Description
Jajangmyeon is a classic Korean noodle dish featuring chewy wheat noodles coated in a silky, savory black bean sauce. This quick version with pork belly, vegetables, and roasted black bean paste delivers deep, comforting flavor in just 30 minutes—perfect for busy weeknights.
Ingredients
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1.20 lbs (545 g) thick wheat noodles (fresh recommended, or udon substitute)
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0.65 lbs (295 g) pork belly, chopped small
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1 small onion, finely chopped
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1 cup (100 g) green cabbage, chopped
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1 cup (100 g) zucchini, diced
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2 green onions, finely chopped
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⅓ cup (70 g) Korean roasted black bean paste (chunjang)
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3 tbsp (45 ml) vegetable or neutral oil
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1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
Cornstarch slurry:
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2 cups (480 ml) cold water
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2 tbsp (16 g) cornstarch (or potato starch)
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2 tbsp (25 g) sugar
Garnish:
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¾ cup (75 g) cucumber, thinly sliced
Instructions
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Make slurry: Mix sugar, cornstarch, and cold water in a bowl. Stir smooth, set aside.
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Cook black bean paste: Heat oil in a large pan, fry paste 2–3 minutes. Strain excess oil, leaving about 1 tbsp in pan.
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Cook pork belly: Fry until browned and crisp.
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Add vegetables: Toss in onion and green onion, sauté until softened. Add zucchini and cabbage, cook until tender.
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Build sauce: Return pork belly and black bean paste. Stir in slurry, simmer until thickened. Add oyster sauce, adjust to taste.
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Cook noodles: Boil noodles 3–4 minutes until al dente, drain well.
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Assemble: Place noodles in bowls, top with a generous ladle of sauce. Garnish with sliced cucumber.
Notes
Udon or spaghetti work as substitutes for wheat noodles.
Swap pork belly for chicken, shrimp, or tofu for a lighter option.
Frying the black bean paste first reduces bitterness and deepens flavor.
Keep noodles and sauce separate when storing to avoid clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Noodles
- Method: Stovetop
- Cuisine: Korean