Authentic Korean Jjajangmyeon Recipe: Homecooked Noodles in Black Bean Sauce

Ingredients

2 servings of fresh jjajangmyeon noodles
1/2 cup of diced pork
1 cup of diced onion
1 cup of diced zucchini
1 cup of diced potato
1/2 cup of diced carrot
4 tablespoons of black bean paste
2 tablespoons of vegetable oil
2 tablespoons of sugar
1 tablespoon of cornstarch
1.5 cups of water
1/2 teaspoon of ground black pepper
1 cucumber for garnish

Steps and instructions

Heat the vegetable oil in a large wok or pan over medium heat.
Add the diced pork to the pan and stir-fry until it's cooked through.
Add the black bean paste to the pan and stir it in with the pork. Cook this mixture for about 3-5 minutes.
Add the diced onion, zucchini, potato, and carrot to the pan. Stir well to combine everything and cook for around 10 minutes, until the vegetables are soft.
In a separate bowl, mix the cornstarch with a bit of water to make a slurry. Set this aside.
Add the sugar, water, and black pepper to the pan. Stir well to combine, then bring the mixture to a simmer.
Add the cornstarch slurry to the pan and stir it in. This will help to thicken the sauce. Allow it to simmer for a few more minutes.
While the sauce is simmering, cook the jjajangmyeon noodles according to the package instructions. Then drain them and set them aside.
To serve, divide the noodles between two bowls. Top them with the sauce, then garnish with slices of cucumber.

Tools for making

Wok or large pan - A wok or large pan is needed to stir-fry the ingredients and sauce.
Knife - A knife is necessary for dicing the pork, onion, zucchini, potato, carrot, and cucumber.
Cutting board - A cutting board is needed to provide a surface for chopping and dicing the ingredients.
Bowl - A bowl is required to mix the cornstarch with water to create a slurry.
Stirring utensil - A stirring utensil, such as a spatula or wooden spoon, is needed to stir and combine the ingredients in the pan.
Saucepan - A saucepan is required to cook the jjajangmyeon noodles according to the package instructions.
Colander - A colander is necessary to drain the cooked jjajangmyeon noodles.

Recipe variations

Vegetarian option: Replace the diced pork with diced tofu or mushrooms for a meat-free version.
Seafood option: Add cooked shrimp, squid, or mussels to the dish for a seafood twist.
Spicy version: Add some gochujang (Korean red pepper paste) or red pepper flakes to the sauce for an extra kick of heat.
Extra vegetables: Feel free to add other vegetables of your choice such as bell peppers, mushrooms, or cabbage to enhance the flavors and add more texture.
Protein swaps: Instead of pork, you can use diced chicken, beef, or even ground meat like turkey or chicken.
Gluten-free option: Substitute the regular jjajangmyeon noodles with gluten-free noodles made from rice or sweet potato starch.
Customize the sauce: Experiment with different ratios of black bean paste, sugar, and water to adjust the sweetness and thickness of the sauce according to your preference.
Add garlic or ginger: For an extra depth of flavor, add minced garlic or grated ginger while stir-frying the vegetables.
Serve with different toppings: Besides cucumber, you can garnish the dish with chopped green onions, sesame seeds, or pickled radish to add more visual appeal and flavor.

Recipe overview

Jjajangmyeon is a crowd-pleaser and a staple dish in Korean-Chinese cuisine. This delicious noodle dish is rich, savory, and incredibly satisfying. Featuring chewy noodles coated in a thick, black bean sauce with diced vegetables and pork, it's a meal that's both hearty and comforting. In this recipe, you'll learn how to make Jjajangmyeon from scratch. The process involves stir-frying pork and vegetables, creating a thick black bean sauce, and serving it all over perfectly cooked noodles. The final touch is a cucumber garnish for a refreshing contrast. While the recipe requires some preparation, it's straightforward and yields a satisfying meal that feeds two. Enjoy the process and the delicious flavors of homemade Jjajangmyeon!

Common questions

Can I use dried noodles instead of fresh jjajangmyeon noodles?
Yes, you can use dried noodles as a substitute for fresh jjajangmyeon noodles. Just follow the package instructions for cooking the dried noodles before adding the sauce.
Can I use other meat instead of pork?
Yes, you can use other types of meat like chicken or beef instead of pork. Simply adjust the cooking time accordingly to ensure the meat is fully cooked.
Can I add other vegetables to the dish?
Absolutely! Jjajangmyeon is quite versatile, and you can add your favorite vegetables to the recipe. Some popular additions include bell peppers, mushrooms, or cabbage.
What can I substitute for black bean paste?
Black bean paste, also known as chunjang, is a key ingredient in jjajangmyeon. If you can't find it, you can substitute it with hoisin sauce mixed with a bit of soy sauce and sugar.
Can I make the sauce in advance?
Yes, you can make the sauce in advance and store it in the refrigerator for a day or two. Just reheat it before serving and adjust the consistency with a bit of water if needed.

Serving dishes and utensils

Large wok or pan - A large wok or pan is needed to stir-fry the ingredients and cook the sauce.
Cooking spoon or spatula - A cooking spoon or spatula is essential for stirring and mixing the ingredients in the pan.
Bowl - A bowl is required to mix the cornstarch with water to make a slurry.
Strainer - A strainer is needed to drain the cooked jjajangmyeon noodles.
Knife - A knife is necessary for dicing the pork, onion, zucchini, potato, carrot, and cucumber.
Cutting board - A cutting board provides a surface for chopping and dicing the ingredients.
Measuring cups - Measuring cups are helpful for accurately measuring the black bean paste, vegetable oil, sugar, and water.

Origin stories

Jjajangmyeon, a beloved Korean dish, has an interesting international tale to its origin. It's tied to the arrival of Chinese immigrants in Incheon, Korea, in the late 19th century. Among these immigrants were some from the Shandong Province who set up a small Chinese restaurant in Incheon and started serving a dish similar to what we now know as jjajangmyeon. The dish was adapted to Korean tastes and ingredients over time, eventually evolving into its current form. Now, it is so popular in Korea that there is even a 'Black Day'—April 14th—when single people gather to eat jjajangmyeon and celebrate their singledom.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.