Korean black bean sauce noodles with pork and vegetables — savory, rich, ultimate comfort.
Jjajangmyeon is one of Korea's most beloved noodle dishes — thick, hand-pulled noodles topped with a rich, glossy black bean sauce loaded with pork, onions, zucchini, and potato. The fermented black soybean paste (chunjang) gives it a unique deep umami flavor. It's the go-to for Black Day (April 14th, when single Koreans gather to eat this dish) and Chinese-Korean restaurant comfort food.
Serves 4
Heat 2 tbsp oil in pan. Add chunjang and fry over medium-low heat for 2 minutes, stirring constantly. This removes bitterness. Transfer to bowl.
In same pan, cook pork until browned, 5 minutes.
Add onion, potato, and zucchini. Stir-fry 5 minutes until softened.
Add cabbage and cook 2 minutes.
Add fried chunjang, stock, soy sauce, and sugar. Bring to simmer. Cook 8 minutes.
Stir potato starch slurry. Pour into sauce while stirring. Cook until glossy and thick, 1 minute.
Cook noodles per package. Drain and rinse with hot water.
Place noodles in bowls. Top with generous black bean sauce. Garnish with cucumber. Mix everything before eating.
Frying chunjang is essential — it removes bitterness and develops flavor.
Don't skip the cucumber — its crunch and freshness balance the rich sauce.
Jjajangbap: serve sauce over rice instead of noodles.
Add seafood (squid, shrimp) for samseon jjajang.
Sauce keeps refrigerated 4 days. Cook fresh noodles when serving.
Jjajangmyeon was created by Chinese immigrants in Korea's Incheon port in the late 1800s, then adapted to Korean tastes.
Korean grocery stores carry it. Look for Sajo or CJ brand black bean paste.
Per serving (500g / 17.6 oz) · 4 servings total
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