# How to Make Jaengban-Jjajangmyeon: A Step-by-Step Guide
Jaegban-jjajangmyeon, or noodles with black bean sauce platter, is a hearty and flavorful dish that serves up to four or six people. This upgraded version of jjajangmyeon features a rich black bean sauce, loaded with vegetables, meat, and seafood, all served in a large platter. Follow this step-by-step guide to create your own jaengban-jjajangmyeon at home.
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## Ingredients for Jaengban-Jjajangmyeon
### **Infused Oil**
- 1/3 cup vegetable oil or corn oil
- 2–3 green onions, cut into 1-inch pieces
### **Black Bean Paste**
- 1/3 cup black bean paste (available in Korean grocery stores)
- 1 tablespoon additional black bean paste
- 3 tablespoons green onion-infused oil
### **Meat**
- 8 ounces pork shoulder (or beef, pork belly, or a combination)
### **Vegetables**
- 4 ounces cabbage, sliced
- 4 ounces zucchini, sliced
- 1 medium onion, thinly sliced
- 4 ounces potato, thinly sliced
- Cuttlefish ( squid), pre-cut or scored diagonally
- 4 large shrimp, cleaned and deveined
### **Other**
- 3 cups water
- Cooked noodles (japanese-style ramen noodles work well)
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## Instructions
### **Step 1: Make Green Onion-Infused Oil**
Heat 1/3 cup of vegetable oil or corn oil over medium-high heat. Add 2–3 green onion pieces and fry until they turn golden brown. Keep stirring to avoid burning. Once done, strain the oil into a container, leaving behind the fried green onions. This infused oil will be used for cooking the black bean paste later.
### **Step 2: Cook Black Bean Paste**
In a pan, mix 1/3 cup of black bean paste with 1 tablespoon additional black bean paste. Add 3 tablespoons of the green onion-infused oil and stir well. Fry the black bean paste over medium heat until it becomes oily and shiny, stirring constantly to prevent sticking. This rich mixture is the heart of jjajangmyeon.
### **Step 3: Cook Pork or Beef**
Cut the pork shoulder into bite-sized pieces. Heat a pan with some of the leftover infused oil and cook the pork for about 5–6 minutes until it becomes slightly crispy. Remove the pork from the pan and set aside.
### **Step 4: Stir-Fry Vegetables**
Wash and slice the cabbage, zucchini, onion, and potato. Add these vegetables to the same pan used for cooking the pork (still with some oil). Stir-fry them until they are slightly cooked but still crunchy—about 5 minutes. Ensure the onions are well-cooked as they add a significant flavor to the dish.
### **Step 5: Prepare Seafood**
Cuttlefish can be purchased pre-cut or scored diagonally at home using a sharp knife. Shrimp should be cleaned and deveined. These seafood items will be added later once the vegetables are partially cooked.
### **Step 6: Combine Everything**
Return the pork to the pan with the vegetables. Add the prepped seafood (cuttlefish and shrimp) and mix everything together. Pour in 3 cups of water, cover the pan, and bring the mixture to a boil over medium-high heat. Let it simmer for about 10–15 minutes, allowing the flavors to meld together.
### **Step 7: Serve**
Once cooked, transfer the jjajangmyeon to a large platter or bowl. Serve with boiled noodles on top. This dish is best enjoyed family-style, shared among friends or loved ones.
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## Why This Recipe Stands Out
Jaengban-jjajangmyeon is more than just a noodle dish—it’s an explosion of flavors and textures. The rich black bean sauce, crispy pork, tender vegetables, and fresh seafood come together in one pot, making it a meal that satisfies everyone at the table. Whether you’re a fan of jjajangmyeon or trying it for the first time, this jaengban version is sure to become a family favorite.
Enjoy cooking and sharing this hearty Korean dish with your loved ones!
"WEBVTTKind: captionsLanguage: en(upbeat music)- Hi, everybody.Do you like jjajangmyeon?Jjajangmyeon is black bean noodles.You know, you see it a lotin Korean dramas and TV shows.They are eating and ordering thiskind of black bean noodles.I already posted a recipe,but today is a very upgraded versionand also a deluxe version,because I'm going to useseafood and meatand lots of vegetables,and also it's very big.It's called jaengban-jjajangmyeon,noodles and black bean sauce platter,because it's served in a large platter.It's like a mountain.Four people, six people, youguys can all share together.First, let's make some infused oil.We need one-third cupvegetable oil or corn oil.Heat up over medium-high heataround one minute.And then I will use twoor three green onion,cut into one-inch long pieces.Oil is heated.(oil sizzling)And turn down the heat to medium.(oil sizzling)So I'm making really deliciousgreen onion-infused oil,because with this oil,we cook everything today.So it's very important.Keep frying until this greenonion turns golden brown.Okay, done. See?I'm going to strain this.So this is around fivetablespoons, very hot.Now, my black bean paste.So you can find this inKorean grocery store.One-third cup.And one tablespoon more.This amount.(water running)We need to add this oil,infused oil, three tablespoons.One, two, three.So turn on the heat.And then just mix and stir.We just fry this black beanpaste with infused oil.This kind of jjajangmyeon is very rich.It should be like it has a lot ofoil, looks kind of oily,so it's tasty.Now, it's now bubbling now.So keep stirring, so thatit doesn't stick to the bottom.Be careful when you stirfry, or it may splash.And then, turn off.Like this. Look at this consistency.And this black beanpaste is now so nicely oilyand tasty looking, and smells so good.And I will set it aside here.And then next, this leftoveroil, just let's add here.And I will cook everything in this oil.And then heat up.This is eight ounce pork.Pork or beef.You can use pork belly, but Itry not to use too much fat.Pork shoulder, I'm using pork shoulder.Chop it up.Eight ounces, eight ounces of pork.Let's add here.(pork sizzling)I need to cut all my vegetablesand stir-fry this pork.I'm going to stir-fry justaround five to six minutes,just until crunchy, crispy.That's why people love my jjajangmyeon.Later, I'll add water and boil.While you are eating,you still kind of feel the crunchiness.So good.(pork sizzling)So, these are my vegetables:cabbage, zucchini, onion, and potato.So you have to keep stirring this.And potato, this is too much.I need only four ounces.Four ounces.An onion, we've got to add lots of onion.This.And this is zucchini.Zucchini also this amount.And stir this.So first, I washed all vegetables.Cut them up.Like this.And onion.When you make jjajangmyeon,onion is very important.If you skip this onion, it's not tasty.Okay. Nice.(knife tapping)Zucchini, too.Look at that, nice and beautiful,just a little light brown.But I like to keep stirring until crunchy.Cuttlefish.Cuttlefish is a kind of squid.And I prepared fourshrimp, four large shrimp.I will just chop it up a little bit.I already cleaned this shrimp.Like this.Meanwhile, my pork is done.So I'm going to add all myvegetables to this.And stir.(pan sizzling)I just keep stirringuntil these vegetablesare just slightly cooked, not fully.Around five minutes, Ikeep stirring like this.Now, let's go back to seafood.Seafood is just what I wanted.Look at this. Beautiful.It looks like a pineapple.I found this at Korean grocerystore in the frozen section,but just in case, ifyou are interested in it,you can just go buy a cuttlefishand remove all this skin,and then inside, cut it inhalf and then in this pattern.Cut diagonally like this.And then the opposite way, like this.We just the score it this way.Okay.I'll go back to my vegetables.And just cut this and slice like this.You can buy this pre-cut squid,or you can score your own squid like this.So I'm going to use this.Shrimp.(vegetables sizzling)(water running)Busy, busy.Cooking, washing,all at the same time.And then, now I see that myvegetables are really withered.Empty a little bit in the center.This black bean paste.So see? Black bean pastestill has the lots of oil.We need this.And seafood.(food sizzling)Mix.Now, it's time to add water.So three cups of water.One.Two.Three.So medium-high heat.And cover.Adding seafood is a little complicated,but if you guys don't wantthe seafood, just use meat.I use eight-ounces of meat.But instead of eight ounces, use one pound,and skip the seafood.Then, you can say, \"I made jjajangmyeon,\"instead of jaengban-jjajangmyeon.Jaengban-jjajangmyeon meanskind of a little bit of luxury.Making sauce is so easy,but later, after cooking it,I'm going tomake it kind of thick.You know, make the sauce a little bitsmooth and soft and creamy.What makes this happen?And we need starch powder.It's called a slurry.Potato starch and water mixture.So two tablespoons, potato starch.Two tablespoons.Quarter cup water.Mix this.Just set aside here.Noodles.Jjajangmyeon noodles are specialbecause the noodles are chewyand thicker than somyeon,kind of thick.So when you go to theKorean/Chinese restaurant,and you order jjajangmyeon,and always the noodles are thick,and sometimes they make them on the spot.I got these from Korean storejust find this kind of noodle: thick.Usually the frozen or sometimesthe refrigerated section.Check this out.You see? Noodles.I'm going to use these two bundles.Meanwhile, I'm boiling my water.Let's check out.Let's check out the potato.This potato is fully cooked.Then, add slurry.And add this little by little.Let's taste the sauce.Savory. Yummy.But I like to add some sugar here.When I add sugar, it's much more tasty.Just one tablespoon.It'll be so delicious, I guarantee.And one teaspoon sesame oil.Then turn off.My black bean sauce is well done.So now, I gotta cook these noodles.It's already hot.The camera is right here,so I have to bring this oneso that you guys can see more clearly.Okay, this noodle, let's uncoil, uncoil!Okay, let's go.Untwist this time.And cover.So I'm going to cook thesenoodles five to six minutes.Finishing time is coming soon,so I'm getting more and more excited.How about you? You too, right?(laughs)(upbeat music)Easily boiling over, anda couple of minutes later.And then, just after that,you don't have to close the lid.Just let it cook like this.Let's see if this is cooked.It's cold water.So delicious, but I wantto cook one more minute.This one is yellowpickled radish, danmuji,and I usually just servethis as a side dish,but you guys, you canalso just serve with kimchi.(knife tapping)Here we go.And sauce.This is black bean paste.Just a little bit. Very salty.So this is a side dish for this.Let's rinse noodles.(water running)I will add these noodles tothis sauce and mix them together.And then, serve right after mixing,and then you gotta eat,because the noodlesare going to get soggy.So now, let's turn it up again.Add noodles.Nice, isn't it? Looks so good.Okay, turn off.(upbeat music)Let me taste.(slurps)So delicious.Danmuji.Mmm.Perfect.Shrimp.It's not spicy at all,so children will love it.When I eat this, the saucesplashes everywhere.When I was young, whenever wewent to the Chinese restaurant,the first thing we haveto order is jjajangmyeon.Yeah, we clean up each other.\"Hey, you have this here.\"\"Today, we made jaengban-jjajangmyeon,noodles in black bean sauce platter.Enjoy my recipe.See you next time.Bye!(upbeat music)\n"
