Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce. Types of Korean black bean noodles. Jjajangmeyon (짜장면): When there's no other word in front of it, it simply refers to regular jajangmyeon, also known as yetnal jajangmyeon — yetnal meaning from the past or old-fashioned. For this type, water or stock is added to the sauce as well as some starch slurry to thicken it.

The noodles are thick and chewy. Rinse and strain in cold water. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. You can have Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce

It's of vegetable oil.
Prepare 1 of medium onion chopped into 1/4" dice (about 1 cup).
You need 1 of large carrot cut into 1/4" cubes (about 1 cup).
You need 1 of medium zucchini cut into 1/4" cubes (about 1 cup).
It's 1 of medium potato cut into 1/4" cubes (about 1 cup).
It's 1 lb of pork shoulder cut into 1/4" cubes & tossed with 1/2 tsp salt, 1/4 tsp black pepper, 1 Tbsp corn or potato starch.
It's 1 Tablespoon of corn/potato starch slurried in 2.5 Tablespoons cold water.
Prepare 1/3 cup of jjajang (Korean black bean paste).
You need 1 3/4 cups of unsalted chicken stock (or 1 2/3 cups water).
Prepare 1 Tablespoon of sugar.

Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish. Make one serving of rice, and add the jjajang sauce over top. Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. The sauce, jajang, is made with fried chunjang with other ingredients, such as soy sauce (and/or oyster sauce), meat (usually pork, but sometimes beef), seafood (usually squid and/or shrimp), fragrants (scallions, ginger, and garlic), vegetables (usually onions, zucchini or Korean.

Jjajang Myun 짜장면 (Chinese-Korean Black Bean Noodles) Sauce step by step

In a large pot, saute the vegetables in 2 or 3 batches, using 2 teaspoons of oil per batch, over slightly higher than medium heat for 4 to 5 minutes. Set aside..
In the same pot, add 1.5 Tablespoons oil, turn the heat up to medium high, and saute the meat for 4 to 5 minutes, until most of the pieces have a dark golden brown sear on them..
Pour in the black bean paste, water, sugar, and starch slurry, and story thoroughly to break up the paste and evenly distribute all the ingredients. Make sure to scrape the bottom to release any fond..
Bring the sauce up to a gentle boil for about 2 minutes, then cover and reduce heat to medium low and simmer for another 5 to 7 minutes, stirring occasionally..
At this point, give the sauce a taste, and if it's a little too salty, add water in Tablespoonfuls to adjust the flavor. (The salt in such salty condiments as black bean paste can intensify exponentially past a certain point in cooking.) Cut the heat and allow the sauce to cool and set for 5 minutes or so before ladling it over your noodles or rice..
Enjoy! :).

Easy Jajangmyeon (Korean noodles in black bean sauce) recipe! Have you ever tried Korean black bean sauce noodles (Jajangmyeon, 자장면 or Jjajangmyeon, 짜장면) before? Now make sauce by adding in chunjang 춘장, oil, and sugar. Now add in water and oyster sauce. And pour in corn starch and water mixture.