Name: Jajangmyeon Korean Black Bean Noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs Fresh Jajangmyeon noodles; 0.5 cup Chunjang (Korean black bean paste); 0.5 lb Pork belly or shoulder, diced; 1 cup Zucchini, diced; 2 cups Onion, large diced; 1 cup Green cabbage, chopped; 3 tbsp Vegetable oil; 1 tbsp Sugar; 1 tbsp Oyster sauce; 2 tbsp Cornstarch; 2 cups Water; 0.25 cup Cucumber, julienned

"Indulge in a classic Korean-Chinese comfort food featuring thick, chewy wheat noodles smothered in a rich, savory, and slightly sweet black bean sauce. This recipe balances succulent pork belly with earthy vegetables for a deeply satisfying meal that rivals any takeout."

Ingredients

Qty	Item
1.5 lbs 680 g	Fresh Jajangmyeon noodles
0.5 cup 120 ml	Chunjang (Korean black bean paste)
0.5 lb 225 g	Pork belly or shoulder, diced
1 cup 150 g	Zucchini, diced
2 cups 300 g	Onion, large diced
1 cup 70 g	Green cabbage, chopped
3 tbsp 45 ml	Vegetable oil
1 tbsp 12 g	Sugar
1 tbsp 15 ml	Oyster sauce
2 tbsp 16 g	Cornstarch
2 cups 475 ml	Water
0.25 cup 30 g	Cucumber, julienned

How to Make Jajangmyeon Korean Black Bean Noodles

Prepare the black bean paste by heating 2 tablespoons of oil in a small pan. Add the chunjang (black bean paste) and stir-fry over medium heat for about 3-5 minutes to remove its bitter edge. Set aside.

In a large wok or deep skillet, heat the remaining tablespoon of oil. Add the diced pork and cook until browned and the fat has rendered.

Add the onions to the pan and cook until translucent. Follow with the zucchini and cabbage, sautéing for another 3-4 minutes until the vegetables are slightly softened.

Pour the fried black bean paste into the wok with the meat and vegetables. Stir well to coat everything evenly.

Add the sugar, oyster sauce, and 1.5 cups of water. Bring to a simmer, cover, and cook for about 10 minutes.

Mix the cornstarch with the remaining 0.5 cup of water to create a slurry. Gradually stir the slurry into the sauce until it thickens to a glossy, gravy-like consistency.

Boil the fresh noodles according to package instructions (usually 3-4 minutes). Drain and rinse briefly under warm water to remove excess starch.

Divide the noodles into bowls, ladle a generous amount of sauce over the top, and garnish with julienned cucumber.

·
Frying the black bean paste in oil first is essential; it transforms the paste from bitter and harsh to savory and smooth.
·
Do not overcook the vegetables; they should still have a slight bite to provide texture contrast against the soft noodles.
·
If you prefer a 'dry' version (Ganjajang), use less water and skip the cornstarch slurry.
·
Serve with yellow pickled radish (danmuji) to cleanse the palate between bites.

Frequently Asked Questions

Can I make this vegetarian?

Yes! Simply replace the pork with extra-firm tofu cubes or hearty mushrooms like shiitake for a delicious meat-free alternative.

What is Chunjang?

Chunjang is a Korean black bean paste made from roasted soybeans and caramel. It is saltier and darker than Chinese sweet bean sauce.

Can I use dried noodles?

While fresh 'Jajangmyeon' or 'Udon' style wheat noodles are best for their chewy texture, you can use dried thick wheat noodles if fresh are unavailable.

How do I store leftovers?

Store the sauce and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the sauce on the stove with a splash of water.

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