Quick & Easy Jajangmyeon (Korean Black Bean Noodles)

Name: Quick & Easy Jajangmyeon (Korean Black Bean Noodles)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.20 lbs thick Korean wheat noodles (fresh kind, or udon noodles (prepare to package directions)); 0.65 lbs pork belly (chopped 1/2-inch pieces); 1 small onion (finely diced); 1 cup green cabbage (chopped); 1 cup zucchini (small diced); 2 green onion (finely chopped); ⅓ cup Korean roasted black bean paste ((chunjang)); 3 tbsp vegetable oil (any neutral oil); 1 tbsp oyster sauce (or vegetarian stir-fry sauce); 3/4 cup cucumber (julienned, optional garnish); 2 cups water (cold); 2 tbsp cornstarch (or potato starch); 2 tbsp white granulated sugar

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Thick, chewy wheat noodles coated in a rich, savory black bean sauce with pork belly, onions, cabbage, and zucchini, and finished with crisp cucumber. This easy Jajangmyeon recipe is ready in 30 minutes, making it a better-than-takeout, family-friendly main that's perfect for busy weeknights.

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Why This Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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Jajangmyeon (also spelled "Jjajangmyeon" 자장면) is a popular Korean-Chinese noodle dish served at Korean restaurants with fresh cucumbers or yellow pickled daikon radish to balance the salty flavors.

In South Korea, these black bean noodles are often paired with tangsuyuk (aka 'Korean Sweet and Sour Pork') to celebrate a special occasion, like graduation or birthdays.

What gives these noodles that umami flavor and dark brown color is chunjang, a fermented Korean black bean paste. This is one of my favorite Korean foods and I always enjoy this noodle dish as I watch a good K-drama!

Why This Recipe Works

We fry the black bean paste in oil to mellow its bitterness and create a smoother, less sticky texture.
I've tested this with fresh and dried wheat noodles, and recommend fresh ones as they are thicker and chewier.
Many jajangmyeon recipes end up with soggy noodles; by boiling the noodles only after the sauce is ready, they stay perfectly chewy.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Fresh Korean Wheat Noodles: Thick, white noodles found in the refrigerated section of Korean markets (e.g., H-Mart). Substitution: Udon.
Pork Belly: To add rich flavor. Substitutions: Use ground pork or diced pork shoulder. Avoid using bacon as it's too salty.
Chunjang (Korean Black Bean Paste): For the sauce base. Substitution: Chinese black bean paste (adjust oyster sauce to balance saltiness). Where to find: Korean markets (e.g., H-Mart) or online.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Onion: To add sweetness and aroma. Substitution: 2 small shallots.
Green Cabbage: To add crunch, sweetness, and lighten the sauce. Do not substitute with napa cabbage.
Zucchini: To add fiber. Both green or yellow squash work.
Green Onion: To add color and aroma.
Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
Cold Water
Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
Cucumber: To serve as a topping.

Note: Asian ingredients are typically available at most Korean and Asian grocery stores or check online.

Instructions

Below are step-by-step instructions on how to make jajangmyeon:

Combining sugar, cornstarch, and water in a small bowl and stirring until dissolved

Make the cornstarch slurry: In a small bowl, combine sugar, cornstarch, and water. Stir until fully dissolved and set aside.

Frying black bean paste in a pan of hot oil while stirring, then transferring to a bowl and reserving a small amount of oil

Fry the bean paste: Heat oil in a large non-stick pan over medium heat. Add the black bean paste and fry for 2-3 minutes, stirring constantly. Transfer to a separate bowl, reserving 1 tablespoon (15 ml) of the oil in the pan. Strain out any excess oil from the paste and set aside.

Cooking sliced pork belly in a pan until browned with rendered fat remaining in the pan

Cook the pork belly: Add the sliced pork belly to the pan and fry until browned on the edges and the fat renders. Keep the rendered fat in the pan.

Sautéing onions and green onions until softened, then cooking zucchini and cabbage until tender

Cook the vegetables: Sauté the onions and green onions until softened. Add the zucchini and cabbage and cook until tender.

Stirring black bean paste back into the pan, mixing in cornstarch slurry, simmering until thickened, and seasoning with oyster sauce

Make the sauce: Return the black bean paste to the pan. Stir in the cornstarch slurry and simmer until the sauce thickens. Finish by seasoning with oyster sauce.

Boiling noodles until al dente, draining without rinsing, then adding sauce, topping with julienned cucumber, and mixing to serve

Finish the dish: In a separate pot, boil the noodles in boiling water until al dente, about 3-4 minutes. Drain the noodles (do not rinse). Transfer the noodles to a serving bowl, pour the sauce over them, and garnish with julienned cucumber. Mix and serve.

Expert Tips

Use a large non-stick pan to prevent the paste from sticking and burning.
Fry the black bean sauce in enough oil to mellow bitterness and create a smooth, glossy texture.
Cook the pork until it releases its fat, using the rendered oil to deepen the sauce's flavour.
Cook noodles just until al dente (about 1 minute less than package instructions) for the best texture.
Serve immediately, as the noodles will continue to soften once tossed in the sauce.

Variations

Chicken or Beef version: Swap the pork with lean ground chicken or ground beef.
Vegetarian version: Swap the pork with diced extra-firm tofu and replace the oyster sauce with vegetarian stir-fry sauce.
Gluten-free version: Use gluten-free udon noodles, gluten-free oyster sauce, and gluten-free chunjang, available online.
Spicy version: Season the thickened sauce with gochugaru to taste.

Pairing Suggestions

Jajangmyeon pairs well with:

Toppings: Fried Egg, julienned cucumbers, yellow pickled daikon radish.
Appetizers: Korean Scallion Pancake or Kimchi Pancake.
Meat Dishes: Tangsuyuk or Korean Fried Chicken.
Side Dishes: Korean cucumber salad or kimchi.

Storage & Reheating

Leftover Jajangmyeon can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer-friendly? Jajangmyeon is not ideal for freezing as the vegetables and noodles will become soggy.

FAQ

Can I make jajangmyeon in advance?

The jajangmyeon meat sauce can be made up to 4 days ahead and stored in an airtight container in the fridge. Cook the noodles closer to serving to prevent them from becoming soggy. To serve, reheat the sauce in the microwave or on the stovetop until hot. Then cook the noodles as directed and toss with the warmed sauce before serving.

Can I add more vegetables to jajangmyeon?

Crunchy vegetables with a low-water content, like diced carrots or potatoes, can be added to the sauce after sautéing the onions.

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