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Jjajangmyeon (Korean-Chinese Black Bean Noodles)

Jjajangmyeon is the dish every Korean kid begs for on moving day, birthdays, or any excuse for a takeaway treat. Thick, chewy wheat noodles are draped in a glossy, deeply savoury black bean sauce studded with pork, potato and cabbage, and it's the kind of meal that disappears from the bowl before you've even sat down properly.

Born from Korean-Chinese cooking, chunjang (fermented black bean paste) gives the sauce its signature dark colour and rounded, almost caramel-like flavour once it's fried off in a splash of oil. Don't rush this step, as it's what separates a good jjajangmyeon from a great one.

Making it at home means you can load up the vegetables, get the noodles perfectly al dente, and enjoy it fresh and steaming, no delivery bag required. Serve with a scattering of julienned cucumber for the full takeaway experience.

Servings
4
Prep Time
20
mins
Cook Time
30
mins
Ingredients
15
Total Time
50
mins

Pantry bits

  • Wok or large deep frying pan
  • Large pot for noodles
  • Chef's knife and chopping board
  • Wooden spoon
  • Colander
  • Small bowl for cornflour slurry

Ingredients

  • 500g fresh thick wheat noodles (jjajangmyeon noodles or udon)
  • 4 tbsp chunjang (Korean black bean paste)
  • 300g pork belly, diced
  • 1 onion, diced
  • 1 medium potato, diced
  • 1 zucchini, diced
  • 2 cups cabbage, chopped
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • 2 tsp soy sauce
  • 2 tbsp cornflour mixed with 3 tbsp water
  • 2 cups chicken or vegetable stock
  • 1 cucumber, julienned, to garnish
  • 1/2 tsp sesame oil

Instructions

  1. Bring a large pot of water to the boil for the noodles.
  2. Heat 1 tbsp oil in a wok over medium heat and fry the pork belly until golden and rendered, about 5 minutes.
  3. Add the onion, potato and zucchini, and stir-fry for 5 minutes until softened slightly.
  4. Push everything to one side, add the remaining oil and the chunjang, and fry the paste on its own for 2-3 minutes to remove any bitterness and deepen the flavour.
  5. Stir the paste through the vegetables and pork, then add the cabbage and garlic and cook for another 2 minutes.
  6. Pour in the stock, add the sugar and soy sauce, and simmer for 10-12 minutes until the vegetables are tender.
  7. Stir in the cornflour slurry and simmer for a further 2-3 minutes until the sauce thickens to a glossy, spoon-coating consistency.
  8. Meanwhile, cook the noodles in the boiling water according to packet directions, then drain and rinse briefly under warm water to remove excess starch.
  9. Divide the noodles between bowls and ladle the black bean sauce generously over the top.
  10. Drizzle with sesame oil, top with julienned cucumber, and mix well before eating.

Other recipes

Perkedel (Indonesian Potato Fritters)
Rawon (Javanese Black Beef Soup)
Nasi Uduk (Indonesian Coconut Rice)

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