Jajangmyeon (Korean Black Bean Noodles) Recipe
Jajangmyeon, a beloved Korean comfort food, features chewy fresh noodles topped with a rich, savory black bean sauce made from Korean chunjang paste, tender pork, and stir-fried vegetables. This recipe guides you through caramelizing the black bean paste, stir-frying pork and vegetables, simmering the sauce to perfection, and serving it hot over noodles for an authentic and hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Frying
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Black Bean Sauce
- ⅔ cup Korean black bean paste (chunjang)
- ¼ cup neutral oil (vegetable or canola)
- 3 tablespoons garlic, minced (about 5–6 cloves)
- 1 tablespoon ginger, peeled and minced (about ½ inch)
- 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)
Meat
- 1 pound boneless pork shoulder, small diced (pork butt or pork belly are acceptable substitutes)
Noodles and Garnish
- 4 bundles Korean fresh noodles
- English cucumber, julienned (optional garnish)
- Kimchi (optional side)
- Danmuji (pickled yellow radish, optional side)
Instructions
- Stir-fry the black bean paste: Heat oil in a small nonstick saucepan over medium heat. Add the Korean black bean paste (chunjang) and stir constantly for about 2 minutes until fragrant. Remove from heat and set aside.
- Start the sauce base: In a large saucepan or pot, drain excess oil from the fried black bean paste. Add a little oil if necessary to lightly coat the bottom. Over medium-high heat, add diced pork and stir-fry until lightly browned and no longer pink. For pork belly, render the fat thoroughly.
- Add aromatics and vegetables: Reduce heat to medium and add minced garlic and ginger. Stir-fry for 10-20 seconds until fragrant. Add diced onion, zucchini, and chopped cabbage; continue stir-frying until the cabbage begins to wilt.
- Incorporate the black bean paste: Add the prepared black bean paste back into the pot and stir well to coat the meat and vegetables evenly.
- Simmer the sauce: Pour in water, oyster sauce, and granulated sugar. Bring to a boil, then reduce heat to maintain a moderate simmer. Cook for 10-15 minutes to develop flavor and achieve desired saltiness. Adjust simmer time based on noodle saltiness.
- Cook the noodles: While the sauce simmers, bring a pot of water to a boil. Cook Korean fresh noodles according to package instructions (usually a few minutes), then drain and rinse with water to remove starch. Drain well and portion into serving bowls.
- Thicken the sauce: Stir the cornstarch slurry well, then slowly drizzle it into the simmering sauce while stirring continuously. Allow sauce to thicken and become glossy within a few seconds. Adjust slurry amount if reducing sauce more or less.
- Assemble and serve: Ladle the hot black bean sauce generously over the portioned noodles. Top with julienned cucumber if desired. Serve immediately alongside optional kimchi and danmuji. Mix well before eating and enjoy hot.
Notes
- Chunjang or Korean black bean paste can be found at Asian grocery stores or online.
- Pork belly or pork butt can substitute pork shoulder but adjust fat rendering time accordingly.
- Adjust sugar and oyster sauce amounts based on your taste preference and saltiness of your black bean paste and noodles.
- Rinsing fresh noodles removes excess starch and prevents them from sticking together.
- Cucumbers add freshness and crunch, but can be omitted.
- Serving with kimchi and danmuji (pickled radish) complements the bold flavors of jajangmyeon traditionally.
Keywords: Jajangmyeon, Korean black bean noodles, Korean noodle recipe, chunjang sauce, stir-fried pork noodles
