Creamy Jajangmyeon (Korean Black Bean Noodles) Recipe
Introduction
Jajangmyeon is a beloved Korean-Chinese noodle dish featuring chewy noodles topped with a savory black bean sauce. It’s a comforting meal that’s quick to prepare and packed with rich umami flavors.
Ingredients
- 200g noodles
- 150g pork, diced
- 3 tablespoons black bean paste
- 1 medium onion, diced
Instructions
- Step 1: Cook the noodles according to package instructions, then drain and set aside.
- Step 2: In a pan over medium heat, sauté the diced pork until browned.
- Step 3: Add the diced onion and cook until softened.
- Step 4: Stir in the black bean paste and cook for 2–3 minutes, allowing the sauce to thicken slightly.
- Step 5: Toss the cooked noodles with the black bean sauce until well coated. Serve immediately.
Tips & Variations
- For added texture, include diced zucchini or potatoes in the sauce.
- Use tofu instead of pork to make a vegetarian version.
- Adjust the amount of black bean paste to control the saltiness and depth of flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce and prevent drying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular soy sauce instead of black bean paste?
Black bean paste has a unique fermented flavor that soy sauce can’t replicate, so it’s best to use authentic black bean paste for an authentic taste.
What type of noodles work best for jajangmyeon?
Chewy wheat noodles are traditional and ideal, but thick spaghetti or udon noodles can be good substitutes if you don’t have Korean noodles on hand.
PrintCreamy Jajangmyeon (Korean Black Bean Noodles) Recipe
Jajangmyeon is a classic Korean-Chinese dish featuring chewy wheat noodles topped with a savory and slightly sweet black bean sauce made from fermented black bean paste and stir-fried pork and onions. This comforting noodle dish is a popular choice for a hearty and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Noodles
- 200g fresh wheat noodles
Sauce
- 150g pork shoulder or pork belly, diced
- 1 medium onion, diced
- 3 tablespoons Korean black bean paste (chunjang)
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup water or stock
- 1 teaspoon corn starch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the ingredients: Dice the pork into bite-sized pieces and dice the onion. Set aside.
- Cook the sauce base: In a pan over medium heat, add the vegetable oil and stir-fry the diced pork until it is browned and cooked through.
- Add onion and black bean paste: Add the diced onion to the pork, and cook until softened. Stir in the Korean black bean paste and sugar, allowing the paste to fry slightly to deepen the flavor.
- Add liquid and simmer: Pour in water or stock and bring the mixture to a simmer. Cook for about 5–7 minutes until the sauce thickens and the flavors meld. If a thicker sauce is desired, stir in the cornstarch slurry and cook until the sauce reaches your preferred consistency.
- Cook the noodles: In a large pot of boiling water, cook the wheat noodles according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking and remove excess starch.
- Toss and serve: Place the noodles in bowls and ladle the black bean sauce over the top. Toss gently to combine and serve immediately.
Notes
- You can substitute pork with beef or seafood if preferred.
- Add diced cucumber or fresh scallions on top for crunch and freshness.
- The black bean paste (chunjang) can be found at Korean or Asian grocery stores.
- For a vegetarian version, omit the meat and sauté extra vegetables like zucchini or mushrooms instead.
Keywords: Jajangmyeon, Korean black bean noodles, black bean sauce, Korean noodle dish, chunjang, pork noodles
