One of the Korean dishes that I like to enjoy is Jjajangmyeon (Noodles in Black Bean Sauce). Now, I know that some of you might be thinking—the dark sauce might not seem like the most appetizing thing, but trust me if you like something savory, light, and tasty—it’s a flavor explosion waiting to happen!
My first experience of eating Jjajangmyeon was in Jakarta, where I stumbled upon a cozy little Korean restaurant famous for its authentic Korean cuisine and delicious Jjajangmyeon. From the moment I tasted the Jjajangmyeon there, I understood why so many people love that restaurant. Not only was their Jjajangmyeon flavorful, tasty, and comforting, but the portions they served were also huge, and the homey, comfy atmosphere of the restaurant made it an extra cozy place to eat. It quickly became my go-to spot whenever I craved some authentic Korean cuisine back when I was still in Jakarta.
Anyway, fast forward to my random strolling at Hannam Supermarket last week; I found myself staring at an aisle with a variety of black bean sauce brands. I couldn’t help but feel a moment of inspiration (insert dramatic music here), and it got me thinking—maybe it’s time for me to try making Jjajangmyeon at home. And, since I’ve been in an experimental mood with different food ingredients lately, I decided to put my own twist on the classic recipe.
So, without further ado, I’m thrilled to share my Jjajangmyeon-inspired noodle recipe with you. The anticipation of you trying it and experiencing the same joy I did when I first made it is truly exciting. I hope you enjoy it as much as I do!
Ingredients
250 g konjac noodles (I use Haiku Brand, about 15 calories per 250 g)
¾ cup of potato, cut into cubes
½ cup of cucumber, cut into cubes
1 ½ tbs of Korean black bean paste
1 tsp of toasted sesame oil
1 cup of onion, diced
¾ cup of daikon (or korean radish), cut small
250 g boneless pork loin, cut into cube
Vegetable Oil
Water
2 tbsp of corn starch, combined with ¼ cup of water
Cucumber strips, for Garnish
Spring onion, for garnish
Instructions
- Prepare all the ingredients
- Heat vegetable oil in a medium-sized pan over medium heat. Stir-fry the pork cubes until they turn golden brown and slightly crisp on the outside.
- Add potato and onion to the pan and continue stirring until they appear slightly translucent.
- Add cucumber and daikon into the pan, stir well to combine.
- Create a clear space in the center of the pan and pour a bit of vegetable oil into it. Add the black bean paste to this space and fry it with the oil, stirring with a spatula. Once the paste is toasted, mix it with the rest of the ingredients in the pan.
- Pour 2 cups of water into the pan and allow the mixture to simmer with the lid closed for approximately 10-12 minutes.
- Once the vegetables are fully cooked and the mixture has simmered, stir in the corn starch slurry until until well combined and mixture thicken.
- Add sesame oil to the sauce and remove it from the heat. The sauce is now ready to be served with your Konjac Noodles.
- To prepare the Konjac Noodles: Rinse the noodles from the package under warm water, then drain them. Heat the noodles in microwave for 3-5 minutes. Serve the noodles with the black bean sauce, garnished with fresh cucumber strips and spring onion. Enjoy!
