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    Home > Blog > Asian Inspired > Jajangmyeon (Noodles with Black Bean Sauce)

    Jajangmyeon (Noodles with Black Bean Sauce)

    by Jenny Park · Published: Mar 8, 2021 · Modified: Mar 8, 2023

    Jump to Recipe
    The best Jajangmyeon you'll ever have. Our Korean-Chinese noodles with black bean sauce is a rich and delicious dish using thick udon noodles that are smothered and tossed together in a silky smooth, savory black bean sauce with diced pork, zucchini and onion.
    Jajangmyeon recipe in a bowl close up.
    Jajangmyeon recipe in a bowl close up.
    Jajangmyeon recipe in a bowl close up.
    Jajangmyeon recipe in a bowl with chopsticks.

    I’m extra excited about our recipe for Jajangmyeon (noodles in black bean sauce)! It’s one of my absolute favorite childhood dishes. Our jajangmyeon recipe is inspired by my dad’s version I had growing up; it has always been one of my favorite dishes of his to eat!

    The silky, savory black bean sauce has the most addicting umami flavor. It’s a dish that’s really unlike any other and it’s part of a lesser known asian hybrid cuisine.

    What is Jajangmyeon?

    Jajangmyeon is a casual, comfort noodle dish that is smothered in a savory black bean sauce. It’s part of a Korean Chinese hybrid cuisine, which is a lesser known cuisine developed in the 19th century by early Chinese immigrants in Korea. Korean Chinese food is a huge and popular part of Korean food culture. Jajangmyeon is among one of the most popular Korean Chinese dishes along with Jjamppong (a spicy seafood noodle soup) and Tangsuyuk (a sweet and sour dish often made with chicken, pork or beef).

    The noodles used are fresh udon noodles, which are thick wheat based noodles. The base of the sauce is made from Korean black bean paste (called chunjang) which is made from soybeans, flour, caramel and fermented. Ingredients like onion, zucchini and pork are sautéed and mixed with the paste along with a cornstarch slurry and water to create a gravy-like consistency that coats the noodles.

    How to Make Jajangmyeon

    Important Ingredients to Note

    • chunjang – is a Korean style black bean paste. It’s made of soybeans, wheat flour and caramel and fermented. It can be found at Korean (and some Chinese) grocery stores. Chinese style black bean paste is not a suitable substitute and shouldn’t be used in its place. Chunjang needs to be toasted first to remove the sour and bitter flavor, but you can often find pre-toasted chunjang at Korean grocery stores, you just need to make sure to check the labels.
    • udon/jajangmyeon noodles – are thick wheat noodles (usually fresh or frozen) and are the best option for jajangmyeon. They can be found in most asian grocery stores in the refrigerated or frozen food sections. They are most often found labeled as udon noodles or jajangmyeon noodles.
    • danmuji – is yellow pickled radish and is often served as a condiment or side dish (banchan) to a variety of snack type foods as well as different Korean Chinese dishes. It has a sweet and sour flavor and crisp texture that pairs well with the salty and savory jajangmyeon sauce.

    Process

    PORK MARINADE

    Pork marinade to make Jajangmyeon.
    1. Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.
    Jajangmyeon  pork marinade ingredients in a bowl.
    Jajangmyeon pork marinade ingredients in a bowl.

    TOASTED JAJANG

    Toasted jajang to make Jajangmyeon.
    1. Place a large skillet over low heat and add oil.
    2. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for a few minutes to toast.
    3. Pour mixture into a small bowl and set aside.
    Toasting jajang to make Jajangmyeon.
    Toasted jajang to make Jajangmyeon.

    TO ASSEMBLE

    Ingredients to make Jajangmyeon.
    1. Place skillet back over medium heat. Add oil and sauté marinated pork for a few minutes.
    2. Add shrimp and continue to sauté.
    Cooking pork in a skillet to make  Jajangmyeon.
    Pork and shrimp cooking in a skillet.
    1. Transfer pork and shrimp mixture to a plate and set aside.
    2. Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4 minutes.
    Cooked pork and shrimp on a plate.
    Onions and garlic in a skillet cooking to make Jajangmyeon.
    1. Add zucchini and continue to sauté for an additional 2 to 3 minutes.
    2. Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
    Zucchini, onions, and garlic in a skillet to make Jajangmyeon.
    Pork and shrimp with veggies in a skillet.
    1. Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
    2. Stir water into skillet mixture until sauce is smooth and simmering.
    Black bean paste in a skillet mixed with veggies and pork and shrimp.
    Black bean paste in a skillet mixed with veggies and meat.
    1. Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
    2. Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
    Jajangmyeon in a skillet cooking.
    Udon noodles cooked in a colander.
    1. Divide noodles into bowls and top each with ladles of sauce.
    2. Mix noodle and sauce together.
    Jajangmyeon in a bowl with noodles on the bottom.
    Jajangmyeon recipe in a bowl close up.

    Tools You Will Need

    • cutting board
    • knife
    • mixing bowls
    • liquid measuring cup
    • dry measuring cups
    • measuring spoons
    • wooden spoons
    • large pot
    • colander
    • large sauté pan

    Tips and Tricks for Jajangmyeon Success

    • Toast the chunjang over low to medium-low heat to prevent it from burning. Some dried bits may stick to the bottom of the pan, which is okay as you’ll be able to scrape it up as you make the rest of the sauce.

    Different Types of Jajangmyeon

    • a “dry” version (ganjjajangmyeon) – water and the cornstarch slurry is omitted here, making it less of a sauce and more of a meat and vegetable mixture that is coated in black bean paste.
    • a mixed seafood version (samseon jjajangmyeon) – a popular version of the dish that usually omits the pork and uses a variety of seafoods instead, such as shrimp, squid and sea cucumbers.
    • stir fried (jaengban jjajang) – the sauce and noodles are tossed together and stir fried together in this version and usually served on a large platter, family-style.
    • over rice instead of noodles (jjajangbap) – another popular way to eat this dish is to serve it over rice instead of noodles. The dry sauce version from above is also often used in jjajangbap.

    Sauce Variations

    Jajangmyeon sauce is made a number of ways depending on preference. Some of the most common and popular variations include:

    • Garnishing with julienne cucumber is one of the most popular ways to serve jajangmyeon. The cool, mild flavor and crisp texture pair well with the savory, salty dish.
    • Gochugaru (Korean chile pepper) can be stirred into the sauce if you want to add some heat to the sauce.
    • Make it vegetarian with tofu or mushrooms (or both) and just omit the pork and shrimp.
    • Other popular and commonly used vegetables in jajangmyeon are diced potatoes, diced carrots, peas, chopped green cabbage, and corn.
    • Diced pork belly is commonly used in jajangmyeon, but I prefer the texture of pork shoulder in this dish. Either work great!

    Other Noodle Recipes You Will Love

    • Garlic Noodles
    • Chow Mein
    • Singapore Noodles
    • Chile Oil Garlic Noodles
    • Pad See Ew
    • Soba Noodles with Shrimp
    Jajangmyeon in a bowl with chopsticks on the side.

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    Jajangmyeon recipe in a bowl with chopsticks.

    Jajangmyeon (Noodles with Black Bean Sauce)

    5 from 8 votes
    PRINT RECIPE Pin Recipe
    The best Jajangmyeon you'll ever have. Our Korean-Chinese noodles with black bean sauce is a rich and delicious dish using thick udon noodles that are smothered and tossed together in a silky smooth, savory black bean sauce with diced pork, zucchini and onion.
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings: 4

      INGREDIENTS  

    pork marinade

    • 3/4 pound diced (boneless) pork shoulder
    • 1 tablespoon mirin
    • 1 teaspoon minced ginger
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper

    toasted jajang

    • 2 tablespoons neutral oil
    • 1/2 cup chunjang (Korean black bean paste)
    • 1 tablespoon sugar

    rest of the dish

    • 2 tablespoons neutral oil
    • 1/4 pound peeled, deveined and chopped large shrimp (about 6)
    • 1 diced yellow onion
    • 2 diced zucchini
    • 1 cup water
    • 1 1/2 tablespoons cornstarch (combined with 3 tablespoons water)
    • 24 ounces fresh udon/jajangmyeon noodles

      INSTRUCTIONS  

    pork marinade

    • Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.

    toasted jajang

    • Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.
    • Pour mixture into a small bowl and set aside.

    assembly

    • Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.
    • Add shrimp and continue to sauté for 2 minutes.
    • Transfer pork and shrimp mixture to a plate and set aside.
    • Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.
    • Add zucchini and continue to sauté for an additional 2 to 3 minutes.
    • Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.
    • Stir toasted black bean paste into meat and vegetable mixture until evenly coated.
    • Stir water into skillet mixture until sauce is smooth and simmering.
    • Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.
    • Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.
    • Divide noodles into bowls and top each with ladles of sauce. Mix together.

      NOTES  

    Tips and Tricks for Jajangmyeon Success
    • Toast the chunjang over low to medium-low heat to prevent it from burning. Some dried bits may stick to the bottom of the pan, which is okay as you’ll be able to scrape it up as you make the rest of the sauce.
    Sauce Variations
    Jajangmyeon sauce is made a number of ways depending on preference. Some of the most common and popular variations include:
    • Garnishing with julienne cucumber is one of the most popular ways to serve jajangmyeon. The cool, mild flavor and crisp texture pair well with the savory, salty dish.
    • Gochugaru (Korean chile pepper) can be stirred into the sauce if you want to add some heat to the sauce.
    • Make it vegetarian with tofu or mushrooms (or both) and just omit the pork and shrimp.
    • Other popular and commonly used vegetables in jajangmyeon are diced potatoes, diced carrots, peas, chopped green cabbage, and corn.
    • Diced pork belly is commonly used in jajangmyeon, but I prefer the texture of pork shoulder in this dish. Either work great!
     
    Calories: 638kcal Carbohydrates: 76g Protein: 41g Fat: 20g Saturated Fat: 3g Trans Fat: 1g Cholesterol: 122mg Sodium: 3612mg Potassium: 643mg Fiber: 5g Sugar: 19g Vitamin A: 197IU Vitamin C: 21mg Calcium: 72mg Iron: 2mg
    CUISINE: Korean-Chinese
    KEYWORD: black bean sauce, jajangmyeon, korean-chinese cuisine, noodles with black bean sauce
    COURSE: dinner, Main Course

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    March 8, 2021 / 7 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    March 8, 2021 / 7 Comments

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    1. Brad

      September 29, 2022 at 8:11 am

      5 stars
      Wow! Jajangmyeon is my favorite noodle dish and I always thought it was too complicated to make at home. This recipe was so easy and soooo tasty! It’s definitely going in family’s regular rotation. Thanks!

      Reply
    2. Emily

      May 22, 2022 at 3:39 pm

      Hello! This is a great recipe! I burned the sauce while toasting. The tip said to use low heat, but I followed the instruction that said medium. Maybe the step could be updated? Thanks again, really enjoyed it

      Reply
      • Jenny Park

        May 22, 2022 at 3:50 pm

        So happy you enjoyed this! Ah, yes it should definitely say toasted on low (or medium-low)! I will update that now. Thanks for letting me know!

        Reply
    3. Shanda

      March 26, 2022 at 6:09 pm

      This looks good, and I’d like to make it, but I live in a town that doesn’t have any Korean grocery stores. Can I find the ingredients at a supermarket?

      Reply
      • Jenny Park

        March 28, 2022 at 9:08 am

        Hi! The only ingredient you may not be able to find is the chunjang (Korean black bean paste), which you can find on amazon!

        Reply
    4. Jordan

      June 02, 2021 at 6:41 pm

      5 stars
      Delicious and so easy to make!

      Reply
    5. Diana

      March 08, 2021 at 10:37 am

      I can’t wait to make this!
      Luckily, I’ve got a Korean grocery store nearby. 😋
      Also, I’m looking for a new sauté pan. What pan do you use?

      Reply

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