Sunday, April 29, 2007

炸 酱 面 - Ja Jang-Myeon

炸 酱 面 Ja Jang-Myeon in Korea… is very different from the regular ones we get from Chinese eateries. It is originally a Chinese Dish. However, the Korean modified it and make their own version which can only be found in Chinese Restaurants in Korea.
This Korean version consists of wheat noodles topped with a thick sauce made of black beans, diced meat and vegetables, and sometimes seafood.

In Korea they used thick noodles made from white wheat flour. I have no idea what is that & I don’t think we can get any fresh versions locally. What I normally use is the Japanese Dried Udon meant for Cold Udon…another yummy dish that I love…Ahh! That’s a different story.

Back to my JJM….. The sauce is made with black bean paste, called Chun Jang. Then you add sautéed diced onion, vegetables and ground meat (either beef or pork) or chopped seafood. When the sauce is cooked, cornstarch is typically added to give it a thick consistency and it is served piping hot over the noodles….Yum ! Yum!

If U are keen on trying out this dish…here’s how I do it.

Before you start, U need to get the Chun Jang from the Korean grocer.

炸 酱 面 (Ja Jang-Myeon)
(Serves 2)

What U need:

  • 100g Meat – cubed (Beef or Pork)
  • 1 Onion – large
  • 1 Carrot – large
  • 1 Potato – large
  • 4tbsp Chun Jang
  • 2tbsp Olive oil
  • 2tbsp Corn syrup
  • 2tbsp Rice wine
  • 2cups Water
  • ½cup Corn starch mixture (½ cup H²0 : 4tbsp corn flour)

Meat marinate:

  • 2tbsp Rice wine
  • 1tbsp Soya sauce
  • 1tbsp Ginger juice
  • Dash of pepper

What to do before cooking:

  1. Marinate the meat for 1 hour.
  2. Cube onion, carrot, and potato.
  3. Prepare noodles accordingly.


  1. Fry meat till ¾ cooked.
  2. Add carrots & potato & con’t frying for few mins.
  3. Add onions & con’t frying till slightly brown.
  4. In another pan, heat olive oil & fry Chun Jang for 3 mins till fragrant.
  5. Add Chun Jang to the vegetable, mix well.
  6. Add corn syrup & rice wine, mix well.
  7. Add water & bring to boil.
  8. Add corn starch mixture.
  9. Simmer till ready to eat, stirring on & off.

How to serve:

  • Place the noodles on the plate and top it with the sauce.
  • Garnish with spring onions.
  • You can add a hard boil egg which goes extremely well with the noodles.

How to eat:

Mix noodle and sauce thoroughly & slurp away like the heart-throbs we always see in K-drama. Or eat with your other half while glazing into each other’s eyes….chomping big mouthfuls of noodles & getting the sauce all over the mouth. Then proceed to wipe away the stains for each other...and...and....!!!!

Opps! Oh dear....errrm ! too much info.. too carried away... but you got my drift. Improvised and it may lead to something .... exciting!!! {{Notti Thots}}
Sigh ! I am on a overdose of K-drama as U can see...*hahha*

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