Jajangmyeon is a beloved Korean-Chinese dish featuring chewy noodles topped with a rich, savory black bean sauce packed with pork, vegetables, and chunjang (Korean black bean paste). Known for its umami depth and comforting texture, it’s a staple in Korean cuisine, often enjoyed for its bold flavors and affordability. This detailed recipe guides you through making authentic jajangmyeon at home, with tips to achieve that restaurant-quality taste.
Ingredients (Serves 4)
For the Noodles:
- 1 lb (450g) fresh jajangmyeon noodles (or udon noodles)
- 8 cups water (for boiling)
- 1 tsp salt (for boiling water)
For the Jajang Sauce:
- ½ lb (225g) pork belly or shoulder, diced into ½-inch cubes
- 3 tbsp chunjang (Korean black bean paste)
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 medium onion, diced
- 1 small zucchini, diced into ½-inch cubes
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 1 cup Korean radish (daikon), diced into ½-inch cubes (optional)
- 1 cup cabbage, chopped
- 1 ½ cups water or chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
For Garnish and Serving:
- ½ cucumber, julienned (for garnish)
- 1 tbsp toasted sesame seeds (optional)
- 2 green onions, chopped (optional)
Equipment Needed
- Large pot (for boiling noodles)
- Large skillet or wok
- Wooden spoon or spatula
- Colander
- Small bowl (for cornstarch slurry)
- Sharp knife
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Dice the pork into ½-inch cubes and set aside. Chop the onion, zucchini, potatoes, radish (if using), and cabbage into uniform ½-inch pieces for even cooking. Julienne the cucumber for garnish and refrigerate to keep it crisp. Mince the garlic and ginger. Having all ingredients prepped makes the cooking process smooth.
Pro Tip: Uniform vegetable cuts ensure even cooking and a balanced texture in the sauce.
Step 2: Cook the Noodles
Bring 8 cups of water to a boil in a large pot with 1 tsp salt. Add the jajangmyeon noodles and cook according to package instructions, usually 5–7 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cold water to remove excess starch and stop cooking. Divide the noodles into 4 serving bowls and set aside.
Pro Tip: Fresh jajangmyeon noodles are ideal, but udon or thick wheat noodles work as substitutes.
Step 3: Fry the Chunjang Paste
In a large skillet or wok, heat 2 tbsp vegetable oil over medium heat. Add 3 tbsp chunjang paste and stir-fry for 2–3 minutes until fragrant. This step removes the paste’s bitterness and enhances its flavor. Remove the fried paste from the skillet and set aside in a small bowl.
Pro Tip: Don’t skip frying the chunjang—it’s key to a smooth, rich sauce.
Step 4: Cook the Pork
In the same skillet, add 1 tbsp sesame oil over medium-high heat. Add the diced pork and stir-fry for 3–4 minutes until lightly browned and the fat begins to render. Add 1 tsp minced garlic and 1 tsp minced ginger, stirring for 30 seconds until aromatic.
Step 5: Cook the Vegetables
Add the diced onion, zucchini, potatoes, radish (if using), and cabbage to the skillet. Stir-fry for 5–6 minutes until the vegetables soften slightly. The potatoes and radish should still have a bit of bite, as they’ll cook further in the sauce.
Step 6: Make the Jajang Sauce
Return the fried chunjang paste to the skillet with the pork and vegetables. Add 1 tbsp sugar, 1 tbsp soy sauce, and 1 ½ cups water or chicken broth. Stir well to combine. Bring to a simmer, then reduce to low heat, cover, and cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
Step 7: Thicken the Sauce
Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir it into the sauce and simmer uncovered for 2–3 minutes, stirring constantly, until the sauce is glossy and coats the back of a spoon. Taste and adjust with a pinch of sugar or soy sauce if needed.
Pro Tip: If you prefer a thinner sauce, skip the cornstarch or add more water.
Step 8: Assemble and Serve
Ladle the hot jajang sauce generously over the prepared noodles in each bowl. Garnish with julienned cucumber, a sprinkle of toasted sesame seeds, and chopped green onions (if using). Serve immediately with a side of kimchi or pickled radish for a traditional touch.
Serving Tip: Mix the noodles and sauce thoroughly before eating to coat every strand with flavor.
Nutritional Information (Per Serving, Approx.)
- Calories: 600–700 kcal (varies based on pork fat content and noodle portion)
- Protein: 20g
- Fat: 25g (mostly from pork and oils)
- Carbohydrates: 80g (from noodles and vegetables)
- Sodium: 1000–1200mg (from chunjang and soy sauce)
- Fiber: 5g
Note: Values are estimates and depend on portion size and ingredients. Jajangmyeon is carb-heavy due to the noodles and moderate in fat from the pork. The vegetables add fiber and nutrients, but the sauce is sodium-rich, so enjoy in moderation.
Reheating and Storage
- Storage: Store leftover jajang sauce and noodles separately in airtight containers in the fridge for up to 3 days. The sauce can be frozen for up to 2 months; noodles are best fresh but can be refrigerated for 1 day.
- Reheating: Reheat the sauce in a skillet over low heat with a splash of water to loosen it, stirring for 5–7 minutes until hot. For noodles, boil briefly in hot water for 30 seconds or microwave with a damp paper towel for 1–2 minutes. Combine and serve. For frozen sauce, thaw in the fridge overnight before reheating.
- Freezing Tip: Freeze sauce in portioned containers for easy reheating. Avoid freezing cooked noodles, as they may become mushy.
Tips for Perfect Jajangmyeon
- Choose the Right Noodles: Fresh jajangmyeon noodles have the best chew, but dried wheat noodles or udon are good alternatives.
- Balance the Sauce: Adjust sugar and soy sauce to taste, as chunjang can vary in saltiness.
- Prep Ahead: Make the sauce a day in advance; the flavors deepen overnight.
- Vegetarian Option: Swap pork for tofu or mushrooms, and use vegetable broth instead of chicken broth.
- Control Thickness: Add more water for a lighter sauce or extra cornstarch for a thicker one.
Why You’ll Love This Recipe
Jajangmyeon is the ultimate Korean comfort food, combining chewy noodles with a hearty, savory sauce that’s both satisfying and addictive. Its mix of tender pork, vibrant vegetables, and umami-rich black bean paste makes it a crowd-pleaser for any occasion. This recipe simplifies the process while keeping the authentic flavors intact, so you can enjoy a taste of Korea at home.
