Jajang Myeon is a Korean style of Chinese food made from sweet black bean sauce called Chunjang or jajang sauce.
Jajang Myeon comes in a variety of forms and can be purchased in instant packs, ordered as a takeaway or made at home. Making it at home involves using chungjang sauce which is made from soybeans and requires skill and time.
Jajang Myeon is a not spicy instead it has a sweet bean like taste, and the kids will definitely enjoy making a big mess with the black sauce.
When making this dish you can use any ingredients you fancy, it’s very common to see seafood, lots of vegetables and meats added to the sauce. It can be served with noodles or rice.
For a basic recipe I have used the following Ingredients:
You can purchase jajang sauce in powdered packets or in a black box, the powdered version is much easier to work with.
In a measuring jug or bowl mix 100ml of hot water with the jajang sauce powder until it is dissolved and then add 400ml more water, to make the paste.
Cut the vegetables and meats into chunks, if you are using seafood like prawns there is no need to cut these.
Put some oil in a hot pan, and start by frying onion, carrot, potato and diced meats after a few minutes (5 mins) add the courgettes and mushrooms.
Keep this on heat for a few minutes before adding about 200ml of water, allow this to simmer and reduce until the carrot is cooked.
Remove the saucepan from heat and add the sauce, mix well and return to heat for a further 3 to 5 minutes whilst continuing to stir the mixture to avoid it becoming too sticky.
If you want a sauce with noodles, you prepare the noodles and put on a plate.
Serve with the sauce on top of the noodles or a bed of rice
This is great for lunch, and you could add some side dishes like Danmuji (yellow radish), Kimchi or spicy cucumber if you wanted to.