5 from 18 votes
Korean Black Bean Noodles (Jajangmyeon)
Korean black bean noodles, or jajangmyeon, are a popular Korean-Chinese fusion dish. Thick, chewy noodles are coated in a rich black bean sauce with pork and vegetables. This easy recipe delivers authentic taste.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
people
Calories:
537 kcal
Course:
Main Course, Lunch
Cuisine:
Chinese, Korean
Ingredients
- 4 ervings jjajangmyeon noodles fresh or dried noodles
- 5 tbsp black bean paste Korean style (chunjang
- 4 tbsp neutral cooking oil generic cooking oil
- 2 tbsp lard or oil
- 1/2 cup asian leek or green onion, chopped
- 2 tsp sugar
- 1/2 lb pork chopped into small pieces
- 1/4 cabbage chopped, small
- 1 onion chopped, small
- 1/2 zucchini chopped
- 1 tbsp oyster sauce
- 1 1/2 cup water
- 1 tsp chicken bouillon powder
- 1 tbsp cornstarch mixed with 3 tablespoon water
- 1/4 cucumber sliced to matchsticks to garnish, optional
Instructions
For Jajangmyeon Sauce
- To pre-fry Korean black bean paste (chunjang), heat oil in a wok over medium-low heat, and add chunjang paste. Stir-fry for 2-3 minutes. Use a fine mesh strainer to scoop the paste onto a small plate and set aside. Discard the oil and clean the wok.
- Heat lard in the wok over medium-high heat. Add the leek and sugar, stir-frying until the leek is slightly caramelized. Add pork and cook until no longer pink.
- Stir in cabbage and onion, cooking until slightly softened. Add zucchini pieces and toss. Mix in the reserved chunjang paste and oyster sauce, ensuring that all meat and vegetables are coated evenly.
- Pour in water and chicken powder, stirring well. Bring the sauce to a boil and cook for 3 minutes. Add the starch slurry and cook until the sauce thickens.
Cup of Yum
For Noodles
- Meanwhile bring a pot of water to boil. Add the noodles and cook according to the package direction, and drain. Be careful not to overcook them.
- Place a portion of noodles in each bowl and ladle the sauce over them. Garnish with optional cucumber matchsticks, if desired. Alternatively, you can serve the sauce over cooked rice, creating a dish known as jjajangbap (짜장밥).Note: Jjajangmyeon is traditionally accompanied by pickled radish slices. However, a modern twist involves pairing the dish with green onion kimchi (pa kimchi), which creates a delightful combination.
Notes
- Where to find jajangmyeon noodles: You can typically find it at most Asian grocery stores, where they may be labeled as udon and jajangmyeon (우동 짜장면) or jungwhamyeon (중화면). I recommend looking for fresh noodles in the refrigerator section, as they tend to have a better texture. If these noodles are not available, udon noodles or dried spaghetti noodles can be used as a substitute.
Nutrition Information
Calories
537kcal
(27%)
Carbohydrates
62g
(21%)
Protein
23g
(46%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.1g
(5%)
Cholesterol
41mg
(14%)
Sodium
600mg
(25%)
Potassium
538mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
605IU
(12%)
Vitamin C
33mg
(37%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 537
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 600mg | 25% |
| Potassium | 538mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 33mg | 37% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.