Quick & Easy Jajangmyeon (Korean Black Bean Noodles)

Name: Quick & Easy Jajangmyeon (Korean Black Bean Noodles)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.20 lbs thick Korean wheat noodles (fresh kind, or use udon noodles prepared to package directions); 0.65 lbs pork belly (chopped into 1/2-inch wide pieces); 1 small onion (finely diced); 1 cup green cabbage (chopped); 1 cup zucchini (small diced); 2 green onion (finely chopped); ⅓ cup Korean roasted black bean paste (aka Chunjang); 3 tbsp vegetable oil (any neutral oil); 1 tbsp oyster sauce (or vegetarian stir-fry sauce); 3/4 cup cucumber (julienned, optional garnish); 2 cups water (cold); 2 tbsp cornstarch (or potato starch); 2 tbsp white granulated sugar

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Thick, chewy wheat noodles in a savory black bean sauce loaded with pork belly, onions, cabbage, and zucchini, topped with crisp cucumbers. This easy Jajangmyeon recipe is ready in just 30 minutes, making it a family-friendly, better-than-takeout main that's great for busy weeknights!

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What is Jajangmyeon?
Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
More like this
📖 Recipe

What is Jajangmyeon?

Jajangmyeon (aka 'Jjajangmyeon' 자장면) is a popular Korean-Chinese noodle dish made with wheat noodles topped with a rich black bean sauce with pork belly, zucchini, cabbage, onions, and sometimes potatoes.

These black bean noodles are served at Korean restaurants with fresh cucumbers or pickled daikon radish to balance the salty flavors. Koreans often enjoy it with crispy, juicy tangsuyuk (aka 'Korean Sweet and Sour Pork').

What gives the noodle sauce that dark color is Chunjang, a Korean black bean paste made of fermented soybeans, caramel, and flour. It's often used in Korean cuisine for its salty flavor.

In South Korea, this noodle dish is usually eaten to celebrate a special occasion, like graduation or birthdays. For me, this is comfort food and I can never get enough of these noodles!

What sets my recipe apart is that you can swap the pork belly for another protein - see Variations below.

Ingredients & Substitutes

Please scroll down to the recipe card below for exact measurements.

Fresh Korean Wheat Noodles: These are thick white wheat noodles available at the Korean market in the cold section. Or substitute with fresh kalguksu noodles, udon noodles, or dry wheat noodles and prepare according to package directions.
Pork Belly: Or replace with ground pork or sliced pork shoulder. Avoid using bacon as it's too salty.
Chunjang: This is a Korean black bean paste available at any Korean market. Or substitute with Chinese black bean paste and add less oyster sauce to taste.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low-smoke-point oil.
Onion: Or substitute with 2 small shallots.
Green Cabbage: Avoid substituting with napa cabbage as it can release water, diluting the sauce.
Zucchini: Both green and yellow squash work.
Green Onion
Oyster Sauce: Or substitute with vegetarian stir-fry sauce.
Cold Water
Cornstarch: Or substitute with potato starch or tapioca starch to thicken the sauce.
White Granulated Sugar: Or substitute with cane sugar, to balance the salty flavors.
Cucumber (optional garnish): Or serve with yellow pickled daikon radish.

Note: Asian ingredients are typically available at most Korean and Asian grocery stores or check online.

Variations

Chicken version - Replace the pork with ground chicken or sliced chicken thighs.
Beef version - Replace the pork with ground beef or sliced beef.
Vegetarian version - Replace the pork with diced extra-firm tofu and replace the oyster sauce with vegetarian stir-fry sauce.
Gluten-free version - Use gluten-free udon noodles, gluten-free oyster sauce, and gluten-free chunjang, available online.
Spicy version - Season the thickened sauce with gochugaru to taste.

Expert Tips

Use a large non-stick pan to prevent the paste from sticking to it.
Fry the black bean sauce in enough oil - this reduces the bitter taste and makes it smooth, glossy, and less sticky.
Fry the pork until it releases its fat, letting the rendered oil flavor the sauce.
Thicken the sauce by simmering it uncovered until it reduces.
Boil noodles after the sauce is cooked or the noodles will be soggy if you boil ahead of time.
Boil the noodles until al dente and taste test them - I like to undercook them by 1 minute less than the package directions.
Don't rinse the noodles with cold water or it will remove the wheat flavor.
Strain the noodles well or any residual water will dilute the sauce and make the noodles soggy.
Enjoy the dish immediately as the noodles will soften in the sauce over time.

Instructions

Below are step-by-step instructions on how to make jajangmyeon:

In a small bowl, combine sugar, cornstarch, and water. Mix until dissolved and set aside.

Make cornstarch slurry: In a small bowl, combine sugar, cornstarch, and water. Mix until dissolved and set aside.

Stir-fry the black bean paste for 2-3 minutes in oil on medium heat and transfer to a bowl reserving 1 tablespoon of oil in pan.

Fry black bean paste: Heat oil in a large non-stick pan on medium heat. Fry the black bean paste for 2-3 minutes, stirring constantly. Transfer to a separate bowl, keeping 1 tablespoon of the oil in the pan. Strain off the excess oil in the bowl and reserve the black bean paste.

Fry pork belly until it releases its fats and is cooked.

Cook pork belly: Fry sliced pork belly in the same pan until cooked, browned on the edges and the fat releases. Don't pour out the fat.

Add onions and green onions, zucchini and cabbage and fry until softened.

Cook aromatics and veggies: Add onions and green onions and fry until softened. Then add zucchini and cabbage and fry until softened.

Add black bean paste, cornstarch slurry and oyster sauce, mix well and simmer to thicken.

Make the sauce: Mix in the black bean paste. Mix the cornstarch slurry and add to the pan. Stir to combine and simmer until thickened. Then season with oyster sauce.

Boil noodles until al dente and strain then serve with sauce.

Cook noodles and serve with sauce: In a separate pot, boil noodles in water on high heat until al dente, about 3-4 minutes and strain. Don't rinse with cold water. Transfer to a large serving bowl and pour the sauce on top. Garnish with julienned cucumber and mix to enjoy!

Storage & Reheating

Jajangmyeon can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
I don't recommend freezing jajangmyeon as it will make the noodles and vegetables soggy.

Pairing Suggestions

Jajangmyeon pairs well with:

FAQ

Can I make jajangmyeon in advance?

The sauce in jajangmyeon can be prepared in advance and I recommend preparing the noodles closer to serving time, to prevent soggy noodles. The sauce can be stored in an airtight container in the fridge for up to 4 days once cooled. To enjoy, reheat the sauce in the microwave or on the stovetop until heated through. Then boil the noodles as per the recipe and serve with the sauce.

What do Korean wheat noodles look like?

Korean wheat noodles are fresh, white, thick and powdered with starch. They are sold at the Korean market in the cold section and look like the below image:

Can I add more vegetables to jajangmyeon?

Feel free to add crunchy vegetables with a low-water content, like carrots or potatoes, and avoid using high-water content vegetables to prevent diluting the sauce.

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