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
1.20 lbs (545 g) thick wheat noodles (fresh recommended, or udon substitute)
0.65 lbs (295 g) pork belly, chopped small
1 small onion, finely chopped
1 cup (100 g) green cabbage, chopped
1 cup (100 g) zucchini, diced
2 green onions, finely chopped
⅓ cup (70 g) Korean roasted black bean paste (chunjang)
3 tbsp (45 ml) vegetable or neutral oil
1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
Cornstarch slurry:
2 cups (480 ml) cold water
2 tbsp (16 g) cornstarch (or potato starch)
2 tbsp (25 g) sugar
Garnish:
¾ cup (75 g) cucumber, thinly sliced
Instructions
Make slurry: Mix sugar, cornstarch, and cold water in a bowl. Stir smooth, set aside.
Cook black bean paste: Heat oil in a large pan, fry paste 2–3 minutes. Strain excess oil, leaving about 1 tbsp in pan.
Cook pork belly: Fry until browned and crisp.
Add vegetables: Toss in onion and green onion, sauté until softened. Add zucchini and cabbage, cook until tender.
Build sauce: Return pork belly and black bean paste. Stir in slurry, simmer until thickened. Add oyster sauce, adjust to taste.
Cook noodles: Boil noodles 3–4 minutes until al dente, drain well.
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