Name: Jajangmyeon (Korean Black Bean Noodles) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: ⅔ cup Korean black bean paste (chunjang); ¼ cup neutral oil (e.g. vegetable or canola oil); 1 pound boneless pork shoulder, small diced (pork butt or pork belly also acceptable); 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 for slurry); 4 bundles Korean fresh noodles (or any fresh wheat noodles); English cucumber, julienned (optional garnish); Kimchi (optional side); Danmuji (pickled yellow radish, optional side)

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If you are craving a hearty, comforting, and utterly delicious dish that bursts with rich umami flavor, you need to try this Jajangmyeon (Korean Black Bean Noodles) Recipe. This iconic Korean takeout favorite features thick, chewy noodles smothered in a velvety black bean sauce packed with tender pork, aromatic vegetables, and a subtle touch of sweetness. Every bite offers a wonderful combination of savory depth and satisfying texture, making it perfect for a cozy night in or impressing friends with a Korean culinary gem. Once you make this at home, Jajangmyeon will quickly become one of your most beloved go-to dishes.

Ingredients You’ll Need

The image shows a black frying pan filled with small pieces of cooked pork that are light brown and slightly crispy. On top of the pork, there are two layers of finely chopped garlic in white and shredded cheese in pale yellow. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This Jajangmyeon (Korean Black Bean Noodles) Recipe relies on simple yet essential ingredients that work harmoniously to create its signature flavor and texture. Each element, from the fragrant black bean paste to the crisp vegetables, plays a key role in bringing this classic dish to life.

Korean black bean paste (chunjang): The star of the dish that delivers the distinctive deep, savory, and slightly bitter flavor.
Neutral oil (¼ cup): Perfect for stir-frying the paste and ingredients without overpowering the sauce.
Boneless pork shoulder (1 pound): Provides tender, juicy meat chunks that absorb the sauce beautifully.
Minced garlic (3 tablespoons): Adds warm pungency and irresistible aroma.
Peeled and minced ginger (1 tablespoon): Brings a subtle sharpness to balance the richness.
Small diced yellow onion (1 medium): Adds sweetness and texture when cooked down.
Roughly chopped green cabbage (10 ounces): Adds crunch and bulk with a mild sweetness.
Small diced Korean zucchini (1): Or regular zucchini, providing tender freshness.
Water (2 cups): Helps develop the sauce consistency while melding flavors.
Oyster sauce (3 tablespoons): A key umami booster enhancing depth and savoriness.
Granulated sugar (2 tablespoons): Balances saltiness with a hint of sweetness.
Cornstarch (3 tablespoons): Mixed into slurry with equal water, essential for thickening the sauce to its perfect, glossy finish.
Korean fresh noodles (4 bundles): The chewy, springy foundation of the dish, perfectly suited to hold the thick sauce.
Julienned English cucumber (optional garnish): Provides a crisp, refreshing contrast and pop of color.
Kimchi (optional side): A tangy, spicy complement that cuts through richness.
Danmuji (pickled yellow radish, optional side): Adds sweetness and crunch for a traditional finishing touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Jajangmyeon (Korean Black Bean Noodles) Recipe

Step 1: Stir Fry the Black Bean Paste (Chunjang)

Begin by heating the oil in a small nonstick saucepan over medium heat. Once hot, add the Korean black bean paste and stir constantly for about 2 minutes until it releases its deep, fragrant aroma. This initial stir-fry elevates the paste’s flavor, softening its bitterness and developing a complex, nutty undertone that forms the backbone of your sauce. Once ready, remove from heat and set aside.

Step 2: Cook the Pork to Perfection

Next, prepare your main protein by heating a large saucepan or pot over medium-high heat. Drain excess oil from the fried black bean paste, adding a touch more oil if necessary to lightly coat the pan. Add the diced pork and stir-fry until it is nicely browned on all sides and no longer pink, about 5 to 7 minutes. Browning the pork well is crucial—it adds caramelized flavor that’ll make your Jajangmyeon irresistible.

Step 3: Build Aromatics and Vegetables

Lower the heat to medium and toss in the minced garlic and ginger. Stir-fry for just 10 to 20 seconds until fragrant, letting their bright, warming notes mingle with the pork. Then, add the diced onion, chopped cabbage, and zucchini. Keep stir-frying until the cabbage begins to wilt and the vegetables soften slightly, retaining some crunch for perfect texture contrast.

Step 4: Incorporate the Black Bean Paste Sauce

Bring back your stir-fried black bean paste to the pan and mix thoroughly with the pork and vegetables. Stir well to coat every ingredient evenly with the thick, glossy sauce. This step is when the flavors truly start to marry, forming that rich, satisfying layer of taste you crave in your Jajangmyeon.

Step 5: Simmer to Develop Deep Flavor

Pour in the water, oyster sauce, and granulated sugar. Bring the mixture to a boil, then reduce to a steady simmer. Let it cook for 10 to 15 minutes, stirring occasionally. This mellow simmer lets the salty, sweet, and umami elements blend perfectly, adjusting intensity depending on your noodle’s saltiness. Tips and tricks: if your noodles are bland, allow the sauce to reduce a bit more for better balance.

Step 6: Cook the Noodles

While the sauce simmers, bring a large pot of water to a boil. Add the fresh noodles and cook according to package instructions—usually a few minutes until tender yet chewy. If you are lucky enough to have Korean fresh noodles, rinse them in cold water after draining to remove excess starch. Set aside noodles in serving bowls, ready to be dressed with the luscious sauce.

Step 7: Thicken the Sauce and Finish

Mix your cornstarch slurry by combining 3 tablespoons of cornstarch with an equal amount of water until smooth. Slowly drizzle this into the simmering sauce while stirring constantly. Within seconds, you’ll notice the sauce thicken and become glossy, the hallmark of the perfect Jajangmyeon sauce. Adjust slurry as needed depending on how much you’ve reduced the sauce.

Step 8: Serve and Enjoy!

Ladle the steaming black bean sauce generously over the noodles. Top with a handful of freshly julienned cucumber for crunch and a fresh note that elevates every bite. Now, dig in! Mix the noodles and sauce well so each strand is coated in that rich, silky sauce and enjoy while hot—you’re in for an authentic Korean treat.

How to Serve Jajangmyeon (Korean Black Bean Noodles) Recipe

A close-up view of a white bowl filled with dark brown noodles covered in a thick glossy sauce, some green vegetable pieces mixed in. Thick noodles rise above the bowl, held by a pair of wooden chopsticks and a woman's hand reaching from the right, showing the noodles' smooth and shiny texture. The bowl sits on a white marbled surface, with a blurred white background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Traditional garnishes like julienned English cucumber add a cool, refreshing contrast to the warm, savory noodles. They not only brighten the dish visually but also offer a crisp texture that balances the thick sauce beautifully.

Side Dishes

Jajangmyeon pairs wonderfully with classic Korean sides. Serving it alongside tangy, spicy kimchi or crispy danmuji (pickled yellow radish) provides an exciting interplay of flavors and textures that enhances the overall experience.

Creative Ways to Present

Want to get fancy? Try plating Jajangmyeon in individual shallow bowls topped with vibrant garnishes, or serve the sauce and noodles separately for guests to mix at the table. You can also add a soft boiled egg or stir in some sautéed mushrooms or tofu for a delightful twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Jajangmyeon sauce and noodles separately in airtight containers in the refrigerator for up to 3 days. Storing them apart prevents the noodles from becoming soggy and keeps the textures fresh for reheating.

Freezing

You can freeze the cooked black bean sauce (without noodles) for up to one month. Let it cool completely before transferring to a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

To reheat, warm the sauce over medium heat until bubbling, stirring occasionally. Add the freshly cooked noodles or previously prepared noodles rinsed in warm water to loosen them up, then combine. Avoid microwaving for best texture and flavor.

FAQs

What is the black bean paste used in Jajangmyeon?

The black bean paste, known as chunjang, is a fermented soybean paste that is savory with a slightly bitter and earthy flavor. It is the key ingredient that gives Jajangmyeon its signature dark sauce and deep umami taste.

Can I substitute pork with something else?

Absolutely! While pork shoulder gives the sauce great richness and texture, you can substitute with ground beef, chicken, or even mushrooms for a vegetarian version. Just adjust cooking times accordingly.

Are Korean fresh noodles necessary?

Fresh Korean noodles deliver the ideal chewy texture that holds the sauce well, but if unavailable, you can use thick wheat noodles or udon as alternatives. Just cook according to their package instructions.

How spicy is this recipe?

Jajangmyeon is traditionally not spicy; its flavor profile is more savory and slightly sweet. However, you can always add chili flakes or kimchi on the side if you like a kick of heat.

Can I prepare Jajangmyeon in advance for a party?

Yes, you can prepare the sauce ahead of time and reheat it before serving. Cook noodles fresh to maintain texture, and serve with fresh garnishes for the best experience.

Final Thoughts

Once you make this Jajangmyeon (Korean Black Bean Noodles) Recipe, you’ll understand why it holds such a special place in Korean cuisine and hearts around the world. Its comforting richness, layered textures, and bold flavors make it an absolute joy to cook and even more delightful to eat. So gather your ingredients, dive into the process, and treat yourself and loved ones to this classic dish that delights every time. Trust me, Jajangmyeon will quickly become your new favorite Korean comfort food!

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