Jjajangmyeon (Black Bean Noodles)

Name: Jjajangmyeon (Black Bean Noodles)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 servings Chinese wheat noodles; 150 g Pork; 2 Onions; 0.25 head Cabbage; 0.5 Korean zucchini; 4 tbsp Chunjang; 4 tbsp Cooking oil; 0.25 Cucumber; 1 tbsp Sugar; 1 tbsp Oyster sauce; 1 tbsp Minced garlic; 1 cup Water or stock; 3 tbsp Starch slurry

Korea's beloved Chinese-style noodle dish — chewy wheat noodles under a glossy black bean (chunjang) sauce simmered with pork, onion, and cabbage. Topped with cucumber and mixed before eating; a takeout classic.

Ingredients

2servings

Chinese wheat noodles · fresh or kalguksu2 servings
Pork · shoulder, diced150 g
Onions · diced2
Cabbage · diced0.25 head
Korean zucchini · diced, optional0.5
Chunjang · black bean paste4 tbsp
Cooking oil · generous, to fry the chunjang4 tbsp
Cucumber · julienned, garnish0.25
Seasoning & thickening
Sugar1 tbsp
Oyster sauce · optional1 tbsp
Minced garlic1 tbsp
Water or stock1 cup
Starch slurry · 1 starch : 2 water3 tbsp

Steps

Fry the chunjang in plenty of oil over low heat 2-3 minutes to cook off the bitterness and raw edge. This step is essential.
⏲ 3 min
In another pan, fry the pork and garlic, then add the onions and cook until translucent.
⏲ 5 min
Add the cabbage and zucchini and stir-fry until wilted.
⏲ 3 min
Stir in the fried chunjang, sugar, and oyster sauce to coat, then pour in the water (or stock) and bring to a simmer.
⏲ 3 min
Add the starch slurry a little at a time to thicken to a glossy sauce.
⏲ 1 min
Cook the noodles, drain, and put them in a bowl; ladle over the jjajang sauce. Top with julienned cucumber and serve.
⏲ 2 min

Tips & Variations

Variations

Gan-jjajang: Stir-fried thick without water/starch and served with the noodles on the side.
Samseon jjajang: Upgraded with seafood — shrimp, squid, sea cucumber.
Yuni-jjajang: Finely minced meat and vegetables for a smooth sauce.
Jjajang-bap: Spooned over rice instead of noodles.

Tips

Frying the chunjang in oil first is the most important step — raw chunjang is bitter and harsh.
Cook the onions plentifully and thoroughly for the sweetness that anchors the flavor.
Add the starch slurry in stages to control thickness — all at once clumps.
Boil the noodles, rinse in cold water, then reheat for a chewier bite.
A spoon of sugar tames the chunjang's bitterness and brings out umami.

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