The BEST Korean Noodles, Jjajangmyeon Black Bean Noodles Recipe

hello from seoul alright here's a scenario you're stranded on an island all by yourself and can only eat one noodle dish for the rest of your life what's your pick yeah it's really hard to pick one because we need to choose the best of the best but if i were you i'll definitely pick this one [Music] today we are making jajangmyeon yeah the nice and thick blank noodles that always come out on youtube but we're not gonna make a regular jajangmyun it's bigger and fancier and in my opinion this is one of the greatest noodle dishes of all time so if this is something you haven't tried before you should give it a try trust me you won't regret it for this you will need onion green onion butter mushroom garlic chives ginger shrimp squid pork and shinjang black bean paste since i want to make this a little fancier i'm using a lot of stuff but as long as you have pork black bean paste onion and green onion you'll be fine so don't worry about it first let's prepare the black bean paste which is the most important ingredient for jajangmyeon when you go shopping for this you should grab a korean product and sadly there's no substitute so you gotta make sure there's korean written on it if you use products from other countries i can guarantee that's gonna be delicious and probably something weird will come out i told you already so if that happens i'm not responsible all right in a cold pan or wok add half a cup of vegetable oil one cup or 250 grams of black bean paste and place it over medium heat and then we're gonna fry this for about two minutes and make sure to keep stirring it in this step the black bean paste can't stick on the bottom so i highly recommend using a non-stick pan if he scorches on the bottom because you didn't use it i'm not responsible when you see the bubbles in the middle give it about 30 seconds to one minute and that's pretty much it it's been going well without any troubles nothing crazy congratulations you're almost there here some of you might think it's too much but don't worry about it once it's completely cooled down you can keep this in the fridge and it should be fine for up to two weeks so try to make a lot of different things with this but i'm pretty sure you're going to make this jajangmyun over and over again because it's too delicious now let's prep some vegetables first finely mince 4 grams of ginger since it's a small amount of ginger you might want to skip it but if i were you i don't do that because this teeny tiny amount of ginger will make a huge difference in taste next onion you can cut this any way you like big or small doesn't really matter so you can't even slice it if you want but since i have a strict judge who really cares about texture i'm gonna chop it into nice big chunks still cold out there i don't wanna sleep on the street and then chop some green onion into small pieces a lot of recipes say you need different types of vegetables such as guinea carrot and cabbage but i dare say you don't really need them trust me what really affects the taste of jajangmyun is onion and green onion that's it this time grab a handful of garlic chives and cut them into long strips if it's difficult to get this you can use bok choy instead or it's more of an aesthetic thing so you can skip it no problem at all now let's move on to the mushrooms i'm gonna cut six button mushrooms into quarters just like chives it's not necessary either but obviously this bad boy will make your jajangman a little more fancier so if you have some leftover mushrooms bring them all and then cut some pork belly into nice bite sized pieces you could use pork legs shoulder or anything you have but make sure it's a nice fatty cut because fat makes everything taste better that's why i always use pork belly but in korea restaurants don't use this for jajangmyun why because it's quite expensive here but i think it's not that expensive where you live so give it a try then you will definitely meet more delicious jajangmyeon alright you guys remember i always say green makes your food look fancy do you remember that but there's one more thing that does the same thing that is seafood alright let's say you ordered pad thai at a thai restaurant if there's shrimp or seafood in it it's more expensive than other protein right for the reason i brought this squid and shrimp at this point some of you might say what frozen seafood they're too fishy yeah sometimes but don't worry about it if you blanch it in hot water like this you won't taste fishy if you could have a big big fire just like a chinese restaurant you don't have to do this but if you just add it right into the frying pan and make a stir-fry then i don't want to talk about it it's your choice but don't complain to me all right we're set let's get cooking with 2t responsible oil in a wok it doesn't have to be new you can use the one that you fried black bean paste with don't waste save the environment and then add 1 tbsp of lard and heat it over medium heat lard is totally optional but i would say this guy will take it to the next level once it's nice and hot add in the pork belly and let it cook for about 2-3 minutes the goal here is to render out the fat so that all the great flavor from the pork comes out to the oil yes this is the restaurant secret you're welcome when the pork is nicely browned add the ginger and stir fry there for about 30 seconds and then add one tablespoon of soy sauce and give it a good stir for another one minute here please be careful because the oil will be hot and it could splash back on you but still this step will give you that amazing fragrance so it will be totally worth it high risk high return now increase the heat to high add in your onions green onions and stir fry for about 2 minutes or until they are slightly softened and then keep it in your seafood one and a half tablespoons of sugar 1 tbsp of oyster sauce 1 tablespoon of chicken bouillon powder and stir-fry for another 2 minutes lastly add half a teaspoon of msg as a sacred weapon now some of you might be thinking what msg alright enough is enough today i think i'm gonna have to put my foot down on this msg jajangmyun without msg i don't like it because without it it doesn't taste like a restaurant don't get me wrong i love homemade stuff but it just doesn't taste right to me so if you want to get that restaurant taste i mean something you had in korea or korea town then please give it a try something magical will happen to you a message company call me i'm waiting for you now add one and a half tablespoons of fried black bean paste and stir it all together for about 2 minutes you know what i totally forgot to add the mushrooms it is supposed to be put along with the seafood but don't worry about it it should be alright and once everything is well coated reduce the heat to medium add half a cup of water and bring it to a boil once it comes to a boil carefully add the cornstarch slurry and give it a good stir alright the sauce is done let's keep it warm until the noodles are ready here some of you might say aaron i can't get that jajangmy noodles they don't sell here you know what that amazing sauce works really great with any type of noodles like kaigoksu soba uron or even pasta noodles they're all fine so just make sure that you cook the noodles according to the package instructions don't worry about it everything will be fantastic now bring the sauce to a boil over high heat and add the drained noodles and then quickly toast it around for about one to two minutes actually you can just place the noodles in a bowl and pour the sauce we made but if you stir fry everything like this it will become more special that's why it's more expensive than regular jajangmyeon once everything is well incorporated turn the heat off and strain some garlic chives 1 tablespoon of toasted sesame oil and just give it a final mix now all we have left is transfer it to a serving plate that's it but if you want to make it prettier then add some sliced cucumbers see green always makes your food look fancy alright it's done let's cut our taste tester claire this is something i always wanna eat but didn't order it usually comes in like this size like two or three servings and there's no way to finish it by myself plus it's more expensive than regular jajangmyun so believe it or not this is my first time to try this let's mix it ready [Music] [Laughter] [Music] [Music] [Music] this might be a little shocking but if you go to a korean chinese restaurant they serve it with this tamoji yellow pickled radish and raw onions how do i eat this just dip it in the chunda like bean paste let me show you like this just a little let's try it [Laughter] [Music] i'm sure adam doesn't want to talk with me anymore but i'm so happy about it it's so delicious [Music] but don't get me wrong it's delicious today i showed you how to make jajangmyun one of the most iconic noodle dishes in korea i know there are so many great noodle dishes around the world but if you're looking for some noodle dish that will change your life i really hope you give this a try once you have a bite there might be some changes in your noodle ranking alright this is it for today and i'll see you next time

Channel: Aaron and Claire

Views: 999,232

Keywords: jjajangmyeon, jjajangmyun, jajangmyeon, jajangmyun, korean noodles, black bean noodles, black bean sauce noodles, black bean sauce, jjajang, black noodles, korean black noodles, ajinomoto, msg, aaron and claire, korean food, korean food recipe

Id: zzt9uJbQMGQ

Length: 10min 53sec (653 seconds)

Published: Fri Feb 25 2022