Jajangmyeon - Black Bean Noodles

Jajangmyeon is Korean’s favourite Chinese dish, it can be easily found in most Korean restaurants outside of Korea. The Korean adapted version use a key ingredient: Black bean paste, also known as Chunjang, 춘장 - “spring paste”, which can be found in most Korean grocers and some asian grocers. The rich earthiness of the paste gives the sauce perfect opportunity to “sneakily hide” some ingredients inside and create a more balanced dish.

Jajangmyeon

Serves: 1

Time: 20 minutes

Skill required: dicing, boiling, frying

Equipment: knife, chopping board, 1 sauce pan for noodles & egg, 1 large pan/wok, 1 stirring spatula, 1 serving bowl

Ingredient list

• 80-100g noodles

• 1tsp oil

• 1 spring onion (diced)

• 1 medium/150g zucchini (diced)

• 50g firm tofu (diced)

• 50g pork loin/chicken breast (diced)

• 1 clove of garlic (minced)

• 1/2 tbsp oyster sauce

• 1/2tbsp (~10g) black bean paste

• water

• 1/2 tbsp syrup/honey (optional)

• 1 tsp sesame oil (optional)

• 1 hard-boiled egg (optional)

• 1/4 cucumber (julienne; optional)
  

Methods

1. On medium heat, boil the noodles in a pot following the package instructions, and then serve them in a bowl.

2. Meanwhile, in a separate pan, heat up 1tsp oil and cook the spring onions, zucchini, and tofu over medium heat until the onions and zucchini become wilted.

3. Create a well at the side of the pan, and add the pork or chicken along with the garlic. Fry until all sides are fully cooked.

4. Next, add the oyster sauce and black bean paste and stir until all the ingredients are well coated with the black bean paste.

5. Add enough water to cover the ingredients, bring it to a boil, and then simmer for approximately 10 minutes.

6. After 10 minutes, turn the heat back to medium-high, stir all the ingredients thoroughly, and cook the sauce until it thickens (most of the moisture should evaporate).

7. Turn off the heat, and if desired, add honey (optional) and sesame oil (optional). Stir well before serving.

Dietitian’s Tips

• To adjust the volume: add in/remove more vegetables, such as carrot, wombok, cabbage, etc

• To adjust calorie content: add/subtract the portion of eggs, tofu, chicken, and honey.

• To make it vegetarian: use 100g tofu instead of half chicken and tofu.

• For meal prep: make the sauce in bulk and store in the fridge for up to 5 days. Microwave for 45-60 seconds and mix with freshly cooked noodles.
  
  

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