Jajangmyeon is a casual, comfort noodle dish that is smothered in a savory black bean sauce. It’s a dish that’s really unlike any other and it’s part of a lesser known asian hybrid cuisine. The silky, savory black bean sauce has the most addicting umami flavor. Our jajangmyeon recipe is inspired by my dad’s version I had growing up it has always been one of my favorite dishes of his to eat! If you want to follow us on our journey, SUBSCRIBE to our VLOG CHANNEL HERE.I’m extra excited about our recipe for Jajangmyeon (noodles in black bean sauce)! It’s one of my absolute favorite childhood dishes. If you enjoyed this VIDEO, SUBSCRIBE to our COOKING SHOW CHANNEL HERE. So dig in my friend and let’s eat some Jjajangmyeon together! And even though singles tend to eat these noodles in Korea on something called “Black Day,” to signify their “loneliness,” it’s more fun to eat them with someone. You will get messy because slurping the noodles are definitely required. So grab a big bowl with plenty of room for mixing, and a handful of napkins to wipe your smiling sauce covered face. Don’t even try to eat Jjajangmyeon without it. You can easily pick up a package of it at the Korean market. It’s delightfully sweet, tart, and crunchy. Come to think of it, I totally should’ve done it…I’m a sucker for anything with a fried egg on top! But I usually save that for when I pour any leftover sauce on top of rice the next day.īut no matter how you choose to adorn your Jjajangmyeon, no one can deny that you MUST eat it with a side of neon yellow sliced pickled radish (called either Danmuji or Dakgwang). However, I’ve seen some people plop a fried egg on top too. Garnish your bowls with some refreshing crunchy cucumber matchsticks and that’s all you need. If it’s not sweet enough for you, just sprinkle in a bit more sugar! This sauce is totally forgiving and it stretches well too. If it’s too thick, thin it out with a splash of water. What’s the point of that? But on the flip side, if it’s too thick, good luck trying to mix it at all!īut you can adjust this sauce according to how you want it to be. In my opinion, if it’s too thin, the sauce won’t coat your noodles well and they may even end up tasting bland. I like it to be slightly thick, with just a hint of sweetness. Some like the sauce to be thick and chunky while others prefer a more runny sauce. Some people prefer a slightly sweeter sauce, while others don’t like it sweet at all. Jjajangmyeon is a dish I grew up eating, but what I’ve come to realize is how you like it to taste is totally personal. Plus, if I keep a few staple items in my fridge and freezer, I can have Jjajangmyeon anytime I want! See how I make this wonderfully messy and addicting noodle dish in EPISODE 3 of Bits & Pieces SEASON 4 below: WATCH HOW I MAKE JJAJANGMYEON HERE: The good news is that it’s not so hard to do, and it’s every bit as tasty. So I had to figure out how to make Jjajangmyeon myself. I’m glad we got to experience that in Korea, but now that we’re back home in Chicago, we can’t simply call up the local Korean-Chinese take out restaurant and expect that same kind of service. Then the delivery man comes back and picks it up for you! You don’t even have to call him because he’s a wizard that just somehow KNOWS when you’re done! A quick, cheap, tasty, and hot meal brought to your door with no cleanup? Yes please! But the best part of the whole experience is that after you’re done with your meal, you just have to place your dirty dishes and trash in the plastic bag they provide for you and plop it outside your door. The delivery man usually brings it in a metal box, and it arrives piping hot, saran wrapped in real bowls, almost seconds after you hang up your phone. It’s especially popular in Korea because it’s considered cheap, no-frills food that can be delivered to your door in minutes. It’s a Korean-Chinese fusion dish of noodles covered in a thick savory black bean sauce. As funny as it may seem, one of the things I was DYING to do while we were in Korea was order Chinese food….huh? Yeah because I knew Jjajangmyeon would be on the menu.
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