In just 30 minutes I bring you jajangmyeon, thick noodles bathed in a savory black bean sauce with pork belly, veggies and aromatics, a recipe I love to feature in my Black Bean Noodles collection.

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I fell for Jajangmyeon the first time I plunged a fork into thick wheat noodles and pulled up glossy black sauce. It hits salty, a little sweet and oddly smoky, the kind of thing that makes you stop mid bite and ask for more.

In my version I lean hard on chunjang (Korean black bean paste) and those springy thick wheat noodles so every strand carries the sauce. I cant guarantee you’ll not slurp the whole bowl in one go, but if you’re curious about bold Korean flavours this Black Bean Noodles riff will pull you in fast.

Ready?

Ingredients

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Fresh thick wheat noodles: high in carbs for energy, some fiber, chewy comfort food.
Pork belly: rich in protein and fat, gives savory depth and silky mouthfeel.
Chunjang (black bean paste): salty umami, gives slightly bitter and sweet black sauce, high sodium.
Potato: starchy body, adds softness and helps thicken sauce, gives mild sweetness.
Zucchini: light, low calorie, adds texture and subtle freshness, a bit of fiber.
Yellow onion: sweet when cooked, adds aromatic depth and natural sugar to balance.
Cucumber (for serving): crisp and cooling, cuts richness, adds bright crunchy freshness.

Ingredient Quantities

400 g (14 oz) fresh thick wheat noodles (jjajangmyeon/udon), about 3 to 4 servings

300 g (10 oz) pork belly, diced

3 to 4 tbsp (45-60 g) chunjang (Korean black bean paste)

2 tbsp vegetable oil (or use pork fat), maybe a bit more if needed

1 medium yellow onion, diced

1 medium potato, peeled and diced

1 small zucchini, diced

3 cloves garlic, minced

2 green onions, thinly sliced (for sauce and garnish)

1/2 cucumber, julienned for serving

1 tbsp soy sauce

1 tbsp granulated sugar (or a lil more if you like it sweeter)

1 tsp oyster sauce (optional)

2 cups (480 ml) chicken or vegetable stock, or water

1 tbsp cornstarch plus 2 tbsp cold water (for slurry)

1 tsp sesame oil

1 tbsp mirin or rice cooking wine (optional)

Salt and black pepper, to taste

How to Make this

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1. Prep everything first: dice pork belly, onion, potato and zucchini; mince garlic; slice 2 green onions (separate some for garnish); julienne 1/2 cucumber; measure 3 to 4 tbsp chunjang, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp oyster sauce if using, 1 tbsp mirin if using, 2 cups stock, and make the slurry (1 tbsp cornstarch + 2 tbsp cold water). Have the 400 g fresh thick noodles ready.

2. Bring a big pot of water to a boil for the noodles so it’s ready later. Fresh thick noodles only need a few minutes, cook to package directions, drain and toss with a little oil so they don’t stick.

3. Heat a large skillet or wok over medium high. Add 2 tbsp vegetable oil or use some of the pork fat; add the diced pork belly and sear until browned and fat is mostly rendered, about 5 to 7 minutes. Season lightly with salt and black pepper.

4. Add the diced onion, potato and zucchini to the pork and stir fry until the veggies start to soften, about 4 minutes. Stir in the minced garlic and half the sliced green onions and cook another minute.

5. Push the pork and veggies to one side. Add a little more oil if needed and add the chunjang paste directly to the hot pan; fry it briefly 1 to 2 minutes while stirring to remove raw bitterness and wake up the flavor. If you want a touch of sweetness, sprinkle the 1 tbsp sugar over the paste while frying.

6. Mix the paste through the meat and veggies, then add 1 tbsp soy sauce, 1 tsp oyster sauce if using, and 1 tbsp mirin if using. Pour in the 2 cups stock, scrape up any browned bits, bring to a boil then reduce to a simmer until the potatoes are tender, about 8 to 10 minutes.

7. Stir the cornstarch slurry again then slowly drizzle it into the simmering sauce while stirring; let it thicken until it coats the back of a spoon. Finish with 1 tsp sesame oil and taste, adjusting salt, pepper or a little extra sugar if the sauce is too bitter or salty.

8. While sauce finishes, cook the noodles if you haven’t already, drain and divide into bowls. For an authentic serving you can keep sauce separate and spoon over each bowl, or toss noodles briefly in the pan with a little sauce to coat.

9. Serve hot topped with julienned cucumber and the remaining sliced green onion. Tip: if the sauce gets too thick let it rest a minute then thin with a splash of hot stock; if too thin add a tiny bit more slurry. Enjoy.

Equipment Needed

1. Large pot for boiling the noodles (big enough to let them move freely)
2. Colander or fine mesh strainer to drain the noodles
3. Large skillet or wok for browning pork and making the sauce
4. Cutting board for all the chopping prep
5. Sharp chef’s knife and a paring knife for small stuff
6. Measuring spoons and a 1 cup measuring cup for stock and sauces
7. Small bowl plus a fork or small whisk to mix the cornstarch slurry
8. Tongs or chopsticks plus a wooden spoon or heatproof spatula for stirring and tossing the noodles

Enjoy the cook, and don’t forget to save some green onion for garnish.

FAQ

Q: Can I make this vegetarian or use a different meat?

A: Yes, you can swap pork belly for ground beef, chicken, or tofu. For veg version use firm tofu or extra mushrooms and a little vegetable oil instead of pork fat, and add a splash of mushroom soy or a small spoon of vegan oyster sauce for umami. You might wanna fry the black bean paste a bit longer to build flavor since you lose the pork richness.

Q: The chunjang tastes bitter or too salty, how do I fix it?

A: That raw chunjang bitterness is common. Fry the paste in oil or pork fat for 1 to 2 minutes first, stirring, then add a bit of stock to loosen and taste. Sugar and a little mirin help balance bitterness, start with 1 tbsp sugar and add more if needed. Also cook the sauce a few minutes so flavors mellow.

Q: How do I get the sauce thick and glossy without it getting gluey?

A: Make the cornstarch slurry (1 tbsp cornstarch plus 2 tbsp cold water) and add it slowly while the sauce is simmering, stir constantly and stop when it lightly coats the back of a spoon. If it gets too thick, add a splash of stock or water to loosen. Don’t add slurry when the heat is off, it needs simmering to activate.

Q: What’s the best way to cook and serve the fresh thick noodles?

A: Boil them in plenty of water just until tender, usually 2 to 4 minutes for fresh thick noodles, then drain and rinse under cold water to remove extra starch. Toss with a tiny bit of sesame oil so they dont stick, and briefly dunk in hot water for 10 to 20 seconds right before serving so they’re warm again.

Q: Can I make this ahead and how long does it keep?

A: Make the sauce ahead and store it separately from the noodles. Sauce keeps in the fridge 2 to 3 days, you can freeze it up to about a month. Noodles are best fresh, but if you cooked them already store in the fridge for one day and reheat by dunking in boiling water briefly. Reheat sauce in a pan and add a splash of stock if it thickened too much.

Q: Any quick hacks to boost the flavor fast?

A: Yup. Use some pork fat or fry the pork in its fat for extra depth, caramelize the onions well, add a teaspoon of oyster sauce or a splash of mirin, and finish with sesame oil for aroma. If the sauce tastes flat, a little extra soy or a pinch more sugar will bring it alive.

Jajangmyeon Black Bean Noodles Recipe Substitutions and Variations

Chunjang (Korean black bean paste) — No chunjang? Use Chinese tianmianjiang (sweet bean paste) or hoisin mixed with 1 tsp dark soy and a pinch of sugar to mimic that sweet-salty depth. If you want closer umami, blend 1 tsp miso with 1 tsp dark soy.
Pork belly — Swap in pork shoulder or diced pork loin if you want less fat, just add 1 tbsp oil while frying. For a vegetarian version use firm tofu or tempeh, press and cube it, and fry till golden so it holds up in the sauce.
Fresh thick wheat noodles (jjajangmyeon) — Use udon, thick dried spaghetti, or fresh lo mein/egg noodles if you can’t find jjajangmyeon. Cook time varies a bit so check for chewiness not packet time.
Cornstarch slurry — Replace with arrowroot or potato starch in the same ratio for thickening, or use tapioca starch. Arrowroot gives a clearer glossy finish, but do not boil it for too long or it can thin out.

Pro Tips

1) Render the pork longer than you think, especially if its fatty. Let most of the fat come out, then spoon off a little if it looks greasy, but keep a couple tablespoons to fry the black bean paste in. Fat carries flavor, so frying the paste in pork fat makes it rounder and less bitter.

2) Toast the chunjang gently with a sprinkle of sugar so it loses that raw, salty edge. Do it over medium low heat, stir constantly and stop the second it smells toasted not burned. If it clumps, loosen it by stirring a small amount of hot stock into the paste off heat before adding everything back.

3) Control sauce texture the easy way: add your slurry super slowly while stirring, and if it firms up too fast, take the pan off the heat for a moment then finish. If it gets gluey, cool it slightly then whisk in a splash of hot stock, not cold water, to loosen without killing the flavor.

4) Treat the noodles and garnish like finishing touches. Cook them just before serving, toss them lightly with a drizzle of neutral oil so they dont stick, and plate quickly. Julienne the cucumber ahead and chill it in ice water for a minute for extra crunch, it brightens the dish.