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Korean Jajangmyeon: Noodles with Black Bean Sauce

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!
*I love a lot of vegetables in my jajangmyeon. If this is too much, you can reduce and only add 2 small potatoes, diced. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main dish
Cuisine: Korean
Keyword: black bean noodles, Jajangmyeon, korean noodles
Servings: 4 people

Ingredients

  • 2 tablespoons sesame oil split
  • 2 to 3 cups boneless pork loin, pork shoulder or pork belly cut into ½ inch cubes
  • 1 to 2 medium potatoes* peeled and diced; optional
  • 1 medium onion diced
  • 1 medium sized zucchini diced
  • 5 tablespoons Korean black bean paste
  • 1 to 2 tablespoons sugar start with 1 tablespoon
  • 2 to 3 cloves garlic minced
  • 1 to 2 cups water split
  • 1 tablespoon cornstarch
  • 14 oz fresh jajangmyeon noodles
  • 2 cucumbers or raw zucchini julienned for garnish

Instructions

  • In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork for 4 to 5 minutes.
  • Add the onions, potatoes (if using), and zucchini and continue to sauté for 3 to 4 minutes.
  • Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, making sure the black bean paste is touching the bottom of your pan. Stir and fry it for about 1 minute. Then mix everything up and stir to combine. Sauté for another 1 to 2 minutes. Alternatively, you can stir fry the black bean paste first and then add the remaining tablespoon sesame oil, sugar, and garlic to the pan and mix everything up.
  • Add 1/2 to 1 cup of water and bring to a boil. 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. (alternatively, you can make jjajangbap and use rice instead!) Ladle the jajang sauce over the noodles and top with the shredded raw cucumber or raw zucchini garnish. Enjoy! 

Notes

*my kids love the potatoes; if you feel like this is too much, you can just use 1 potato