Jajangmyeon (Korean Black Bean Sauce Noodles) (2024)

Jajangmyeon is a popular Korean-Chinese dish of noodles in black bean sauce, served with vegetables and diced pork.

Do you ever see something on TV that makes you crave it? Well, I guess that’s how advertising works!

The first time I learned about Jajangmyeon, I was watching a Korean drama series. It was aptly named Let’s Eat, and every night, after my firstborn would be asleep, I’d keep a mental note of the dishes that were featured on the show.

What is Jajangmyeon?

The first Korean dish in the drama was Jajangmyeon.

It’s a noodle dish topped with diced pork and vegetables cooked in a thick fermented black bean sauce (jajang).

What noodles are used in Jajangmyeon?

The noodles used in this dish are thick and chewy, made of wheat flour and salt. They are thinner than udon noodles, but wider than ramen.

This style of noodle is packaged in fresh little bundles and found in the refrigerated section of Asian supermarkets. You can also find them dried in stores with a good Asian grocery section, or you can find the noodles online.

Often, there will be Korean lettering on the packages, indicating that it’s a Korean-style noodle used for jajangmyeon.

History of this Korean noodle dish

Jajangmyeon is said to be derived from the Chinese noodle dish “zha jiang mian” which is literally translated as “fried sauce noodles.”

The dish was first introduced in a Chinese restaurant located in Korea’s only official Chinatown back in 1905.

What is Chunjang?

Chunjang is a black bean paste that is also known as “tianmianjiang” in Chinese, which literally translates as “sweet noodle sauce.”

It is a smooth, slightly sweet and savoury black paste that contains fermented soybeans, flour, and sweetener (sugar or caramel).It can be found labeled as “sweet bean sauce” or “sweet bean paste.”

This paste is commonly used in Northern Chinese dishes such as peking duck as well as other Korean-Chinese dishes.

How to prepare black bean sauce noodles

To prepare this noodle dish, the black bean paste is fried in a hot wok with some oil to bring out its aroma.

Diced pork, onion, zucchini, and potatoes are added to the black bean paste (chunjang) and simmered for about 10 minutes. A cornstarch or potato starch slurry thickens up the final sauce (called jajang).

This sauce is then ladled over top of the cooked wheat noodles.

What do you serve with Jajangmyeon?

Jajangmyeon is served with thinly sliced cucumbers and sometimes with a boiled egg.

Mix the sauce thoroughly with the noodles and slurp away.

Be sure to keep some napkins on hand though. This is not a dainty dish! 😉

Thick, saucy, rich, and comforting — jajangmyeon is a hearty noodle dish that will certainly warm up your belly.

Retain the same black bean sauce and switch out the noodles for rice and you’ve got Jajangbap.

Next time you see someone eating jajangmyeon on TV, don’t fret — get into the kitchen and make a big batch at home; you’ll be the envy of whoever’s sitting next to you.

More Asian noodle dishes

Asian noodle dishes are supremely comforting. Don’t think you have to head to your favorite restaurant in order to get your noodle fix. Try making some of these popular noodle dishes at home!

Japanese Yakisoba
Chinese Chicken Chow Mein
Cantonese Beef Chow Fun
Malaysian Kolo Mee
Chinese Vegetable Lo Mein
Japanese Ramen (slow cooker recipe)
Japchae (Korean Glass Noodle Stir Fry)

Yield: 4-6 servings

Ingredients

1 pkg thick wheat noodles, cooked according to package directions
2 Tbsp vegetable oil, divided
3 Tbsp black bean paste (chunjang)
200 g (slightly under 1/2 lb) pork loin (or pork belly), cubed
1 large onion, diced
1 large potato, diced
1 zucchini, cubed
1/2 cup water or vegetable stock
2 Tbsp potato starch (or cornstarch)
1/2 - 3/4 cup water (depending on how thick you'd like the sauce)

Toppings

1 Tbsp sesame oil
1/2 cucumber, sliced into matchsticks
Hard boiled eggs (optional)

Instructions

Cook noodles according to the package instructions, drain, and set aside.
In a large pot, over medium heat, add in 1 Tbsp oil and the black bean paste (chunjang). Stir fry for about 3-4 minutes, until aromatic. Remove the sauce into a small bowl and set aside.
Add the remaining 1 Tbsp of oil, and the cubed pork. Stir until the pork is about 3/4 cooked through. Add in the onion and stir for another 3-4 minutes. Next, add in the diced potato and zucchini and stir for about 4 minutes.
Add in the stir-fried black bean paste from earlier. Stir and coat all of the ingredients with the sauce. Reduce the heat to low.
Add in 1/2 cup of water or vegetable stock and cover with a lid and let it simmer for 10 minutes, until the potatoes are cooked through.
In small bowl, combine the potato starch (or cornstarch) with water to make a slurry. Pour the slurry into the pot and continue to stir. It will begin to thicken. If it's too thick, adjust by adding in a little more water. When the sauce begins to bubble, turn off the heat.
Portion the cooked noodles into bowls, and ladle the sauce over top. Garnish with sliced cucumber and a drizzle of sesame oil. Add a boiled egg if you like. Mix the noodles into the sauce well before enjoying. Best served immediately.

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Nutrition Information:

Yield:

Serving Size:

1/6 of recipe
Amount Per Serving:Calories: 193

If you liked this recipe, here are some similar dishes you may enjoy!

Yakisoba (Japanese Noodle Stir Fry)
Beef Chow Fun (Cantonese Beef Noodle Stir Fry)
Korean Beef Bibimbap (Mixed Rice Bowl)
What is the difference between Lo Mein And Chow Mein?
Kolo Mee (Sarawak Malaysian Dry Noodles)
Budae Jjigae (Korean Army Stew)
Vegetable Lo Mein
Slow Cooker Ramen Soup

Michelle

Michelle enjoys learning and discovering different foods from around the world and recreating them in her own kitchen. She is an avid matcha lover and believes that the best food is made from scratch. Michelle develops and photographs recipes at her blog SiftAndSimmer.com.