Jajangmyeon: Korean Black Bean Noodles | CookOS

Jajangmyeon (Korean Black Bean Noodles)

Name: Jajangmyeon: Korean Black Bean Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1/2 lb pork belly, diced; 1/2 zucchini, diced; 1/2 onion, diced; 3 tbsp black bean paste (Chunjang); 1 cup water; 1 tbsp soy sauce; 1 tsp sugar; 1 serving fresh noodles, cooked; 1/4 cup cucumber, julienned; 1 tsp toasted sesame seeds

Jajangmyeon is a classic Korean noodle dish featuring fresh noodles topped with a savory pork and vegetable mixture coated in dark, umami-rich black bean sauce. Its signature appeal lies in the deep, complex flavor of the chunjang sauce balanced with crisp vegetables and tender meat.

🌍Korean 🏷️Jajangmyeon 🏷️Korean noodles 🏷️Black bean noodles 🏷️Pork belly Comfort food

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by logagm

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Ingredients

1/2 lb pork belly, diced
1/2 zucchini, diced
1/2 onion, diced
3 tbsp black bean paste (Chunjang)
1 cup water
1 tbsp soy sauce
1 tsp sugar
1 serving fresh noodles, cooked
1/4 cup cucumber, juliennedoptional
1 tsp toasted sesame seedsoptional

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Instructions

1
In a hot wok or large pan, stir-fry the diced pork belly until it begins to brown and render its fat.
2
Add the diced zucchini and onion to the pan and continue to stir-fry until the vegetables are slightly softened.
3
Push the ingredients to the side, add the black bean paste to the center of the pan, and fry it for about 30 seconds to release its aroma.
4
Stir everything together to coat the pork and vegetables in the paste.
5
Pour in the water, soy sauce, and sugar. Stir to combine.
6
Bring the sauce to a simmer and let it cook for a few minutes until it has thickened slightly.
7
Place a serving of cooked fresh noodles into a large bowl.
8
Pour the hot black bean sauce over the noodles.
9
Garnish with julienned cucumber and a sprinkle of toasted sesame seeds.
10
Mix thoroughly before serving.

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Tips & Notes

Pro tips

Dice the pork belly and vegetables into similar small pieces so they cook evenly and distribute throughout the sauce.
Bloom the chunjang in a small amount of water before adding to the stir-fry to prevent clumps and ensure a smooth, silky sauce.
Add a pinch of sugar and soy sauce to balance the saltiness and depth of the black bean paste.
Serve immediately over hot, drained noodles; the warmth of the noodles helps the sauce meld. Garnish with cucumber and sesame seeds for texture and freshness.

Substitutions

Pork belly → ground pork or diced chicken (reduces cooking time to 3–4 minutes)
Chunjang → black bean paste or miso (use slightly less, as miso is saltier)
Fresh noodles → ramen or spaghetti (cook and drain thoroughly to remove excess starch)
Zucchini and onion → carrots, bell peppers, or potatoes (adjust dice size for 5–6 minute cook time)

Storage & make-ahead

Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water until warmed through; do not microwave, as it may split.

Common Questions

What is chunjang and where do I find it?

Chunjang is a thick, salty black bean paste essential to jajangmyeon. Look for it in the Asian grocery aisle or Korean markets, typically in jars or tubs. It's not interchangeable with regular miso or soy sauce.

Can I make jajangmyeon ahead of time?

Prepare the sauce and stir-fry up to 1 day ahead and refrigerate. Cook fresh noodles just before serving and reheat the sauce gently, adding a splash of water if it's too thick.

What noodles should I use?

Fresh alkaline noodles (Korean jjamppong or ramen-style) are traditional. Dried ramen works if fresh isn't available; cook according to package directions and drain well.

Can I use a different protein instead of pork belly?

Ground pork, diced chicken, or beef work well. Seafood like shrimp or squid is also traditional in some versions. Tofu is a good vegetarian substitute.

How thick should the sauce be?

The sauce should coat the noodles and vegetables without being runny. If too thick, add water 1 tablespoon at a time; if too thin, simmer uncovered for 1–2 minutes longer.