½ cup cucumber, cut into thin matchsticks for garnish.2 tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside.¼ cup and 1 tablespoon of chunjang (Korean black bean paste).1 cup of potato, peeled and cut into ½ inch cubes.1 cup of zucchini, cut into ½ inch cubes.1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth).½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth).Koreans even have a nonofficial celebration for jjm on April 14th, when single people celebrate their shared loneliness on Black Day with a bowl of jjajangmyeon.Įnjoy the recipe! Ingredients for 2-3 servings When you order it delivered they bring you the noodles in a special tin box in under 30 minutes! I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture. Tangsuyuk (sweet and sour pork) is another example. It’s actually a very popular Korean Chinese dish, created by early Chinese immigrants in Korea, catering to Korean tastes.
Jjajangmyeon is everybody’s favorite food.
#Are black bean noodles healthy how to
That video was so popular that I decided to make a new version that’s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles. Yes, it was 5 years ago! Time flies too fast! I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. I’m re-introducing jjajangmyeon recipe (noodles in black bean sauce) to you today with a new, updated video.
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