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
