HOW TO MAKE JJAJANGMYEON Korean Black Sauce Noodles Easy recipe with local ingredients

black bean paste

🥗Healthier: miso

💰Cheaper: soy sauce + black beans

Miso offers a similar umami flavor with fewer calories.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option at a lower cost.

wheat noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber, while rice noodles are gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

Caramelize sugar in a pan until it cools down.

Add water, all-purpose flour, salt, and soy sauce to the caramelized sugar.

Use jaggery instead of molasses, breaking it into smaller pieces for easier use.

Add dark miso paste to the mixture, stirring until smooth.

Combine the cooled caramelized sugar with the mixture, adjusting for thickness on the pan.

Prepare vegetables: soak shiitake mushrooms for one hour, chop zucchini, carrots, cucumber, garlic, onion, and green onion.

Squeeze out excess water from the soaked shiitake mushrooms.

Stir-fry the chopped vegetables in a large pan with oil until fragrant and colorful.

Add the black bean paste to the stir-fried vegetables, mixing well and adding water to adjust the texture.

Cook the veggie Hakka noodles according to package instructions, adding one teaspoon of oil to prevent sticking.

Serve the black bean sauce over the cooked noodles, garnishing with cucumber.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens