Quick & Easy Jajangmyeon (Korean Black Bean Noodles) Recipe
Introduction
Jajangmyeon is a beloved Korean-Chinese dish featuring thick wheat noodles topped with a savory black bean sauce. This quick and easy recipe delivers rich, comforting flavors perfect for a satisfying weeknight meal.
Ingredients
- 1.20 lbs thick wheat noodles (fresh kind recommended or substitute with udon noodles)
- 0.65 lbs pork belly (chopped into smaller pieces)
- 1 small onion (finely chopped)
- 1 cup green cabbage (chopped)
- 1 cup zucchini (diced)
- 2 green onions (finely chopped)
- ⅓ cup Korean roasted black bean paste (Chunjang)
- 3 tbsp vegetable oil (any neutral oil)
- 1 tbsp oyster sauce (or substitute with vegetarian stir fry sauce)
- 2 cups cold water
- 2 tbsp cornstarch (or substitute with potato starch)
- 2 tbsp white granulated sugar
- ¾ cup cucumber (thinly sliced for garnish)
Instructions
- Step 1: In a small bowl, combine sugar, cornstarch, and cold water. Mix well and set aside.
- Step 2: Heat vegetable oil in a large pan over medium heat. Add the black bean paste and fry for 2-3 minutes, stirring constantly. Transfer the paste and most oil to a separate bowl, leaving about 1 tablespoon oil in the pan. Strain and discard excess oil, reserving the black bean paste.
- Step 3: In the same pan with remaining oil, cook pork belly until it is browned and cooked through. Keep the pork fat in the pan as it adds flavor to the sauce.
- Step 4: Add onion and green onions to the pork and sauté until softened. Then add zucchini and cabbage, cooking until tender.
- Step 5: Return the cooked pork and reserved black bean paste to the pan. Stir well to combine. Give the cornstarch slurry another quick stir and pour it into the pan, mixing thoroughly. Simmer the sauce until it thickens.
- Step 6: Season the sauce with oyster sauce, stirring to blend.
- Step 7: Bring a large pot of water to a boil. Cook the noodles uncovered for 3-4 minutes until al dente. Drain immediately without rinsing with cold water.
- Step 8: Transfer the drained noodles to a serving bowl. Pour the thickened black bean sauce over the noodles. Garnish with thinly sliced cucumber, mix well, and enjoy.
Tips & Variations
- Use fresh wheat noodles when possible for the best texture, but udon noodles are a good substitute if fresh noodles aren’t available.
- For a vegetarian version, replace pork belly with diced mushrooms and use vegetarian stir fry sauce in place of oyster sauce.
- Adjust the thickness of the sauce by adding more or less cornstarch slurry according to your preference.
Storage
Store any leftover sauce and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stove while warming noodles briefly in hot water to maintain texture. Avoid overcooking noodles when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat instead of pork belly?
Yes, you can substitute pork belly with ground pork, beef, or chicken. Just adjust cooking times accordingly to ensure the meat is fully cooked.
Should I rinse the noodles after boiling?
No, it’s best not to rinse the noodles after boiling to retain their starch, which helps the sauce cling better to the noodles and improves overall flavor.
Print
Quick & Easy Jajangmyeon (Korean Black Bean Noodles) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Quick & Easy Jajangmyeon is a classic Korean-Chinese dish featuring thick wheat noodles smothered in a savory black bean sauce made with pork belly, vegetables, and Korean roasted black bean paste. This recipe delivers authentic flavors in under 30 minutes, perfect for a satisfying homemade meal.
Ingredients
Scale
Noodles
- 1.20 lbs thick wheat noodles (fresh kind recommended or substitute with udon noodles)
Meat and Vegetables
- 0.65 lbs pork belly (chopped into smaller pieces)
- 1 small onion (finely chopped)
- 1 cup green cabbage (chopped)
- 1 cup zucchini (diced)
- 2 green onion (finely chopped)
Sauce and Seasoning
- ⅓ cup Korean roasted black bean paste (aka Chunjang)
- 3 tbsp vegetable oil (any neutral oil)
- 1 tbsp oyster sauce (or substitute with vegetarian stir fry sauce)
- 2 cups cold water
- 2 tbsp cornstarch (or substitute with potato starch)
- 2 tbsp white granulated sugar
Garnish
- 3/4 cup cucumber (thinly sliced for garnish)
Instructions
- Prepare the cornstarch slurry: In a small bowl, combine sugar, cornstarch, and cold water. Whisk thoroughly until combined and set aside to use later as a thickening agent.
- Fry the black bean paste: Heat vegetable oil in a large pan over medium heat. Add the Korean roasted black bean paste and continuously stir fry for 2-3 minutes to reduce bitterness and deepen the flavor. Once done, transfer the black bean paste along with the oil into a separate bowl, leaving about 1 tablespoon of oil in the pan. Strain and discard excess oil, reserving the flavorful black bean paste.
- Cook the pork belly: Using the same pan and remaining oil, add the chopped pork belly. Fry it until it is fully cooked and slightly browned on the edges. The rendered pork fat will add richness to the sauce, so retain it in the pan.
- Sauté the vegetables: Add finely chopped onion and green onion to the pan with pork and sauté until softened and translucent. Next, add the diced zucchini and chopped cabbage. Continue frying until the vegetables become tender but still slightly crisp.
- Combine sauce ingredients: Return the reserved black bean paste to the pan and mix thoroughly with the pork and vegetables. Stir the cornstarch slurry again and pour it into the pan. Mix well and allow the sauce to simmer until it thickens to your preferred consistency.
- Season the sauce: Add oyster sauce (or vegetarian stir-fry sauce if preferred) to the black bean mixture to enhance flavor. Stir and cook for another minute.
- Cook the noodles: Bring a large pot of water to a rolling boil. Add the thick wheat noodles and cook uncovered for 3-4 minutes until al dente. Immediately strain the noodles and do not rinse with cold water to preserve the surface starch that helps sauce adherence.
- Serve: Transfer the hot noodles into a large serving bowl. Pour the thickened black bean sauce evenly over the noodles. Garnish with julienned cucumber slices for a refreshing crunch. Mix well before eating to enjoy the full flavor combination.
Notes
- Do not rinse the noodles after boiling to keep the sauce clinging well.
- Use fresh thick wheat noodles or udon as a substitute for best texture.
- Adjust sugar amount in the sauce to balance the saltiness of black bean paste.
- Vegetarian versions can skip pork belly and use vegetarian stir-fry sauce in place of oyster sauce.
- The pork fat rendered while frying adds authentic depth; do not discard it.
- If black bean paste is too salty bitter, frying it in oil reduces harshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Keywords: Jajangmyeon, Korean black bean noodles, Korean noodles, black bean sauce, pork belly, easy Korean recipe
