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Jajangmyeon (Korean Black Bean Noodles)

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Jajangmyeon is a savory and comforting Korean noodle dish featuring a rich black bean sauce, tender noodles, and fresh vegetables. This easy-to-make dish is full of flavor and perfect for any occasion, whether you’re craving a quick dinner or hosting friends.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

  • For the Jajangmyeon Sauce:
    • ⅔ cup Korean black bean paste (chunjang)
    • ¼ cup oil (any neutral oil)
    • 3 tablespoons garlic, minced (about 56 cloves)
    • 1 tablespoon ginger, peeled and minced (about ½ inch)
    • 1 medium yellow onion, small diced
    • 10 ounces green cabbage, roughly chopped (about 2 cups)
    • 1 Korean zucchini (or regular zucchini), small diced
    • 2 cups water
    • 3 tablespoons oyster sauce (or vegetarian oyster sauce)
    • 2 tablespoons granulated sugar
    • 3 tablespoons cornstarch (mix with 3 tablespoons water to make cornstarch slurry)
  • For the Rest of the Dish:
    • 4 bundles Korean fresh noodles
    • English cucumber, julienned (optional, for garnish)
    • Kimchi (optional, for serving)
    • Danmuji pickled yellow radish (optional, for serving)

Instructions

  1. Stir Fry the Black Bean Paste (Chunjang): In a small nonstick saucepan over medium heat, add the oil. Once hot, add the black bean paste and stir fry for about 2 minutes until fragrant. Stir constantly, then remove from heat and set aside.
  2. Make the Jajangmyeon Sauce: In a large saucepan or pot, drain any excess oil from the fried black bean paste. Add a little more oil if needed to coat the bottom of the pan. Heat over medium-high heat and add the garlic and ginger. Stir fry for 10-20 seconds until fragrant. Add the onion, zucchini, and cabbage, stir frying for a few minutes until the cabbage softens. Add the stir-fried black bean paste and mix well until everything is coated.
  3. Simmer the Sauce: Add the water, oyster sauce, and sugar to the pan, and bring to a boil. Reduce heat to a simmer and cook for about 10-15 minutes, adjusting saltiness to taste.
  4. Cook the Noodles: While the sauce simmers, cook the noodles according to package instructions. Drain and rinse with water to remove excess starch (if using Korean fresh noodles). Set the noodles in bowls.
  5. Finish the Sauce and Serve: Mix the cornstarch slurry and slowly drizzle it into the simmering sauce, stirring constantly. Let the sauce simmer for a few more seconds until it thickens and becomes glossy. Pour the sauce over the noodles and garnish with julienned cucumber if desired. Serve with kimchi and pickled radish for an authentic touch.

Notes

  • You can adjust the sweetness and saltiness of the sauce by modifying the amount of sugar or soy sauce.
  • For extra texture, add some sliced beef, or tofu to the sauce while simmering.
  • If you can’t find Korean zucchini, regular zucchini works just fine.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 14g
  • Sodium: 720mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 30mg