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  4. Hi, I have a question: someone gave me a Roasted black bean paste and I really wanted to use it to make this dish, but I’m not sure if the roasted kind would work.

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  5. I recommend not to cook it, but to order from the delivery app, because you would fight with the failed oily sauces and the ruins of ingredients and be exhausted with messed up pans. Nevertheless, if you want to cook for yourself, good luck.

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  29. My mom makes a giant container of the chinese version of the sauce and fridges it so there's a quick and easy meal for the kids if no one wants to cook. just boil noodles and slap some sauce on there– the heat from the noodles will make it more liquid

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  31. There is an interesting historical fact that jajangmyeon was originally made by purchasing homemade Tianmianjiang from Korean Chinese families at a restaurant. The oppression of Chinese in Korea in the 1960s and 1970s was so powerful that most Chinese returned to their hometowns due to measures to prevent foreigners from acquiring real estate and restrictions on employment, which made Tianmianjiang no longer available at restaurants. There was an attempt to manufacture Tianmianjiang in a factory, and the product of the result was Korean Chunjang. This is a far different from the original Tianmianjiang by adding caramel color to flour bases, which were common as aid in the United States at the time.

    In summary, if you try to make this dish, you must buy Korean Chunjang to avoid failure.

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  38. Cooking is my hobby and passion. Before I try making any new dish like this i go to an authentic restaurant or two and have it there first so i know what to aim for. Lucky for me there is a large Korean population here where I live and five good restaurants that support them.

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  42. These are some of the extremely popular tweaks that exist in Korea for this dish
    1. gan-jjajang (basically no water/broth added) – You basically stir fry and follow everything up to 7:00 mark of this video, but do not add water or broth in. You finish cooking as a stir fry dish. This is one of the most popular variation of jjajang. If you generally like stronger and more rich flavor, this is it. Just be mindful that your dish can end up being salty if you do not go easy on salt or saltless in the earlier phase of cooking.

    2. Stir fry onions half/half – Stir fry half of the onions first (same steps as he does). Start stir frying the other half half when the 1st half of onions turn transluscent. This way, first half of onion will ensure bringing the sweet aromatic flavor out. The second half of the onion will be stir fried JUST ENOUGH to give that somewhat of crunch texture of fresh onions. The 2nd half of onion should not taste raw. The key is "just enough". Once 2nd half of onions start turning transluscent, that's a good sign to move on to next step of adding the black bean paste. Most professional chefs in Korea will take this approach. This step is crucial if you take gan-jjang method mentioned above.

    3. Chicken broth is main standard- instead of water, you can add chicken broth. It will really add whole new level of flavor into jjajang and works well. It is also one of the steps that distinguishes homemade style vs commercial/chef style for this dish.

    4. Oyster sauce – about 1tsp of oyster sauce can help bringing out more flavor. You can pretty much add it whenever you want while cooking the dish. Adding it at initial meat/vege stir-frying step is most recommended by the chefs.

    5. You could do ground beef (uni-jjajang) or seafood version (samsun jjajang) of it – Everything can be done same as he did except using different types of meats. For seafood, shrimp/calamari/squid/oyster are most popular. You have option to swap chicken broth with beef stock or seafood/anchovie stock if you would like (but chicken broth is by far most popular). I personally do not remember seeing chicken version of it at restaurants.

    6. Add stir fried egg on top – this is a popular topping added to this dish.

    7. You could go really heavy with onions for this dish. Per portion, you could do anywhere between half to two large onions no problem.

    8. For the garnish red pepper, you can find Koreans adding as much as 1 tablespoon worth of red pepper. It will help toning down the fatty flavor and is just a preference.

    9. For the garnish, cucumber >>>>>> zucchini. Adding fresh cucumber as garnish is the golden standard, not zucchini. (I personally have not seen a restaurant that added fresh zucchini… I am kind of puzzled why he went with zucchini route lol). It helps toning down fatty flavor and adds freshness to the taste. It is common add like a small pile of cucumber if you google "짜장면".

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