Jajangmyeon is a Korean-Chinese comfort food of springy wheat noodles covered in savory chunjang sauce with pork and diced vegetables.
Cooking the vegetables until tender before adding the fermented black bean paste gives the sauce body while a little sugar rounds out its savory depth.
Rinse the cooked noodles briefly under warm water if they clump, then toss them with a spoonful of sauce before plating.
Serving Suggestions
Serve jajangmyeon with thin cucumber strips and yellow pickled radish. A small side of kimchi adds a welcome spicy contrast.
Recipe Notes
The sauce keeps refrigerated for up to 3 days. Cook noodles fresh when reheating so they stay springy.
Korean Jajangmyeon
Springy wheat noodles with pork, vegetables, and savory fermented black bean sauce, finished with cucumber.
Ingredients
Equipment
Method
Cook the Sauce:
- Heat the oil in a wok. Add the pork and cook until lightly browned.
- Add the onion, zucchini, potato, green onions, and garlic. Stir-fry until the vegetables begin to soften.
- Push the vegetables aside and fry the chunjang in the center for 1 minute. Stir everything together, add the water and sugar, cover, and simmer for 10 minutes.
- Stir in the cornstarch slurry and cook until the sauce is glossy and thick.
Cook the Noodles:
- Boil the wheat noodles according to the package directions. Drain and rinse briefly with warm water.
- Divide the noodles among bowls and spoon over the hot black bean sauce.
Serve:
- Top each bowl with cucumber strips and extra green onion.
- Serve immediately with yellow pickled radish or kimchi.
Nutrition
Notes
- Frying the chunjang briefly mellows its bitterness.
- Adjust the sauce thickness with a splash of water if needed.
