There is a jjajangmyeon hack going around where you cook everything in pork belly oil, so I tested whether it is actually good. I will put it this way: I do not think I need MSG in my jjajangmyeon anymore. That is a big deal, because MSG is usually what gives restaurant-style jjajangmyeon that deep, addictive flavour. (Recipe credit: @ggoginamja.)
Why The Pork Belly Oil Matters
Slice the pork belly thin and cook it until the fat renders out and the pan turns glossy. That oil is the whole point. Fry the chunjang, Korean black bean paste, directly in the pork fat until it goes darker, richer and almost nutty. Do not rush this step. Under-fried paste is why homemade jjajangmyeon so often tastes bitter and flat.
What You Will Need
- Pork belly, 300g, thinly sliced
- Chunjang, Korean black bean paste, 2 to 3 TB
- Onion, 1 large, chopped
- Garlic, chopped
- Green onion, chopped
- Water, 120ml
- Sugar, 1 TB
- Potato starch, 1 TB, mixed with water into a slurry
- Noodles, cooked
How To Make It
- Slice the pork belly thin so it renders faster and gives you enough oil for the sauce.
- Cook the pork belly in a pan until the fat renders out and oil collects.
- Add the chunjang straight into the pork belly oil and stir-fry it first, until dark and glossy.
- Add the onion, garlic and green onion, then stir-fry until the onion starts releasing its sweetness.
- Pour in 120ml water and let the sauce cook down.
- Stir in 1 TB sugar.
- For a thicker sauce, add the potato starch slurry and stir until glossy.
- Pour the sauce over the cooked noodles, mix, and serve while hot.
The rendered fat gives the black bean sauce so much body, richness and savoury depth that I genuinely did not miss the MSG.
Singapore Swaps
Chunjang is the one ingredient worth a trip to a Korean mart in Singapore. Make sure it is chunjang, not doenjang or ssamjang, since only chunjang gives jjajangmyeon its black colour and roasted edge.
One Tip Before You Start
Give the paste real time in the pork fat until it smells nutty and looks glossy. That single step replaces the MSG depth most home versions are missing.
FAQ
Can I make this without pork belly?
The rendered fat is the flavour base, so a fattier cut is the point. A leaner substitute gives a thinner, less rich sauce.
What noodles work best?
Fresh wheat noodles, the thickest you can find, so they hold the heavy black bean sauce.
