A Recipe for Making Delicious Jjajangmyeon and the Origin of Jjajangmyeon
Jjajangmyeon, also known as black bean sauce noodles, is a popular Korean-Chinese dish. It originated from Zhajiangmian, a similar dish from Shandong Province in China. The dish was introduced to Korea by Chinese immigrants and, Over time, it has evolved to suit Korean tastes, becoming a staple in Korean cuisine.
Ingredients for Cooking Jjajangmyeon (2 servings)
Let's take a look at the ingredients needed to make delicious Jjajangmyeon.
- Noodles: 2 portions of Chinese noodles
- Pork: 150g
- Onion: 1/2
- Carrot: 1/4
- Cabbage: 1/4
- Green onion: 1/4stalk
- Black bean paste (chunjang): 3 tablespoons
- Water: 2 cups
- Cooking oil: 2 tablespoons
- Soy sauce: 1 tablespoon
- Sugar: 1 tablespoon
- Pepper: a pinch
- Cornstarch: 1 tablespoon
Cooking Steps for Jjajangmyeon
Let's take a look at the cooking process to make Jjajangmyeon chewy and delicious.
Cooking Process
- Add a pinch of salt to boiling water and cook 2 portions of Chinese noodles for about 5 minutes.
- Cut the pork into small pieces, and wash and finely chop the vegetables such as onion, carrot, cabbage, and green onion.
- Heat cooking oil in a frying pan, stir-fry the pork, and once it is cooked, add the prepared vegetables and stir-fry them together.
- When the vegetables are somewhat cooked, add 3 tablespoons of black bean paste (chunjang) and stir-fry.
- Then, add 2 cups of water and bring to a boil.
- Season with soy sauce, sugar, and pepper.
- Dissolve 1 tablespoon of cornstarch in water and add it to the pan to thicken the sauce..The jjajang sauce is now ready.
- Place the cooked noodles on a plate and pour the prepared jjajang sauce over them.
Tip
- Stir-fry the black bean paste over low heat.
- You can adjust the consistency of the jjajang sauce by adding more or less water according to your preference.
- Adding cucumber slices, egg strips, or bean sprouts on top of the noodles can enhance the flavor.
- Be careful not to burn the black bean paste while cooking.
- Avoid adding too much cornstarch, as it can make the jjajang sauce too thick.
Calories in Jjajangmyeon (per serving)
Let's find out how many calories you will consume when you eat Jjajangmyeon as described above.
| Chinese noodles (1 portion) | 315 cal |
| Pork (75g) | 100 cal |
| Onion (1/4) | 11 cal |
| Carrot (1/8) | 3 cal |
| Cabbage (1/8) | 27 cal |
| Green onion (1/8 stalk) | 5 cal |
| Black bean paste (1.5 tablespoons): | 40cal |
| Cooking oil (1 tablespoon) | 150cal |
| Soy sauce (1/2 tablespoon) | 4cal |
| Sugar (1/2 tablespoon) | 24cal |
| Cornstarch (1/2 tablespoon) | 25cal |
| Estimated total calories | 667cal |
Nutrients and Benefits of Jjajangmyeon
Jjajangmyeon is a dish that provides a variety of nutrients, including carbohydrates, proteins, and fats. Below is the information on its nutritional content and benefits.
Nutrients of Jjajangmyeon
- Carbohydrates: Chinese noodles contain carbohydrates. Carbohydrates provide energy, and the noodles in Jjajangmyeon supply the body with the necessary energy.
- Protein: Pork contains protein. Protein maintains and promotes the growth of cells and muscles, and plays a vital role in maintaining bodily functions.
- Fat: Both the meat and noodles, which are stir-fried in oil, contain fat. Fat is essential not only for energy but also for the structure of cell membranes and hormone composition necessary for the continuous functions of our body.
- Vitamins and Minerals: Various vegetables rich in vitamins and minerals can strengthen the immune system and aid in cellular function.
- Dietary Fiber: Noodles and vegetables contain dietary fiber, which aids in digestion, prevents constipation, and offers health benefits such as blood sugar control.
A Balanced Perspective Benefits
- Appetite Stimulation: Jjajangmyeon's rich flavors can enhance appetite, encouraging a hearty meal.
- Energy Provision: With its carbohydrate and fat content, Jjajangmyeon offers a significant energy boost, supporting growth and development.
Precautions
- Calorie and Sodium Awareness: Due to its high calorie and sodium content, excessive consumption can lead to health issues, notably hypertension.
- Moderation is Key: Despite its delicious taste, it's crucial to consume Jjajangmyeon in moderation to avoid overindulgence and maintain a balanced diet.
By being mindful of portion sizes and consumption frequency, Jjajangmyeon can be enjoyed as part of a balanced diet, providing both satisfaction and sustenance without compromising health.
Origin and Characteristics of Jjajangmyeon
Jjajangmyeon originated in the Shandong Province of China and was introduced to Korea in the late 19th century. The influx of Chinese immigrants during the 1882 Imo Rebellion brought along their culinary culture to Korea. It was during this time that the practice of mixing chunjang (black bean paste) with noodles, a simple dish among port workers, spread to Korea.
Jjajangmyeon is characterized by the rich flavor of chunjang, the savory taste of pork, and the freshness of vegetables. Traditionally, it was black in color due to the chunjang sauce, but over time, variations with a brown hue emerged.
Originally, Chinese immigrants in Korea used wheat noodles, resulting in a brown-colored dish. When noodle-making was banned, Korean-style chunjang was used, resulting in the current black-colored Jjajangmyeon.
The essence of Jjajangmyeon lies in its chunjang sauce, made from black beans, soy sauce, sugar, sesame oil, and other seasonings, providing a unique dark color and rich flavor.
Jjajangmyeon is typically served with Chinese-style noodles or wheat noodles, known for their thickness, chewiness, and resilience. They can be boiled or stir-fried to achieve the desired texture.
Renowned for its robust flavor and distinctive aroma, Jjajangmyeon captivates with its savory yet slightly sweet taste. Thus, Jjajangmyeon, through its historical background and characteristics, has contributed to the evolution of Korean cuisine, particularly in terms of its fusion of Chinese flavors with Korean tastes.
