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Recipe Ingredients

Jjajangmyeon (Black Bean Noodles)

Serve this dish with Banchan already prepared from the Bibimbap meal.

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500g udon noodles

2 tablespoons vegetable or canola oil

200-300g shortcut bacon

1 teaspoon ginger, grated

2 cloves garlic, crushed

1 carrot, diced

1 large potato, diced

1 red onion, diced

1 zucchini, diced

1/2 cup chunjang (black bean paste)

2 tablespoons white sugar

salt

Equipment you need

Large pot

Colander and large bowl

Wok

Stirring utensils

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Recipe adapted from "Koreatown" by Deuki Hong & Matt Rodbard (Random House, 2016)

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Eastern Asian Recipes | Asian Food

Jjajangmyeon is a noodle dish which is served with diced pork and a black bean paste called chunjang. Its sometimes called Black Bean Noodles.

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The first known Jjajangmyeon is from 1905 and a restaurant named Gonghwachun, which is located in the Chinatown of Incheon in Korea. The dish was introduced by Chinese merchants, but has been modified to suit Korean taste-buds.

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This dish was traditionally eaten on what is known as Black Day on April 14. Anyone who didn’t receive a gift on Valentine’s Day or White Day (where the girls give boys gifts), would treat themselves to black noodles and commiserate their single life! It is also eaten on other special occasions such as school graduation days.

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