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!
❤️ 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, 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 or Korean Black Bean Noodles. I've had them in restaurants and they are delicious! Now we can make them at home!
One of my favorite Korean dishes is Jjajangmyeon, which is Korean Style Noodles in Black Bean Sauce. It's a very popular noodle dish from Korea. But interestingly, it originated in China!
These noodles have the black sauce, but don't be fooled by its looks. This paste is mixed in with slightly sweet soybeans to balance out the flavor, which is called the chunjang.
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.
- 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 - udon, buckwheat or even linguine.
- add a splash of rice wine vinegar (not pictured) right before serving.
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Sauté the pork and potatoes until lightly browned.
- 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 and carrots, bring to a boil, reduce the heat and let it simmer.
- Mix the cornstarch with cold water 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 splash of white or rice wine vinegar.
🙋🏼♀️ Recipe 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 order it online from Amazon, unfortunately the local market doesn't carry it. If you can't find it, your best substitute is hoisin sauce.
Be sure to refrigerate leftovers. Korean Black Bean Noodles will last 3-4 days in the refrigerator.
Although it's called Korean Black Bean Noodles, it's a dish that orgiinated in China.
- Avoid over cooking the ingredients, especially the carrots. You want them to be firm, but not too 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 authentic 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
😋 Related Recipes
I have some 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 a Korean 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.
Korean Black Bean Noodles
- ½ cup 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
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 onions, diced
- 1 cup pork loin, diced
- 1 tablespoon cornstarch
- 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.
- Add oil to a skillet and let it heat up. Sauté 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, prepare the noodles 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. Mix everything together.
- Serve the noodles with sliced raw onions, cilantro and a splash of white or rice wine vinegar.