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Jajangmyeon (Korean Black Bean Noodles)

Savory Jajangmyeon: Your New Favorite Comfort Dish

Discover Jajangmyeon (Korean Black Bean Noodles), a comforting and customizable dish that brings rich flavors to your dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese, Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Vegetable Oil Use any neutral oil.
  • 8 ounces Pork Belly Can substitute with tofu or mushrooms.
  • 1 Onion Any onion variety works well.
  • 1 Zucchini Substitute with bell peppers or carrots.
  • 1 Potato Sweet potato is a tasty alternative.
  • 4 cloves Garlic Use fresh for best taste.
  • 4 tablespoons Korean Black Bean Paste (Chunjang) Essential for authentic flavor.
  • 1 tablespoon Sugar Honey or agave can also work.
  • 1 tablespoon Oyster Sauce Use mushroom soy sauce for vegetarian.
  • 1 cup Water Needed to adjust the consistency.
  • 2 tablespoons Cornstarch For thickening sauce.
  • 2 tablespoons Water for Slurry To mix with cornstarch.
  • Salt Essential for seasoning.
  • Pepper Essential for seasoning.
For the Noodles
  • 8 ounces Fresh Jajangmyeon Noodles Can use dried or instant noodles.
For the Garnish
  • Julienne Cucumber Adds crunch and freshness (optional).

Equipment

  • Large skillet
  • pot for boiling noodles

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add diced pork belly and cook for about 5 minutes until browned and crispy.
  2. Stir in chopped onion, zucchini, and potato; sauté for 5 to 7 minutes until vegetables are softened.
  3. Add minced garlic and cook for an additional minute until fragrant.
  4. Mix in 4 tablespoons of black bean paste and 1 tablespoon of sugar; cook for 2 minutes to combine.
  5. Pour in 1 tablespoon of oyster sauce and 1 cup of water; bring to a simmer and cover for 8 to 10 minutes.
  6. Stir together 2 tablespoons of cornstarch and 2 tablespoons of water; pour this slurry into the sauce and stir until thickened.
  7. Cook 8 ounces of Jajangmyeon noodles according to package instructions, then drain and rinse under cold water.
  8. Serve noodles in bowls, ladle the sauce over them, and garnish with julienned cucumber.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Sauté the black bean paste for richer flavor and experiment with vegetables. Store leftovers in an airtight container in the fridge for up to 2 days.

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