Homemade Black Bean Noodles (Jjajang)
Restaurant-Quality Jjajang: Making Black Bean Sauce with Chunjang Paste at Home
Just like you crave curry sometimes, it’s a good idea to make delicious Jjajangmyeon at home on occasion. This recipe offers a satisfying homemade twist.
Main Ingredients- 200g ground pork
- 1 zucchini
- 2 onions (or 1.5 large onions)
- 2 potatoes
- 1 stalk of green onion
- 1/2 piece of ginger
- 1 cup shrimp (peeled and deveined)
Sauce & Seasoning- 150g Chunjang (fried black bean paste)
- 3 Tbsp chicken stock (or water)
- 1 cup sugar
- 1 tsp Doubanjiang (spicy broad bean paste)
- 150g Chunjang (fried black bean paste)
- 3 Tbsp chicken stock (or water)
- 1 cup sugar
- 1 tsp Doubanjiang (spicy broad bean paste)
Cooking Instructions
Step 1
Pour a generous amount of cooking oil into a pan, enough to submerge the Chunjang paste. This initial step is crucial for frying the Chunjang and developing its rich flavor without burning.
Step 2
Gently fry the Chunjang paste in the oil over medium-low heat for about 10 minutes. This process removes the raw bean smell and brings out a savory, nutty aroma. Stir continuously to prevent scorching.
Step 3
Once fried, strain the Chunjang paste through a sieve to separate it from the excess oil. Reserve both the paste and the oil. Separating the oil helps reduce greasiness and intensifies the black bean flavor. The reserved oil will be used in the next step.
Step 4
Return the reserved Chunjang oil to the pan. Add finely minced ginger and sauté until fragrant. The aromatic ginger will add another layer of depth to the Jjajang sauce.
Step 5
Add the ground pork to the pan and stir-fry. For an extra smoky flavor reminiscent of Yun-Jjajang, you can use a kitchen torch to lightly char the meat. Break up any clumps of pork as it cooks.
Step 6
Add the diced potatoes first and stir-fry with the pork. Then, add the remaining chopped vegetables (zucchini, onions, green onions). Continue to stir-fry until the vegetables begin to soften and release their moisture. If desired, use the kitchen torch again to add a smoky char to the vegetables for enhanced flavor.
Step 7
Once the vegetables are sautéed and slightly softened, add half of the fried Chunjang paste to the pan. Stir well and taste. Gradually add more Chunjang paste until you achieve your desired flavor and consistency. Adjust sugar to your preference, as it plays a key role in balancing the sweetness and umami. Add the Doubanjiang as well for an extra kick.
Step 8
Pour in chicken stock or water until the ingredients are just covered. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender. In a small bowl, mix cornstarch with a little water to create a slurry. Gradually add the cornstarch slurry to the sauce while stirring constantly until it reaches your desired thickness. Be careful not to add too much at once to avoid lumps.
Step 9
Serve the rich Jjajang sauce generously over cooked noodles. Medium-thick wheat noodles (jungmyeon) or knife-cut noodles (kalguksu) are recommended for a chewier texture compared to thin somen noodles.
Step 10
Besides noodles, this Jjajang sauce is also delicious served over steamed rice for a hearty Jjajangbap. Consider topping with a fried egg or some shredded cucumber for extra enjoyment!
