Description
Jjajangmyeon is a classic Korean-Chinese noodle dish made with thick wheat noodles topped with a rich, savory black bean sauce. The sauce is prepared using chunjang (Korean black bean paste), pork, and vegetables such as onion, zucchini, and cabbage. It has a deep umami flavor with a slightly sweet finish and is one of the most popular comfort foods in Korea, often enjoyed on special occasions or as a hearty everyday meal.
Ingredients
2 servings Korean wheat noodles (jjajang noodles or fresh wheat noodles)
3 tablespoons chunjang (Korean black bean paste)
2 tablespoons vegetable oil
200 g pork belly or pork shoulder, diced
1 medium onion, diced
1 small zucchini, diced
1 cup cabbage, diced (optional)
1 tablespoon minced garlic
1 tablespoon sugar
1½ cups water or chicken stock
1 tablespoon cornstarch
2 tablespoons water (for slurry)
Preparation Method
Prepare the Black Bean Paste
Heat vegetable oil in a pan over medium heat. Add the black bean paste and stir-fry for 2–3 minutes until glossy and fragrant. This step removes bitterness. Remove from the pan and set aside.
Cook the Pork
In the same pan, add the diced pork and cook over medium heat until lightly browned and some fat is rendered.
Add Aromatics and Vegetables
Add garlic, onion, zucchini, and cabbage. Stir-fry for 2–3 minutes until the vegetables soften slightly.
Make the Sauce
Return the fried black bean paste to the pan. Add water (or stock) and sugar, then stir well. Bring to a gentle simmer and cook for 5–7 minutes until the flavors blend.
Thicken the Sauce
Mix cornstarch with water to make a slurry. Slowly pour it into the sauce while stirring until thick and glossy.
Cook the Noodles
Boil the noodles according to package instructions. Drain well and place in serving bowls.
Serve
Spoon the hot black bean sauce generously over the noodles. Mix well before eating and enjoy immediately