Jajangmyeon (Noodles with Black Bean Sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
638 kcal
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Course
Main Course, Dinner
Jajangmyeon (Noodles with Black Bean Sauce)
Description
In this Jajangmyeon recipe, diced pork shoulder is marinated with mirin, ginger, salt, and pepper, then cooked alongside shrimp for a tender, savory protein base. The black bean paste is toasted gently with sugar to deepen its flavor without burning, then added to the sautéed pork, shrimp, onion, and zucchini mixture. Water and a cornstarch slurry create a glossy, thickened sauce that clings to the noodles.
Fresh udon or jajangmyeon noodles provide a chewy foundation to carry the bold black bean sauce. The combination of savory pork, seafood sweetness, stir-fried vegetables, and the toasted fermented paste characterizes the dish’s distinctive taste and hearty texture.
Jajangmyeon is commonly garnished with julienned cucumber for a crisp contrast and mild flavor. Variations can include other vegetables like potatoes or carrots. The sauce can be modified to add heat with gochugaru, and the dish can be made vegetarian by substituting tofu or mushrooms for meat and seafood.
To avoid burning the paste, toast it over low heat and scrape as needed. This dish is flexible and allows for adjustments to protein and vegetable components according to preference.
Ingredients
pork marinade
- 3/4 pound pork shoulder diced, boneless
- 1 tablespoon mirin
- 1 teaspoon ginger minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
toasted jajang
- 2 tablespoons neutral oil
- 1/2 cup chunjang (Korean black bean paste)
- 1 tablespoon sugar
rest of the dish
- 2 tablespoons neutral oil
- 1/4 pound Shrimp about 6, large, peeled, deveined and chopped
- 1 yellow onion diced
- 2 zucchini diced
- 1 cup water
- 1 1/2 tablespoons cornstarch (combined with 3 tablespoons water)
- 24 ounces udon noodles fresh, or jajangmyeon noodles
Instructions
pork marinade
- Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.
toasted jajang
- Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.
- Pour mixture into a small bowl and set aside.
assembly
- Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.
- Add shrimp and continue to sauté for 2 minutes.
- Transfer pork and shrimp mixture to a plate and set aside.
- Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.
- Add zucchini and continue to sauté for an additional 2 to 3 minutes.
- Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
- Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
- Stir water into skillet mixture until sauce is smooth and simmering.
- Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
- Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
- Divide noodles into bowls and top each with ladles of sauce. Mix together.
Notes
- Toast the chunjang paste over low to medium-low heat carefully to avoid burning while developing flavor.
- Serve with julienned cucumber garnish for crispness and mildness that balances the savory sauce.
- Add gochugaru to the sauce to introduce spiciness if desired.
- Substitute pork and shrimp with tofu or mushrooms to create a vegetarian version.
- Common additional vegetables include diced potatoes, carrots, peas, green cabbage, and corn.
- Pork shoulder provides a preferred texture, but pork belly is an alternative protein option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 76g | 25% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 3612mg | 151% |
| Potassium | 643mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 21mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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