Jinmi Jjajang paste - black bean paste 300g

What is Jjajangmyeon?

Jjajangmyeon, often referred to as “black noodles,” is a dish made with a rich, savoury black bean sauce (chunjang) served over thick, chewy noodles. It’s a Korean adaptation of a Chinese dish and has become a staple in Korean households and restaurants alike. This dish is perfect for a quick dinner or a cozy meal on a cold day.

The Secret to the Perfect “Black Sauce”

The star of jjajangmyeon is chunjang, a fermented black bean paste. To elevate its flavour, the paste must be fried in oil before combining it with other ingredients. Here’s what I add to my sauce:

• Ground pork: Adds a savoury depth and hearty texture.
• Onions: Bring a natural sweetness that balances the saltiness of the chunjang.

Feel free to customize it! You can swap the pork for ground beef, shrimp, or even tofu for a vegetarian option.

Choosing the Right Noodles

Jjajangmyeon noodles are glossy, chewy, and made to hold the thick black sauce. When possible, I opt for fresh noodles. If those aren’t available, dry jjajangmyeon noodles work well too.

No access to Korean noodles? Don’t worry—you can substitute them with linguine or bucatini pasta, which also have a similar texture.

Perfect Pairings: What to Serve with Jjajangmyeon

Since chunjang has a bold, salty flavour, traditional sides help balance the meal:

• Cucumber slices: Add a refreshing crunch.
• Raw onions with vinegar: Bring a tangy contrast.
• Kimchi: The fermented spice complements the black bean sauce.
• Yellow pickled radish (danmuji): A sweet and tangy staple (if you can find it).
• My Chunky chilli oil: For those who love a spicy kick!

Storing Leftovers

If you have any leftovers (which is rare in my house), you can store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce has thickened.