Jajangmyeon (Korean Black Bean Noodles)

Someone setting down a a bowl of Jajangmyeon on a table.

Jajangmyeon (Korean Black Bean Noodles)

Jajangmyeon or Korean black bean noodles features a highly addicting bowl of chewy fresh wheat noodles, pork belly, zucchini, and potatoes that is tossed in a glossy savory black bean sauce.

Course Dinner, Lunch, Lunch & Dinner, Lunch & Dinner Recipes, Main Course

Cuisine Chinese, Korean

Keyword black bean noodles, black noodles, jajangmeyeon, jajangmyeon, jajangmyeon noodles, jajangmyeon recipe, jajangmyeon sauce, jjajangmyeon, Korean black bean noodles, Korean black noodles, noodles with black bean sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 1196kcal

Author Megan

Equipment

Ingredients

24 oz jajangmyeon wheat noodles fresh

Pork Marinade

10 oz pork belly diced
1 teaspoon ginger grated
1 tablespoon mirin
¼ teaspoon black pepper
1 tablespoon soy sauce

Sauce

3 tablespoon vegetable oil
½ cup Korean roasted black bean paste Chunjang
2 tablespoon brown sugar
1 cup chicken stock
1 ½ tablespoon oyster sauce
¼ teaspoon MSG optional
1 ½ tablespoon cornstarch
3 tablespoon water

Vegetables

1 medium yellow onion diced
2 stalks green onion chopped
1 cup potato peeled and diced
1 cup zucchini diced
1 cup green cabbage diced

Serve

1 cucumber julienned for garnish
Toasted sesame seeds
Pickled yellow radish Danmuji

Instructions

Marinate the pork. In a medium sized mixing bowl, add the pork belly, grated ginger, mirin, salt, pepper and soy sauce. Mix until combined then set aside.
Toast the black bean paste. In a large skillet over low heat, add the oil. Once the oil is hot, add the black bean paste and sugar. Mix until combined and toast the paste for about 3-4 minutes stirring frequently to prevent it from burning. Pour the black bean paste in a small bowl and set aside. Discard any excess oil.
Cook the pork. Place the same skillet over medium heat and add 1 tablespoon of oil until hot. Then add the marinated pork and cook until lightly browned on the edges. Set aside.
Cook the vegetables. Add 1 tablespoon of oil over medium heat and then add the diced onion and green onion and cook until fragrant, translucent and lightly browned. Then add the potato and zucchini and toss until the vegetables are softened, about 3-5 minutes. Then add the cabbage and toss until wilted about 2-3 minutes.
Add sauce. Add the black bean paste and cooked pork and toss to combine. Then add the chicken stock, oyster sauce, and msg and mix until the sauce is smooth and simmering about 2-3 minutes.
Thicken sauce. In a small bowl, mix the cornstarch with the water until combined. Then pour the slurry over the simmering sauce and mix until the sauce thickens.
Cook noodles. In a large pot, bring water to a boil. Boil the noodles for 3-4 minutes or until al dente. Strain.
Serve. Portion the noodles into individual bowls, pour the sauce over the noodles and garnish each bowl with julienned cucumbers, sesame seeds, and a side of yellow pickled radish (danmuji). Enjoy!

Notes

Panfry the chunjang. This is a must to eliminate any hints of sour or bitter notes from the Korean black bean paste. It will also allow the paste to be smoother and more malleable to mix in the other ingredients.
Prep the ingredients in advance. Mis en place is crucial for a smooth and easy cooking process. Once you begin to cook the sauce everything will be tossed in rather quickly so make sure everything is ready to go before you turn on the stove.
Caramelize the onions. Take the time to cook the onions over medium heat until they are translucent, lightly brown, and fragrant. This will add a deep, sweet flavor to the jajangmyeon sauce.
Taste to adjust. The perfect balance of saltiness and sweetness will vary with everyone’s taste preferences. Make sure to adjust the amount of sugar and salt (from the oyster sauce and soy sauce) based on your taste preferences.
Cook the noodles after the sauce. Since the sauce takes time to make, wait until the sauce is completed before cooking the noodles to prevent them from becoming overly soggy and stuck together.
Pair with pickled vegetables: I highly recommend eating your bowl of noodles with black bean sauce with pickled radish or kimchi for a refreshing contrast.

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