Jajangmyeon (Video) - CJ Eats Recipes (2024)

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Jajangmyeon or Korean black bean noodles is a Korean Chinese dish that is loved by many people! I love making mine with pork belly – as the fat renders out, it adds another depth of flavor to my noodles. The fresh wheat noodles are super bouncy and chewy, and pairs perfectly with the sauce. Top the dish off with sliced cucumber for a refreshing contrast!

Of all the Korean food, it’s certainly one of the most recognizable because of how delicious it is! Learn how to make these this Korean noodle dish in under 30 minutes with this recipe!

Watch the Jajangmyeon Recipe Video Below!

Ingredients for Jajangmyeon

Making Jajangmyeon, or Korean black bean noodles, is extremely easy and doesn’t require a lot of ingredients, but it brings a ton of flavor! Here is what you’ll need:

• Meat
  • 8ozpork bellycut into 1″ pieces (you can substitute with Pork shoulder)
• Vegetables
  • 1cupdaikon radishcut into 1/2″ chunks
  • 1cupzucchinicut into 1/2″ chunks
  • 1potatomedium; cut into 1/2″ chunks
  • 1/2white onioncut into 1/2″ chunks
  • 1/3cupblack bean paste
  • 1.5cupswateror chicken stock
  • 1/2tspkosher saltto taste
  • 1/4tspblack pepperto taste
• Cornstarch slurry
  • 2tbspcornstarch
  • 1tbspsugar
  • 1/4cupwater
• Noodles and Garnish
  • 1lbwheat noodlesI used fresh Korean wheat noodles
  • Yellow pickled radish
  • Sliced cucumbers

Ingredients and substitutions for Jajangmyeon

• BLACK BEAN PASTE: Korean black bean paste (also called ‘chunjang’) is a salty, slightly bitter paste made from fermented soy beans to create a black soybean paste. It is a key ingredient to this dish and there is no substitute 🙁 I get mine from my local H Mart (Korean grocery chain) but I’ve also seen it sold on Amazon. This is sometimes labeled as Korean black bean paste or Chinese black bean paste, and it’s a key ingredient for making the savory black bean sauce for this Korean noodle dish!

• VEGETABLES: I used zucchini, daikon radish, and potatoes – I like this combination because while similar, they’re different in softness and texture. The flavors of all three are mild enough to pair nicely with the sauce, which is on the saltier side. You can sub in with other vegetables like cabbage or carrots if you prefer.
• PROTEIN: This dish is traditionally made with cubed pork belly but you can substitute with another protein of your choice (chicken, beef, or even seafood). If you want to make it vegetarian, you can use mushrooms or firm tofu and cook them the same way instructed in the recipe

What type of noodles should I use for Jajangmyeon?

Use fresh Korean wheat noodles for the most authentic version of this dish. If you can’t find Korean wheat noodles, you can substitute for fresh udon or a thick, dried noodle of your choice. Once you have cooked your noodles according to the package directions, immediately rinse them under cold water – this will stop the cooking process so your noodles remain perfectly al dente.

Cooking Jajangmyeon: Recipe Instructions

This Jajangmyeon is incredibly easy to make and comes together in under 30 minutes! It doesn’t require a lot of ingredients and I love how simple but comforting this satisfying bowl of noodles are.

1. Cut the pork belly and vegetables

Start by cutting pork belly into 1″ pieces. Next, cut daikon radish, zucchini, potato, and onion into 1/2″ chunks.

2. Cook the Korean wheat noodles

Cook noodles according to packaging instructions, until al dente. Immediately rinse under cold water and drain – this will keep the noodles chewy and bouncy.

3. Cook the pork belly until golden browned

Brown pork belly pieces over medium high heat in 1 tbsp of neutral oil for 2-3 minutes to render out some fat.

4. Add the vegetables and seasonings

Add vegetable chunks into pan of pork belly pieces and stir fry until softened (3-4 minutes). Season with kosher salt and black pepper.

5. Add the Korean black bean paste

In your pan, create a small well in the center of your pork and vegetable chunks. Add black bean paste and fry for 2 minutes before mixing well with the pork and vegetable chunks. The sauce is raw out of the container so we will need to fry it for a few minutes to bring out the flavor. Once the black bean paste is fried, mix it with the meat and vegetables until fully coated.

6. Add water and simmer

Add water to the pork belly and vegetables. Cover and simmer on medium low heat for 8-10 minutes (or until vegetables are tender). Meanwhile, in a separate bowl, mix cornstarch, sugar, and water into a slurry.

7. Add the cornstarch slurry and serve with noodles

Once the sauce has cooked and the potatoes are tender, add the cornstarch slurry into sauce and stir until thickened. Season with additional salt and pepper to taste. Pour sauce over noodles, mix, and enjoy!

Pro Tips for the best Jajangmyeon!

• Cornstarch Slurry – A cornstarch slurry is a mixture that is used in cooking to thicken WITHOUT powdery lumps or additional flavors/colors! This is the secret to so many of your favorite dishes that have a thick, glossy sauce. My #1 tip is make sure your cornstarch slurry has not separated before adding it in – I always try to re-stir right before!
• Cooking the Pork Belly– Ensure the pork belly is golden brown and you can see that the fat has rendered out of the pork. This fat will allow you to sauté the vegetables adding more flavor to your Jajangmyeon sauce!
• Noodles –Use fresh Korean wheat noodles for the most authentic version of this dish. If you can’t find Korean wheat noodles, you can substitute for fresh udon or a thick, dried noodle of your choice. Once you have cooked your noodles according to the package directions, immediately rinse them under cold water – this will stop the cooking process so your noodles remain perfectly al dente. Drain the water well and pour the sauce on top immediately to enjoy!

Can I make the Jajangmyeon sauce ahead of time?

You can easily make this sauce in advance to make Jajangmyeon during the week! Save the sauce and store in an airtight container for up to 3 days in the refrigerator. When ready to cook, heat up the sauce in a pan and cook the noodles according to package directions. Add the sauce on top of the noodles and enjoy!

If you liked this Jajangmyeon recipe, check out some of the most popular Chinese and Korean recipes on the blog!

• Chicken Lo Mein
• Shrimp Fried Rice
• Beef and Broccoli
• Korean Fried Chicken
• String Bean Chicken

If you make this recipe, please tag me on social media! I love seeing all your recreations on Instagram, Facebook, and TikTok! Tag me and hashtag them #cjeatsrecipes