Jajangmyeon (Korean Black Bean Noodles)
Jajangmyeon or Korean black bean noodles is a popular Chinese-style Korean noodle dish topped with a thick, savory black bean sauce made with chunjang (black bean paste) and full of vegetables and tender pork. It's an easy dish to make and one of the ultimate Korean comfort food! Enjoy it with a side of pickled radish or cucumber kimchi and napa cabbage kimchi.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
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.
- 2
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 and 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.
- 3
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.
- 4
Then, add the stir fried black bean paste, to the pan and stir fry and mix until everything is well coated with the bean paste.
- 5
To the pan, add the water, oyster sauce, and sugar and bring it to a boil. Then, reduce the heat to keep the sauce at a moderate simmer. Let the sauce cook for about 10 to 15 minutes or to your desired saltiness.*Depending on the brand of noodles you are using, it may be saltier or bland. If your noodles are on the bland side, you may want to reduce the sauce a bit more so that it'll balance your noodles, and vice versa.*
- 6
Cook the noodles:While the jajangmyeon sauce is simmering, boil the noodles. Bring a pot of water to a boil and add the noodles. Cook them according to package instructions and 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 until needed.
- 7
Finish the sauce and serve:Once the sauce is done simmering, mix together the cornstarch slurry. If making the slurry ahead of time, give it a good mix before using. While stirring the sauce, slowly drizzle in the cornstarch slurry. Allow the sauce to simmer for a few more seconds, while stirring, until it is thickened and glossy.*The amount of cornstarch slurry listed is based on 10 to 15 minutes of moderate simmering. If you reduce the sauce more or less, you may need to adjust the amount of slurry used, accordingly.*
- 8
Ladle the hot jajangmyeon sauce over the noodles and top julienned cucumbers. Serve immediately. To enjoy, mix the sauce and noodles well and enjoy while hot!