Jajangmyeon (Korean Black Bean Noodles) Recipe

Introduction

Jajangmyeon is a beloved Korean dish featuring chewy noodles topped with a rich and savory black bean sauce. This comforting meal combines tender pork, fresh vegetables, and a flavorful black bean paste for a hearty and satisfying experience. Perfect for a cozy dinner at home, it’s easier to make than you might think!

Ingredients

• ⅔ cup Korean black bean paste (chunjang)
• ¼ cup oil (any neutral oil will do)
• 1 pound boneless pork shoulder, small diced (pork butt or pork belly also okay)
• 3 tablespoons garlic, minced (about 5-6 cloves)
• 1 tablespoon ginger, peeled and minced (about ½ inch piece)
• 1 medium yellow onion, small diced
• 10 ounces green cabbage, roughly chopped (about 2 cups)
• 1 Korean zucchini, small diced (or regular zucchini)
• 2 cups water
• 3 tablespoons oyster sauce
• 2 tablespoons granulated sugar
• 3 tablespoons cornstarch (mixed with 3 tablespoons water to make slurry)
• 4 bundles Korean fresh noodles
• English cucumber, julienned (optional for garnish)
• Kimchi (optional side)
• Danmuji (pickled yellow radish, optional side)

Instructions

1. Step 1: In a small nonstick saucepan over medium heat, add the oil. Once hot, stir fry the black bean paste for about 2 minutes until fragrant, stirring constantly. Remove from heat and set aside.
2. Step 2: In a large saucepan or pot, drain excess oil from the black bean paste. Add a little more oil if needed to lightly coat the pan bottom. Heat over medium-high and add the pork. Stir fry until lightly browned and no longer pink. If using pork belly, render the fat well.
3. Step 3: Reduce heat to medium, then add garlic and ginger. Stir fry for 10 to 20 seconds until fragrant. Add onion, zucchini, and cabbage, cooking until cabbage starts to wilt.
4. Step 4: Add the fried black bean paste back to the pan. Stir and mix until everything is well coated with the paste.
5. Step 5: Pour in water, oyster sauce, and sugar. Bring to a boil, then reduce heat to a moderate simmer. Cook for 10 to 15 minutes, adjusting saltiness to taste.
6. Step 6: While sauce simmers, bring a pot of water to a boil. Cook noodles according to package instructions. Drain well and rinse if using Korean fresh noodles to remove excess starch. Portion noodles into bowls and set aside.
7. Step 7: Mix cornstarch slurry and slowly drizzle into the simmering sauce while stirring. Let it simmer a few seconds until thickened and glossy. Adjust slurry amount if sauce consistency changes.
8. Step 8: Ladle hot sauce over noodles, top with julienned cucumber if desired, and serve immediately. Mix noodles and sauce well before eating. Enjoy hot!

Tips & Variations

• Adjust sugar and oyster sauce to balance saltiness depending on your noodle brand’s flavor.
• Use pork belly for a richer, fattier sauce or chicken for a lighter version.
• Serve with kimchi and danmuji to add contrasting flavors and textures.

Storage

Store leftover sauce and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove, adding a splash of water if needed to loosen it. Reheat noodles by briefly dunking in hot water or microwaving with a damp paper towel to prevent drying out. Assemble before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, while Korean fresh noodles are traditional, you can substitute with other wheat noodles or udon. Just adjust cooking times accordingly.

Is it necessary to stir fry the black bean paste first?

Yes, stir frying the black bean paste helps deepen its flavor and reduces bitterness, giving the sauce its signature rich taste.

Jajangmyeon (Korean Black Bean Noodles) Recipe

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Jajangmyeon is a classic Korean-Chinese dish featuring chewy noodles topped with a savory black bean paste sauce cooked with tender pork and fresh vegetables. This comforting and flavorful dish is perfect for a satisfying meal and can be garnished with crisp cucumber and served with traditional sides like kimchi and pickled radish.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Sauce and Meat

• ⅔ cup Korean black bean paste (chunjang)
• ¼ cup neutral oil (vegetable or canola oil)
• 1 pound boneless pork shoulder, small diced (pork butt or pork belly can also be used)
• 3 tablespoons garlic, minced (about 5–6 cloves)
• 1 tablespoon ginger, peeled and minced (about ½ inch piece)
• 3 tablespoons oyster sauce
• 2 tablespoons granulated sugar
• 2 cups water

Vegetables

• 1 medium yellow onion, small diced
• 10 ounces green cabbage, roughly chopped (about 2 cups)
• 1 Korean zucchini or regular zucchini, small diced

Thickener

• 3 tablespoons cornstarch mixed with 3 tablespoons water (cornstarch slurry)

Noodles and Garnishes

• 4 bundles Korean fresh noodles
• English cucumber, julienned (optional garnish)
• Kimchi (optional side)
• Danmuji (pickled yellow radish, optional side)

Instructions

1. Stir fry the black bean paste (chunjang): Heat the oil in a small nonstick saucepan over medium heat. Once hot, add the black bean paste and stir constantly for about 2 minutes until fragrant. Remove from heat and set aside.
2. Cook the pork: In a large saucepan or pot, drain excess oil from the fried black bean paste. Add a little more oil if needed to lightly coat the pan. Heat over medium-high heat, add diced pork, and stir fry until lightly browned on all sides and no longer pink. Render fat well if using pork belly.
3. Add aromatics and vegetables: Reduce heat to medium. Add minced garlic and ginger, stir fry for 10 to 20 seconds until fragrant. Then add diced onion, zucchini, and chopped cabbage. Stir fry for a few minutes until cabbage starts to wilt.
4. Combine with black bean paste: Add the stir fried black bean paste back into the pot and stir well to coat the meat and vegetables evenly.
5. Simmer the sauce: Pour in water, oyster sauce, and sugar. Bring to a boil, then reduce heat to a moderate simmer. Cook for 10 to 15 minutes until the sauce has reduced and reached desired saltiness. Adjust according to the saltiness of your noodles.
6. Cook the noodles: While the sauce simmers, bring a pot of water to a boil. Add noodles and cook according to package instructions. Drain and rinse Korean fresh noodles under cold water to remove excess starch. Drain completely and portion into serving bowls.
7. Thicken the sauce: Mix the cornstarch slurry again before using. Slowly drizzle the slurry into the simmering sauce while stirring continuously. Let the sauce thicken and become glossy within a few seconds. Adjust slurry amount if sauce consistency differs.
8. Serve: Ladle the hot jajangmyeon sauce over the noodles. Top with julienned English cucumber as a fresh garnish. Serve immediately with optional kimchi and danmuji on the side. Mix well before eating and enjoy while hot.

Notes

• Use neutral oil like vegetable or canola for frying the black bean paste to avoid overpowering the flavor.
• Adjust the sauce saltiness based on the brand and type of noodles used; some noodles may absorb more flavor, requiring more or less sauce reduction.
• The cornstarch slurry thickens the sauce for a glossy finish; adjust slurry quantity if simmering times vary.
• Optional garnishes like cucumber add freshness and crunch that balance the rich sauce.
• Traditional sides such as kimchi and danmuji complement the savory flavors and add contrasting textures.

Keywords: Jajangmyeon, Korean black bean noodles, Korean noodle dish, chunjang sauce, pork black bean sauce noodles, jajangmyun, Korean comfort food