Exactly five (5) years ago, I took some ESL (English as a Second Language) class at Belhaven University, where I met all my Korean friends, who thought me how to make an authentic Korean dishes and showed me the authentic way of cooking like a Korean. Jjajangmyeon is one of my favorite Korean meal. The ingredients are very minimal but yet, very flavorful. Click here if you want see my sweet Korean friends.
What is Jjajangmyeon (자장면)?
Jjajangyeon means (sautéed black beans paste + noodles). “Jjajang” means sautéed black bean paste and “Myeon” means noodles. This meal is very popular in Korean as an adoptation to Chinese Jjajangmyeon called “Zhajiangmian” yup, they spell it differently but, the pronunciation is quite the same.
This Korean-Chinese meal is very sweet and savory that require frying or (sautéing) all the vegetables and the black bean paste or (Chunjang). This process is extremely important to get the right aroma and taste of this wonderful dish. Originally, the raw chunjang is very bitter and the only way you can tolerate the taste is by releasing the oil by frying it to balance out the flavor.
This recipe is sweet and savory but I love mine, more on the sweet side. Sugar or honey will help to balance out the flavor and get the right sweetness. If you watch all my cooking videos you probably know by now, that sugar is my best friend in cooking. This can enhance the flavor of everything. 🙂
Jjangbap (장백)
Jjang means sautéed black bean paste and “Bap” means rice. You read it correctly. You can always eat your Jjang with rice and that is called Jjajangbap “sautéed black bean paste + rice). The taste is exactly the same except that it is rice. I usually eat this way after eating my jjajangmyeon and I still feel hungry or when I’m out of noodles and still have left over Jjang sauce. This is the best way of finishing up my left over food pharmaciemg.fr.
Try this recipe and let me know what you think.
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