Jajangmyeon Recipe – Korean Black Bean Noodles

Learn how to make traditional Jajangmyeon, a beloved Korean-Chinese dish featuring chewy noodles smothered in a savory-sweet black bean paste sauce with pork and vegetables.

Ingredients:

For the Sauce:

3 tablespoons vegetable oil

¼ cup Korean black bean paste (chunjang)

1 tablespoon sugar

1 tablespoon oyster sauce

1 cup water or chicken stock

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Noodles:

400g fresh or dried wheat noodles (jjajangmyeon noodles)

For the Stir-Fry:

200g pork belly or pork shoulder, diced

1 small onion, diced

½ zucchini, diced

1 small potato, peeled and diced

1 tablespoon minced garlic

1 tablespoon minced ginger

To Serve:

Sliced cucumber or pickled radish (danmuji)

Instructions

Prepare the Noodles: Cook the noodles according to package instructions. Drain and set aside.

Make the Sauce: In a bowl, mix the black bean paste, sugar, oyster sauce, and water or stock. Set aside.

Heat vegetable oil in a large pan over medium heat. Add the diced pork and cook until browned. Add the onion, zucchini, potato, garlic, and ginger. Stir-fry until the vegetables are tender.

Pour the prepared sauce into the pan with the pork and vegetables. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens.

Place the cooked noodles in bowls. Pour the sauce mixture over the noodles. Garnish with sliced cucumber or pickled radish.

Tips for the Best Jajangmyeon:

Opt for fresh, in-season vegetables for the best flavor.

If the sauce is too thick, add a bit more water or stock to reach desired consistency.

Feel free to substitute pork with beef, chicken, or tofu for a different twist.