Jajangmyeon Black Bean Noodles. A popular delicious Korean noodle dish with a savoury black bean sauce. Accompanied with onion, cabbage, green onions and chicken. Perfect for dinner and leftovers.
This is one of my favourite Korean dishes! It's saucy, savoury, delicious and totally addictive! It's very filling thanks to those thick noodles.
My jajangmyeon recipe takes 30 minutes to make! You will need: Korean wheat noodles (fresh or dried), roasted black bean paste, avocado oil, onion, cabbage, green onion, chicken thighs, water and cornstarch.
Other recipes you may like!
Dak Galbi
Korean Side Potatos Gamja Jorim
Kimchi Tofu Stew
Japchae
Tteokbokki
Kimchi Fried Rice
Watch how I made this!
For this recipe
You will need the following jajangmyeon ingredients:
- 200 grams korean wheat noodle
- ⅓ cup roasted black bean paste
- 3 tbsp avocado oil
- 1 small cooking onion finely chopped
- 2 cups regular cabbage chopped
- Two stalks green onion finely chopped
- 2 skinless boneless chicken thighs sliced into bite size pieces
- Two cups water (if you omit the meat, reduce to 1 cup of water)
- 2 tbsp cornstarch
- Optional: cucumber for garnish
How to make Jajangmyeon Noodles
- In a hot pan set over medium heat, add avocado oil and fry black bean paste for a couple of minutes. Remove from pan and set aside.
- Fry your chicken in the same oiled pan until cooked and browned. Remove from pan and set aside.
- Fry green onions and onions until soft. Then add in cabbage and fry until soft. Add back in chicken and black bean paste. Mix well. Reduce heat to low.
- In a small bowl mix water and cornstarch. Pour into sauce and mix well. Simmer until it’s thickened.
- Boil noodles for 3-4 minutes. Strain. Pour sauce over noodles and garnish with cucumbers (optional)
Cooking Tips
- The trick to making this extra delicious is frying the black bean paste in some avocado oil first. This prevents the paste from being too sticky and makes it more smooth and glossy. Just be careful of oil splatter!
- I do not recommend using napa cabbage. Use the regular cabbage. Napa cabbage releases more water and a specific taste that alters the taste of the sauce.
- I would only recommend using chicken or pork as the protein source thanks to it's subtle non-overpowering taste.
- Do not overcook the noodles. Only boil them for 3-4 minutes at most.
About my Version
This version is also super basic. There are other versions of Jajangmyeon Korean Black Bean Noodles where they add in daikon, potatoes, zucchini and more but I honestly think less is more when it comes to this dish!
Where can I buy Korean Roasted Black Bean Paste?
It should be available at more korean or asian grocers. Search for it in your sauce aisle. It should look something like the below. Also if you're wondering if you can just use black beans, no it's unfortunately not the same. You will need this ingredient to make this dish.
Where can I buy Korean Wheat Noodles?
They are available at most Korean or asian grocers. If you want the fresh version, look for Somyeon noodles in the refrigerated area. They look something like the below:
If you want the dried ones, look something like this. It should be in the dried noodle aisle.
Picture thick chewy wheat noodles smothered in a savoury roasted black bean sauce with sliced chicken thighs, cabbage, onion and green onions for an aromatic touch of flavour.
Jajangmeyon is derived from Chinese Zhajiangmian and has become very popular in Korea.
It's a delicious Korean food that has very convenient to order for take out and can be easily made at home.
Traditionally is it not vegan, however it can be made vegan by omitting the protein.
Give it a try!
Well I hope you give my Jajangmyeon Black Bean Noodles recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this jajangmyeon from scratch, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my jajangmyeon black bean noodles, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Easy Jajangmyeon Black Bean Noodles (30-min)
Ingredients
- 200 grams korean thick wheat noodle
- ⅓ cup roasted black bean paste
- 3 tbsp avocado oil
- 1 small yellow onion finely chopped
- 2 cups cabbage chopped
- 2 stalks green onion finely chopped
- 2 boneless skinless chicken thighs skinless boneless, sliced into bite size pieces
- 2 cups water (if you omit the meat, reduce to 1 cup of water)
- 2 tbsp cornstarch
- Optional: cucumber for garnish
Instructions
- In a hot pan set over medium heat, add avocado oil and fry black bean paste for a couple of minutes. Remove from pan and set aside.
- Fry your chicken in the same oiled pan until cooked and browned. Remove from pan and set aside.
- Fry green onions and onions until soft. Then add in cabbage and fry until soft. Add back in chicken and black bean paste. Mix well. Reduce heat to low.
- In a small bowl mix water and cornstarch. Pour into sauce and mix well. Simmer until it’s thickened.
- Boil noodles for 3-4 minutes. Strain. Pour sauce over noodles and garnish with cucumbers (optional)
NOTES
These noodles were SOOOO BOMB!!! I tried it and it was so easy to make too.
These noodles look so delicious!
Finally my determination to get all the ingredients did not fail me. Made this and it was a hit! I used pork belly instead of chicken and it was so delicious. Definitely satisfied my jajangmyeon craving
Thanks so much for your kind review Vivian! I'm so glad you enjoyed this recipe and having it with pork belly is such a delicious decision! 🙂 Thanks again!
I really liked your idea to use chicken as the protein. That really allows the yummy flavors of your sauce to come through! 😋
What a delicious noodle dish! I like the idea of putting the black beans on top, too!
Thank you so much! You are a life-saver! Every single recipe for this says boil noodles per instructions on the package. My package doesn't have any english except for an ingredient sticker. Without your recipe I was going to have to check the noodles every minute until they were done. Thanks again!!
Thank you so much for making my recipe Kerrie! Glad I could help with these instructions 🙂
Do you need to add cornstarch?
Sorry for the delayed reply! Yes, it's needed to help thicken the sauce.