Jajangmyeon is a popular Korean black bean noodles dish featuring chewy noodles topped with a savory sauce made from fermented black bean paste called chunjang, stir-fried meat, and vegetables. Follow this recipe to recreate restaurant-quality jajangmyeon at home.

A top view of Jajangmyeon (or jjajangmyeon), Korean black bean noodles.

Jajangmyeon holds a special place in the hearts of many Koreans. This black bean noodles dish was a cherished childhood favorite for numerous Korean adults, evoking nostalgic memories of the 70s and 80s.

As a child, jajangmyeon was a delightful indulgence. To celebrate a special occasion or as a reward, my parents would take me to a Korean-Chinese restaurant and order this mouthwatering black bean noodles dish alongside jjamppong (spicy seafood noodle soup) and tangsuyuk (sweet and sour beef/pork).

Chopsticks twirling jajangmyeon, also called jjajangmyeon, Korean black bean noodles

The taste of chewy noodles mixed with the incredibly savory sauce was an unforgettable experience, even with the dark sauce smeared around my mouth.

Whether you’re Korean or not, you can enjoy the delicious taste of this Korean black bean noodles. It may be challenging to recreate the exact taste of restaurant-style jajangmyeon at home, but there are secret tips to achieve a similar flavor.

Give this recipe a try, and you’ll savor the delicious taste that brings back cherished memories or creates new ones, regardless of the dark sauce around your lips.

What is Jajangmyeon?

Jajangmyeon (자장면), also called Jjajangmyeon (짜장면), is a popular Korean dish featuring chewy wheat noodles topped with a savory sauce made from fermented black bean paste called chunjang (춘장), stir-fried meat, and vegetables.

This delicious and satisfying meal has its origins in Chinese cuisine but has been adapted to suit the Korean palate, making it a beloved staple in Korea and beyond.

The Origin:

The dish came from the Chinese cuisine “Zhajiangmian” brought by immigrants from Shandong Province in the late 19th century. They adapted the dish to the Korean taste by using chunjang, a fermented black bean paste, and adjusting the flavors.

Popularity in Korea:

Jajangmyeon became popular in Korea, starting in the port city of Incheon. It was an affordable and filling meal, perfect for the growing urban workforce. Additionally, the dish was also associated with special occasions and celebrations.

The dish’s popularity continued to grow in the 1970s and 1980s with the rise of Korean-Chinese restaurants, which helped spread the dish throughout the country. And with the introduction of instant jjajangmyeon in the 1990s, it became even more convenient and accessible for people to enjoy at home.

Today, jajangmyeon remains a beloved dish in Korea and around the world. You can enjoy it in restaurants, prepare it at home, or have it as a quick instant meal.

Two bundles of wheat noodles for jjajangmyeon or jajangmyeon dish.

Noodles for Jajangmyeon

The noodles play a crucial role in any jajangmyeon recipe, characterized by their slightly thick and chewy consistency. These wheat noodles offer a substantial base that pairs well with the hearty sauce and other components, guaranteeing a satisfying and delectable eating experience.

Most Asian grocery stores typically carry these noodles, which may be labeled as udon and jjajangmyeon (우동 짜장면) or jungwhamyeon (중화면). I recommend looking for fresh noodles in the refrigerator section, as they tend to have a better texture.

If you cannot find these noodles, you can use udon noodles or dried spaghetti noodles as a substitute. You can also try dried noodles, but, be aware that they might break more easily once cooked and may not hold their shape as well as fresh noodles.

Jajangmyeon sauce for Korean black bean noodles

Jajangmyeon Sauce

Undeniably, the highlight of jajangmyeon is its sauce, a rich and dark concoction featuring Korean black soybean paste (chunjang, 춘장). This paste is created from fermented soybeans, wheat flour, salt, and a sweetening agent.

However, it’s essential to note that plain chunjang straight from the package can be naturally bitter and needs to be treated before use.

The process is straightforward– simply fry the paste in oil for 2-3 minutes, which will remove the bitterness and impart a savory taste to the sauce.

You can find pre-roasted chunjang available for purchase in stores or online. If you choose to use this version, there’s no need to fry the paste in oil before incorporating it into your sauce.

Note: Please avoid using Chinese black bean paste as a substitute, since it is a distinctly different condiment and will significantly alter the dish’s taste.

If you love the taste of Chinese black beans, check out my Chinese recipes using fermented black bean paste;

Chopsticks holding up jajangmyeon (black bean noodles) coated with sauce.

Recipe Tips and Advice

  1. Pre-fry the chunjang paste in oil: To enhance the flavor of the sauce, fry the black bean paste in hot oil for 2-3 minutes. This step helps eliminate any bitter taste and creates a more delicious sauce.
  2. Opt for lard when possible: Using lard in your recipe will contribute a deeper, richer flavor to the sauce. However, if lard is unavailable, you can use oil as a substitute.
  3. Infuse flavor with Asian leek or green onion: Sauté Asian leek or green onion in lard or oil, along with a little amount of sugar, to impart a savory taste. The sugar caramelizes the leek slightly and integrates a smoky flavor into the sauce.
  4. Incorporate chicken bouillon powder: Adding a bit of chicken bouillon powder can help you achieve that restaurant-quality taste. Alternatively, use chicken stock in place of water for the same rich flavor.
Ingredients for making jjajangmyeon, Korean black bean noodles.

Essential Ingredients

  • Pork: Opt for pork loin or shoulder, chopped into small pieces.
  • Wheat noodles: Fresh thick wheat noodles are preferred.
  • Chunjang: Korean black bean paste is a must-have.
  • Lard: Enhances flavor, but use oil if lard is unavailable.
  • Asian leek or green onion: Adds a savory touch.
  • Vegetables: Onions, cabbage, and zucchini are typical choices for jjajangmyeon.
  • Oyster sauce: Contributes an additional savory taste.
  • Sugar: Balances saltiness and adds a hint of sweetness.
  • Chicken bouillon powder: Offers another layer of flavor. Alternatively, use chicken stock instead of water as a substitute.
  • Starch slurry: To thicken the sauce. Mix cornstarch with water.

How to make Jajangmyeon

Step 1. Fry Chunjang in oil

In a wok over medium-low heat, heat oil and add chunjang paste. Stir-fry for 2-3 minutes. Use a fine mesh strainer to scoop the paste onto a small plate and set aside. Discard the oil and clean the wok.

Step 2. Infuse aromatics and pork

Heat lard in the wok over medium-high heat. Add the leek and sugar, stir-frying until the leek is slightly caramelized. Add pork and cook until no longer pink.

Step 3. Stir-fry vegetables and add chunjang

Stir in cabbage and onion, cooking until slightly softened. Add zucchini pieces and toss. Mix in the reserved chunjang paste and oyster sauce, ensuring that all meat and vegetables are coated evenly.

Step 4. Add liquid

Pour in water and chicken bouillon powder, stirring well. Bring the sauce to a boil and cook for 3 minutes. Add the starch slurry and cook until the sauce thickens.

Step 5. Cook noodles

Meanwhile, cook noodles in a pot of boiling water following the package directions, and drain. Be careful not to overcook them.

A bowl of jajangmyeon, Koran black bean noodles, served with pickled radish slices.

Serving Suggestions

Place a portion of noodles in each bowl and ladle the sauce over them. Garnish with optional cucumber matchsticks, if desired.

Alternatively, you can serve the sauce over cooked rice, creating a dish known as jjajangbap (짜장밥).

Korean black bean noodles have always been served with sliced pickled radish (danmuji, 단무지). However, these days, the new kid on the block is green onion kimchi (pa-kimchi) – and boy, do we love that spicy kick!

A photo of two kids eating jajangmyeon (or jjajangmyoen), Korean black bean noodles.

5 Tasty Noodle Recipes From Around the World

Enjoy these noodle recipes featuring popular dishes from Hong Kong, Thailand, and Korea. From crispy pan-fried noodles to spicy soups and sweet stir-fries, these dishes are sure to satisfy your cravings for delicious and comforting meals.

  • Hong Kong Style Cantonese Pan-Fried Noodles: Thin egg noodles are pan-fried until crispy on one side, then topped with meat, seafood, and vegetables and served with savory soy sauce.
  • Yaki Udon: Stir-fried Japanese thick udon noodles with vegetables and meat or seafood.
  • Korean Spicy Seafood Noodle Soup (Jjamppong): A popular Korean noodle soup made with seafood and a spicy broth flavored with gochugaru and gochujang.
  • Korean Spicy Cold Noodles (Nangmyeon): A popular Korean summer dish made with chewy buckwheat noodles served in a chilled broth made with beef or dongchimi (radish water kimchi), and topped with sliced beef, cucumber, and pear.
  • Korean Glass Noodles (Japchae): A classic Korean dish made with sweet potato glass noodles stir-fried with vegetables and meat such as beef and mushrooms, and seasoned with soy sauce, sesame oil, and sugar.
Jjajangmyeon sauce is served over noodles garnished with cucumber slices in a bowl.

Jajangmyeon (Korean Black Bean Noodles)

Make delicious jajangmyeon, a popular Korean black bean noodles dish, at home with this easy recipe for restaurant-quality results.
5 from 3 ratings

Ingredients

  • 4 servings jjajangmyeon noodles, fresh or dried noodles
  • 5 tbsp Korean black bean paste (chunjang)
  • 4 tbsp oil
  • 2 tbsp lard, or oil
  • 1/2 cup chopped Asian leek, or green onion
  • 2 tsp sugar
  • 1/2 lb pork, chopped into small pieces
  • 1/4 small cabbage, chopped
  • 1 small onion, chopped
  • 1/2 zucchini, chopped
  • 1 tbsp oyster sauce
  • 1 1/2 cup water
  • 1 tsp chicken bouillon powder
  • 1 tbsp cornstarch , mixed with 3 tablespoon water
  • 1/4 cucumber, sliced to matchsticks to garnish, optional

Instructions 

  • To pre-fry Korean black bean paste (chunjang), heat oil in a wok over medium-low heat, and add chunjang paste. Stir-fry for 2-3 minutes. Use a fine mesh strainer to scoop the paste onto a small plate and set aside. Discard the oil and clean the wok.
  • Heat lard in the wok over medium-high heat. Add the leek and sugar, stir-frying until the leek is slightly caramelized. Add pork and cook until no longer pink.
  • Stir in cabbage and onion, cooking until slightly softened. Add zucchini pieces and toss. Mix in the reserved chunjang paste and oyster sauce, ensuring that all meat and vegetables are coated evenly.
  • Pour in water and chicken powder, stirring well. Bring the sauce to a boil and cook for 3 minutes. Add the starch slurry and cook until the sauce thickens.
  • Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, and drain. Be careful not to overcook them.
  • Place a portion of noodles in each bowl and ladle the sauce over them. Garnish with optional cucumber matchsticks, if desired. Alternatively, you can serve the sauce over cooked rice, creating a dish known as jjajangbap (짜장밥).
    Note: Jjajangmyeon is traditionally accompanied by pickled radish slices. However, a modern twist involves pairing the dish with green onion kimchi (pa kimchi), which creates a delightful combination.

Notes

You can typically find jjajangmyeon noodles at most Asian grocery stores, where they may be labeled as udon and jajangmyeon (우동 짜장면) or jungwhamyeon (중화면). I recommend looking for fresh noodles in the refrigerator section, as they tend to have a better texture. If these noodles are not available, udon noodles or dried spaghetti noodles can be used as a substitute.
Calories: 537kcal, Carbohydrates: 62g, Protein: 23g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 600mg, Potassium: 538mg, Fiber: 4g, Sugar: 8g, Vitamin A: 605IU, Vitamin C: 33mg, Calcium: 116mg, Iron: 4mg
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