Jajangmyeon: Korean Noodles with Black Bean Sauce is my adaptation of a Chinese black bean noodles recipe. This Jajangmyeon recipe is easy to make and SO delicious – loaded with savory pork and vegetables, and topped with fresh cucumber. Your family with love this yummy complete meal in one bowl!
This Korean adaptation of a Chinese black bean noodles dish is so delicious! Jajangmyun is a very popular Korean noodles dish. You can find it at most Korean and some Chinese restaurants. (Side note: jajangmyun or jajangmyeon? I use both.)
In fact, I remember as a kid growing up in Dallas, Texas, my family and I would often go to this Chinese restaurant called Chien Garden. The owners and servers were so nice and the food… the food was amazing! This is where I had Jajangmyeon for the first time!
Noodles in a rich, delicious black bean sauce… it was like Asian spaghetti!!! This was my go-to order and I would literally lick the bowl clean.
History of Korean Noodles and Jajangmyeon
Jajangmyeon dates back to 1905, when it first appeared in Gonghwachun, a restaurant in Incheon Chinatown run by an immigrant from the Shandong Province of China. The restaurant is now the Jjajangmyeon Museum.
In the mid-50s in South Korea, soon after the Korean War, jajangmyeon was sold at low prices so that anyone could eat it without burden. The new Korean-style Jajangmyeon began to gain explosive popularity among the many merchants visiting the port of Incheon, which was the center of trade, and the many dock workers working in the fish market, and quickly spread throughout the country.
Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. When served, jajangmyeon may be topped with julienned cucumber, scallions, egg garnish, boiled or fried egg, blanched shrimp, and/or stir-fried bamboo shoot slices. The dish is usually served with danmuji (yellow pickled radish), sliced raw onions, and chunjang sauce for dipping the onions.
Source: Wikipedia
My Jajangmyeon Recipe Video
See the Complete Jajangymyeon: Korean Noodles with Black Bean Sauce Recipe At The Bottom Of This Post!
HOW TO MAKE MY JAJANGMYEON NOODLES RECIPE
Jajangmyeon noodles are one of my favorite recipes (and my daughters’), and is a super easy dish to make. I have already tried jajangmyeon recipes from Maangchi and Asian at Home, i love them both, but nothing compares to this version.
You should be able to find most of these ingredients at your local Korean or Asian market!
WHAT YOU NEED TO MAKE JAJANGMEYON
- Sesame oil
- Boneless pork loin or pork shoulder
- Potatoes
- Onion
- Zucchini
- Korean black bean paste
- Sugar
- Garlic
- Water
- Cornstarch
- Jajangmyeon noodles
- Cucumbers
HOW TO MAKE KOREAN NOODLES WITH BLACK BEAN SAUCE
- Prep your ingredients by cubing the pork loin or shoulder, dicing the potatoes, onion, and zucchini, and mincing the garlic.
- In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork and potatoes for 2 to 3 minutes.
- Add the onions and zucchini and continue to sauté for 2 to 3 minutes, until just soft
- Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.
- Add 1/2 cup of water and bring to a boil. Taste and add more black bean paste if needed. Reduce to a simmer.
- Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.
- Cook for about 10 to 15 minutes, or until vegetables are tender.
- While your sauce is simmering, prepare jajanmyeon noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook!
To Serve: Place a large helping of noodles in a bowl. Ladle the jajang black bean sauce over the noodles and top with julienned cucumber to garnish.
TIP: For an extra rich treat with your noodles, add a fried egg to the dish!
LOOKING FOR MORE DELICIOUS NOODLE RECIPES?
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- Soba Noodles with Extra Crispy Tofu
- Longevity Noodles for Chinese New Year
- Spicy Asian Peanut Noodles with Shrimp
- Lemongrass-Barbecued Pork with Brown Rice Vermicelli Noodles
Korean Jajangmyeon: Noodles with Black Bean Sauce + VIDEO
Ingredients
- 2 tablespoons sesame oil split
- 2 to 3 cups boneless pork loin or pork shoulder cubed
- 3 medium potatoes peeled and diced
- 1 medium onion diced
- 2 medium zucchini diced
- 6 to 8 tablespoons Korean black bean paste
- 1 to 2 tablespoons sugar start with 1 tablespoon
- 2 to 3 garlic cloves minced
- 1 cup water split
- 1 tablespoon cornstarch
- 14 oz fresh jajangmyeon noodles
- 2 to 3 large cucumbers julienned for garnish
Instructions
- In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork and potatoes for 2 to 3 minutes.
- Add the onions and zucchini and continue to sauté for 2 to 3 minutes.
- Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.
- Add 1/2 cup of water and bring to a boil. Taste and add more black bean paste if needed. Reduce to a simmer.
- Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.
- Cook for about 10 to 15 minutes, or until vegetables are tender.
- While your sauce is simmering, prepare noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook.
- To Serve: Place a large helping of noodles in a bowl. Ladle the jajang sauce over the noodles and top with the cucumber garnish. Enjoy!
Video
If you’ve never tried this dish, I suggest going to a Chinese or Korean restaurant and having it there first. It’s absolutely amazing and there’s no doubt in my mind that you’ll fall in love with this dish! You’ll then have even more fun making my version, being able to compare and contrast the different cooking styles.
Enjoy!
Give this recipe a try, and leave a comment to let me know what you think!
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such great flavors, love black bean anything and paste in this recipe is wonderful, thank you, beautiful photographs too, thank you!