Even though I am Chinese but I never seen this noodle dish before in Malaysia. I actually learned about this famous Korean Chinese food from watching the Korean dramas. I got fascinated because this jajangmyeon only served in the Korean Chinese restaurant and it is a Korean fusion Chinese food. Last year I found out that the Chinese restaurant near my house also featured Korean menu and jajangmyeon was one of them. So of course I got to buy and give it a try. But at almost $10 a bowl, it was not affordable. Recently I saw this recipe at a Korean cookbook and found out that it was actually very easy to make at home. All I needed to buy were the fresh noodle and the black bean sauce at the Korean market and I was set to go.
Originally this recipe called for pork but I used chicken instead. Oh well, I only have chicken in my house and my mom also asked me to eat less pork. Overall, it tasted almost identical to the one I paid $10 for. So, I am happy that I can easily recreate this dish at home and save some money. I served it up with the Spicy Korean Radish.
Sharing this with Presto Pasta Nights hosted at Ruth of Once Upon a Feast.
Serving size: 5
- 1 (37oz./1050g) premium fresh noodle or jajangmyeon noodle
- 1 large boneless and skinless chicken breast, cut into small cubes (marinate it with rice wine, salt, white pepper and cornstarch)
- 1/2 large yellow onion, chopped
- 1/2 zucchini (if large), 1 zucchini (if small), cut into cubes
- 1 small carrot, cut into cubes
- 3 heap Tbsp. Korean black bean sauce
- 1 cup water
- 2 tsp. sugar
- 2 Tbsp. cornstarch mixed with 2 Tbsp. water
- Oil for cooking
1. Cook noodle per package direction. Drain and rinse with cold water. If not it will stick together and create clumps. Unless you eat it right away.
2. Heat wok over high heat and when heated, add in some cooking oil. When hot, add in the chicken and stir-fry until no longer pink.
3. Add in the cubes onion, carrot and then zucchini and stir-fry until soften.
4. Add in the black bean sauce. Stir to mix well. Add in water and sugar. Stir well. Lastly thicken with cornstarch water.
5. Pour on top of the noodle to serve.