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5.0 from 21 votes

Jajangmyeon (Blackbean Sauce Noodles)

Wonderful Chinese Korean noodle dish that's a favorite among Koreans, especially children. Also a favorite in Korean dramas.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3 people
Calories: 637 kcal
Course: Main Course , Soup
Cuisine: Korean

Ingredients

Noodles
  • 3 ervings fresh noodles for jajangmyeon or kal guksu
For Sauteeing Black Bean Paste
  • 1/2 cup Chinese black bean paste (춘장 chunjang/choonjang)
  • 1/3 cup vegetable oil
To finish sauce
  • 1 medium size onion , chopped
  • 1 1/2 cup cabbage , chopped
  • 5 oz pork loin, cut into cubes
  • 1/2 cup or 3 fresh , dried or fresh shitake mushrooms, chopped (optional)
  • 1/2 cup zucchini , chopped
  • 1 carrot , chopped (optional)
  • 2 green onions , chopped
  • 1 Tbsp sugar
  • 1 cup water or chicken broth
Cornstarch slurry (optional - omit for Gan Jjajangmyeon)
  • 1 Tbsp cornstarch
  • 1/4 cup water
Garnish
  • 1/2 cucumber , julienned
  • 3-4 Tbsp vegetable oil

Instructions

Noodles
    Cup of Yum
  1. Boil a pot of water for noodles. Cook noodles in boiling water for 7-10 min (based on package directions) and rinse in cold water.
  2. NOTE - Fresh noodles are best. You can buy one’s that says “짜장면 국수” or "칼국수"(Kalguksu/Kalgooksoo) - both work fine. You can also make your own homemade fresh noodles by following my recipe in my Kalguksu post.
Prep Ingredients
  1. Chop all vegetables and meat into small cubes. Julienne cucumbers to add as garnish.
Make Sauteed Chunjang
  1. In a non-stick frying pan, add equal amount of chunjang and oil to pan on medium/medium low heat. Stir often, cook for 7 min.
  2. Remove chunjang from pan. It should be easy to bunch up the cooked chunjang and remove from oil. Discard the leftover oil in pan.
Make Sauce
  1. In ANOTHER pan, add 2 T oil to pan on medium heat. Sauté onions and cabbages for 10 min or more until onions become translucent.
  2. Remove onions and cabbages from pan and set aside. Sauté pork on med-high heat for 2-3 min in the same pan.
  3. Once pork is cooked, return onions, cabbages to pan. Add 1 T oil and remaining vegetables. Sauté all ingredients on med-high heat for 5 – 7 min. Veggies should still be slightly crunchy.
  4. Add cooked chunjang paste to pan and stir everything, making sure the paste coats the ingredients evenly.
  5. Stir fry for 2 min. Add 1 C water and 1 T sugar. Mix. Simmer fro 3-4 min.
  6. Add the cornstarch slurry and stir for 2-3 min. It's ready when sauce has thickened to a little thicker than gravy consistency. Omit this step and just reduce the sauce to make a more conentrated Gan Jjajangmyeon.
  7. Serve noodles topped with sauce and then some julienned cucumbers.

Notes

  • Substitute white rice or leftover fried rice for noodles for Jajangbap.
  • Substitute chicken or beef for pork if you'd like.
  • For richer sauce, use chicken broth but watch for salt content.
  • Serve with some Kimchi or Danmuji 단무지 (pickled yellow radish) and some raw onions with uncooked chunjang.

Nutrition Information

Calories 637kcal (32%) Carbohydrates 134g (45%) Protein 22g (44%) Fat 3g (5%) Cholesterol 17mg (6%) Sodium 1308mg (55%) Potassium 611mg (17%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 3605IU (72%) Vitamin C 23.3mg (26%) Calcium 43mg (4%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 637

% Daily Value*

Calories 637kcal 32%
Carbohydrates 134g 45%
Protein 22g 44%
Fat 3g 5%
Cholesterol 17mg 6%
Sodium 1308mg 55%
Potassium 611mg 13%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 3605IU 72%
Vitamin C 23.3mg 26%
Calcium 43mg 4%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.