Jjajangmyeon Recipe

Thick wheat noodles coated in a glossy black bean sauce with pork and vegetables — jjajangmyeon is Korea's favourite comfort noodle, beloved on every occasion.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

640

Ingredients

• 400 g fresh jjajangmyeon noodles (or thick udon)
• 250 g pork belly or shoulder, diced small
• 1 large onion, diced
• 1 small zucchini, diced
• 1 medium potato, diced small
• 1/2 cabbage, chopped
• 4 tablespoons chunjang (Korean black bean paste)
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 tablespoon oyster sauce
• 240 ml water or stock
• 1 tablespoon cornflour mixed with 2 tablespoons water
• 1 cucumber, julienned, to garnish

Instructions

1. Fry the chunjang in a dry pan over low heat for 2 to 3 minutes, stirring constantly, until it smells nutty. Set aside.
2. Heat the oil in a wok and brown the pork for 4 minutes, then add the onion, zucchini, potato and cabbage and stir-fry for 5 minutes.
3. Stir in the fried chunjang, sugar and oyster sauce and cook for 2 minutes.
4. Add the water, bring to a simmer, cover and cook for 10 minutes until the vegetables are tender.
5. Stir in the cornflour mixture and simmer 1 minute more until the sauce is thick and glossy.
6. Cook the noodles, drain, and top with the black bean sauce and julienned cucumber.

Pro tips

• Frying the chunjang first removes its bitterness and deepens the flavour.
• Dice the vegetables small so they cook evenly and blend into the sauce.
• Serve the noodles and sauce separately so each person can mix their own bowl.

Frequently asked questions