Jjajangmyeon
Korean Black Bean Noodles
A beloved Korean-Chinese comfort food featuring chewy udon-like noodles coated in a rich, savory, and slightly sweet fermented black bean sauce, studded with tender pork and crisp vegetables. Traditionally enjoyed on 'Black Day', this dish is a popular choice for delivery and home cooking.
🧂 Ingredients
- 400 g Fresh udon-style wheat noodles(Look for fresh, thick wheat noodles specifically labeled for Jjajangmyeon or udon. If using dried, cook according to package directions.)
- 4 tbsp Chunjang (Korean fermented black bean paste)(This is a specific type of paste, not Chinese hoisin or other black bean sauces. It's crucial for the authentic flavor.)
- 200 g Pork belly(Cut into small, bite-sized cubes (about 1 cm).)
- 1 medium Zucchini(Diced into small cubes (about 1 cm).)
- 1 medium Yellow onion(Diced into small cubes (about 1 cm).)
- 1 small Potato(Peeled and diced into small cubes (about 1 cm). This adds a subtle sweetness and texture.)
- 4 tbsp Vegetable oil or neutral cooking oil(Divided use for frying chunjang and stir-frying.)
- 1.5 cup Chicken or pork broth(Low sodium is preferred to control saltiness.)
- 1 tbsp Potato starch or cornstarch(Mixed with 2 tbsp cold water to create a slurry for thickening.)
- 1 tsp Sugar(Optional, to balance the savory notes of the chunjang.)
- 0.5 tsp Gochugaru (Korean chili flakes)(Optional, for a hint of spice.)
- Garnishes (optional)(Thinly sliced cucumber, hard-boiled egg halves, or blanched peas.)
👨🍳 Instructions
- 1
Prepare the Chunjang base: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the chunjang paste and stir constantly for about 3-5 minutes until it becomes fragrant and slightly darker. This step is crucial to cook out any raw bitterness from the paste. Be careful not to burn it. Remove the fried chunjang from the pan and set aside.
⏱️ 5 minutes - 2
Cook the aromatics and pork: Add the remaining 2 tablespoons of oil to the same wok over medium-high heat. Add the diced pork belly and stir-fry until it's lightly browned and most of the fat has rendered, about 4-5 minutes. Add the diced onion and potato, and stir-fry for another 3-4 minutes until the onion is translucent and the potato begins to soften slightly. Add the diced zucchini and cook for 2 more minutes until slightly tender-crisp.
⏱️ 10 minutes - 3
Combine and simmer the sauce: Push the pork and vegetables to the side of the wok. Add the fried chunjang back into the center. Stir it briefly with the rendered pork fat. Pour in the chicken or pork broth, scraping up any browned bits from the bottom of the pan. Add the optional sugar and gochugaru if using. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to reduce slightly.
⏱️ 7 minutes - 4
Thicken the sauce: In a small bowl, whisk together the potato starch (or cornstarch) and 2 tablespoons of cold water to create a smooth slurry. While stirring the sauce in the wok continuously, slowly drizzle in the starch slurry until the sauce thickens to your desired consistency. It should coat the back of a spoon. Cook for another minute to ensure the starch is fully cooked.
⏱️ 3 minutes - 5
Cook the noodles: While the sauce is simmering, bring a large pot of unsalted water to a rolling boil. Add the fresh noodles and cook according to package directions, typically 3-5 minutes for fresh noodles, until they are chewy and cooked through. Drain the noodles well.
⏱️ 5 minutes - 6
Serve: Divide the cooked noodles among serving bowls. Ladle a generous amount of the hot Jjajang sauce over the noodles. Garnish with thinly sliced cucumber, hard-boiled egg halves, or blanched peas, if desired. Mix everything together thoroughly before eating.
⏱️ 1 minute
💡 Pro Tips
- ✓The key to authentic Jjajangmyeon is the chunjang paste. Ensure you are using Korean chunjang, not Chinese black bean sauce.
- ✓Frying the chunjang paste in oil is essential to remove its raw, bitter taste and develop a deep, savory flavor.
- ✓For a richer sauce, you can use pork belly or shoulder. If you prefer leaner meat, use pork loin or even chicken thigh.
- ✓Don't overcook the vegetables; they should retain a slight crispness.
- ✓Adjust the sugar and gochugaru to your personal preference for sweetness and spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Seafood Jjajangmyeon: Substitute seafood like shrimp, squid, or mussels for the pork.
- Vegetarian Jjajangmyeon: Omit the pork and use firm tofu or mushrooms (shiitake mushrooms work well) instead.
- Spicy Jjajangmyeon: Add more gochugaru or a fresh chili pepper to the sauce.
- Dry Style (Ganjjajang): Use less broth and thicken the sauce to be very concentrated, almost dry, coating the noodles intensely.