans. The paste must be fried in oil before adding broth and vegetables. Potato starch then provides the typical shine and ensures that the strong sauce adheres to the thick wheat noodles.
Lunch
Dinner
Meat
Pasta
Recipe
Jjajangmyeon
Jjajangmyeon are Korean-Chinese wheat noodles with shiny black chunjang sauce, pork, lots of onion, cabbage, zucchini and potato.
Ingredients
4 servings
Method
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1
Roasting Chunjang
Heat three tablespoons of oil in a wok over medium heat. Stir fry the chunjang for 3 minutes, then put the oil in a bowl.
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2
Brown pork
Add the remaining oil to the wok and sauté the pork for 5 to 6 minutes until the cubes are coloured all around.
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3
Roast vegetables staggered
Fry the potatoes and onions for 4 minutes. Add the cabbage and zucchini and stir for a further 3 minutes.
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4
Simmer sauce
Stir in the toasted chunjang and sugar, pour in the stock and bring to the boil. Simmer uncovered for 12 to 15 minutes until the potatoes are tender.
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5
Tying Shiny
Whisk potato starch with cold water until smooth, then slowly add to the boiling sauce, stirring, and cook for 1 to 2 minutes until thick and shiny.
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6
Cook pasta separately
Cook the pasta according to the instructions in plenty of water until al dente. Drain thoroughly and distribute directly on four large bowls.
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7
Lay sauce on top and mix
Generously pour the hot jjajang sauce onto the noodles and garnish with strips of cucumber. First, mix thoroughly at the table until all the noodles are covered in dark.
Kitchen know-how
Tips for Jjajangmyeon
Stir starch cold
Potato starch clumps in warm liquid. First stir with cold water until smooth and stir again immediately before pouring.
Variations
How to adapt this recipe
Use less broth and fry the sauce directly in the wok without starch bonding. Vegetables remain crunchy and the sauce becomes more concentrated.
Replace pork with 400 g shrimp and squid. Cook seafood only in the last 3 to 4 minutes.
Nutrition per serving
760kcal
105.0 gCarbohydrates
31.0 gProtein
25.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Jjajangmyeon
Chunjang is a very dark Korean paste made from fermented wheat and soybeans. It is not identical to Chinese yellow bean paste or black bean sauce from the jar.
Frying in oil softens raw, bitter notes and makes the paste more aromatic. Some products are already pre-roasted; the packaging indicates this.
Fresh Korean jjajangmyeon noodles are thick and elastic, or fresh udon noodles are better than thin egg noodles.
Potato starch binds more strongly when cooled. When heated, add a little water and smooth the sauce again, stirring constantly.
It was made from Chinese noodles with fermented paste, but it was significantly changed in Korea and is now considered a Korean-Chinese classic.
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