Jjajangmyeon – Korean Black Bean Noodles

Jjajangmyeon is a classic Korean comfort dish made with chewy wheat noodles topped with a rich, savory-sweet black bean sauce cooked with pork and vegetables. Deep, glossy, and incredibly satisfying.

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Ingredients (2 servings)

Noodles

• 300 g fresh wheat noodles (Korean jajang noodles or Chinese wheat noodles)

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Sauce Base

• 3 tablespoons Korean black bean paste (chunjang)

• 1½ tablespoons vegetable oil

• 1 teaspoon sugar (adjust to taste)

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Protein

• 150 g pork belly or pork shoulder, diced
  (can substitute chicken or tofu)

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Vegetables

• 1 medium onion, diced

• ½ zucchini, diced

• ½ cup cabbage, chopped

• 1 small potato, diced

• 1 tablespoon minced garlic

• 1 stalk green onion, sliced

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Thickening

• 1 tablespoon cornstarch

• 2 tablespoons water

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Optional Garnish

• Sliced cucumber

• Pickled radish (danmuji)

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Instructions

Step 1: Prepare the Black Bean Paste

1. Heat oil in a wok or deep pan over medium heat.

2. Add black bean paste and stir-fry 1–2 minutes to remove bitterness.

3. Remove paste from pan and set aside, leaving oil behind.

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Step 2: Cook the Pork

1. In the same pan, add diced pork.

2. Stir-fry until pork renders fat and turns lightly golden.

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Step 3: Add Vegetables

1. Add garlic and onion; sauté until fragrant.

2. Add potato, zucchini, and cabbage.

3. Stir-fry 3–4 minutes until vegetables soften slightly.

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Step 4: Make the Sauce

1. Return fried black bean paste to the pan.

2. Add sugar and mix well.

3. Pour in 1 cup (240 ml) water.

4. Simmer gently for 8–10 minutes until vegetables are tender.

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Step 5: Thicken

1. Stir cornstarch with water.

2. Slowly pour into the sauce while stirring.

3. Cook 1–2 minutes until thick, glossy, and dark.

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Step 6: Cook the Noodles

1. Boil noodles in salted water according to package instructions.

2. Drain well (do not rinse).

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Step 7: Serve

1. Place noodles in bowls.

2. Spoon generous amounts of black bean sauce on top.

3. Garnish with cucumber or green onions.

4. Mix well before eating.

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Tips

• Frying the black bean paste first is essential for flavor.

• Sauce should be thick enough to coat noodles but still glossy.

• Adjust sugar based on preference—jjajangmyeon is mildly sweet.