#JJAJANGMEN BLACK BEAN NOODLES SKIN#

I made a Kung Pao Chicken Noodle here which uses Chinese black bean paste right here. Check the packaging to make sure.Ĭhunjang is a uniquely umami paste – I might even venture to say it’s an acquired taste. Some Chunjang is already pre-fried for convenience. Continuously stir so that you do not burn the chunjang. Stir fry the chunjang until fragrant for about 5 minutes, depending on the amount of chunjang you have. This is a crucial step that cannot be skipped. If you’d rather be extra careful, there are certified-Halal chunjangs these days that you can easily purchase online.ĭepending on the brand of Chunjang, it needs to be stir fried beforehand to remove any bitterness. However, some chunjangs may include alcohol as part of its ingredients list to help further the fermentation process. The main ingredient in Chunjang is soybeans, making it vegetarian, and technically Halal. Korean black bean paste IS NOT the same as Chinese black bean paste – even though Jjajangmyeon is adapted from Chinese cuisine. The main ingredient in Jajangmyeon is Chunjang, or Korean fermented black bean paste. Main Ingredient for Jjajangmyeon: Chunjang or Black Bean Paste You can cut this along with the chicken thighs as you chop it into smaller pieces it will eventually come off the chicken meat. To cook the chicken skin, slice or trim it into tiny pieces.

#JJAJANGMEN BLACK BEAN NOODLES SKIN#

We make full use of the chicken skin as well, and render the fats off it so it adds even more of that fatty flavour to the Jajangmyeon. Without the punch of chicken flavour, he taste of the black bean paste was overpowering.Īnother tip is to use chicken skin. The first time I experimented with Chicken Jjajangmyeon I used chicken breasts, and it wasn’t a satisfying enough flavour. If you want to be healthy, sure, you can replace this with the white meat of the chicken but trust me, it will not taste as good as when you use the dark meat. This charring will add even more flavour to the Jjajangmyeon, while allowing the fats to fully render. Let the chicken get brown and caramelise. When frying off the chicken meat, make sure to cook it thoroughly. This part of the chicken is more flavourful and juicy. Specifically the fattiest dark parts of the chicken, such as the thighs and legs. Since I do not consume pork, I alternate this with chicken! I would insist that you use the dark meat of the chicken to make this Jajangmyeon. Jajangmyeon is delicious because it has a fatty, meaty richness to it – this is all rendered from the pork belly. Jjajangmyeon is usually made with pork belly, but this recipe uses chicken, making it a fully Halal dish! The Best Meat to Use for Chicken Jjajangmyeon It’s become a dish on its own in Korea, characterised by the glossy, thick black paste. Jjajangmyeon is a Korean dish adapted from the Chinese noodle dish, Zha Jiang Mian.

Trust me when I say this is the easiest and most flavourful Chicken Jajangmyeon (Jjajangmyeon / Jajangmyun) you will ever make! I went through many – and I mean many – renditions of Jjajangmyeon before finalising on this recipe.

Jjajangmen black bean noodles