Korean noodles with black bean sauce (JJajangmyeon)

Do we have any K-dramas fan around here ? If so, I know you know about this dish. Jjajangmyeon must have made you wonder while watching many of them : what is this dark-colored sauce ? What's in it ? What is it about it that Korean people seem to love it so much ? I was lucky enough to try my first one in Korea. I remember asking myself the same questions, seeing the questionably-looking plate that sat on many of our neighbours' tables -noodles covered with a thick, brown blob of unidentified ingredients. Let me tell you right away ; when it comes to food, always trust the Koreans. Jjajangmyeon is no exception. As soon as you taste it, you'll become addicted, just like them. This is one of the dishes, such as Kimchi Jigae and Doejang Jigae, that they have on a weekly basis. Unlike those last two, which are often either homemade or eaten at the restaurant, Jjajangmyeon is mostly ordered as takeaway food in Korea. It is precisely what you need after a long, tiring week ; Jjajangmyeon is comfort in a bowl. It all comes down to the black bean sauce (chunjang). Its unique taste, quite savoury, but also a wee bit bitter and earthy, is central to the umami-feel of this dish. It pairs wonderfully with the fatty pork belly, which does not feel excessive and greasy as it is used in small amounts and cubed quite thinly. The veggies (cabbage, Korean radish, potatoes, onions) are cut thinly, too, and add some sweetness and bite to this very mellow and savoury dish. Don't forget about the cucumbers matchsticks, too ! They're cute, but more importantly, they add an important freshness to each mouthful. JJajangmyeon has its roots in Chinese culture, as the original dish it is inspired, Zhajiangmian, from was brought by Chinese immigrants to Korea. I'm absolutely fond of this version too, but it is a story -and a recipe- for another time ! Bon appétit !

Korean noodles with black bean sauce (JJajangmyeon) - Recipe

Ingredients - Advice & where to find them

• Pork : I love to use pork belly here, ever the flavour booster but feel free to substitute with chicken thighs, which also has an interesting fat profile.
• You can definitely eat a vegetarian version of this Jjajangmyeon, as the main flavour is in the black bean paste ! I'd replace the meat with cubed and soaked (~15mn) dried shiitakes, around 10 of them. I'd also add 1 more tablespoon of oil to make up for the lack of added fat.
• Replace cabbage with zucchini in summer ! Both versions are authentic.
• Try to find Jjajangmyeon noodles ! I get them at the frozen section of my Korean store. They are bouncy and slippery, making it perfect for slurping the noodles. They get denser than spaghetti noodles, but less so then udon noodles. You can use udon noodles as a replacement, and it will still be delicious.
• You should also be able to find black bean paste and Korean radish (or daikon) at your Korean grocery store. If all else fails, order your bean paste online and replace the radish with turnips !

How to eat Korean noodles with black bean sauce (JJajangmyeon)

• You can eat the Jjajang sauce with noodles as instructed, but feel free to try the other version of this dish, which is called Jjajangbap (myeon meaning noodles, and bap meaning rice).
• The dish is usually served with two banchans : Kimchi and Danmuji (yellow pickled radish).

Let's dig into it !