Korean Black Bean Noodles also known as Jjajangmyeon is a delicious Korean-Chinese dish. The thick, silky sauce is packed with pork and diced vegetables. It coats the noodles and is filled with authentic flavor!
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❤️ Why you'll love this recipe
You guys know I love Korean food! The blog is filled with delicious bites like Korean BBQ Beef Bowl, Glass Noodle Soup, Korean Style Beef Broccoli Rice Bowl, Korean Barbecued Chicken Kabobs and even more! What can I say it's a favorite!
Today I'm introducing you to a new flavor, but don't even ask me how to pronounce it! Jjajangmyeon aka Korean Black Bean Noodles. I've had them in restaurants and they are delicious! Now we can make them at home!
Jjajangmyeon recipe, which is Korean Style Noodles in thick Black Bean Sauce is a very popular noodle dish from Korea. But interestingly, it originated in China!
The noodles have a rich black sauce, but don't be fooled by its looks. This paste is mixed in with slightly sweet soybeans (which is called chunjang) to balance out the flavor.
Even if it's your first time making Korean food, this is super easy to make!
🗒️ Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- black bean paste - when you're checking online (link in the recipe card below) it may be called Chunjang, Jjajang or simply black bean paste.
- olive oil, vegetable or corn oil to sauté.
- garlic, potatoes, carrots, zucchini, onions.
- sesame oil - adds a smokey, nutty flavor.
- brown sugar - sweetens and balances the sauce.
- pork loin or tenderloin - I prefer tenderloin, as it's super tender.
- cornstarch - to thicken the sauce.
- thick flat noodles - fresh noodles are delicious! Buckwheat or udon noodles even linguine will work!
- add a splash of rice wine vinegar (not pictured) right before serving.
🔪 Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- In a large skillet sauté the pork and potatoes until lightly browned in a couple tablespoons of vegetable oil.
- Add the zucchini and onions and cooked for another couple minutes.
- Next add the bean paste, sugar, sesame oil, and garlic, stir and continue to simmer to meld the flavors.
- Add the lukewarm water (or chicken stock for even more flavor) and carrots, bring to a boil, reduce the heat and let it simmer.
- Mix together the cornstarch slurry and add it to the sauce. Stir the mixture until it thickens.
- Allow to cook 15 minutes.
- While the sauce and vegetables are cooking, prepare the noodles.
- Once the sauce and noodles are ready, put the noodles in a large bowl, topped with the meat sauce. Garnish with sliced raw onions, cilantro and a little bit - just a splash of white or rice wine vinegar.
Equipment
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- You may not be able to find the Chinese black bean paste in your local grocery store, but it's readily available on Amazon.
- You may be able to find Udon Noodles or Buckwheat Soba Noodles in the international aisle at the store, but if you can't, you can always use linguine.
🙋♀️ FAQ's
It's a pungent flavor and a little goes a long way. It's unique to Chinese food - it's salty and pungent, spicy with just a touch of sweetness.
I ordered it online from Amazon, unfortunately the local market probably won't carry it. If you have an Asian market, you'll find it there. If you can't find it, your best substitute is hoisin sauce.
Be sure to refrigerate leftovers. The Black Bean Noodle recipe will last 3-4 days in the refrigerator.
Although it's called Korean Noodles, it's a recipe that originated in China.
👍 Tips
- Avoid over cooking the ingredients, especially the carrots. You want them to be firm, but not crunchy or raw. Same goes for the pork and potatoes they should be tender but not shredded or tough.
- When serving the noodles, pair it with side dishes such as kimchi, the vinegary bite is a perfect combination!
- Leftover bean paste can be frozen for up to three months before using it.
Top the noodles with a sprinkle of rice wine vinegar, just a touch - the vinegary bite cuts the richness of the sauce.
You don't need to spend oodles of money or time to create this popular Chinese noodle dish. Plus, with the benefits of meat and the smooth consistency of the noodles, it makes an impressive combination you'll want to make again!
Serving suggestions
Kimchi is a wonderful with this meal - there's that vinegary bite again, a super yummy combination! Top it with a fried egg, yellow pickled radish or sliced onions - delicious!
For a variation, serve topped with crispy fried pork belly - so delicious!
Related recipes
I have more easy recipes and great Korean recipes on the blog with a ton of great flavor! Here are some that you need to try!
- You know when you go to your favorite Chinese restaurant and they have that wonderful Korean BBQ Beef? You can make it at home for just pennies and it's delicious!
- One of my favorites is this Korean bbq chicken recipe - so good and easy to make!
- A couple more on the blog are broccoli and rice and this delicious bbq sauce.
- If you're like to try a delicious spicy seafood noodle soup this Thai Soup Recipe is for you!
A few of my favorite noodles recipes are Teriyaki Noodles and Spicy Sesame Noodles.
Recipe
Korean Black Bean Noodles
Ingredients
- ½ cup Korean black bean paste (it would usually say chunjang or jajang when bought)
- 1 ½ teaspoon minced garlic
- 1 ½ teaspoon sesame oil
- 1 ½ teaspoon brown sugar
- 2 cups lukewarm water
- 1 ½ cups potatoes peeled and diced into small cubes
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 onions, diced
- 1 cup pork loin, diced
- 2 tablespoons vegetable oil
- 1 tablespoon corn starch
- 2 tablespoon cold water
- 1 pound thick flat noodles udon, buckwheat or linguine
- white or rice wine vinegar 1 teaspoon sprinkled on each serving for garnish and cuts the richness of the dish.
Instructions
- Add oil to a skillet over medium heat and let it heat up. Stir fry the pork and potatoes together, stirring it for about three minutes or until slightly browned.
- Add the zucchini and onions, sautéing all ingredients for another three minutes.
- Put the bean paste, sugar, sesame oil, and garlic, again continuing to stir until all ingredients are well combined. Continue to sauté everything for about four minutes.
- Add the lukewarm water and carrots. Increase the heat and bring to a boil. Once it begins to boil, reduce the heat and let it simmer.
- While it simmers, mix the cornstarch with cold water, then add it to the sauce. Stir the mixture until it thickens.
- Continue to cook for about 15 minutes. Remove from heat when the vegetables and meat are tender.
- While the sauce and vegetables are cooking, cook noodles in a large pot of water according to package directions.
- Once the sauce and noodles are ready, put the noodles in a large bowl, then add the chunjang sauce over it. Sauce noodles, mixing everything together.
- Serve the noodles with sliced raw onions, cilantro julienned cucumbers and a splash of white or rice wine vinegar.
