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 udon noodles (prepare to package directions)); 0.65 lbs pork belly (chopped 1/2-inch 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 ((chunjang)); 3 tbsp vegetable oil (any neutral oil); 1 tbsp oyster 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, rich black bean sauce loaded with pork belly, onions, cabbage, and zucchini, topped with crisp cucumbers. This easy Jajangmyeon recipe is ready in 30 minutes, making it a family-friendly, better-than-takeout main that's great for busy weeknights!

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Why This Recipe
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
More Like This
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Jajangmyeon (aka "Jjajangmyeon" 자장면) is a popular Korean-Chinese noodle dish served at Korean restaurants with fresh cucumbers or yellow pickled daikon radish to balance the salty flavors.

In South Korea, these black bean noodles are often paired with tangsuyuk (aka 'Korean Sweet and Sour Pork') to celebrate a special occasion, like graduation or birthdays. What gives these noodles that dark brown color is chunjang, a fermented Korean black bean paste.

I love this noodle dish and I especially love slurping on it as I watch a juicy Korean drama! It's such a cozy feeling.

Why This Recipe

We fry the black bean paste in oil to mellow its bitterness and create a smoother, less sticky texture.
After testing various cuts of pork, I recommend using pork belly, which adds rich depth and flavor to the sauce.
Many jajangmyeon recipes end up with soggy noodles; by boiling the noodles only after the sauce is ready, they stay perfectly chewy.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Fresh Korean Wheat Noodles: Thick, white noodles found in the refrigerated section of Korean markets. Substitutes: Fresh kalguksu, udon, or any dried wheat noodles (prepared per package instructions).
Pork Belly: To add rich flavor. Substitutes: Use ground pork or diced pork shoulder. Avoid using bacon as it's too salty.
Chunjang (Korean Black Bean Paste): The primary base for the sauce. Substitute: Chinese black bean paste (adjust oyster sauce to balance saltiness). Where to find: Korean markets (e.g., H-Mart) or online.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Onion: To add sweetness and aroma. Substitute: 2 small shallots.
Green Cabbage: To add crunch, sweetness, and lighten the sauce.
Zucchini: To balance the sauce. Both green or yellow squash work.
Green Onion: To add color and aroma.
Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitute: Vegetarian stir-fry sauce.
Cold Water
Cornstarch: To thicken the sauce. Substitute: Potato starch or tapioca starch.
White Granulated Sugar: To balance the salty flavors. Substitute: Granulated cane sugar.
Cucumber: To serve as a topping.

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

Instructions

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

A small bowl with sugar, cornstarch, and water being mixed into a smooth slurry.

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

Black bean paste frying in a large non-stick pan with oil, stirring constantly, with excess oil strained into a separate bowl.

Fry the bean paste: Heat oil in a large non-stick pan over medium heat. Add the black bean paste and fry for 2-3 minutes, stirring constantly. Transfer to a separate bowl, reserving 1 tablespoon (15 ml) of the oil in the pan. Strain out any excess oil from the paste and set aside.

Sliced pork belly frying in the pan, edges browned and fat rendered.

Cook the pork belly: Add the sliced pork belly to the pan and fry until browned on the edges and the fat renders. Keep the rendered fat in the pan.

Onions and green onions sautéing until soft, then zucchini and cabbage added and cooked until tender.

Cook the vegetables: Sauté the onions and green onions until softened. Add the zucchini and cabbage and cook until tender.

Black bean paste returned to the pan, cornstarch slurry stirred in, simmering until thickened, and finished with oyster sauce.

Make the sauce: Return the black bean paste to the pan. Stir in the cornstarch slurry and simmer until the sauce thickens. Finish by seasoning with oyster sauce.

Noodles boiled until al dente, drained, transferred to a bowl, sauce poured over, garnished with julienned cucumber, ready to serve.

Finish the dish: In a separate pot, boil the noodles in high heat water until al dente, about 3-4 minutes. Drain the noodles (do not rinse). Transfer the noodles to a serving bowl, pour the sauce over them, and garnish with julienned cucumber. Mix and serve.

Expert Tips

Use a large non-stick pan to prevent the paste from sticking.
Fry the black bean sauce in enough oil to reduce bitterness and create a smooth, glossy, less sticky texture.
Cook the pork until it releases its fat, allowing the rendered oil to flavor the sauce.
Simmer the sauce uncovered to thicken it through reduction.
Boil the noodles only after the sauce is ready; boiling them beforehand can make them soggy.
Cook the noodles until al dente, testing by taste - I prefer undercooking them by about 1 minute compared to the package instructions.
Do not rinse the noodles with cold water, as this will remove their wheat flavor.
Drain the noodles thoroughly, shaking off any excess water to prevent diluting the sauce.
Serve immediately, as the noodles will continue to soften in the sauce over time.

Variations

Chicken or beef version: Swap the pork with lean ground chicken or ground beef.
Vegetarian version: Swap 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.

Pairing Suggestions

Jajangmyeon pairs well with:

Topping: Fried Egg, julienned cucumbers, yellow pickled daikon radish.
Appetizers: Korean Scallion Pancake or Kimchi Pancake.
Meat Dishes: Tangsuyuk or Korean Fried Chicken.
Side Dishes: Korean cucumber salad

Storage & Reheating

Leftover Jajangmyeon can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer-Friendly? Jajangmyeon is not ideal for freezing as the vegetables and noodles will become soggy.

FAQ

Can I make jajangmyeon in advance?

The meat sauce in jajangmyeon can be prepared up to 4 days in advance when stored in an airtight container in the fridge. I recommend preparing the noodles closer to serving, to prevent them from going soggy. To enjoy, reheat the sauce in the microwave or on the stovetop until heated through. Then prepare the noodles as per the recipe and serve with the heated 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 image below:

Can I add more vegetables to jajangmyeon?

Crunchy vegetables with a low-water content, like diced carrots or potatoes, can be added to the sauce after sautéing the onions.

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