Black Bean Noodles (Jjajangmyeon)

Black Bean Noodles (Jjajangmyeon)

Savory noodles tossed in a glossy, deeply roasted black bean sauce with tender pork and vegetables.

Total 40 min Makes 4 servings Calories 620/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Soy, Sesame

Jjajangmyeon is a Korean-Chinese noodle dish built on chunjang, a roasted black bean paste that turns silky and slightly sweet when simmered with pork, onion, and potato. Cornstarch slurry gives the sauce its signature thick, clingy texture that coats each strand of chewy wheat noodle. It's a weeknight favorite in Korea, often paired with pickled radish and a side of raw onion in black vinegar.

Ingredients

  • 1 pound fresh or dried jjajangmyeon noodles (or thick udon)
  • 8 ounces pork shoulder, diced small
  • 1 tablespoon vegetable oil
  • 1/2 cup chunjang (Korean black bean paste)
  • 1 onion, diced
  • 1 potato, peeled and diced
  • 1 zucchini, diced
  • 1 cup cabbage, chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken stock or water
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 1 teaspoon toasted sesame oil
  • 1 cucumber, julienned, for garnish

Method

  1. Heat 1 teaspoon of the vegetable oil in a separate small skillet over medium heat, add the chunjang, and fry it for 2 to 3 minutes, stirring constantly, until the raw edge mellows and the paste turns glossy and fragrant. Set aside.

  2. Heat the remaining vegetable oil in a 6-quart saucepan over medium-high heat and brown the diced pork, stirring occasionally, for 4 to 5 minutes.

  3. Add the onion, potato, zucchini, cabbage, and garlic to the pot and stir-fry for 4 to 5 minutes until the onion softens and turns translucent.

  4. Stir in the fried chunjang, coating the pork and vegetables evenly.

  5. Pour in the chicken stock, sugar, and soy sauce, then bring to a boil over medium-high heat.

  6. Reduce heat to medium-low and simmer, stirring occasionally, until the potato is tender, about 10 minutes.

  7. Whisk together the cornstarch and 1/4 cup water, then stir the slurry into the simmering sauce. Cook for 1 to 2 minutes until thickened and glossy.

  8. Stir in the sesame oil and remove the pot from the heat.

  9. Meanwhile, bring a 6-quart pot of water to a boil and cook the noodles according to package directions until chewy and tender.

  10. Drain the noodles and rinse briefly under cold water to remove excess starch, then divide among four bowls.

  11. Ladle the black bean sauce generously over each bowl of noodles and top with julienned cucumber before serving.

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    Black Bean Noodles (Jjajangmyeon)

    Jjajangmyeon is a Korean-Chinese noodle dish built on chunjang, a roasted black bean paste that turns silky and slightly sweet when simmered with pork, onion, and potato. Cornstarch slurry gives the sauce its signature thick, clingy texture that coats each strand of chewy wheat noodle. It's a weeknight favorite in Korea, often paired with pickled radish and a side of raw onion in black vinegar.

    40 min 4 servings 620 cal

    Ingredients

    • 1 pound fresh or dried jjajangmyeon noodles (or thick udon)
    • 8 ounces pork shoulder, diced small
    • 1 tablespoon vegetable oil
    • 1/2 cup chunjang (Korean black bean paste)
    • 1 onion, diced
    • 1 potato, peeled and diced
    • 1 zucchini, diced
    • 1 cup cabbage, chopped
    • 2 cloves garlic, minced
    • 2 1/2 cups chicken stock or water
    • 1 tablespoon sugar
    • 1 tablespoon soy sauce
    • 3 tablespoons cornstarch
    • 1/4 cup water
    • 1 teaspoon toasted sesame oil
    • 1 cucumber, julienned, for garnish

    Method

    1. 1

      Heat 1 teaspoon of the vegetable oil in a separate small skillet over medium heat, add the chunjang, and fry it for 2 to 3 minutes, stirring constantly, until the raw edge mellows and the paste turns glossy and fragrant. Set aside.

    2. 2

      Heat the remaining vegetable oil in a 6-quart saucepan over medium-high heat and brown the diced pork, stirring occasionally, for 4 to 5 minutes.

    3. 3

      Add the onion, potato, zucchini, cabbage, and garlic to the pot and stir-fry for 4 to 5 minutes until the onion softens and turns translucent.

    4. 4

      Stir in the fried chunjang, coating the pork and vegetables evenly.

    5. 5

      Pour in the chicken stock, sugar, and soy sauce, then bring to a boil over medium-high heat.

    6. 6

      Reduce heat to medium-low and simmer, stirring occasionally, until the potato is tender, about 10 minutes.

    7. 7

      Whisk together the cornstarch and 1/4 cup water, then stir the slurry into the simmering sauce. Cook for 1 to 2 minutes until thickened and glossy.

    8. 8

      Stir in the sesame oil and remove the pot from the heat.

    9. 9

      Meanwhile, bring a 6-quart pot of water to a boil and cook the noodles according to package directions until chewy and tender.

    10. 10

      Drain the noodles and rinse briefly under cold water to remove excess starch, then divide among four bowls.

    11. 11

      Ladle the black bean sauce generously over each bowl of noodles and top with julienned cucumber before serving.