Quick & Easy Jajangmyeon (Korean Black Bean Noodles)

Quick & Easy Jajangmyeon (Korean Black Bean Noodles)

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!

5 from 9 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Korean

Servings

Calories per serving 1403 kcal

Ingredients

1.20 lbs thick Korean wheat noodles fresh kind, or udon noodles (prepare to package directions)
0.65 lbs pork belly chopped ½-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 tablespoon vegetable oil any neutral oil
1 tablespoon oyster sauce
¾ cup cucumber julienned, optional garnish

Cornstarch Slurry:

2 cups water cold
2 tablespoon cornstarch or potato starch
2 tablespoon white granulated sugar

Instructions

In a small bowl, combine sugar, cornstarch, and water. Stir until fully dissolved and set aside.
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.
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.
Sauté the onions and green onions until softened. Add the zucchini and cabbage and cook until tender.
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.
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.

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