Jajangmyeon, the beloved Korean black bean noodle dish, is famous for its rich, savory, and umami-packed sauce. While ordering takeout is always an option, nothing beats the satisfaction of creating this iconic sauce from scratch in your own kitchen.
This recipe will guide you step-by-step on how to make authentic jajangmyeon sauce, unlocking the secrets to achieving that perfect balance of sweet, savory, and slightly smoky flavors that will have you craving more. Get ready to impress your family and friends with your newfound culinary skills!
What is Jajangmyeon Sauce?
Jajangmyeon sauce, also known as chunjang, originates from China’s Shandong province and made its way to Korea in the early 20th century. It’s made primarily from fermented black soybeans (chunjang), pork, and vegetables, all stir-fried to create a thick, glossy sauce that coats chewy noodles.
Ingredients You’ll Need
For the Jajangmyeon Sauce:
- Fermented Black Bean Paste (Chunjang): 1/2 cup
- Pork Belly: 150g, cut into small cubes
- Onion: 1 medium, diced
- Potato: 1 medium, diced
- Zucchini: 1/2 medium, diced
- Garlic: 2 cloves, minced
- Ginger: 1 small piece, minced
- Vegetable Oil: 2 tablespoons
- Cornstarch: 2 tablespoons
- Water: 1 cup
- Soy Sauce: 1 tablespoon
- Sugar: 1 tablespoon
- Sesame Oil: 1 teaspoon
Optional Garnishes:
- Cucumber: Julienned
- Boiled Egg: Halved
- Red Chili Flakes (Gochugaru): To taste
Essential Kitchen Tools
- Large Wok or Skillet: For stir-frying the ingredients.
- Cutting Board and Knife: For prepping your vegetables and meat.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon or Spatula: For stirring and mixing.
Ingredients for jajangmyeon sauce
Let’s Get Cooking!
- Prepare Your Ingredients: Begin by washing, peeling (if necessary), and dicing all your vegetables into small, evenly-sized pieces. This ensures they cook evenly.
- Stir-Fry the Aromatics: Heat the vegetable oil in your wok or skillet over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Cook the Pork: Add the cubed pork belly to the wok and stir-fry until it turns white and is mostly cooked through.
- Add the Vegetables: Toss in the diced onion, potato, and zucchini. Continue to stir-fry for about 5-7 minutes until the vegetables soften slightly.
- Incorporate the Chunjang: Now, add the fermented black bean paste (chunjang) to the wok. Stir-fry everything together for another minute, ensuring the paste is evenly distributed.
- Add Liquids and Seasonings: Pour in the water, soy sauce, and sugar. Stir well to combine.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and a little bit of water to create a slurry. Gradually pour this slurry into the simmering sauce while continuously stirring. This will help thicken the sauce to the desired consistency.
- Simmer and Season: Allow the sauce to simmer for about 5-7 minutes, or until it reaches your preferred thickness. Taste and adjust the seasonings as needed. Add a pinch of salt or more soy sauce if you prefer a saltier sauce, or a bit more sugar if you like it sweeter.
- Finishing Touches: Stir in the sesame oil for added aroma and a glossy finish.
Jajangmyeon Sauce FAQs
Q: Can I use ground pork instead of pork belly?
A: Absolutely! Ground pork is a great substitute for pork belly in this recipe. Simply brown it thoroughly before adding the vegetables.
Q: What can I substitute for chunjang if I can’t find it?
A: While nothing quite replicates the unique flavor of chunjang, you can try using a mixture of dark bean sauce (doubanjiang) and hoisin sauce as a substitute. However, keep in mind that this will alter the taste slightly.
Q: My sauce is too thick. How can I thin it out?
A: If your sauce becomes too thick, simply add a splash of water or chicken broth to achieve your desired consistency.
Cooking jajangmyeon sauce in a wok
Serving and Enjoying Your Homemade Jajangmyeon Sauce
Ladle your freshly made jajangmyeon sauce over a bowl of cooked noodles (udon or thick wheat noodles work best). Garnish with julienned cucumber, a halved boiled egg, and a sprinkle of red chili flakes for a touch of heat.
Tips for the Best Jajangmyeon Sauce
- Don’t be afraid to adjust the seasonings to your preference. Some like their jajangmyeon sauce sweeter, while others prefer a more savory flavor.
- For a richer flavor, try using chicken broth instead of water.
- To make a vegetarian version, simply omit the pork and use vegetable broth instead.
- “Adding a tablespoon of oyster sauce can enhance the umami flavor of the sauce,” says Chef Jinwoo Park from Seoul’s renowned ‘Myungdong Noodle House.’
Storing Leftover Sauce
Store any leftover jajangmyeon sauce in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stovetop or in the microwave when ready to use.
A bowl of jajangmyeon with garnish
Now you’re ready to create this iconic Korean comfort food dish at home! Enjoy the deliciousness of homemade jajangmyeon sauce with your loved ones. Don’t forget to share your culinary masterpiece with us in the comments below!
