How to Make Jajangmyeon (Korean Black Bean Noodles)

Jajangmyeon is one of Korea's most beloved comfort foods, made with thick, chewy noodles covered in a savory black bean sauce known as chunjang. The dish is packed with tender pork, vegetables, and the rich, earthy flavor of black bean paste, creating a delicious, hearty meal. Here's how to make Jajangmyeon at home.

Ingredients (for 2 servings)

• 200 grams fresh or dried jajangmyeon noodles (or udon noodles)
• 150 grams pork belly or pork shoulder, diced
• 1/2 onion, diced
• 1 zucchini, diced
• 1 small potato, diced
• 1/2 carrot, diced
• 3 tablespoons chunjang (Korean black bean paste)
• 2 tablespoons vegetable oil
• 1/2 tablespoon sugar
• 1 cup water or chicken broth
• 1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry)
• 1/2 tablespoon soy sauce
• 1 green onion, chopped (for garnish)
• 1 teaspoon sesame oil
• Cucumber, julienned (for garnish)

7 Steps to Make Jajangmyeon

1. Prepare the Noodles

Cook the jajangmyeon noodles according to the package instructions (typically 4-5 minutes for fresh noodles or 7-8 minutes for dried noodles). Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Tip: Rinsing the noodles helps remove excess starch and keeps them from becoming too sticky.

2. Stir-Fry the Pork

In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the diced pork belly and stir-fry for 4-5 minutes until the meat is browned and crispy on the edges.

Tip: For a leaner option, you can substitute pork belly with chicken or beef.

3. Cook the Vegetables

Add the diced onions, zucchini, potato, and carrot to the pan. Stir-fry the vegetables for 3-4 minutes until they soften slightly.

Tip: Cut the vegetables into small, uniform pieces to ensure even cooking.

4. Add the Black Bean Paste (Chunjang)

Push the vegetables to the side of the pan and add 3 tablespoons of chunjang to the center. Stir the paste in the oil for 1-2 minutes to cook off the raw taste, then mix it with the vegetables and pork.

Tip: Cooking the chunjang directly in oil brings out its depth of flavor and reduces bitterness.

5. Add Water and Simmer

Pour 1 cup of water or chicken broth into the pan and bring to a simmer. Add the sugar and soy sauce to balance the flavors. Let everything simmer for about 7-10 minutes until the vegetables are fully cooked and the sauce thickens slightly.

6. Thicken the Sauce

To thicken the sauce, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Simmer for an additional 1-2 minutes until the sauce reaches your desired thickness. Turn off the heat and stir in 1 teaspoon of sesame oil for a rich finish.

7. Serve and Garnish

Place the cooked noodles in bowls and pour the black bean sauce over the top. Garnish with julienned cucumber, chopped green onions, and a sprinkle of sesame seeds if desired. Serve immediately.

Tip: For extra flavor, serve with a side of pickled radish (danmuji).

Pro Tips for the Perfect Jajangmyeon:

1. Use fresh noodles: Fresh jajangmyeon noodles are ideal for this dish, but if they're unavailable, thick udon noodles can be a good substitute.
2. Balance the flavors: The chunjang paste can be slightly bitter, so balancing it with sugar and soy sauce is key to achieving a savory, rich sauce.
3. Simmer to perfection: Let the sauce simmer long enough for the flavors to meld together and for the vegetables to absorb the black bean sauce.
4. Garnish for texture: The crunchy cucumber garnish adds a refreshing contrast to the rich sauce, so don't skip it!

Enjoy your delicious and hearty Jajangmyeon, a perfect comfort food for any day!