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Noodles with Black Bean Sauce - JaJahngMyeon


Made famous in Korea many decades ago by Chinese immigrants, JaJahngMyeon is Korea's version of spaghetti with tomato sauce.

The black beans that are used to make this sauce are actually fermented soy beans, which are quite healthy for the masses. But most manufacturers add a bit of caramel for colour, as well as salt or MSG for flavour, so if you are sensitive to any of these less-than-optimal ingredients, you may want to pass on this recipe. If you don't mind occasionally experiencing highly unique and mouthwatering dishes that are relatively healthy but won't be found at a raw food festival, JaJahngMyeon is definitely worth trying.

The only special ingredient that you need is black bean paste, which is readily available at Korean grocery stores and even at Amazon from a number of vendors here:

Korean black bean paste (fermented soy beans)

The quantities listed here make around 6 servings of black bean sauce.


Any noodles of your choice, or rice if you prefer
1 medium yellow onion, diced
1 medium Yukon gold potato, chopped into small pieces (~ 1 cm cubes)
1 medium sweet potato, chopped into small pieces
1 medium zucchini, chopped into small pieces
7 medium white mushrooms (about 200 grams), chopped into small pieces
If you would like to add meat, you can use 500 to 600 grams of minced beef or chicken
1 cup frozen peas
1 cup water
1 cup broth (vegetable, chicken, or beef broth)
Potato or corn starch
6 tablespoons Korean black bean paste (fermented soy beans)
Cooking oil


1. If you are including meat in your black bean sauce, begin by cooking it in a large saucepan over medium heat with two tablespoons of cooking oil until about half browned.

2. Add chopped onions, potatoes, and sweet potatoes and cook for another five minutes over medium heat, stirring intermittently to allow everything to cook evenly.

3. Add zucchini and mushrooms, continue to stir here and there, and cook for another 2 to 3 minutes.

4. Add 1 cup water and 1 cup broth and bring to a boil - you may need to turn the heat up a bit; once your liquid is boiling, you can reduce to a simmer.

5. Add 6 tablespoons of fermented black bean paste and stir well until evenly distributed. Allow everything to simmer together for 5 minutes.

6. Use a fork to whisk together two flat tablespoons of potato or corn starch with enough warm water to dissolve the starch, then add starchy liquid in a slow drizzle, stirring as you go to prevent clumping. Stir well to evenly distribute starch through black bean sauce. Allow to simmer for another two minutes and your black bean sauce is ready to go.

7. Cook your noodles or rice, as well as your peas.

8. To serve, start with noodles or rice in your bowls, add a generous amount of black bean sauce (about how much spaghetti sauce you would add), then top with a tablespoon of green peas as a garnish.

9 Serve and enjoy JaJahngMyeon while it's hot!


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It would be nice to have a link to buy fermented soybeans in Canada, since you practice in Toronto that should be easy. Everything is so US centered these days.

I am not aware of any online sites in Canada that provide black bean (jajahng) paste. Your best bet is to visit your closest Korean grocery store - not sure if there is one in Quebec City, but I would guess there is. Good luck!

As many labels are not in English, do you know if there is any fish sauce, seafood etc., in this paste.
I am allergic to anything that comes out of the water.
Thank you

Jeanine - this should be safe. I have not seen any such ingredients on any labels of different varieties of black bean paste. I hope you have a chance to give it a try.

Just found my dinner for tonight! Not bad being barely 8am. Thank you