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What is jajangmyeon?
Jajangmyeon (자장면), also called jjajangmyeon (짜장면), is a noodle dish in a black bean sauce. Along with jjamppong (짬뽕, spicy seafood noodle soup) and tangsuyuk (탕수육, sweet and sour pork or beef), it’s a popular Korean-Chinese dish. Called collectively as Junghwa Yori (중화요리), Korean-Chinese cuisine was developed by early Chinese immigrants in Korea. It’s a huge part of Korean food culture.

How to make the ‘Black Bean Sauce Paste’ for Jjajang Myeon.

Ingredients : 300g of Black Bean Sauce, Potato 300g, Onion 300g, Carrot 150g, Pumpkin 100g, Spring Onion 1 stick, Pork or Beef 250g, Cooking oil 5 spoons(Big, 75ml), Water 4 cups(750-800ml), Starch 3 spoon(Big)

1. Stir-fry the Black Bean Sauce with 1 spoon of crushed garlic and 2 spoons of Cooking Oil(30ml) in the pan As well stir-fry as possible to reduce the sour taste.
2. Stir-fry shredded Potato, Onion, Carrot, Pumpkin and meat with 3 spoons of Cooking Oil(45ml) in the pan. After coated the potato by heat and cooking oil, put shredded spring onion into the fan then cover the pan and cook well.
3. When the vegetable and meat are cooked well, mix up well with stir-fried Black Bean Sauce and stir-fry again.
4. Add 4 cups of water into the pan and boil it.(You may add some sugar to reduce the sour taste)
5. Put the starch into half of cup water and mix it.
6. Add the starch water step 5 to the pan and mix well.
7. Cook 2 – 3 minutes and finished.