Korean Black Bean Noodles (Jajangmyeon)

Jjajangmyeon with glossy black bean sauce and pork, noodles lifted with chopsticks

Korean Black Bean Noodles (Jajangmyeon)

Jjajangmyeon is a Korean black bean noodle dish with thick, chewy noodles coated in a rich chunjang sauce with pork and vegetables. This easy stovetop recipe comes together in about 40 minutes with deep, savory flavor.

Course Lunch, Noodles

Cuisine Chinese, Korean

Diet Low Lactose

Keyword black bean paste, black bean sauce, chunjang, jajangmyeon, jajangmyun, jjajangmyeon, Korean black bean noodles, korean fusion, Korean noodles with black bean sauce

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 537

Author Hyegyoung K. Ford

Ingredients

4 servings jjajangmyeon noodles fresh or dried noodles
5 tbsp (75 g) Korean black bean paste (chunjang)
4 tbsp (60 ml) oil
2 tbsp (30 g) lard or oil
½ cup (60 g) chopped Asian leek or green onion
2 tsp (8 g) sugar
½ lb (225 g) pork chopped into small pieces
¼ about 5 oz (150 g) small cabbage chopped
1 small onion chopped
½ zucchini chopped
1 tbsp (15 ml) oyster sauce
1 ½ cup (360 ml) water
1 tsp (4 g) chicken bouillon powder
1 tbsp (8 g) cornstarch mixed with 3 tablespoon water (45 ml)
¼ cucumber sliced to matchsticks to garnish, optional

Instructions

For Jajangmyeon Sauce

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.

For Noodles

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.

Video

Notes

Where to find jajangmyeon noodles: You can typically find it 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.

Nutrition