Once you see the bubbles in the middle, give it about 30 seconds to 1 minute and turn the heat off.Place it over medium heat and fry for about 2 minutes. In a cold nonstick pan (or wok), add the vegetable oil and black bean paste.The fried black bean paste can be refrigerated for up to 2 weeks, so try to make a lot of different things with it such as J jajangbap ( Egg Fried Rice & Jjajang Sauce) or Jjajang Tteokbokki.But if you skip one or two ingredients, I do recommend throwing in some more vegetables because the sauce can be a little bit too salty without them. Since I want to make this a little fancier, I’m using a lot of stuff, but as long as you have pork, black bean paste, onion, and green onion, you will be fine.Add the garlic chives and drizzle with the sesame oil. Quickly toss it around for about 1 to 2 minutes and turn the heat off. Bring the sauce to a boil over high heat and add the drained noodles. Cook the noodles according to the package instructions.ĩ. Cover and keep it warm until the noodles are ready.Ĩ. Once it comes to a boil, carefully add the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir. Once everything is well coated, reduce the heat to medium, add the water and bring it to a boil. Add the fried black bean paste and stir it all together for about 2 minutes.ħ. Add the blanched seafood, mushrooms, sugar, oyster sauce, chicken bouillon powder, and MSG (if using). Stir-fry it for about 2 minutes or until they’re slightly softened.ĥ. Add the soy sauce and give it a good stir for another 1 minute. When the pork is nicely browned, add the ginger and stir-fry for 30 seconds. Once it’s nice and hot, add the pork and render out the fat for 2 to 3 minutes.ģ. Add the lard (if using) and heat it over medium heat. (You can reuse the one that you fried black bean paste with.)Ģ. Cut the pork belly into nice, bite-sized pieces.ġ. Once you see the bubbles in the middle, give it about 30 seconds to 1 minute. In a cold nonstick pan (or wok), add the oil and black bean paste. slurry (1 tsp cornstarch + 1 tbsp water)ġ.frozen jjajangmyeon noodles (460g) (or kalguksu, udon noodles, etc.).frozen seafood mixture (shrimp 80g / squid 80g).4.2 oz (120g) pork belly or shoulder (or beef, chicken).1 cup (250g) black bean paste (chunjang, 춘장).If this is something you haven’t tried before, you should give it a try. We will be making a bigger and fancier version called Jaengban Jjajang. Today, we’re making Jjajangmyeon, but not just a regular Jjajangmyeon.

Black bean noodles not spicy