![]() Chinese style black bean paste is not a suitable substitute and shouldn’t be used in its place. It can be found at Korean (and some Chinese) grocery stores. It’s made of soybeans, wheat flour and caramel and fermented. ![]() chunjang – is a Korean style black bean paste.How to Make Jajangmyeon Important Ingredients to Note Ingredients like onion, zucchini and pork are sautéed and mixed with the paste along with a cornstarch slurry and water to create a gravy-like consistency that coats the noodles. The base of the sauce is made from Korean black bean paste (called chunjang) which is made from soybeans, flour, caramel and fermented. The noodles used are fresh udon noodles, which are thick wheat based noodles. Jajangmyeon is among one of the most popular Korean Chinese dishes along with Jjamppong (a spicy seafood noodle soup) and Tangsuyuk (a sweet and sour dish often made with chicken, pork or beef). Korean Chinese food is a huge and popular part of Korean food culture. It’s part of a Korean Chinese hybrid cuisine, which is a lesser known cuisine developed in the 19th century by early Chinese immigrants in Korea. ![]() ![]() Jajangmyeon is a casual, comfort noodle dish that is smothered in a savory black bean sauce. It’s a dish that’s really unlike any other and it’s part of a lesser known asian hybrid cuisine. The silky, savory black bean sauce has the most addicting umami flavor. Our jajangmyeon recipe is inspired by my dad’s version I had growing up it has always been one of my favorite dishes of his to eat! I’m extra excited about our recipe for Jajangmyeon (noodles in black bean sauce)! It’s one of my absolute favorite childhood dishes. ![]()
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