Jajangmyeon

Glossy black bean sauce over springy noodles with tender pork, onion, and zucchini — Jajangmyeon is Korea's ultimate comfort noodle dish. It is savory, slightly sweet, and deeply satisfying.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

640

Ingredients

• 12 oz (340 g) fresh jajangmyeon noodles or udon
• 1/2 lb (225 g) pork belly or shoulder, diced small
• 1 large onion, diced
• 1 small zucchini, diced
• 1/2 cup cabbage, diced
• 4 tablespoons chunjang (Korean black bean paste)
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 tablespoon oyster sauce
• 1 cup chicken stock or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/2 cucumber, julienned, to serve
• 1 teaspoon toasted sesame oil

Instructions

1. Cook the noodles in a large pot of boiling water until just tender. Drain, rinse under cold water, and toss with the sesame oil.
2. Heat the oil in a large wok over medium-high heat. Fry the chunjang, stirring constantly, for 2 minutes until it darkens and smells nutty. Remove and set aside.
3. In the same wok, brown the pork for 4 minutes until golden at the edges.
4. Add the onion, zucchini, and cabbage and stir-fry for 4 minutes until the onion softens.
5. Return the fried chunjang to the wok with the sugar, oyster sauce, and stock. Stir well and simmer for 8 minutes.
6. Stir the cornstarch slurry and pour it in, stirring until the sauce turns thick and glossy, about 1 minute.
7. Divide the noodles among bowls, spoon the black bean sauce over the top, and garnish with julienned cucumber. Mix well before eating.

Pro tips

• Frying the chunjang first removes its bitterness and deepens the flavor — do not skip this step.
• Dice the vegetables small so they cook evenly and coat the noodles.
• Rinse the noodles in cold water so they stay springy and do not clump.
• Mix everything together at the table for the full jajangmyeon experience.

Frequently asked questions