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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 mins
Cook Time25 mins
Total Time35 mins
Course: Main dish
Cuisine: Asian/Korean
Keyword: black bean noodles, Jajangmyeon, korean noodles
Servings: 4 people


  • 2 tablespoons sesame oil split
  • 2 to 3 cups boneless pork loin, pork shoulder or pork belly cut into ½ inch cubes
  • 3 medium potatoes* peeled and diced
  • 1 medium onion diced
  • 2 medium zucchini diced
  • 6 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 or raw zucchini julienned for garnish


  • 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 or or raw zucchini garnish. Enjoy! 


*I love a lot of vegetables in my jajangmyeon. If this is too much, you can only add 2 small potatoes, diced.