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Jajangmyeon (Korean Black Bean Noodles)

Savor Authentic Jajangmyeon: Irresistible Korean Noodles

Experience the rich flavors of Jajangmyeon, a beloved Korean comfort food made with chewy noodles and umami-rich black bean sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons vegetable oil can substitute with sesame oil for flavor
  • 200 g pork belly use diced tofu or mushrooms for vegetarian version
  • 1 onion or shallots for substitution
  • 1 zucchini other veggies like bell peppers are great alternatives
  • 1 potato sweet potato works well too
  • 3 cloves garlic fresh garlic is preferred
  • 3 tablespoons Korean black bean paste (chunjang) key ingredient for flavor
  • 1 tablespoon sugar can substitute with honey or maple syrup
  • 1 tablespoon oyster sauce use soy sauce for vegetarian alternative
  • 1 cup water for sauce consistency
  • 1 tablespoon cornstarch mixed with 2 tablespoons of water for slurry
  • salt adjust to taste
  • pepper adjust to taste
For the Noodles
  • 300 g fresh Jajangmyeon noodles thick wheat noodles can be used as substitute
For Garnish (Optional)
  • 1 julienne cucumber shredded carrots can also be used

Equipment

  • large non-stick pan

Method
 

Step-by-Step Instructions
  1. In a large, non-stick pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add 200g of diced pork belly, frying until browned and crispy, about 5 minutes.
  2. Add 1 chopped onion, 1 diced zucchini, and 1 diced potato to the pan. Stir well and sauté for 5-7 minutes until tender.
  3. Stir in 3 minced garlic cloves and sauté for an additional minute until aromatic.
  4. Mix in 3 tablespoons of Korean black bean paste and 1 tablespoon of sugar. Stir until well-coated and toast for 1-2 minutes.
  5. Pour in 1 tablespoon of oyster sauce and 1 cup of water. Bring to a simmer, cover, and cook for 8-10 minutes.
  6. After simmering, stir in a cornstarch slurry made of 1 tablespoon of cornstarch and 2 tablespoons of water. Season with salt and pepper to taste.
  7. Cook 300g of fresh Jajangmyeon noodles according to the package instructions, generally about 4-5 minutes. Drain and rinse under cold water.
  8. Serve the Jajangmyeon noodles on a plate and ladle the sauce over the top. Garnish with julienned cucumber or shredded carrots.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 20gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For the best flavor, always toast the chunjang before adding. Customize vegetables for added flavor and color. Leftovers can be stored in the fridge for up to 3 days.

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