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Korean Bean Paste Noodle (Jja Jang Myun)

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I have been eating Korean food here and there for awhile, but I have only REALLY started getting into it in the past few months. There is a place near my new apartment that serves a dish I have not really seen elsewhere. Forget about bulgogi you guys, this dish is where it's at.


The fermented bean paste is the most important ingredient. Honestly this brand was just so so, this is the kind you want, but I couldn't find it.



Most recipes call for belly, but boneless ribs subbed in nicely.



All good stuff.



The meat was diced and sitting in some sugar/salt/vinegar.



It is important with this dish to have a large pan so you can brown everything up nice.



Potatoes and carrots in first.



Then cabbage, squash, and onions. You would think that the onions should go in with the carrots and potatoes, but in this dish the onions should be almost raw.



In with the paste.



I love the dramatic color of this dish.



Garnish.



So tasty!



As I said earlier, we didn't have the best brand of bean paste, so the dish was slightly too salty/soy saucey, but delicious nonetheless, and very reminiscent of the one I have out.  Maybe I should have thinned it out with some more water.




This is an easy meal. Cube the pork and place in a quick marinade of vinegar, salt and sugar. Dice all the veg. Cook the meat first and brown nicely. Add potatoes and carrots. Cook about 7 min, browning everything. Add onion, squash, and cabbage. Cook 5 more min. add bean paste and some water. simmer 5 to 10. serve over noodles.


3 Comments

Jja jang myun is one of my absolute favorite Korean dishes, but actually it's not originally Korean. It's a spin on a Chinese dish. I still think the Koreans have done it better though. Some of the Korean places I've been to also use shrimp and squid in the dish. It's fantastic either way.

In Korea they serve it with tiny hard boiled quail eggs, soo good!

Hae Tae (해태) brand is better, I am sorry I don't have the picture.

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