What To Know
- From gathering the essential ingredients to mastering the art of sauce-making, this recipe will empower you to recreate this beloved dish in the comfort of your own kitchen.
- Add seafood and spicy sauce to the jajangmyeon for a spicy variation.
- Store leftover jajangmyeon in an airtight container in the refrigerator for up to 3 days.
Indulge in the tantalizing flavors of Seoul’s iconic street food with this comprehensive guide on how to prepare jajangmyeon. From gathering the essential ingredients to mastering the art of sauce-making, this recipe will empower you to recreate this beloved dish in the comfort of your own kitchen.
Ingredients for Jajangmyeon
For the Sauce:
- 1 pound (450g) chunjang (black bean paste)
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/4 cup chopped zucchini
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon sesame oil
- 2 tablespoons water
For the Noodles:
- 1 pound (450g) Korean wheat noodles (somyeon)
- 1 tablespoon vegetable oil
For the Garnish:
- 1/2 cup diced cucumber
- 1/2 cup diced carrots
- 1/4 cup chopped green onions
Step-by-Step Instructions for Making Jajangmyeon
1. Prepare the Vegetables:
Finely chop the onion, carrots, zucchini, celery, and green bell pepper. Set aside.
2. Make the Jajang Sauce:
In a large skillet, heat the sesame oil over medium heat. Add the chunjang and stir until it becomes fragrant, about 2 minutes. Add the chopped vegetables and cook until softened, about 5 minutes.
3. Season the Sauce:
Add the soy sauce, sugar, and water to the skillet. Stir well and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.
4. Cook the Noodles:
Bring a large pot of water to a boil. Add the noodles and cook according to the package directions. Drain the noodles and rinse with cold water.
5. Combine the Noodles and Sauce:
Return the cooked noodles to the large skillet with the jajang sauce. Toss well to coat the noodles evenly.
6. Garnish and Serve:
Transfer the jajangmyeon to individual bowls and garnish with diced cucumber, carrots, and green onions. Serve immediately.
Tips for Perfect Jajangmyeon
- For a richer flavor, use homemade chunjang.
- Don’t overcook the vegetables in the sauce. They should retain a slight crunch.
- If the sauce becomes too thick, add a little water to thin it out.
- Feel free to add other vegetables to your jajangmyeon, such as potatoes, mushrooms, or peas.
- Serve jajangmyeon with a side of danmuji (pickled radish) for a refreshing contrast.
Health Benefits of Jajangmyeon
- Rich in carbohydrates for energy
- Contains fiber for digestion
- Provides vitamins and minerals from vegetables
- Can be a source of protein from tofu or meat toppings
Variations on Jajangmyeon
- Jjamppong Jajangmyeon: Add seafood and spicy sauce to the jajangmyeon for a spicy variation.
- Ganjajangmyeon: Use a lighter soy sauce-based sauce instead of chunjang.
- Samseon Jajangmyeon: Add a variety of seafood, such as shrimp, squid, and clams, to the dish.
FAQ
1. What is the difference between jajangmyeon and jjajangmyeon?
Jajangmyeon is the traditional black bean noodle dish, while jjajangmyeon is a variation that includes seafood and spicy sauce.
2. Can I use other noodles besides somyeon?
Yes, you can use any type of wheat noodles, such as udon or ramen noodles.
3. How do I store leftover jajangmyeon?
Store leftover jajangmyeon in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
