Jjajangmen with beef
Origin of the recipe
Jjajangmyeon first appeared in the 20th century in the port city of Incheon. The recipe was developed by Chinese immigrants who founded a restaurant there and adapted it to Korean cuisine. The dish is based on chungjang paste, a powder made from roasted soybeans and caramel. The classic version is jjajangmyeon with pork and vegetables. We offer a recipe for this dish with beef.
What do you need for cooking?
Ingredients
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Beef, pulp
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Onions
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Carrot
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Large potatoes
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Garlic
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Water
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Salt
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Chazhang powder
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Egg noodles, Udon
Kitchen utensils
- Knife
- Board
- Pot
- Lid
- shoulder blade
- Deep frying pan
Try the flavorful beef jjajangmyeon—a Korean noodle dish with succulent beef and a thick black bean paste sauce. It's the perfect combination of sweet, salty, and umami, and it's easy to make at home. Enjoy the flavors of Asia in every bite!
Step-by-step recipe
Step 1:
Pour oil into the frying pan.
Step 2:
Cut the beef into small pieces and place in the pan.
Step 3:
Salt the beef and fry until golden brown.
Step 4:
Finely chop the onion.
Step 5:
Finely chop the carrots and crush the garlic.
Step 6:
Add carrots, garlic and onions to the pan with the meat.
Step 7:
Stir the contents of the pan and fry until the onions or vegetables are golden brown.
Step 8:
When the vegetables are fried, add water to the pan and add salt.
Step 9:
Stir the contents of the pan and bring the water to a boil.
Step 10:
Cover the pan with a lid, reduce the heat to medium and simmer for 15 minutes.
Step 11:
Cut the potatoes into pieces about the size of the beef pieces and add to the pan.
Step 12:
Stir the vegetables in the pan and bring to a boil.
Step 13:
Cover the pan again and cook for 5 minutes.
Step 14:
Add chajang powder to the pan and stir.
Step 15:
Cook for another 5 minutes over medium heat, stirring occasionally.
Step 16:
Boil water in a saucepan.
Step 17:
Cook the noodles in a saucepan as directed on the package.
Step 18:
Place the noodles on a plate and top with the meat sauce from the pan.
Cooking tips
Chazhang powder can be found at Asian grocery stores. If you don't have it, the sauce won't work, as the powder is the main source of the distinctive flavor.
It's best to fry the beef over high heat, preheating the pan and oil, as the pieces are small and can dry out quickly.
It is better to use beef broth instead of water, it will be richer and tastier.
Jazangmen is traditionally served with a side of pickled daikon and onions.