Jajang Myon (Korean-Chinese style black noodles) is one of the most popular dishes in Korea. Jajang Myon is something that I used to eat at restaurants. I never thought to make it at home.
But when I came to America, unable to find any Korean style Chinese restaurants where I lived, I had to find a way to enjoy one of my favorites things. Luckily, I was able to find Black noodle sauces at the Korean market that I love.
But I’ll admit, the sauces you find at grocery stores aren’t as good as the real thing from restaurants, but when you’re craving it, you just have to settle with the next best thing you got.
You can use steak meat but I used ground beef. It still works wonderfully. I’d always used just the sauce and water to make the sauce but this time, I added some rice wine and sugar, which made the sauce more flavorful and delicious! For noodles, I used Asian Jajang style fresh noodles, but I think Spaghetti noodles would work great, too, if you’re unable to get special noodles.
- 1 bunch fresh Jajang noodles or use Spaghetti noodles
- ½ lb lean ground beef or steak meat, diced
- 1 tablespoon oil
- ½ yellow onion, diced
- 1 small potato, peeled and diced
- ½ zucchini, sliced in half moons
- 1 green onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- ½ cup frozen peas
- 2 heaping tablespoons Jajang paste (black paste)
- ½ cup water
- 2 tablespoons rice wine
- 1 tablespoon sugar (or more)
- Cucumber, peeled and cut in matchsticks
- Prepare noodles by following package instructions. Cook beef in pan until fully cooked. Set aside.
- Heat oil in large pan, add the onions, diced potatoes, and zucchini and stir until translucent. Add the green onion, garlic, ground ginger, and frozen peas.
- Add the cooked beef to the pan. Add the jajang paste and stir well. Add the water, rice wine, and sugar. Stir well. Reduce heat to simmer and cook until the sauce thickens. If the sauce does not thicken, combine 1 teaspoon cornstarch and 1 tablespoon water in small bowl, and add it to the sauce, stirring well.
- In shallow bowls, divide noodles equally. Pour the prepared sauce on top of the noodles. Top them with cucumbers and serve warm.