How to Make Korean Black Bean Sauce Noodles (Jajangmyeon)

Black Beans

In japan and korea, there are about a thousand restaurants that sell this jajangmyeon.

Recipe Summary Black Beans

Black bean stew to serve with rice and your desired meat dish. Makes large servings.

Ingredients | Korean Black Bean Sauce Noodles (Jajangmyeon)

2 cups dry black beans, soaked overnight

1 quart cold water, or as needed

1 onion, chopped

1 green bell pepper, chopped

5 cloves garlic, chopped

2 bay leaves

1 tablespoon salt

1 tablespoon ground cumin

1 tablespoon dried oregano

½ cup white cooking wine

¼ cup distilled white vinegar

¼ cup olive oil

Directions

In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.

When beans are tender, stir in wine, vinegar, and olive oil.

If you don't have time to soak the black beans overnight, use the quick-soak method: bring beans and water to a boil. Turn off heat and allow to stand for 1 hour before proceeding with recipe.

Info | Korean Black Bean Sauce Noodles (Jajangmyeon)

prep: 15 mins cook: 1 hr additional: 1 day total: 1 day Servings: 12 Yield: 12 servings

TAG : Black Beans

Side Dish, Beans and Peas,