Add the . Clear a space in the center of the wok or pan, and the remaining 2 tablespoons of oil. This recipe's headnote was written by Sonja Swanson and the recipe is by Seoyoung Jung. Or is there something about this oil-frying technique that I am not understanding? Thank you for sharing your recollection of Jjajangmyeon and your time as a missionary. Thank you for the recipe. Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Some people prefer it this way, but this will yield less servings. Use healthy oil such as grape seeds or canola, and it shouldnt be too bad. I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Thank you for sharing. Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). Jjajangmyun is not sweet. Drain well and reserve. Some like to add garlic in the sauce. Add the black bean sauce (from the step 8) on top of the noodles. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Jajangmyeon (), also called jjajangmyeon (), is a noodle dish in a black bean sauce. I would fry the tofu to crisp before you add to the sauce though. Serve the jajang sauce over cooked rice, a welcome change from the usual dish with noodles. Were Sarah, Kaitlin, Judy, and Bill a family of four cooks sharing our home-cooked and restaurant-style recipes. Vegan Jjajangmyeon (Noodles in Black Bean Sauce) You can certainly use boiling method but the overall flavor of the sauce wont be as tasty. I would look for the instruction on the package. 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. Add the remaining green onions and stir-fry it over. Heat oil in a wok over medium heat. 143. Stir in the black bean paste and continue to cook, tossing occasionally, for 1 to 2 minutes. Cut the onions and green onions into bite-sized pieces. rice bran oil). I have asked a couple of workers there and it seems they really dont know where things are. Jjajangmyeon is a really popular Korean-Chinese fusion noodle dish with a really thick black bean sauce loaded with diced potatoes, zucchini, onions, and mushrooms instead of the usual pork. Adjust seasoning with more oyster sauce or soy sauce as desired. Our toppings and everything were more brownish than blackish. 2. Add 1/2 of the green onions and stir-fry it until fragrant. The fried black bean paste can be refrigerated for up to. Luckily, Korean pastes are packaged for dummies, so youll 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. Add scallion, ginger, and about 3 tablespoons diced onion, then cook, stirring and tossing, until fragrant, about 20 seconds. Discard the oil and clean the wok. I cant wait to get to cooking! The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture. When I was a child, I could not eat enough of this! Fry it over medium heat for 2 - 3 minutes, stirring constantly. I hope you find lip-smackingly delicious recipes in my site. will change the nutritional information in any recipe. It should not be considered a substitute for a professional nutritionists advice. Rinse the pork in cold water and pat it dry with kitchen paper. Here is a recipe for jajangmyeon that is commonly used in Korea. Jjajangmyeon (Korean Black Bean Sauce Noodles) Recipe, 7 oz (200g) pork belly or shoulder (or beef, chicken) (preferred, Maekjeok (Korean Doenjang Marinated Pork), Pad Kra Pao (Thai Holy Basil Beef Stir Fry), Bibimbap (Korean Mixed Rice with Meat and Vegetables), Ganjang Bibim Guksu (Korean Soy Sauce Noodles), Doenjang Jjigae (Korean Soybean Paste Stew), Buta No Kakuni (Japanese Braised Pork Belly), Myeolchi Bokkeum (Korean Stir-Fried Anchovies), The Best Jjajangmyeon Restaurant in Seoul, Kkanpunggi (Spicy Korean Garlic Fried Chicken), 4 Ways to Enjoy Gochujang (Korean Chili Paste), Jjajangmyeon (Korean Black Bean Sauce Noodles), Frozen jjajangmyeon noodles (690g) (or kalguksu, udon, ramen noodles, pasta, rice, etc. Rau Mung Xo Tht B (Vietnamese Sauted Morning Glory With Beef), Stir-Fried Lo Mein Noodles With Pork and Vegetables Recipe, Chicken Red Curry Stir-Fry With Green Beans Recipe, Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe, Spicy Stir-Fried Beef With Leeks and Onions Recipe, Stir-Fried Beef With Chinese Broccoli Recipe, Phat Bai Horapha (Thai-Style Beef With Basil and Chiles), Yu Xiang Qie Zi (Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic) Recipe, Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe, Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp With Chile Jam), Merry Black Day: Canoodling on Korea's Anti-Valentine's Holiday. Rinse the noodles in cold water and drain. In the end it had a more of the color that is usually seen with jjajangmyun. Just cook the amount that youd like to eat for each sitting. You can always add more so I would start with minimum amount for the serving size that you are making. Gosh, this has such terrific color! Heat some oil in a large cast iron skillet or non-stick pan, then add onion and zucchini. My local supermarkets dont sell the black bean paste I could only get the black bean powder. Posted on Monday, July 30th, 2007. Serves: About 2 or 3 Time: 30 minutes including preparation. It is a popular noodle dish served with black bean sauce, which consists of chunjang (, a salty black soybean paste), diced pork (or other kinds of meat) and vegetables. Once you can see some bubbles in the middle, turn the heat off and transfer it to an airtight container. Fry for a minute, stirring constantly. Full recipe: https://www.maangchi.com/recipe/jjajangmyeonMy newest cookbook, Maangchi's Big Book of Korean Cooking:http://www.maangchi.com/bigMy 1st cookbook. Make one serving of rice, and add the jjajang sauce over top. (While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. ive bought one and cooked but it make my noodles become sour taste. Khao Soi. Will make it again soon for sure. Case in point, our recipe for Beijing Fried Sauce Noodles. I am glad that this recipe turns out well with clear noodles. Now stir everything together. If you like a spicy kick, add a little bit of gochujang (Korean red chili pepper paste) or gochugaru (red chili pepper flakes). Im re-introducing jjajangmyeon recipe (noodles in black bean sauce) to you today with a new, updated video. Add water, 1 tablespoon (15ml) at a time, until the mixture has thinned enough to create a thick but flowing sauce. I'm Sue, the author/cook/photographer behind My Korean Kitchen. Step 3. 1 cup chicken stock (as natural as possible), Slurry (potato starch 5 Tbsp + water 4 Tbsp), Peas or sweet corn (from a tin, alternative), (Update August 26, 2015) I tried using lard instead of cooking oil for the first time and I am really liking the result it gives. Jajangmyeon Pretty dummy-proof. This dish is also the inspiration behind the famous Ram-don noodles from Parasite, where they paired instant noodles with highly-marbled, diced steak. Add 2 Tablespoons of vegetable oil to the center of the wok, then add cup ofblack bean paste and stir it with a wooden spoon for 1 minute to fry it. (If you are using fresh noodles, rinse them with cold water and drain.). Get the latest creative recipes, tips, and news from Aaron and Claire! Written by MasterClass Last updated: Jul 7, 2022 4 min read Jajangmyeon is a popular Chinese-Korean noodle dish that consists of thick noodles tossed in a rich black bean sauce. From crispy pan-fried noodles to spicy soups and sweet stir-fries, these dishes are sure to satisfy your cravings for delicious and comforting meals. Add the sesame oil and remove from the heat. I think the brand I used was Haioreum. Just cook the amount that youd like to eat for each sitting. Combine cornstarch and water together in a bowl until fully mixed. Be careful not to overcook them. Is jjajangmyun supposed to be sweet? Make a well in the pan, then add black bean paste, oyster sauce, and sugar. Two Korean fresh noodle brands that work pretty well for me are: Assi and Choripdong. ??? Korean Black Bean Sauce Noodles (Jajangmyeon) Add shrimp and toss to combine. Every evening after we finished dressing and prepping our stations, the head chef (he was Korean) would make the staff meal. Apparently, it helps digestion. Stir these into the pan of meat and cook for a minute, stirring all the while so the sauce doesn't burn. Use a fine mesh strainer to scoop the paste onto a small plate and set aside. The final product looked really close to the pictures on here and it tasted really good. You can add 1 or 2 cups of dongchimi broth, if available, and reduce the beef broth by the same amount. While the noodles are boiling, heat 2 tablespoons of vegetable oil on high heat in a wok or large skillet until lightly smoking. Easy Jajangmyeon Recipe | Mikha Eats The black bean sauce can last for 2 to 3 days in the fridge if you have leftover sauce. Jajangmyeon is a Chinese-inspired Korean noodle dish that features a black bean sauce tossed with noodles, diced pork, and vegetables. Use a fine mesh strainer to scoop the paste onto a small plate and set aside. Add the mushrooms and cabbages and stir for 2-3 mins. Put them into a serving bowl/plate. These wheat noodles offer a substantial base that pairs well with the hearty sauce and other components, guaranteeing a satisfying and delectable eating experience. Put Olive Oil (3 Tablespoons) into the frying pan. No, the sauce shouldnt be sour. When it comes to the world of Asian food, one often finds that certain dishes have numerous iterations depending on whether youre talking to a Chinese person, a Korean person, a Japanese person, a person from Malaysia, etc. (While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Or you can briefly cook diced potatoes in the microwave because it takes longer to cook potatoes than the other vegetables. Enjoy these noodle recipes featuring popular dishes from Hong Kong, Thailand, and Korea. Ive never tried it at home. Press Esc to cancel. Do not overcook. It is not often we find something that stops the chatter at the dinner table. Its sooo good! The video has been watched 7,510,770 times on YouTube & has been liked 136,806 times. For most other Asian dish, you dont want to overuse it, too. Definitely your jjajang sauce looks delicious and nutritious! This recipe was pretty good, nice and clear instructions and good amounts of stuff to make it, the only thing is that we changed the amount of black bean sauce. Apparently it helps digestion. Give this recipe a try, and youll savor the delicious taste that brings back cherished memories or creates new ones, regardless of the dark sauce around your lips. Just because I couldnt do it, doesnt mean that someone else couldnt. Add the pork into the wok and stir until the pork is half cooked. Actually it is not a Chinese dish they have a similar black noodle in China but its not started in China. Stir-fry for another few minutes, until the potato is translucent. It looked brown and really sticking and gooey looking, just the way I like it. You can typically find jjajangmyeon noodles at most Asian grocery stores, where they may be labeled as udon and jajangmyeon ( ) or jungwhamyeon (). If not, after frying the meat and vegetables, add the powder and give it a good stir, and pour water to barely cover everything in a pan. I requested this again and again but it never appeared on the staff menu again from him. You can also try dried noodles, but, be aware that they might break more easily once cooked and may not hold their shape as well as fresh noodles. Jajangmyeon (Noodles in Black Bean Sauce) - Korean Bapsang (It is ideal to have them with some (yellow) pickled radish. Stir fry the pork belly until its golden brown and crisped. When they migrated to Korea due to wars, freedom from communists and they wanted to leave a mark so their descendants can have something to call their own. It was cross-tested in the Serious Eats test kitchen before publication. I only got ottogi jjajang (3 minutes); I dont know what to do, What should I do? I cant seem to find Korean radish or Daikon in my region. When you order it delivered they bring you the noodles in a special tin box in under 30 minutes! Mix everything together until all the meat and vegetables are coated well with the paste. 2. Step 2 Jajangmyeon Recipe. Time flies too fast! 1. 3. My daughter in South Korea says this is comfort food for Koreans, she also told me that Maangchis cookbook is the go to book in South Korea for Americans. Stir-fry it over high heat for a short time. You can boil, of course. Is it because I didnt put enough black bean paste? Thanks for stopping by! And when I eat it, I know already Ill be making slurping noises! Alright, lets get started! How To Cook Jajangmyeon + The Simple Step To Make It Better - yummy.ph We think a wok (if you have one) is a great way to go to whip up this meal. Looking for more authentic recipes? If yours is salty, I wonder if you used the right kind of black bean paste. Serve with kimchi or Korean pickled radish. If your black bean sauce's ingredient list includes oil and flavorings, you can skip the stir-frying instructions in steps 1 and 2. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. Bring the sauce to a boil and cook for 3 minutes. Tap here to receive our FREE top 25 recipe book! ), Slurry (1/2 tbsp potato/cornstarch) + 1 tbsp water), Keep fried black bean paste with oil in the fridge. It is a very common and easily accessible dish now. I used a mix of white cabbage, onions and zuchinni for my vegetables since thats the mix my husband loves :), Not sure if my chungjang was just very salty or if I just prefer sweeter jjajangmyeon but I had to use at least a tablespoon of salt to get the right balance for this recipe, delicious nonetheless!! Marja's Jajangmyeon (Noodles with Black Bean Sauce The frying in oil also help create some nutty flavor in the sauce as well. I plan on sauting the vegetables in water, like I normally do, but is the black bean paste absolutely needing to be sauted with oil? . Once you can see some bubbles in the middle, turn the heat off and transfer it to an airtight container. I didnt 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. It would be great to have you and your recipes on board. Then mix everything in the wok and keep stirring. Once its fully cooked, add the potato starch slurry, and stir until thick and glossy. I have been wondering where to order this in my area and good thing i tried making this. If you go to the popluar Jjajangmyun restaurants, chances are they will use lots of shortening or even lard to fry their paste to make the sauce. Cover and keep warm until ready to serve. 1. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste. Thanks!!! Jjajangmyeon (Noodles in blackbean sauce) recipe by Maangchi The final product of this recipe did not turn out to be like the professional picture. For our recipe were going to be using the slightly less expensive pork belly, but if you want to splurge, by all means go off! Vegan Jajangmyeon (Korean black bean sauce noodles) Serve with kimchi or Korean pickled radish. 7. Have a great rest of the week! This dish isnt typically served spicy, but we also think a bit of heat helps cut through the rich sauce a bit so feel free to add in a fresh chili or two. Best Jjajangmyeon (Black Bean Noodles) Recipe | The Kitchn If there is a significant amount of pork fat pooling in the pan, you can drain that off. https://www.maangchi.com/ingredient/chunjang. Jajangmyeon Recipe - NYT Cooking Browse lots more Korean recipes from myeasy Korean recipe collections. This will make the cooking process faster.) To celebrate a special occasion or as a reward, my parents would take me to a Korean-Chinese restaurant and order this mouthwatering black bean noodles dish alongside jjamppong (spicy seafood noodle soup) and tangsuyuk (sweet and sour beef/pork). ), Add the slurry into the wok then stir it. Add the remaining green onions and stir-fry it over high heat. It's free! Once it becomes dark golden brown, add the ginger (1/2 tsp) and soy sauce (1 tbsp). By the way, you can add more chunjang instead of salt if you make it again. Recipe type: Korean Chinese, main dish, non spicy, noodle, one bowl meal Tagged as blackbean noodles, blackbean rice, , jajangbap, Jajangmyeon, jajangmyeon recipe, jajangmyun, jjajangbap, jjajangmyeon, Korean black noodles, Korean blackbean noodles, korean food, korean noodles, Korean recipes, noodle, noodles soup, noodles with black sauce, noodles with blackbean sauce, noodles with sauce, rice with blackbean sauce. You can add 1/2 cup more for thinner, more liquidy/watery sauce. Add the daikon radish and stir-fry for 1 minute, followed by the onion, zucchini, and potato. Whether youre Korean or not, you can enjoy the delicious taste of this Korean black bean noodles. Let it simmer it for 3-4 minutes on a medium flame. The sauce typically used is called chunjang (). dissolved in 1/4 cup of chicken stock or water, pork (preferably with some visible fat, pork shoulder cut, Boston butt, etc.). I really wanted to know how to make the sauce and didnt want to resort to buying instant noodles. Stir-fry Fresh Ingredients. I appreciate it. Yummy! This will make the cooking process faster. 25 Best Noodle Recipes - What To Make With Noodles - Delish (However I do have the occasional craving of the old time restaurant flavor though). (It is ideal to have them with some (yellow) pickled radish. Allow to sear for 30 seconds, then begin stirring and tossing constantly until pork is browned all over, about 30 seconds longer. Meanwhile, boil jjajangmyeon noodles following the manufacturer's instructions. Yes, you can add more paste to make the flavor more intense. Which mission did you serve in? He said it was very good!! This easy Jajangmyeon recipe is packed with tender zucchini and juicy browned pork belly morsels. As always, your recipes never disappoint! But it wont taste as good. If I had to redo this, I would like to have slimmed down some of the portions of the vegetables because it was just too much. It's free! Heat 1 tablespoon of oil in a wok or pan over high heat. If you choose to use this version, theres no need to fry the paste in oil before incorporating it into your sauce. Add the starch slurry and cook until the sauce thickens. Pre heat the wok until the bottom is heated well. Play Noodles with blackbean sauce (Jjajangmyeon: ) video, a video showing you how to make jjajangmyeon in 2007, https://www.maangchi.com/ingredient/chunjang, pound pork belly, cut into inch cubes (about 1 cups worth), 1 cup of potato, peeled and cut into inch cubes, cup cucumber, cut into thin matchsticks for garnish. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Noodles for jjajangmyeon can be found at Korean grocery stores. Made this for my Korean wife today because she had been complaining about missing Korean food. Continue cooking until potato is just cooked through; stir often and lower heat as needed to prevent scorching. I love this recipe, and like the jjajang even better with rice! The stir-fried black bean sauce can be refrigerated for up to 1 month. Ingredients for 2-3 servings jjajangmyeon noodles pound pork belly, cut into inch cubes (about 1 cups' worth) 1 cup of Korean radish (or daikon ), cut into inch cubes (about 1 cup's worth) 1 cup of zucchini, cut into inch cubes 1 cup of potato, peeled and cut into inch cubes 1 cups of onion chunks Save my name, email, and website in this browser for the next time I comment. Turn the heat on when you start cooking the meat. https://bit.ly/2. How much do you thing the recipe would change if I omitted the pork and used something like tofu instead? Traditional Jajangmyeon Recipe - Mashed Last updated on June 18, 2023. Remove the pot from the heat. Additionally, the dish was also associated with special occasions and celebrations. The amount of oil should be about. Mine was a bit bland and the only flavour I could taste was salt. 2006 - 2023 My Korean Kitchen, All Rights Reserved, Korean Black Bean Sauce Noodles (Jajangmyeon), Jajangmyeon is a popular Korean noodle dish mixed in with black bean sauce. I finally made this jjajangmyeon and jjajangbap! Repeat this process, adjusting with small amounts of water and slurry as needed, until the sauce is glossy and thick but slowly pourable. On the side, serve you black bean noodles with that signature pickled radish and chopped onion. 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. Stir in cabbage and onion, cooking until slightly softened. You can use the oil that you fried black bean paste with. You can use the oil that you fried black bean paste with. Typically, the dish uses yellow egg noodles and is made with chicken. Then I went back in 1967 as a Latter-day Saint missionary for 2 1/2 years. See note. Seoyoung Jung is a Korean chef who co-created Bburi Kitchen, a blog dedicated to expanding the world's perception of Korean cuisine. Prepare the slurry. Add the onion and green onions. The nutrition information shown is an estimate provided by an online nutrition calculator. I know I might be biased, but it tastes as good as a restaurant version. Once its hot, place in the Spring Onion pieces. Enjoy the recipe! If you want your sauce to be more liquidy/watery, add an addition 1/2 cup of stock or water with a little more starch when you make starch slurry (about 1 teaspoon more). The final product consists of noodles on the bottom with the black bean sauce mixed with vegetables and pork layered on top. And for years that had been the only Jjajangmyun I get to eat in Malaysia. My husband and I lived in Korea for 4 years, and jjajangmyun was and still is one of our favorite dishes. Bring a pot of water to a boil. Pre heat the wok until the bottom is heated well. Enjoy~! Copyright 2023 Maangchi LLC.All rights reserved.About your privacy. This recipe incorporates a stir-frying step for the black bean sauce, which some store-bought sauces will require. Add more water as needed, roughly 1 tablespoon (15ml) at a time, to reach a saucy consistency; if sauce becomes too thin, add 1 teaspoon (5ml) potato-starch slurry and bring to a simmer to help thicken the liquid. ), After 10 minutes, check to make sure that the potato is cooked through. Thanks for the comment. Cut the cucumber (if using) into thin matchsticks. (Of course, after so many years, perhaps my taste buds are forgetting what things tasted like!) Yes it is started by Chinese but its started in Korea by these Chinese who have migrated to Korea. Jump to Recipe Print Recipe Indulge in bouncy chewy noodles smothered in a rich savory black bean sauce for dinner tonight! This is the perfect time to cook your Korean noodles (follow the instructions on the package). 5. Side note the one thing she had to say that could have made it better was that it didnt taste as strong as she is use to. Thank you for this recipe. Ill have to try making this soon . I assumed it had been pre-roasted so I skipped the step where you sautee the black bean paste and the result tasted fine to me. Cut the cucumber (if using) into thin matchsticks. Cook the noodles according to the package instructions. Tangsuyuk (sweet and sour pork) is another example. The secret is high heat and minimal stirring! Discard the vegetables. Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Add black bean sauce and fry, stirring constantly, until black bean sauce begins to look just slightly curdled. I am so glad to see this recipe! Jajangmyeon (Korean-Chinese Black Bean Noodles) Recipe - VICE because for Americans even if you can read the korean cookbooks it is really really hard to translate into English you can understand. Add some seafood such as shrimp and squid. If you cannot find these noodles, you can use udon noodles or dried spaghetti noodles as a substitute. I got all the ingredients except black bean paste. And the flavors sound wonderful I love black bean sauce. Garnish with cucumber (if using). Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. Jajangmyeon Recipe - Los Angeles Times Once it gets nice and hot, add the pork and render out the fat. Saute pork till it turns golden brown and tender. order your cookbooks, merch, & sushi masterclass here:https://www.yeungmancooking.comlearn how to make a delicious jajangmyeon recipe today!lay ho lay ho! I will only send you emails related to My Korean Kitchen. Made this dish? Fried Chunjang Add chunjang to cooking oil and fry. ), I love hearing how you went with my recipes! Clear a space in the center of the wok by pushing the ingredients to the edges. I just made this for dinner but Im not really sure what its supposed to taste like since Ive never tried it before. Dig in. Cook according to the package instructions and drain. 3. The instructions were easy to follow. This is the place! Jajangmyeon Noodles - Korea's Favorite Chinese Dish - FutureDish 4. I love hearing from you and it helps other readers, too. The dish came from the Chinese cuisine Zhajiangmian brought by immigrants from Shandong Province in the late 19th century. Is there a substitute for black bean paste? Meanwhile, prepare the slurry. You can find this dish in Chinese Korean restaurants, but its easy to make at home once youve gotten your hands on the right paste. Stir-fry for 2-3 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to Beyond Kimchee! 2 Add. Add the leek and sugar, stir-frying until the leek is slightly caramelized. With the powder you dont need the sauteing. 10. But, I am now eating vegan and am hoping to adapt it to a more oil-free vegan style by omitting the oyster sauce and pork. FRY BLACK BEAN PASTE 1. Add oyster sauce and sugar and stir well to incorporate. Turn the heat down to medium, and add the chopped ginger and the junchang paste to your traditional jajangmyeon. Both of these black bean noodles use bean paste but the Korean version--jajangmyeon uses pork belly, zucchini, potato, onion, daikon radish, and chunjang. The noodles are thick and chewy. When I was in Korea 50 years ago I ate this dish at least once per week. The only kind I found in the regular grocery store was Kikkoman brand. What aisle/section of the store can I find the Chinese black bean paste?

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