Jajangmyeon (Korean Black Bean Noodles) Recipe
Jajangmyeon is a popular Korean-Chinese noodle dish featuring chewy fresh noodles topped with a savory and slightly sweet black bean sauce made from Korean black bean paste, tender pork, and stir-fried vegetables. This comforting and hearty recipe is perfect for a satisfying meal with optional garnishes like julienned cucumber, kimchi, and pickled yellow radish (danmuji).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Black Bean Sauce
- 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)
Noodles and Garnishes
- 4 bundles Korean fresh noodles (or any fresh wheat noodles)
- English cucumber, julienned (optional garnish)
- Kimchi (optional side)
- Danmuji (pickled yellow radish, optional side)
Instructions
- Stir fry the black bean paste (chunjang): In a small nonstick saucepan over medium heat, warm the oil. Once hot, add the black bean paste and stir constantly for about 2 minutes until fragrant. Remove from heat and set aside.
- Prepare the sauce base: In a large saucepan or pot, drain excess oil from the black bean paste mixture. Add a little more oil if necessary to lightly coat the pan. Heat over medium-high heat and add the diced pork. Stir fry until browned on all sides and no longer pink, rendering pork fat if using pork belly.
- Add aromatics and vegetables: Reduce heat to medium, then add minced garlic and ginger. Stir fry for 10 to 20 seconds until fragrant. Add diced onion, zucchini, and roughly chopped cabbage. Stir fry for a few minutes until cabbage begins to wilt.
- Combine with black bean paste: Add the previously stir-fried black bean paste to the pan and stir well to coat all ingredients evenly with the paste.
- Add liquids and simmer: Pour in water, oyster sauce, and sugar. Bring the mixture to a boil, then reduce heat to maintain a moderate simmer. Let cook for 10 to 15 minutes to develop flavor and desired saltiness, adjusting according to noodle saltiness.
- Cook the noodles: While sauce simmers, bring a pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse Korean fresh noodles with water to remove excess starch. Drain thoroughly, then portion into bowls.
- Thicken the sauce: Stir the cornstarch slurry to recombine. Slowly drizzle it into the simmering sauce while stirring continuously. Continue simmering for a few seconds until the sauce thickens and becomes glossy. Adjust slurry amount if sauce volume changes.
- Serve: Ladle the hot jajangmyeon sauce over the noodles. Top with julienned cucumber if desired. Serve immediately. Mix sauce and noodles well before eating for the best experience.
Notes
- You can substitute pork shoulder with pork butt or pork belly but adjust cooking time to render fat if using belly.
- The saltiness of the sauce can be adjusted by simmering longer to reduce it or shorter for a milder flavor depending on your noodles.
- Korean fresh noodles are rinsed after cooking to remove starch and prevent stickiness; if using dried noodles, follow package instructions accordingly.
- Optional garnishes like julienned cucumber add freshness and crunch, while kimchi and danmuji can be served on the side for a traditional experience.
- Mixing the sauce and noodles thoroughly before eating ensures each bite is flavorful.
