Korean Black Bean Sauce Noodles 🥩Beef & 🍤Shrimp Recipe + Mukbang: Jajangmyeon 자장면 Jjajangmyeon 짜장면
Updated: Nov 8, 2019
JjaJangMyeon (Black Bean Noodles) is Korea's #1 Delivery Food and Quick Meal Dish That Is LOVED By Everyone, from toddlers to seniors. It is Korean's Spaghetti dish that satisfies everyone's hunger while taking you to FOOD HEAVEN! YUP, it is that FINGER-LICKING-GOOD...:-)
In Korean, most people pronounce this Black Bean Noodles as JjaJangMyeon 짜장면. BUT I was "gently informed" (aka schooled by my cousins in Korea) that the proper way to pronounce this dish is JaJangMyeon 자장면. This is a common mistake in mispronouncing this Black Bean Noodles.
Now, Black Bean Noodles is not a Korean cuisine, in that its origin is from Chinese. Chinese immigrants in Korea created JaJangMyeon and soon enough it became a major stable noodle dish enjoyed by Koreans, on a regular basis. There is even a saying that, for good luck, on the day you move into a new place/residency, you order JaJangMyeon delivery to your new home.
Now, at most of these Chinese-Korean Restaurants, you'll find a few variations of JaJangMyeon. The fancier the establishment, the more variations of this Black Noodle dish you'll see on the menu.
1. The standard JaJangMyeon is made with onions, potato, and pork. Simple and yet a classic dish.
2. Uni-JjaJang Myeon (유니짜장) is typically made with ground beef, onions, potato, and Chinese chives.
3. Samseon-jjajang (삼선짜장) is typically made with a variation of seafood, and some places you can order with pork and seafood or beef and seafood.
4. Gan-JjaJangMyeon (간짜장) is made so that it is hot dry wok-fried with no or minimal broth and corn starch. Unlike the other versions, this is version does not have the gravy consistency sauce. It tends to be a bit saltier with that slight "burnt" taste.
(JaJangBap: Black Bean Sauce Over Rice is a version that is made and enjoyed at home.)
This Black Bean Noodles Video Recipe Includes:
How To Make JjaJangMyeon Black Bean Sauce w/ Ground Beef and Shrimp
How To Make Vegan JjaJangMyeon Black Bean Sauce
How To Properly Cook JjaJangMyeon Noodles
How To Make JjaJangBap (Black Bean Sauce Over Korean Rice)
JjaJangMyeon Mukbang (짜장면 먹방): Eating/Tasting Show
You will find the following sections on this blog below:
YouTube videos of additional suggested recipes
Detailed list of all the ingredients
Online links to purchase the ingredients and suggested kitchen gadgets for this recipe. Recipe Instructions
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Additional Recipe Videos Recommended:
Spicy Fire Korean Chicken with Cheese RECIPE & MUKBANG: Cheese Buldak 치즈불닭 🌶️🔥🌶️🔥
Korean Rice 101 For HANGRY Souls (Bap: 밥짓기) : Multigrain Rice Japgokbap: 잡곡밥 - Modern Pepper #3
(Black Bean Sauce Serving Size: 3 to 4 Adults, depends on portion size)
- 3/4 lb. Ground Beef (substitution options: Ground Turkey or 2 large portobello mushroom)*
- 8 to 12 Shrimp (deveined and shell removed)*
- 2 Cups Chicken Broth (or vegetarian broth)
- 1/4 Cup Cold Water
- 3 Tbsp Black Bean Paste
- 3 Tbsp Olive Oil
- 1 Tbsp Corn Starch Powder
- 1/2 Tbsp Honey (or 1 Tbsp for a slightly sweeter taste)
- 1 Medium Onion
- 1 Medium Potato
- Zucchini (half of large)
- Chinese Chives (dozen stalks)
- 2 Garlic Powder (2 pinches or 1/4 Tsp)
- Freshly Ground Black Pepper and Kosher Salt (season to taste)
- Optional: Korean Chili Threads (3 dozen pieces)
- For Garnishing: Julienned Cucumber and Korean Chili Threads
*Vegan/Vegetarian Friendly Recipe Substitutions: Use portobello mushrooms
For Enhancing Store Bought Chicken/Vegetarian Broth
(To learn how to make Chicken Broth from scratch, watch my BulDak (Spicy Fire Cheese Chicken video listed below)
- 2 Cups Store Bought Chicken/Vegetarian Broth
- 1 Slice Korean Radish (substitution option: Red Radish, remove the red skin)
- 1 Garlic Clove
- 1/2 Tsp Miso Paste
- 1 Scallion
Noodles: Preferably use fresh JaJangMyeon noodles for a better taste (can use Chinese noodles made with no eggs. Chow Mein or Low Mein noodles will suffice). Alternatively, you can use spaghetti noodles. Just make sure to cook it a bit longer so that is is soft and not al dente.
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
assi Black Bean Sauce, Jjajang
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Olive Oil Greek medal winner
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Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil
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100% Pure Raw & Unfiltered Honey - Kosher Certified
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Hikari Organic Miso Paste
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Simply Organic Ground Garlic | Certified Organic
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Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt
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Spicy World Peppercorn (Whole)-Black Tellicherry
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COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
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All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver
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All-Clad 4204 with loop Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan
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All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware
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Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
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STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil,Spoons and Chopsticks
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HuaLan Japanese Style Natural Wood Chopsticks Set Reusable Classic Style Chopsticks 5 Pairs
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OXO Good Grips 2-Cup Angled Measuring Cup
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Wusthof Classic 8-Inch Chef's Knife
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Wüsthof Twelve Piece Block Set
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John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches
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1. To Enhance Your Store-Bought Chicken/Vegetarian Broth
In a medium-size pot, bring your broth to boil. Then add the rest of the ingredients, cover with a lid, lower the heat to LOW and let it simmer for 15-20 minutes.
(To learn how to make chicken broth from scratch, please watch my BulDak: Spicy Fire Cheese Chicken video, listed above).
2. To Make Black Bean Sauce (JaJang Sauce)
Cut all the vegetables (except the Chinese Chives) into large cubes. (TIP: Your vegetables will shrink by 30% to 40% by the time you finish cooking, especially the mushrooms.) Chinese Chives - Cut the root ends off and cut into 1-inch lengths.
Preheat your large nonstick frying pan so it is piping hot. Add 1 Tbsp of olive oil to the pan and distribute evenly. Then add the potatoes, onions, 2 to 3 pinches of Kosher salt, and freshly ground black pepper (1/8 Tsp or 10 turns on your peppermill). Sautee on high heat for 2 to 3 minutes or until you see some brown marks, as shown in the video.
Move the onions and potatoes to the outer interior rim of the pan, as shown in the video. Then add 1 Tbsp of olive oil in the middle of the pan, and add the ground beef. (Vegetarian friend, add the cubed portobello mushrooms, add 2 pinches of Kosher salt, 1/8 Tsp/ten turns on your pepper mill of freshly ground black pepper and 2 pinches of garlic powder. Sautee on high heat for 1 to 2 minutes or until you see some brown marks on the mushrooms.) Break up the ground beef with your spatula. Add 2 pinches of Kosher salt, 1/8 Tsp/ten turns on your pepper mill of freshly ground black pepper and 2 pinches of garlic powder. Sautee on high heat for 1 to 2 minutes or until you see some brown marks on the beef. (Do not cook the beef all the way. Just some brown marks will suffice.) Bring down the stove heat to medium-high. Then start mixing the beef (or mushroom) with the rest of the onions and potatoes. Mix and stir fry for one minute while moving the ingredients around the pan. Add the mushrooms, zucchini, and stir fry for one minute. Add the shrimp and stir fry for 30 seconds.
Push all the ingredients in the pan to the outer interior rim of the pan, then add 1 Tbsp of olive oil in the center of the pan. Add the black bean paste and stir fry it with the olive oil for one minute. Then start mixing all the ingredients in the pan together and stir fry for one minute.
Start pouring the Chicken/Vegetarian broth to the pan (broth only) and let it simmer for one to two minutes.
Mix the corn starch powder, cold water and mix well using a small whisk or fork.
Lower the stove heat to LOW setting. Start slowly add the corn starch water mixture to the center of the pan and mix well using a spatula. Let this simmer for one minute. Add the Chinese Chives to the sauce and mix well (cook the chives for 30 seconds only). Optional: Add the chile threads. Turn off the heat. Your Black Bean Sauce is READY!
Cooking The Noodles
In a large pot, bring your water to boil. (Please follow my tip on water and noodle ratio when boiling noodles.) Add a generous amount of salt to create a salt bath. (Add just enough salt to the pot of water so that it tastes slightly salty.)
If using fresh noodles, make sure to toss it and let it rest on your cutting board for 60 seconds before adding to the pot of boiling water.
Add your noodles to the salted boiling water. Keep the stove temperature at HIGH setting. Stand over your pot because the water will boil over. When you start seeing the water bubbling to the top, turn down your heat for a bit until the bubbles settle and then turn the heat back up to HIGH. If using fresh noodles, cook for 3 to 4 minutes. (Do a taste test by cooling it down in a bowl of an ice bath. If it tastes soft and chewy, the noodles are ready. The noodles should not taste doughy. If doughy, cook for another minute or so.) If using dried spaghetti noodles, make sure to cook for an extra 2 to 4 minutes or until soft (not al dente).
Once your noodles are cooked, quickly transfer to a large bowl of iced water (approximately 10 seconds). As soon as the ice melts, remove the excess water, as shown in the video, and transfer to a strainer. At this point, your noodles should be warm. Plate the noodles to a serving dish and add the black bean sauce (approximately 1 cup of black bean sauce for every 2 cups of noodles).
As mentioned in the video, it is absolutely critical to consume your noodles within a few minutes of cooking them, to fully enjoy the taste of your noodles. If you let it sit on the counter for five, ten minutes, it will be bloated and not as tasty and chewy as it should be.
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