What do black bean noodles (jajangmyeon) taste like? It’s a rich, delicious, and umami-rich dish with distinct bitter, sour, and sweet tastes. Naturally, any accompanying dish will enhance the taste and texture, too.
After speaking with several people recently, we were struck by the degree of unfamiliarity. Western nations and their people are to this delectable dish. Let’s take a look at this deliciously savoury and flavour-packed recipe!
Today, we’ll look at each element of the flavour for this dish. The dish is divided into noodles, sauce, ingredients and garnishes. In addition, we’ll examine how the flavour can change over time and ways to keep them in good condition.
What Is Jajangmyeon/Black Bean Noodles?
Many recipes and concepts top up when you search black bean noodles.
Two principal dishes are believed to be authentic black bean noodles dishes. One is Korean (Jajangmyeon) The other is Chinese (Zhajiangmian).
The most well-known of the two we’ll examine this morning is its Korean dish. It’s a dish consisting of noodles topped with Chunjang sauce (thick black sauce), diced meat, and some vegetables.
However, it’s a bit misleading; the noodles aren’t really black or composed of beans of black. The majority of the time, normal udon or cumin noodles are used in this dish! Both are very dense rounds of wheat-based noodles.
This sauce makes the dish so popular. Its sauce is called chunking. It is made up of a mixture of soybeans, fermented flour, and occasionally caramel. Many other ingredients could be added to the sauce, but the flavour is generally very simple.
Naturally, you will get the meaty taste. However, other protein sources are also a possibility in addition. A range of seafood is also a popular choice for this particular dish. In addition, vegetables are an everyday ingredient. However, the specific type used varies significantly.
Other fragrant ingredients that many street vendors and restaurants use include ginger, garlic chilli and scallions. Also, they often use zucchini, onions, and cabbage as vegetables.
For accompaniments, the danmuji is your only choice — it’s a white pickled dish of radish. It is also possible to add slices of raw onions to make spice; however, it’s not popular.
What Do Black Bean Noodles (Jajangmyeon) Taste Like?
Now that you have an outline of the ingredients that create this black bean noodles dish, it is clear that the taste profile can be quite complicated.
But, what is Jajangmyeon flavour like?
As we’ve said, the dish comprises four components: dense wheat noodles, a black paste of beans, meat and other vegetables. The latter isn’t included in any garnishes and is not required.
Let’s discuss how these components can influence the flavour!
Flavour Of The Noodles
The flavour may differ slightly based on the best Jajangmyeon noodles you may select. Udon and cumin are the two types of noodles used to prepare the dish (traditionally).
Udon noodles are a delicious and sweet flavour. They are round, thick noodles with an off-white hue. The texture is soft, and their flavour is quite neutral.
For cumin the there is only Shanghai-style Cumian noodles are utilized. They are also very thick and full. They do however are more yellowish than Udon. They are also neutral in taste.
The reason these are utilized is that they can hold sauce well. They also won’t overpower the taste of the sauce or the other ingredients.
Flavour Of The Accompaniments
Naturally, other components (vegetable aromatics and garnishes) can add flavour, often lots of it!
It’s difficult to identify the flavour because recipes can vary greatly. However, if you know your recipe’s ingredients, you’ll get the same tastes.
The problem is that it is quite strong in flavour and is certain to dominate anything similar to onions and zucchini.
Garlic, as well as ginger, can compete in the sauce and will assist in creating an overall umami flavour profile that is savoury.
Also, every kind of meat will bring more umami and meaty flavours to your meal.
Flavour Of The Black Bean Sauce
The Black Bean Sauce used in jajangmyeon isn’t created out of just black beans. It’s also made of soybeans as well as the fermentation of flour.
This paste-like recipe is different. Many people include soy sauce in it based on where you’re living.
A lot of these sauces make use of beans fermented in black, which are also known as douchi or Kochi. Regular soybeans will not give the black colour, and they don’t have bitter flavours.
This sauce gives the dish its flavour.
Jajangmyeon sauce Jajangmyeon sauce is exceptionally strong in taste. It is bitter, pungent and very salty. It also contains earthy notes. Sometimes you can get some spice flavours that hint at sweetness.
The flavour, however, does change when you make this mixture (or bake it).
When once the toast is cooked after toasting, the bitter and sour flavour is eliminated almost completely. The sauce then becomes mostly salty, earthy and a little sweet.
If you purchase this sauce in the supermarket, it will usually state whether it has been cooked prior to purchase or not.
Texture Of Black Bean Noodles (Jajangmyeon)
It’s not an appetizer that isn’t textured!
The noodles (no matter what you pick) are very filling, dense and somewhat chewy. After absorbing some of the sauce made from black beans, they get delicious too.
Then the meat naturally imparts a meaty, chewy texture to the noodles. Based on the amount you cooked and the size of the pieces, it is possible to enjoy chewy or delightfully chewy food.
Vegetables mustn’t be overlooked when it comes to texture. We love to flash-fry the veggies to give them some little crunch. If you let them cook inside the dish, they’ll be soft.
Finally, this sauce doesn’t have much texture. It’s typically dense, but it’s not particularly smooth. However, it’s not smooth and runny like water. Therefore, expect the same thing you’d expect to receive from any other bean-based paste.
How To Preserve The Flavor Of Black Bean Noodles
The best method to preserve noodles made of black beans (Jajangmyeon) depends on the container the dish is stored in. Is the sauce blended with the other ingredients and noodles, or is it still a separate item?
If the sauce is separated from the other ingredients, you will get a longer shelf time. This is because the other more perishable ingredients will not be harmful to it when they run out.
This sauce is able to be stored for up to two years when it’s not opened. Once it is opened, it can be stored in the refrigerator for three to six months (still very long for the duration of a condiment).
The best method to store sauce is to store it in the first container – which is probably an ajar made of Glass of some kind. If it’s plastic, you should move it into a sterilized glass jar once you have opened the jar. Glass is more resistant to the growth of bacteria.
It is also possible to store this mixture in bags that zip lock for a few months or even years. However, you must divide the mixture to prevent repeatedly freezing and defrosting the same batch.
If you made this black bean sauce in your kitchen, The shelf life is a mere 4-5 days in the refrigerator. The sauce that isn’t cooked hasn’t been subjected to heat or heat sources and has a low level of bacteria, meaning it will last longer. Even the ones that are pre-cooked.
It’s crucial to cook only enough black beans sauce that you require to make your dish. Do not heat and cool the sauce frequently. The sauce will dry when you’ve done it the 3rd time you’ve heated it.
Black Bean Noodle Dish
When the sauce has been mixed with noodles, meat and vegetables, the shelf-life will be significantly shorter. Other ingredients will deteriorate before the sauces.
In general, you should look at around three to four days you can store the food in airtight containers. Naturally, any leftovers should be stored in the refrigerator.
Are the black bean noodles ( Jajangmyeon) good for health?
This isn’t healthful food. It’s packed with calories-rich food items and carbohydrates from wheat-based noodles.
In terms of nutrition, you’ll likely get the most benefit from meat, vegetables, a few dishes, and a few garnishes. You will not benefit from soybeans.
Are noodles made of bean beans?
There are black beans that are simple noodles made of black beans. However, they can be difficult to locate in the stores. They’re also a good gluten-free option for wheat-based noodles.
Remember, the type of noodles made from black beans isn’t utilized for Jajangmyeon (the Korean black bean noodles dish) or Zhajiangmian (the Chinese black bean noodles dish).
What is the cuisine Jajangmyeon originates from?
It definitely focuses more on Korean food. Many people believe that it is a Chinese-Korean Fusion Cuisine.
Chinese immigrants from Korea began incorporating the ingredients that they could come across to prepare traditional Chinese food items. Jajangmyeon was one of the first!
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!