Korean Jajangmyeon: Noodles with Black Bean Sauce + A Video! This Korean adaptation of a Chinese black bean noodle dish is so delicious! 
Print Recipe

Korean Jajangmyeon: Noodles with Black Bean Sauce

This Korean adaptation of a Chinese black bean noodle dish is so delicious! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Cuisine: Asian/Korean

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!