Go Back
–+ servings
Jajangmyeon (Korean Black Bean Noodles)

Ultimate Jajangmyeon: Comforting Korean Black Bean Noodles

Experience the rich flavors of Jajangmyeon, the ultimate Korean black bean noodles that provide comfort and joy in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons vegetable oil canola or sesame oil for distinct flavor
  • 6 oz pork belly diced; substitute with tofu or mushrooms for vegetarian options
  • 1/2 onion chopped
  • 1/2 zucchini chopped; can be replaced with bell peppers or carrots
  • 1 small potato peeled and diced; sweet potatoes can be used as an alternative
  • 2 cloves garlic minced
  • 2 tablespoons Korean black bean paste (Chunjang) look for it in Asian markets
  • 1 tablespoon sugar honey serves as a great natural substitute
  • 1 tablespoon oyster sauce use mushroom sauce as vegetarian substitute
  • 1/2 cup water help create sauce consistency
  • 1 teaspoon cornstarch used to thicken the sauce
  • 1 tablespoon water for the cornstarch slurry
  • salt and pepper for seasoning to taste
For the Noodles
  • 2 servings fresh Jajangmyeon noodles or thick wheat noodles
For Garnish
  • julienne cucumber adds a refreshing crunch

Equipment

  • pan

Method
 

Step-by-Step Instructions
  1. Heat the oil: In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. This should take about 2 minutes.
  2. Sauté the pork belly: Add 6 ounces of diced pork belly to the heated oil, cooking for about 5 minutes until golden brown and crispy.
  3. Add vegetables: Stir in ½ chopped onion, ½ chopped zucchini, and 1 small peeled and diced potato. Sauté for 5 to 7 minutes until softened.
  4. Incorporate garlic: Add 2 minced garlic cloves and cook for an additional minute until fragrant.
  5. Mix in black bean paste: Stir in 2 tablespoons of Korean black bean paste (Chunjang) and 1 tablespoon of sugar. Mix well for about 2 minutes.
  6. Add sauces and water: Pour in 1 tablespoon of oyster sauce and ½ cup of water, bring to a simmer, and cover. Cook for 8 to 10 minutes.
  7. Thicken the sauce: Stir in a slurry made from 1 teaspoon of cornstarch mixed with 1 tablespoon of water and cook for an additional 2 minutes.
  8. Cook the noodles: Prepare the noodles according to package instructions, typically boiling for 4-5 minutes. Drain and rinse briefly.
  9. Serve with sauce and garnish: In serving bowls, place noodles and ladle the thick black bean sauce over the top. Garnish with julienned cucumber.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 80gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 3mgIron: 10mg

Notes

Use fresh Jajangmyeon noodles for best results. Adjust flavors as needed and enjoy with garnishes.

Tried this recipe?

Let us know how it was!