How To Say Black Bean Noodles In Korean

Pinterent Juli 14, 2023 Comment

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I was first exposed to Korean Black Bean Noodles during my more youthful, bouncy days of K-pop fueled ardor, when I would routinely listen to Big Bang, 2PM, and Girls Generation, and binge-watch Korean dramas with subtitles between finishing homework assignments.

Watching all the Korean BBQ-eating, bibimbap-mixing, and jajangmyeon slurping made it pretty inevitable that I would try my hand at K cuisine, too.

Jajangmyeon (korean Black Bean Noodles)

When we started hanging around Beijing more often, I was surprised to find that this dish is actually a Chinese dish first and foremost, and a beloved Beijing staple at that.

When it comes to the world of Asian food, one often finds that certain dishes have numerous iterations depending on whether you’re talking to a Chinese person, a Korean person, a Japanese person, a person from Malaysia, etc. A lot of Chinese dishes have made their way across borders and have been adapted for local tastes. Ever gone to an Indian buffet and had Chicken Manchurian, for example?

Black bean noodles is one such dish. Case in point, our recipe for Beijing Fried Sauce Noodles, Zha Jiang Mian, whose sauce involves mushrooms, pork, sweet bean sauce, and ground bean paste.

Nongshim Chapagetti Savory Chajang Black Bean Sauce Ramyun Ramen Noodle Dish Pack, 4.5oz X 16 Count

When you look at the Korean version—jajangmyeon (note the adjusted spelling, but similar sound)—it uses chopped pork belly, zucchini, potato, onion, daikon radish, and chunjang. It is just as delicious in its own way, despite being quite different!

You can find this dish in Chinese Korean restaurants, but it’s easy to make at home once you’ve gotten your hands on the right paste.

Luckily, Korean pastes are packaged for dummies, so you’ll find that chunjang (black bean paste) is in a black plastic tub, gochujang (red pepper paste) is in a red plastic tub, doenjang (soybean paste) is in a brown plastic tub, and ssamjang (a combination of gochujang and doenjang used for Korean BBQ) is in a green plastic tub. Okay that last one is the least intuitive, but still! Pretty dummy-proof.

Chacharoni Blackbean Sauce Ramen

So make a batch of these black bean noodles before your next K drama session, or try your hand at some of our other Korean-style recipes: Korean BBQ, Salmon Bibimbap, Kimchi Jigae, Kimchi Pancakes, or Quick Dubu Kimchi!

Heat 1 tablespoon of oil in a wok or pan over high heat. Stir fry the pork belly until it’s golden brown and crisped. The secret is high heat and minimal stirring! If there is a significant amount of pork fat pooling in the pan, you can drain that off.

Add the daikon radish and stir-fry for 1 minute, followed by the onion, zucchini, and potato. Stir-fry for another few minutes, until the potato is translucent.

Korean Black Bean Noodles Recipe

Clear a space in the center of the wok or pan, and the remaining 2 tablespoons of oil. Add the chunjang (Korean black bean paste) and let it fry in the center of the pan in the oil for one minute. Now stir everything together.

Add 2 cups of water, and let the sauce come to a boil. Turn the heat down and let it simmer with the lid on for 10 minutes. (If your sauce is becoming too thick, you can gradually add up to an additional cup of water.) This is the perfect time to cook your fresh Korean noodles (follow the instructions on the package). I didn’t specify the quantity of noodles to use, because this recipe makes quite a lot of sauce, that can be reheated and served with freshly cooked noodles whenever you want them. Just cook the amount that you’d like to eat for each sitting.

After 10 minutes, check to make sure that the potato is cooked through. Once it’s fully cooked, add the potato starch or cornstarch slurry, and stir until thick and glossy. Finish off with the sesame oil.

Better Than Takeout Black Bean Sauce Noodles (jajangmyeon)

Serve with the noodles, and garnish with the cucumber. On the side, serve you black bean noodles with that signature pickled radish and chopped onion.

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Black bean noodles is similar to Beijing Zha Jiang Mian. Both of these black bean noodles use bean paste but the Korean version--jajangmyeon uses pork belly, zucchini, potato, onion, daikon radish, and chunjang.

Pcs Samyang Jjajang Buldak Spicy Black Bean Roasted Chicken Ramen Noodle

Calories: 721 kcal (36%) Carbohydrates: 82 g (27%) Protein: 24 g (48%) Fat: 45 g (69%) Saturated Fat: 20 g (100%) Cholesterol: 41 mg (14%) Potassium: 741 mg (21%) Fiber: 10 g (40%) Sugar: 17 g (19%) Vitamin A: 150 IU (3%) Vitamin C: 27.7 mg (34%) Calcium: 67 mg (7%) Iron: 3.3 mg (18%)

Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Jajangmyeon (noodles In Black Bean Sauce)

Kaitlin is the younger daughter/sister in The Woks of Life family. Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin's the family artist, knitter, master of all things chili oil/condiments, and trailblazer of creative recipes with familiar flavors.Korean Black Bean Noodles also known as Jjajangmyeon is a delicious Korean-Chinese dish. The thick, silky sauce is packed with pork and diced vegetables. It coats the noodles and is filled with authentic umami flavor!

You guys know I love Korean food! The blog is filled with delicious bites likeKorean BBQ Beef Bowl, Glass Noodle Soup, Korean Style Beef Broccoli Rice Bowl, Korean Barbecued Chicken Kabobsand even more! What can I say it's a favorite!

Today I'm introducing you to a new flavor, but don't even ask me how to pronounce it! Jjajangmyeon aka Korean Black Bean Noodles. I've had them in restaurants and they are delicious! Now we can make them at home!

The Reliable Comfort Of Jajangmyeon

Jjajangmyeon recipe, which is Korean Style Noodles in thick Black Bean Sauce is a popular dish from Korea. But interestingly, it originated in China.

The noodles have a rich black sauce, but don't be fooled by its looks. This paste is mixed in with slightly sweet soybeans (which is called chunjang) to balance out the flavor.

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Korean Black Bean Noodles (jajangmyeon)

It's a pungent flavor and a little goes a long way. It's unique to Chinese food - it's salty and pungent, spicy with just a touch of sweetness.

I ordered it online from Amazon, unfortunately the local market probably won't carry it. If you have an Asian market, you'll find it there. If you can't find it, your best substitute is hoisin sauce.

Top Jjajangmyeon with a sprinkle of rice wine vinegar, just a touch - the vinegary bite cuts the richness of the sauce.

Korean Black Bean Noodles (recipe & Ingredients)

You don't need to spend oodles of money or time to create the popular Chinese noodle dish Jjajangmyeon. Plus, with the benefits of meat and the smooth consistency of the noodles, it makes an impressive combination you'll want to make again!

I have more easy recipes and great Korean recipes and popular noodle dishes on the blog with a ton of great flavor! Here are some that you need to try!

If you'd prefer a vegan version, then check out this vegan jajangmyeon recipe - it also has that thick black bean sauce with such amazing flavor!

Vegan Jajangmyeon (korean Noodles With Black Bean Sauce)

Garnish the dish with julienned cucumber, green onion, sesame seeds and a sprinkle of rice wine vinegar. Just a touch, it totally makes the meal!

Look for the delicious Black Bean Sauce at an Asian market, it may be called chunjang or jajang. It's also available on Amazon.

Jjajangmyeon Black Bean Noodles

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.