Make Jajangmyeon, Korean Noodles In A Black Bean Sauce | Quarantine Cooking
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- Опубликовано: 20 авг 2024
- Deuki Hong, founder and chef of Sunday Hospitality Group, is in his backyard cooking Jajangmyeon. This black bean noodle dish is a Koreanified take on a Shandong dish brought over by the Chinese in the early 1900s. Deuki starts by frying chunjang, a Korean black bean paste, to create a sticky and glossy sauce. He then stir fries pork shoulder, pork belly, and a variety of vegetables like onion, zucchini and cabbage before bringing the dish together with thick flour noodles.
And fun fact. Well, slightly grim fun fact. Jajangmyeon is typically eaten on what Koreans call Black Day, which is observed every April 14. The idea is that those who didn’t receive a gift the previous two 14ths of the months - Valentine’s Day (February 14) and White Day (March 14, when girls return the favor to the boys) - they should treat themselves to a bowl of black noodles and commiserate on their life of perpetual singledom.
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These are some of the extremely popular tweaks that exist in Korea for this dish
1. gan-jjajang (basically no water/broth added) - You basically stir fry and follow everything up to 7:00 mark of this video, but do not add water or broth in. You finish cooking as a stir fry dish. This is one of the most popular variation of jjajang. If you generally like stronger and more rich flavor, this is it. Just be mindful that your dish can end up being salty if you do not go easy on salt or saltless in the earlier phase of cooking.
2. Stir fry onions half/half - Stir fry half of the onions first (same steps as he does). Start stir frying the other half half when the 1st half of onions turn transluscent. This way, first half of onion will ensure bringing the sweet aromatic flavor out. The second half of the onion will be stir fried JUST ENOUGH to give that somewhat of crunch texture of fresh onions. The 2nd half of onion should not taste raw. The key is "just enough". Once 2nd half of onions start turning transluscent, that's a good sign to move on to next step of adding the black bean paste. Most professional chefs in Korea will take this approach. This step is crucial if you take gan-jjang method mentioned above.
3. Chicken broth is main standard- instead of water, you can add chicken broth. It will really add whole new level of flavor into jjajang and works well. It is also one of the steps that distinguishes homemade style vs commercial/chef style for this dish.
4. Oyster sauce - about 1tsp of oyster sauce can help bringing out more flavor. You can pretty much add it whenever you want while cooking the dish. Adding it at initial meat/vege stir-frying step is most recommended by the chefs.
5. You could do ground beef (uni-jjajang) or seafood version (samsun jjajang) of it - Everything can be done same as he did except using different types of meats. For seafood, shrimp/calamari/squid/oyster are most popular. You have option to swap chicken broth with beef stock or seafood/anchovie stock if you would like (but chicken broth is by far most popular). I personally do not remember seeing chicken version of it at restaurants.
6. Add stir fried egg on top - this is a popular topping added to this dish.
7. You could go really heavy with onions for this dish. Per portion, you could do anywhere between half to two large onions no problem.
8. For the garnish red pepper, you can find Koreans adding as much as 1 tablespoon worth of red pepper. It will help toning down the fatty flavor and is just a preference.
9. For the garnish, cucumber >>>>>> zucchini. Adding fresh cucumber as garnish is the golden standard, not zucchini. (I personally have not seen a restaurant that added fresh zucchini... I am kind of puzzled why he went with zucchini route lol). It helps toning down fatty flavor and adds freshness to the taste. It is common add like a small pile of cucumber if you google "짜장면".
This should have gotten way more likes.
Extremely helpful and informative comment. Thank you for taking the time to write it.
Thank you so much for this. The half and half onion trick was really cool, can not believe I have not heard of it before.
“You’re gonna think, ‘man that’s a lot of fat’ and...you’d be right” loool
Literally laughed out loud.. thought he was gonna say more to it
i appreciate a guy who can both 1) squat slightly throughout the video because the table's too low and 2) rock the flower-print apron.
Secure in his masculinity,
secure in his squatting ability. 👌
Amen
I was thinking the same about the apron. It made me giggle. 😂
sup noob
@@MisterJayPee oh hai
I started working in a jajangmyeon restraunt in my home town when I was sixteen, now I am twenty three and still have never gotten tired of it, not even once.
It is the best thing I took from my time living in Seoul. That was almost 10 years ago and I still have it at least twice a week 😂
Oh my goood! I had this when i was over at my korean friends house 18 years ago when i was 12. I was a picky eater back then but i remember this dish, i liked it, but i had no idea what it was. It looked like spagetti with black sauce. Shout out to my buddy Jooho Lee who i havent seen in 16 years, which saddens me but thats life. Why am i so wierd, i dunno.
Somebody reunite these two!
You, you're not weird. You have amazing memory. Ahhhaaha.
Cheers, my dude. Two things that are always worth remembering are good food and good friends.
love the wholesomeness of these replies
*WARNING:* Do not use Chinese “black bean paste” in this dish!! It’s a completely different ingredient!!!
0:15 This guy is a way better cook than me, but he glossed over this very common and confusing translation issue.
• The _chunjang_ (춘장), the dark sauce that gets used in this dish, a lot of Korean brands do translate it as “black bean paste.” Chinese cuisine uses the same sauce, but Chinese brands usually translate it as “sweet bean sauce” or maybe “sweet wheat paste”, so you can look for that on the label. The Chinese name is _tianmianjiang_ (甜面酱) or just _tianjiang_ (甜酱) for short, which is where the Korean name _chunjang_ comes from. It’s made mostly from wheat flour fermented with a smaller amount of soybean. It tastes fairly sweet and moderately salty, but is relatively mild, and has a smooth and savoury flavour.
• If you buy a Chinese product that is labelled “black bean sauce” or “black bean paste”, this is actually the Chinese ingredient _douchijiang_ (豆豉醬). It is made mainly out of black soybeans. It tastes extremely salty and not very sweet, quite strong, with a pleasant funky flavour.
Both awesome ingredients but not interchangeable at all. It would be like trying to eat a lemon slice just because you know it’s cousins with the orange. Don’t mix them up or you’re gonna have a really bad time! Hahah.
They are not the same, but IMO similar. It would like using an lemon, when the recipe calls for a lime.
@@Mariobrownio1989 I tried the chinese version. All i can say is the two arent the same, korean is sweet and more sauce while chinese is saltier, and more pungent stronger flavors. Both taste unique in its own way
VERY HELPFUL!. im chinese so i had the Chinese sauce in the fridge... it did not taste like the korean version which I had before!
Very helpful info for whoever trying this recipe
This explanation is too good for RUclips comments section. This deserves its own video
I have no idea how this guy managed to slurp those noodles without getting any sauce on his t-shirt.
Years of practice
Cgi
The sauce is a paid actor
Maybe he brought identical backup shirts with him!
You open your mouth. don't close your mouth all the way when slurping. Very basic imo.
peace to all the cooks out there. scarred up like a champion.
Yeah as a home cook I have had those scars. Mostly the tops of boiling pots or the sides of ripping hot pans. Though if he could slow down or rearrange his work space that would help.
Just bought his book, too. Excited to try it out.
@@1337billybob yep you get burned
a lot cooking. professional cooks usually have lots of scars on their dominant arm. making lots of meals for people very quickly. slowing down s good when you have employees or space (sometimes you dont). it is what it is. the badge of honor for working cooks.
@@deltronzero9 I see a room for improvement. Badges of honor are often used as way to keep the status quo when it could be improved. In the cooking space it is often the abusive nature of head chefs.
Gordon Ramsey admits to it during his hot ones interview. He complained about cooks these days don't have the work ethic and then he remembers fondly an abusive chef who would require cooks not only to work 6.5 days a week, but if they didn't put in a full day on that 7th day at half pay they would be fired.
The cooking industry needs reform.
@@1337billybob The industry has changed a lot since then. Ramsey cut his teeth in the 80's and 90's. Cooks don't readily tolerate that sort of abuse anymore... The industry has had its reckoning in recent years and continues to improve. Cooks still make very poor wages compared to those who work in the front of house. Tip pooling with the entire staff etc has been happening and thing are slowly improving in that aspect . I saw the tail end of that era of bad attitudes and abuse. It's getting there and in the many places Ive worked that are worth any cooks time this culture of abuse is not tolerated.
As far as badges of honor.... Ive been cooking professionally for a long time. It's my career and my life. I'll have bad knees, soar feet and burns on my arm. It's part and parcel and i can tell you from 15 years of doing this that they dont hurt. They appear when you done with the night or you wake up the next day wondering "when did that happen?" Making meals for 300 people when you are understaffed. I'm not going to entertain the notion of a utopian restaurant situation. Every one is different. Every one wants there meals now and they arent concered that its just you on the line that night or that you have a new "green" guy that keeps overcooking the fish so you're in the weeds and have to compensate. Its just reality and you deal and keep a level head because you're a professional... Like many things in life you try your best. There is always room for improvement yes. Let me have my pride as a working chef. We work hard for people meals. Dont dismiss my original comment and what that means for people who dedicate there lives to a craft.
Massive respect to an industry man, but someone please get this man a side opening oven. As well, don't think we didn't notice that noodle plating flourish--that was hot.
Yea... he has an irresponsible number of tiger stripes for a line cook.
you could get burnt on that too
@@harrisonhall8966 that's because he's executive chef, owner, and the founder of a restaurant group, who obviously still gets his hands dirty in handling his business - not just a line cook.
@@impulsethoughts3683 Calling him a line cook was a compliment. I understand that he's the boss. Doesn't change the fact that if I met a line cook or worked the line with a fella that had that many stripes I would tell him to slow the fuck down and take a deep breath before the next ticket came in.
That battle scar from working in the kitchen!
they look like josper burns
100%. Lol
Just putting this here because there seems to be a lot of people confused about the origins of this dish 👀
Jjajangmyeon was a dish that was born when Chinese immigrants came to Korea and started making Chinese food, or rather the original Chinese version (zhájiàngmiàn). Later on, the recipe became tweaked to adhere to the Korean palate, and is now what Orange chicken is like to America.(Chinese people create orange chicken for Americans, but it is a dish that was never cooked in China, so it is considered an American Chinese dish), also the same as fortune cookies.
Although it is always called Chinese food in Korea, it is it is still considered a Korean dish because it differs vastly from the original Chinese version from taste to ingredients.
Very similar to Chicken Tikka Masala. It was created by an Indian immigrant in the UK for the Western Palette, and although its considered Indian cuisine, its still very much a British dish (Britains national dish)
It's not quite like Orange Chicken because zhajiangmian is eaten and popular in China, whereas Orange Chicken/General Tso's doesn't exist at all there; but as you said Chinese zhajiangmian and Korean jjajangmyeon taste quite different. Actually even within China zhajiangmian tastes quite different from region to region.
@Ho Chi Minh cháu chào Bác ạ :))
This. Chinese zia whatever noodle mah have influenced this dish but Korea had made it its own. Jajangmyun is Chinese as much as Nagasaki Champon or Ramen is Chinese. Meaning they are not. Besides ziawhatever noodle isn’t even that popular in China. Many Chinese don’t even know what it is.
@@inevahdie why u write all that? you couldve just said you were a dummy lol
you feed this to Chinese people and they would NOT think its chinese
This man is a solidier! Mad respect! Those burns are no joke! This is going to be some good jajangmyeon!
Massive respect for a owner and chef that gets his hands dirty working in the kitchen hard. Horang stripes
ive had such a crush on this guy ever since he did his kimchi fried rice vid lol
He cute tbh
Yup
Halfway through this video I forgot I was watching this for a recipe 👀
I've lost my respect for him once he said china used to own korea
Is that you babe?
I grew up in flushing queens, ny. My childhood memories are filled with us going to all the Asian restaurants around us. And this by far is my favorite. One day I’m going to surprise my family with the plate.
We are a Mexican family. Thought I’d share that lol😅
When I was in collage my Room mate turned me on to this. I love Jajangmyeon,! His mom would send the instant version form Korea. He took me to a noodle house in Fresno and I had the authentic version and I was hooked. Thanks Mikey
The restaurant version is always better than the instant version. By a trillion.
Great video. Judging from the fact that he can slurp Jajangmyeon, without a single black spot on his shirt, is next level.
It usually takes me a few tries until I feel like I can make a dish, and you gave me plenty of time to get comfortable making this for black day. 😆
It's the kimchi fried rice guy! Just killing it with the comfort food 😍
"theres people who eat it for the onions"
its me. i am people
I think Deuki confused the cucumbers for zucchini as the traditional topping of the dish, but it's ok bc you should top your food with anything you want!!
+another traditional topping as well as julienned cucumber is 3 to 5 boiled green peas. ☺️
This guy's forearms looks like he has worked at a kbbq joint
Hey, slabs of pork belly are heavy! Not to mention the mountain of side dishes they need to bring out. Ha
he in fact used to work at one
Yea he used to be executive chef of Baekjeong the best kbbq chain in the US
@@ajtam05 Hanwoo (Korean beef) is delicious. It’s too bad the US doesn’t have it.
His forearm tells stories - burn marks but no tattoos.
Perfect Korean pronunciations - likely raised by first gen Korean immigrant parents with principles.
Founder of a great restaurant chain, seasoned veteran of his craft - I think he will be successful.
A different breed from David Chang. While I like Chang and respect his passion, the man's got some issues, and he's the first one to admit it.
I love how he stepped away from the food when he tasted the sauce for seasoning. So many people on youtube taste and eat over the rest of the food and it drives me nuts.
Why?
@@JaneDoe-tm2ex Because he owns a restaurant. If he tastes the food over it, stuff can drip out of his mouth and get in the food. What ever he does in the video, he will likely do in the restaurant. I worked in kitchens on the line, some people are really gross.
This is such an incredible video! I’ve been waiting for a Korean chef to make this recipe for so many years :)
Cooking is my hobby and passion. Before I try making any new dish like this i go to an authentic restaurant or two and have it there first so i know what to aim for. Lucky for me there is a large Korean population here where I live and five good restaurants that support them.
Has Deuki been fighting? Black eye, scratch marks on his neck, burns on his arm. This dude is legit
Fighting with the oven.
it's a battle everyday if you work in a kitchen
I saw this dish in Coffee Prince. It looked unique in terms of western television shows that I had to try it at an Asian restaurant. I love it! :)
This dude wears the war wounds of a true warrior chef 🏆🤗🤘
OMG it looks like a simple dish whenever I order them. didnt expect it involves an intricate 15 minutes of frying the jjajang sauce
There is a Japanese/Korean place that does this across the street. I never tired it, I'm gonna go get some right now. I'm so lucky lol.
Nice! this is the guy that taught us how to make kimchi a while ago. I like this guy, he knows what he's doing, he explains well and he's cool.
I'll trying black bean paste ingredients for pork chops Little bit cubes vegetables and zucchini too Korean dish eating it's really jajangmyeon tasty food 😮😮😮😮😮😮 10:47
The fact that he didn't say "FERMENTED black bean paste" makes me think he didn't want to reveal everything about this recipe.
this is my fave Korean comfort food. mmmm and yes... frying the paste is key!!! omg now I want to make some
Oh hell. I am dashing off to get this at my fave Korean resto right now.
I LOVE THIS DISH!!!
My respect for this dudes kitchen wounds on both arms has no bounds
Using a giant knife to peel ginger instead of a teaspoon is a boss level move.
Hello, ladies! I heard you like... BAD boys?
(me trying to eat my oatmeal with a butter knife)
Yeah but you don’t draw a sword to kill a flee
China didn't occupy korea.
Jjajangmyen came from seaport chinese workers who were in incheon who were looking for cheap eats that is closely reminded them of their homeland.
Korea was a protectorate state of China
@@jayxu7287 it was not.
I was rolling my eyes when he said China occupied Korea. Dude needs a lesson in history.
Joseon Korea was a tributary state of Ming and then a vassal state of Qing. How else did you think Korea became part of the Japanese empire after the first Sino-Japanese war?
@@cloud00nine Bro search it up online, wikipedia doesnt lie
So annoying how the camera doesn't focus on what he's doing on the board rather on his mouth, seriously cameraman wtf
Camera man was in love, I can't blame him
Glad yal brought him back 💯 after the crispy video I started seeing him in genesis car commercials 😂 yeee
I can tell you cook a lot in the kitchen because of all those burn scars on your arms. And yay, now I know how to make this. I had it last night for dinner. 😋
"dont fry your face off" i loled so hard xD
Man I am going to try this at home. I still remember the good old days at a Korean restaurant near my college. One of my favorite dishes
I used to watch this show on kbs called 2days1 night I think? And they would eat Black Bean Noodles as reward for completing challenges. And it looked so tasty.
It’s amazing that he didn’t get a spot on his shirt.
I love beans and noodles so this is great for me
I followed this almost to the T last night and it was delicious. Thank you for the video!
Black bean noodles (or rice) is insanely good. The sauce is so unique and addictive!
I tried this on a business trip to SK and it was delicious!!
Thanks for an easy to follow jajangmyeon recipe Chef Hong ! #blackday🖤 #teammyeon🍜 #foodiefan👩🍳 #backyardcooking♨️🔥🥩🍳
anyone seen the korean movie where the guy gets stranded on an island and makes this recipe from scratch?>
sounds interesting, i'll put this here to be notified
@@yogieyo9935 its really good. It's called castaway on the moon, I just checked.
@@jeffbriggs1987 nice thanks
It’s a fun movie
Thank you for the recipe...., it looks delicious 😋
*'Fry the Sauce'*
Excellent incognito cooking strategy.
The secret ingredient of several sauces.
Those arms are kitchen scarred- shows he’s seen some shit
Nothing crazy. Typical tiger stripes/battle scars. My chef told me not to be proud of kitchen injuries so I don't positively reinforce my clumsiness.
@@briangarcia8384 haha fair point !
@@briangarcia8384 haha I came here to say pretty much the same thing 👍
Oh sheeet I was thinking self harm tbh
I had this once in Beijing and couldn't remember the name. Now two years later my life is complete😆
Chinese version and Korean version are kind of different though. Korean version is sweeter, Chinese saltyier
Yeah, relatively similar but there are subtle differences. Look up "zhajiangmian" if you want the Chinese version!
@@wdai03 Chinese version also has less sauce. Its more pungent flavor.
@@wdai03And in Korea there's a difference between the jajangmyeon you get at a Korean-Chinese restaurant and the kind you get at a Korean restaurant.
I really like having whole fermented black beans in mine but looks great.
Help me out here...where can I find that "Eat Snacks and Relax" shirt tho...
PLEASE
Im a pinoy/islander but this dish one one of my favorite food asode from kimchijige...🙂🙂🙂 yummy
This dish just looks really fun to eat!
memories of eating two packs of these in instant form right before a track day in highschool RIP
Sick. Love these noodles. I was frying the paste with the meat, but now I want to try deep frying it. I used to make the instant with beef or chicken stock and mirepoix, and sometimes ground beef lol
I love Korean food mmmmmmm👍👍👍👍👍👍👏👏👏👏👏👏❗❗❗😊😍🤞💥
I made this following your recipe and wow! Thanks is so amazing
This guy a Fire Bender... 🔥
Super easy dish to make, super delicious.
pretty spot on. only detail I would like to point out would be final toppings are more traditionally thinly cut cucumbers, green beans, (fried egg, if its fancy) rather than zucchini.
Same
Looks sooo yummy
When 😝😘you go black you never go back okay haha 😂 luuuuuuvvvv this recipe & this cute cook 👨🍳 ☺️
thank you for sharing you are very wonderful
great video The noodles are in their own class. yummy
The best Jajangmeong I ever had was in Seoul at a PC BONG(computer gaming cafe) while playing Diablo 2 getting delivered at 1am.
chapagetti?
Pc bangs dont serve authenthic Korean style jajangmyun lol. They serve a instant noodle kind which is filled with msg and nowhere close to original
@@twiggymcgwire8608 dont care still delicious :)
@@twiggymcgwire8608 Also not entirely true, a lot of the ones by Dongbu Ichon-dong ordered it from a noodle house to be delivered not made there.
@@dlogic6781 I dont get why they would order from third party restaurants and lose out on money? Lol. And im pretty sure outside foods and drinks are banned in pc bangs
I love this guy
Never searched for Korean food or RUclips stuff related to Korea, but yesterday I watched Forgotten. A korean movie where in one scene rhe character ate this meal. What the hell!
More Korean food/chefs please!
Dudes got a lot of oven burns on his right arm.
Badge of honor, means he actually cooks.
Real chefs always do
Battle scars
he went to war in the kitchen
I literally started scrolling down the comments looking for this one observation I knew others had to of made. He wears those scars with pride though. 👍🏻
That looks really tasty!! I am definitely gonna cook it up!!! Thanks for sharing the recipe!!
love it. I usually add "lao gan ma" (black bean variety) to transcend it to god mode.
A fellow man of culture I see
I always get the seafood version at restaurants. Substitute pork with shrimp, squid and clams.
You know he’s a real chef with all those burn marks on his arm 😂
We make jajangmyeon at home every few weeks lol have been doing that since I was young. Also it’s traditionally cucumber on top not zucchini
I don't recall this orig recipe w ginger but sounds interesting
This is busin!!!!
good video! very informative. I followed this video and my family LOVED it.
Right, off to the supermarket to buy ingredients for my next meal
Yum! I like mine with cucumber on top
Cucumbers are more classic 😅 Some regions put fried eggs on top!
Same. The way my Chinese mom makes it has egg and cucumber on top
More of this content :) Id like to hear about nooks and crannies about jjajiangmian over english muffins ANY day
Been wanting to try this dish for years
I made youre dish everyone loves it thanks again man keep it up dude
Amazing tips. I thought I made some this last weekend and this will help me make it better
Man is bold as hell to eat that dish wearing anything but a black shirt haha
thank you for explaining why you heat the jajang; I tried preparing the dish skipping that step and was so confused why it tasted so off.
Restaurant secret tip: add little bit of msg in there to make it more close to takeout jajangmyun taste
Msg actually only used in soup lol
@@twiggymcgwire8608 trust me. Msg is being used in restaurant jajangmyun
Mmmm...and then when you throw in the rice with the leftover sauce and eat the bowl clean. Food coma bliss
Couldn't find a single Jajangmyeon place in the US that taste like the one in Korea. It literally tastes different lol.
ugh yes cant wait to make this!!!
Wow! Amazing....thx u Chef!
wow this is really different from the original Chinese version of the dish, which uses fermented bean paste(dou ban jiang) and sweet bean paste(tian mian jiang) and a ton of ground pork as the base protein
The zucchini at the end is bizarre, it's like someone just saw a picture and tried to replicate it.
Usually the people who had this for special occasions were very poor, growing up post war. It was a special occasion food for my dad who grew up in a two room house with dirt floors and could only afford two small meals a day. In modern times it's a cheap food, but it could be a special occasion dish for more modest families who don't eat out much at all.
You'll usually add corn starch to thicken the sauce but I guess he used the starchy water from the noodles. If you used dry noodles there's probably less starch so you might want to keep it handy.
If you're adding the yellow radish as the garnish then you might as well add some raw onion too to eat with the paste straight from the can.
Making a spicy version of the instant noodle version got popular with Parasite. Never had it with red pepper but it might be good!
Whoa. Thank you for sharing this!