black bean noodles

Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. Learn how to make this restaurant favorite at home with this easy to follow recipe!

Jajangmyeon (noodles in a black bean sauce)

Korean

cooking oil

sugar

oyster sauce

chicken stock

potato or corn starch (dissolved in 1/4 cup of chicken stock

pork

ginger

soy sauce

onion

green cabbage

zucchini

cucumber

Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.

Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.

Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.

Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and ginger and stir fry until no longer pink, adding a tablespoon of soy sauce half way through. 

Add the onion and cook until soft, stirring occasionally. 

Add the cabbage and zucchini and continue to stir fry until vegetables are softened. 

Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.

Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.

Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.

Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.

Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice. 

Jajangmyeon: Korean Noodles with Black Bean Sauce is my adaptation of a Chinese black bean noodles recipe. This Jajangmyeon recipe is easy to make and SO delicious - loaded with savory pork and vegetables, and topped with fresh cucumber. Your family with love this yummy complete meal in one bowl!*I love a lot of vegetables in my jajangmyeon. If this is too much, you can reduce and only add 2 small potatoes, diced. 

Korean Jajangmyeon: Noodles with Black Bean Sauce

sesame oil (split)

potatoes*

zucchini (diced)

Korean black bean paste

sugar (start with 1 tablespoon)

garlic

water (split)

cornstarch

oz fresh jajangmyeon noodles

cucumbers

In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork and potatoes for 2 to 3 minutes.

Add the onions and zucchini and continue to sauté for 2 to 3 minutes.

Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.&nbsp;

Add 1/2 cup of water and bring to a boil. Taste and add more black bean paste if needed. Reduce to a simmer.&nbsp;

Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.

Cook for about 10 to 15 minutes, or until vegetables are tender.

While your sauce is simmering, prepare noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook.&nbsp;

To Serve: Place a large helping of noodles in a bowl. Ladle the jajang sauce over the noodles and top with the cucumber or or raw zucchini garnish. Enjoy! 

Jajangmyeon Black Bean Noodles. A popular delicious Korean noodle dish with a savoury blackbean sauce. Perfect for dinner and leftovers. Adapted from the amazing Future Dish!

Easy Jajangmyeon Black Bean Noodles (30-min)

korean thick wheat noodle

black bean paste

tbsp avocado oil

onion (finely chopped)

cabbage (chopped)

green onion (finely chopped)

chicken

water ((if you omit the meat, reduce to 1 cup of water))

In a hot pan set over medium heat, add avocado oil and fry black bean paste for a couple of minutes. Remove from pan and set aside.

Fry your chicken in the same oiled pan until cooked and browned. Remove from pan and set aside.

Fry green onions and onions until soft. Then add in cabbage and fry until soft. Add back in chicken and black bean paste. Mix well. Reduce heat to low.

In a small bowl mix water and cornstarch. Pour into sauce and mix well. Simmer until it’s thickened.

Boil noodles for 3-4 minutes. Strain. Pour sauce over noodles and garnish with cucumbers (optional)

Jajangmyeon is a popular Korean noodle dish mixed in with black bean sauce. Learn how to make it at home!

Korean Black Bean Sauce Noodles (Jajangmyeon)

noodles

potatoes

mushrooms

cabbage

pork ((1.3 pounds))

Tbsp rice wine ((or mirin))

sprinkles salt

sprinkles black pepper

ginger powder

Korean black bean paste ((Chunjang))

Tbsp brown sugar

chicken stock ((as pure and natural as possible))

water

Peas (or sweet corn (from a tin, optional))

Rinse the pork in cold water and pat it dry with kitchen paper. Add the pork marinade sauce onto the pork. Mix them well and leave it for 15 mins.

Cut the onion, zucchini and potato into small cubes.

Thin slice the mushrooms.

Cut the cabbage into small to medium size pieces.

Julienne cut the cucumber.

Preparation

Pre heat the wok until the bottom is heated well. Add the lard (or cooking oil) and melts it in the wok. Add the black bean paste and stir it constantly on medium heat for 3 to 5 minutes. (Try not to burn it.) Add the brown sugar and stir it for an additional 2 to 3 mins.

Scoop out the black bean paste (without the oil) and set it aside. Leave the oil in the wok to use in the next step.

Add the pork into the wok and stir until the pork is half cooked.

Add the onion, zucchini, and potato and stir until all are 1/3 cooked (for 3 to 5 mins).

Add the mushrooms and cabbages and stir for 2-3 mins.

Add the black bean paste (from step 2) into the wok and mix it in with vegetables. Stir for 1 to 2 mins.

Add the chicken stock, water and rice wine then simmer it for 5 to 7 mins on medium heat. (Cover the wok with a lid if possible. This will make the cooking process faster.)

Add the slurry into the wok then stir it. (This will thicken the black sauce. It is the final stage of making the black bean sauce.)

(While working on step 7) Boil some water in a pot and add the noodles when it starts to boil. Boil them until the noodles are cooked (for 3 to 5 mins).

Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.

Add the black bean sauce (from the step 8) on top of the noodles. You can serve it as it is or decorate it with some cucumber slices, green peas or sweet corn or hardboiled egg.

Mix the sauce and the noodles well with chopsticks. Dig in. (It is ideal to have them with some (yellow) pickled radish. Apparently it helps digestion. Also eat it up quickly before the noodles get swollen.)

Cooking

Korean Black Bean Sauce Noodles<br>(Jaengban Jjajang)

(120 milliliters) vegetable oil

(250 grams) Korean black bean paste (chunjang, 춘장)

tsp (4 grams) ginger

5-6 green onions (3.5 oz, 100 grams)

garlic chives (1 oz, 30 grams)

button mushrooms

4.2 oz (120 grams) pork belly

vegetable oil

lard (optional)

chicken bouillon powder

tsp MSG (optional)

(120 milliliters) water

slurry (1 tsp cornstarch + 1 tbsp water)

tbsp toasted sesame oil

In a cold nonstick pan (or wok), add the vegetable oil and black bean paste. Place it over medium heat and fry for about 2 minutes. Make sure to keep stirring it.

Once you see the bubbles in the middle, give it about 30 seconds to 1 minute and turn the heat off. Set aside.

Fry Black Bean Paste

Finely mince the ginger. Roughly chop the onion. Thinly slice the green onions. Cut the garlic chives into long strips. Cut the mushrooms into quarters. Thinly slice the cucumber for garnish. Set them aside.

Cut the pork belly into nice, bite-sized pieces. Blanch the seafood and drain.

Prep Fresh Ingredients

Add the oil (2 tbsp) in a wok. (You can reuse the one that you fried black bean paste with.) Add the lard (if using) and heat it over medium heat. Once it's nice and hot, add the pork belly and render out the fat for 2 to 3 minutes.

When the pork is nicely browned, add the ginger and stir-fry it for about 30 seconds. Carefully add the soy sauce and give it a good stir for another 1 minute.

Increase the heat to high. Add the onion, green onions and stir-fry it for about 2 minutes or until they're slightly softened.

Add the blanched seafood, mushrooms, sugar, oyster sauce, chicken bouillon powder, and MSG (if using). Stir-fry for another 2 minutes.

Add the fried black bean paste and stir it all together for about 2 minutes. Once everything is well coated, reduce the heat to medium, add the water and bring it to a boil. Once it comes to a boil, carefully add the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir. Cover and keep it warm until the noodles are ready.

Cook the noodles according to the package instructions.

Bring the sauce to a boil over high heat and add the drained noodles. Quickly toss it around for 1 to 2 minutes. Turn the heat off. Add the garlic chives and drizzle with the sesame oil. Give it a final mix.

Transfer to a large platter. Garnish with the cucumber. Enjoy~!

Make Jjajangmyeon

Wonderful Chinese Korean noodle dish that&#039;s a favorite among Koreans, especially children. Also a favorite in Korean dramas.

Jajangmyeon (Blackbean Sauce Noodles)

Chinese black bean paste ((춘장 chunjang/choonjang))

onion (, chopped)

cabbage (, chopped)

oz pork loin,

zucchini (, chopped)

carrot (, chopped (optional))

green onions (, chopped)

Tbsp sugar

water broth

cucumber (, julienned)

Boil a pot of water for noodles. Cook noodles in boiling water for 7-10 min (based on package directions) and rinse in cold water.

NOTE - Fresh noodles are best. You can buy one’s that says “짜장면 국수” or &quot;칼국수&quot;(Kalguksu/Kalgooksoo) - both work fine. You can also make your own homemade fresh noodles by following my recipe in my Kalguksu post.

Noodles

Chop all vegetables and meat into small cubes. Julienne cucumbers to add as garnish.

Prep Ingredients

In a non-stick frying pan, add equal amount of chunjang and oil to pan on medium/medium low heat. Stir often, cook for 7 min.

Remove chunjang from pan. It should be easy to bunch up the cooked chunjang and remove from oil. Discard the leftover oil in pan.

Make Sauteed Chunjang

In ANOTHER pan, add 2 T oil to pan on medium heat. Sauté onions and cabbages for 10 min or more until onions become translucent.

Remove onions and cabbages from pan and set aside. Sauté pork on med-high heat for 2-3 min in the same pan.

Once pork is cooked, return onions, cabbages to pan. Add 1 T oil and remaining vegetables. Sauté all ingredients on med-high heat for 5 – 7 min. Veggies should still be slightly crunchy.

Add cooked chunjang paste to pan and stir everything, making sure the paste coats the ingredients evenly.

Stir fry for 2 min. Add 1 C water and 1 T sugar. Mix. Simmer fro 3-4 min.

Add the cornstarch slurry and stir for 2-3 min. It&#039;s ready when sauce has thickened to a little thicker than gravy consistency. Omit this step and just reduce the sauce to make a more conentrated Gan Jjajangmyeon.

Serve noodles topped with sauce and then some julienned cucumbers.

Make Sauce

Vegan jajangmyeon, a tasty and savory Chinese-Korean dish, for the ultimate comfort meal

Vegan Jajangmyeon (Korean Black Bean Noodles)

dry wheat noodles

½ medium onion ((thinly sliced))

oz shiitake mushrooms ((sliced))

zucchini ((quartered))

½ medium cabbage ((chopped))

scallion ((chopped))

¼ large cucumber ((julienned))

tbsp black bean sauce

tbsp sugar

cornstarch ((mixed with 4 tbsp water))

Salt and pepper ((to taste))

Boil pot of water and cook dry noodles. When thoroughly cooked, drain, rinse with cold water, and set aside.

Heat up a skillet with vegetable oil. Stir-fry onions for 1 minute or until translucent.

Add sliced shiitake mushrooms and stir-fry for 1 minute. Then add the zucchini and cabbage until both cook down, about 3-4 minutes. Lastly, add the scallions and stir-fry for another 30 seconds. Set aside in a separate plate.

In the same skillet at medium heat, add Korean black bean paste and sugar until the sugar has dissolved. Then, add 1 cup of water or vegetable broth. Lower heat to simmer.

Make cornstarch slurry with 1 part cornstarch 2 parts water. Add to black bean sauce mixture.

Add vegetables to black bean sauce and stir until vegetables are evenly coated.

Place noodles in a bowl and top with black bean sauce.

Julienne cucumbers and slice pickled radish to serve on the side.

I made this for my husband for dinner tonight. He LOVED it!! The only change I made was to omit the Brown Sugar. He will order this on occasion in a local restaurant but he always feels it’s too sweet for his tastes. This recipe was just what he loves and was not too sweet but extremely flavorful! Thank you for sharing it!

These noodles look so good, I love how thick and dark the sauce is.

Love Korean food! Will definitely give this a go!

Never had black bean noodles before! Have to try it out soon!

Jajangmyeon is new to me in the recipe looks really easy to make. This dish actually looks rich and filling. I want to give this a try.

This Vegan Jajangmyeon is going to be our new favorite!

I've never tried anything like this. I look forward to a chance to give it a try!

These look amazing! I can't wait to make them this weekend!

I need to try this, it looks amazing and so satisfying!

I've never tried jajangmyeong, but it looks amazing so I can't wait to try it! So flavorful and so delicious!

I love black beans and these noodles look so good!

I love jajangmyeon, but never tried a vegan style. I'm sure it's as good as the original one!

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