Chajang Myun / Jjajang Myun (Black Bean Paste Noodles)

Chajang Myun (Black Bean Paste Noodles) is another popular noodle dish enjoyed by many Asians.  Most Koreans consider this meal a Chinese dish and it is usually only found in Korean/Chinese restaurants. The final chanjang sauce contains onion, meat and/or seafood, usually squid, shrimp, sea cucumber and others but never any fish ingredients. Some starch is added to give it a thick consistency and it is served over noodles. Another common dish using this chajang sauce is chajang-bop which is the chajang sauce served over bop which means steamed, short-grain rice (usually white).

Instant packages of chajang myun can be purchased at Korean supermarkets or even at local delicatessen.

Korean101: Chajang is the sauce made from black bean paste which gives its distinctive black color and myun means noodle.

Recipe Ingredients:

• 1 large Onion – diced
• 1 Carrot – diced
• 150 g Minced meat
• ~2 tbs Black bean paste
• 1 cup Water
• 1 tsp Sugar
• Corn Starch Slurry
• Salt and pepper to taste
• Noodles (yellow noodles, spaghetti, linguine...)
• Spring onions

Cooking Directions:

• 
  
• Heat up ~ 1 tbs oil in a non-stick pan. Fry black bean paste at low heat until fragrant. Leave aside for later use.
• Sweat onions with a bit of oil and salt until soft.
• Add in meat and fry until browned and dry.
• Mix in fried black bean paste.
• Pour in carrots and water, simmer until carrots are soft.
• Add more water if too dry.
• Season with sugar, salt and pepper.
• Thicken with slurry.
• Add salt and pepper to taste.
• Pour onto noodles.
• Garnish with spring onions.