Tag Archives: Jja

Korean Jja Jang Myeon Recipe

Jja jang myeon is a Chinese Korean noodle dish with thick black bean paste sauce, diced pork, and vegetables. Although this dish has a Chinese origin and derived from Chinese zha jiang mian, overtime, jja jang myeon has become uniquely Korean and is probably the most ubiquitous noodle dish in Korea.

Korean Jja Jang Myeon.

Chunjang (black bean paste)

The most important ingredient to make jja jang myeon is chunjang, or black bean paste. To make jja jang sauce, we fry chunjang in oil with a little bit of sugar, then scoop out the cooked paste. Once fried, chunjang is now called jja jang, and is the main ingredient to make jja jang myeon sauce. So yeah, although it seems like an extra step, you do need to fry your store bought black bean paste first. If you don’t do this step, your sauce will probably be still okay, but you may detect bitterness which the frying step will get rid off.

Korean Jja Jang Myeon.

Korean Jja Jang Myeon.

Jjajang guksu (Jjajang noodles)

If it is possible, try to get jjajang guksu, which is the correct noodles to use. For those without easy access to Korean market, the dried version is probably easier since you can probably order them online. If you definitely cannot find jjajang guksu, your next best bet is other Asian thick wheat noodles such as Japanese udon. If all else fails, even a batch of spaghetti is quite okay as last resort.

Korean Jja Jang Myeon.

Korean Jja Jang Myeon.

Toppings or no toppings

If I just want a quick batch of jja jang noodles, I don’t usually make toppings, just some thinly sliced scallions since that’s the quickest and easiest for me. But if you want to, you can add one fried egg, or one hard boiled egg, some thinly sliced cucumbers, some pickled daikon slices, and some thinly sliced onions for an even more complete version of jja jang myeon. Either way, don’t forget to slurp when enjoying your jja jang myeon!

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