Jjajangmyeon (Korean Black Bean Noodles) Recipe

Jjajangmyeon (짜장면) is one of the most iconic Korean-Chinese dishes, made with chewy wheat noodles topped with a rich, savory black bean sauce. The sauce is made from chunjang (Korean black bean paste) stir-fried with pork, onions, zucchini, and potatoes, then finished with a glossy cornstarch slurry.

Often enjoyed on special days like Black Day (April 14) in Korea, jjajangmyeon is comforting, hearty, and satisfying. If you’re searching for an authentic Korean black bean noodle recipe, a quick Asian comfort food, or a family-friendly noodle dish, this recipe is for you.

Ingredients (Serves 2–3)

• 200g (7 oz) fresh wheat noodles (jjajangmyeon noodles or udon)
• 150g (5 oz) pork belly or pork shoulder, diced
• 1 medium potato, diced
• ½ zucchini, diced
• 1 medium onion, diced
• ½ cup cabbage, chopped
• 2 tbsp vegetable oil
• 2 cups water or chicken broth
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• ½ cucumber, julienned (for garnish)

For the black bean sauce:

• 3 tbsp chunjang (Korean black bean paste)
• 1 tbsp sugar
• 1 tbsp oyster sauce (optional, for depth)
• 1 tsp sesame oil

Instructions

1. Prepare the noodles

• Cook noodles according to package directions. Drain and set aside.

2. Fry the black bean paste

• In a pan, heat 2 tbsp vegetable oil over medium-low heat.
• Add chunjang and stir-fry gently for 1–2 minutes (this step reduces bitterness).
• Remove excess oil and set the fried paste aside.

3. Cook the pork and vegetables

• In the same pan, stir-fry pork until browned.
• Add potato, zucchini, onion, and cabbage. Stir-fry until vegetables are slightly softened.

4. Make the sauce

• Add the fried black bean paste back into the pan.
• Stir in 2 cups water or broth. Simmer for 7–10 minutes until vegetables are tender.

5. Thicken the sauce

• Stir in cornstarch slurry to thicken the sauce.
• Add sugar and oyster sauce (if using). Adjust seasoning to taste.

6. Assemble the dish

• Place cooked noodles in a bowl.
• Pour generous amounts of black bean sauce on top.
• Garnish with cucumber strips.

Serving Tips

• Mix thoroughly before eating so the noodles are coated evenly with sauce.
• Serve with danmuji (yellow pickled radish) for a refreshing contrast.
• For a quick version, use instant jjajangmyeon packs available at Korean markets.

Variations

• Seafood Jjajangmyeon: Add shrimp, squid, or clams instead of pork.
• Jjajangbap: Pour the sauce over steamed rice instead of noodles.
• Vegetarian Jjajangmyeon: Skip the pork and add extra mushrooms.

✨ Pro Tip: Frying the black bean paste first in oil is the key to removing bitterness and creating a deep, nutty flavor for the sauce.

Why You’ll Love This Jjajangmyeon Recipe

• ✅ Authentic Korean-Chinese flavor with rich, savory sauce
• ✅ Hearty and filling—perfect as a main meal
• ✅ Kid-friendly—not too spicy, slightly sweet and savory
• ✅ Versatile—can be made with pork, beef, seafood, or vegetarian

If you’ve been searching for the ultimate Korean black bean noodle recipe, this jjajangmyeon will give you restaurant-quality flavor right at home!