Ja Jang Myun

Ja Jang Myun is the Korean adaptation of the Chinese dish that sounds quite similiar, called zha(2) jiang(4) mian(4) in Mandarin Chinese.  It's a noodle dish that is covered with a thick black sauce made of soy beans.  (I've only had the Chinese kind once, and although it was conceptually similar, the flavor was quite a bit different.  Delicious, but different.) 

This dish is a staple in Korea.  You can get it delivered (just like pizza) for a really low price...at least back when i was there, a dude on a bike with a ja jang myun storage unit attached to the back will deliver it to you, then come pick up the empty bowls in an hour if you leave it outside your house.  The last time I saw my grandfather before he passed away, we ordered tons of ja jang myun and pigged out together on it on hot summer day :)  It is one of my favorite memories.

My mom will occasionally make ja jang myun to vary it up a little from the norm.  The only things "unusual" that you'll need to find is the ja jang itself, and the noodles.  Here's the jar of ja jang she gets from the Korean market.

Here is the list of ingredients (4 very large servings):
-1 cup (raw) potatoes, diced
-1 large onion, diced
-1 1/2 cup zucchini, diced
-1 cup pork loin, diced
-1/2 cup ja jang
-1/2 cup water
-2 tbsp corn starch in 1/4 cup cold water
-a handful of frozen peas
-1 package noodles (flat, thick flour noodles)

1.  Chop everything you need to chop. You can use beef, but pork tastes way better here.

Here's my mommy chopping vegetables. 

I love when I can just observe while someone else is cooking. 

Tada! 

2.  In a large skillet with plenty of oil, saute pork and potatoes.

When the pork is no longer pink on the outside, add onion and zucchini.

3.  Once everything has kinda sweated out, add your ja jang. 

You will have to thin it out with 1/2 cup or so of water.  Do you love the mug she's using to pour in the water?  Haha, hello Father's Day 1993.

4.  Mix starch and water together.

Reduce heat to medium low, and add the starch + water. 

Stir well, cover, and simmer for 10 minutes.  Stir every once in a while.  Add frozen peas at the last minute. 

5.  Boil noodles (these are very easy to find in Korean grocery stores in the giant noodle aisle).

6.  Serve the ja jang over a large helping of noodles.

Here's my dad modeling the delicious ja jang myun. 

Mmm!!!  I love it!  My dad's side of the family likes to splash white vinegar on their ja jang myun, and that's the only way I know how to eat it.

Have a great week!

For a printable version of this recipe, please click here.