What Does Jajangmyeon Taste Like?
The flavor of Korean black bean noodles is incredibly rich, earthy, sweet, and sour. They’re served with chewy Korean noodles (or udon noodles). It’s also slightly spicy, which perfectly balances out the sweetness.
Jajangmyeon Ingredients Commonly Used
Even though there are many varieties of Korean black bean noodles, some more conventional jajangmyeon ingredients are frequently used. The components of a bowl of jajangmyeon—also spelled jjajangmyeon—are listed below. A brief set of instructions is also included so you can prepare this Korean noodle dish at home.
- Pork belly/pork shoulder
- Vegetable oil (like sesame oil)
- Fresh chopped Ginger
- Junchang (Korean black bean paste)
- Onion
- Cabbage
- Cold water
- Corn starch
- Soy sauce
- Salt
- Korean noodles like Akagi Joshu Akagi Udon
- Cucumber
In a large pot over medium heat, pan-fry these ingredients with oil. Then, in order to help make the delectable black bean sauce, the seasoning, water, and cornstarch slurry are added. Next, the Korean noodles are boiled, stirring occasionally, until soft. The components of these noodles with black bean sauce are assembled and topped with fresh cucumber.
For the jajangmyeon sauce:
- The primary component that gives jajangmyeon sauce its flavor is fermented black bean paste, or Korean black bean paste (chunjang). Usually made with soybean, flour, caramel color, and occasionally seasonings, it can be found next to the gochujang and doenjang in most Asian markets and Korean markets.
- Ginger and garlic are two aromatics that enhance the flavor and aroma of the black bean sauce while also masking the taste and smell of the unwanted pork.
- Sugar and oyster sauce both contribute to enhancing and balancing the flavor of the black bean sauce. The oyster sauce also adds an additional punch of umami.
- Water: To thicken and stew the sauce made of black beans. Use vegetable broth or chicken stock in place of the other ingredient if you want the sauce to have more flavor and nutrients.
- Oil – For frying the black bean paste. Any neutral oil will work, such as canola, grapeseed, or avocado oil.
- Cornstarch slurry – For thickening the jajangmyeon sauce. Just mix equal parts of cornstarch with cold water. Make sure to stir it before adding to the sauce.
