Name: Korean Black Bean Noodles (Jajangmyeon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: ⅔ cup Korean black bean paste (chunjang); ¼ cup oil (any neutral oil); 1 pound boneless pork shoulder, small diced; 3 tablespoons garlic, minced; 1 tablespoon ginger, peeled and minced; 1 medium yellow onion, small diced; 10 ounces green cabbage, roughly chopped; 1 Korean zucchini, small diced; 2 cups water; 3 tablespoons oyster sauce; 2 tablespoons granulated sugar; 3 tablespoons cornstarch (mixed with water to make slurry); 4 bundles Korean fresh noodles; English cucumber, julienned (optional for garnish); Kimchi (optional side); Danmuji (pickled yellow radish, optional side)

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why make this recipe

Korean Black Bean Noodles, or Jajangmyeon, is a delicious and hearty dish that brings comfort to your meal. It’s quick to prepare and packed with flavors from the stir-fried ingredients and rich black bean paste. This recipe is an excellent way to enjoy a taste of Korean cuisine from your kitchen. Plus, you can customize it by adding your favorite vegetables or proteins!

how to make Korean Black Bean Noodles

Ingredients:

⅔ cup Korean black bean paste (chunjang)
¼ cup oil (any neutral oil will do)
1 pound boneless pork shoulder (small diced (pork butt and pork belly is okay too))
3 tablespoons garlic (minced (3TBSP is about 5-6 cloves))
1 tablespoon ginger (peeled and minced (1TBSP is about ½ inch))
1 medium yellow onion (small diced)
10 ounces green cabbage (roughly chopped (about 2 cups))
1 Korean zucchini (small diced (or regular zucchini))
2 cups water
3 tablespoons oyster sauce
2 tablespoons granulated sugar
3 tablespoons cornstarch (mix every 3TBSP cornstarch with 3TBSP water to make cornstarch slurry)
4 bundles Korean fresh noodle
English cucumber (julienned (optional for garnish))
Kimchi (optional side)
Danmuji (pickled yellow radish (optional side))

Directions:

Stir fry the black bean paste (chunjang): In a small nonstick saucepan over medium heat, add the oil. Once the oil is hot, add the black bean paste and stir fry for about 2 minutes or until it’s fragrant. Make sure to stir constantly. Remove the black bean paste from heat and set aside until needed.
Make the jajangmyeon sauce: To a large saucepan or pot, drain the excess oil from the fried black bean paste. If needed, add a little more oil so that the bottom of the pan is lightly coated. Heat the pot over medium-high heat. Once the oil is hot, add the pork and stir fry until the pork is lightly browned on all sides and no longer pink. If using pork belly, make sure to render the fat well.
Add vegetables: Reduce the heat to medium and add the garlic and ginger. Stir fry for about 10 to 20 seconds until fragrant. Add the onion, zucchini, and cabbage and stir fry for a few minutes until the cabbage starts to wilt.
Combine all ingredients: Add the stir-fried black bean paste to the pan and mix everything well so that it is well coated. Then, add the water, oyster sauce, and sugar and bring it to a boil. Reduce the heat to keep the sauce at a moderate simmer. Let the sauce cook for about 10 to 15 minutes to reach your desired saltiness. Remember, the brand of noodles can affect how salty the sauce needs to be.
Cook the noodles: While the jajangmyeon sauce is simmering, boil the noodles. Bring a pot of water to a boil and add the noodles, cooking them according to package instructions. Drain well. If using Korean fresh noodles, rinse with water to remove excess starch and drain well. Portion the noodles into bowls and set aside.
Finish the sauce and serve: Once the sauce has simmered, mix the cornstarch slurry. While stirring the sauce, slowly drizzle in the cornstarch slurry. Allow the sauce to simmer for a few more seconds, stirring until it thickens and becomes glossy. Ladle the hot jajangmyeon sauce over the noodles and top with julienned cucumbers. Serve immediately. To enjoy, mix the sauce and noodles well and savor while hot!

how to serve Korean Black Bean Noodles

Serve Korean Black Bean Noodles hot, garnished with julienned cucumbers. You can also serve it with kimchi or pickled yellow radish for an extra touch of flavor.

how to store Korean Black Bean Noodles

If you have leftovers, store the noodles and sauce separately in airtight containers in the fridge. They can be kept for up to 3 days. When ready to eat, reheat the sauce in a saucepan and stir in the noodles until heated through.

tips to make Korean Black Bean Noodles

Use fresh ingredients for the best flavor.
Adjust the level of sweetness by varying the amount of sugar if preferred.
Feel free to add more vegetables like carrots, peppers, or mushrooms for a balanced meal.

variation

You can substitute the pork with chicken or tofu for a different protein option. Also, try adding other vegetables according to your taste to make the dish even more colorful and nutritious.

FAQs

1. Can I make Korean Black Bean Noodles vegetarian?

Yes! You can replace the pork with firm tofu and use vegetable broth instead of water to make it vegetarian.

2. Is Korean black bean paste the same as black bean sauce?

Not exactly. Korean black bean paste (chunjang) is thicker and has a unique flavor that differs from standard black bean sauce used in other cuisines.

3. Can I freeze Korean Black Bean Noodles?

Yes, you can freeze the sauce. However, it’s best to freeze it separately from the noodles to maintain their texture. When you’re ready to eat, simply reheat the sauce and serve it over freshly cooked noodles.