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Korean jajangmyeon noodles coated in glossy black bean sauce with pork and vegetables.

Korean Jajangmyeon

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Springy wheat noodles with pork, vegetables, and savory fermented black bean sauce, finished with cucumber.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Korean
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Noodles and Sauce
  • 14 oz fresh wheat noodles
  • 8 oz pork belly finely diced
  • 1/2 cup chunjang black bean paste
  • 2 tbsp neutral oil
  • 1 large onion diced
  • 1 small zucchini diced
  • 1 medium potato diced
  • 2 stalks green onions sliced
  • 3 cloves garlic minced
  • 1 cup water
  • 1 tbsp sugar
  • 1 tbsp cornstarch mixed with water
  • 2 tbsp water for the slurry
  • 1/2 medium cucumber cut into strips

Equipment

  • Wok or large skillet
  • Large pot
  • Colander
  • Chef's knife

Method
 

Cook the Sauce:
  1. Heat the oil in a wok. Add the pork and cook until lightly browned.
  2. Add the onion, zucchini, potato, green onions, and garlic. Stir-fry until the vegetables begin to soften.
  3. 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.
  4. Stir in the cornstarch slurry and cook until the sauce is glossy and thick.
Cook the Noodles:
  1. Boil the wheat noodles according to the package directions. Drain and rinse briefly with warm water.
  2. Divide the noodles among bowls and spoon over the hot black bean sauce.
Serve:
  1. Top each bowl with cucumber strips and extra green onion.
  2. Serve immediately with yellow pickled radish or kimchi.

Nutrition

Calories: 610kcalCarbohydrates: 78gProtein: 23gFat: 23gSaturated Fat: 7gCholesterol: 45mgSodium: 1250mgFiber: 6gSugar: 10g

Notes

  • Frying the chunjang briefly mellows its bitterness.
  • Adjust the sauce thickness with a splash of water if needed.