Jajangmyeon Recipe (Korean Black Bean Noodles)

Jjangmyeon, also known as Jajangmyeon or Korean black bean noodles is made with fermented black bean paste, onions, potatoes and meat of choice. The intense umami flavour of the black bean makes this dish taste so delicious. Learn how to make perfect jjangmyeon with step by step pictures and video.

Jajangmyeon

The first time I tasted this dish is during our trip to Korea. I was really sceptical about the taste and look of the dish. But once I had the first bite it was love at first bite. We enjoyed it so much, we had it many times during our trip.

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We had two versions of Jjangmyeon during our trip, the classic version and a seafood version called as Jaengban-jjajangmyeon 쟁반짜장면. It has added seafood like cuttlefish fish, prawns, pork. It is usually served in a sizzler plate which arrives hot and sizzling at the table. I prefer the classic version more.

What is Jjangmyeon?

Jjangmyeon is a Korean Chinese noodles dish topped with a thick silky black bean sauce. The sauce is made with fermented black bean paste (chunjang), diced pork, vegetables like potato and onions. It is comforting home cooked dish which is popular with kids and adults. There are few variations served.

Jjangmyeon 짜장면 – Fresh noodles topped with black bean sauce.

Jaengban-jjajangmyeon 쟁반짜장면 – It has added seafood like cuttlefish fish, prawns, pork. It is usually served in a sizzler plate which arrives hot and sizzling at the table.

Jjajangbap 짜장밥 – Black bean sauce served with rice.

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Watch Jajangmyeon Video

About Jajangmyeon

Jjangmyeon, a popular Korean dish made with black bean paste. The sauce is made with onions, pork, potatoes, black bean paste and seasonings. It is usually served with fresh egg noodles or cooked rice( jajangbap).

Traditionally it has diced pork in the sauce, but you can use any meat of choice. I used chicken thigh for this recipe and it worked great. Along with pork, you have to use lots of vegetables like onions, potato, cabbage.

Chunjang, Chinese black bean paste is cooked in oil before adding into the sauce. The sauce is thickened with cornstarch or potato starch to create the silky texture. Added onions, potatoes and cabbage makes this sauce so flavourful and hearty. Black bean sauce can be stored in fridge upto a week and reheated before serving.

Jajangmyeon Ingredients

Protein – traditionally diced pork is used as protein, but you can use chicken thighs which is cut into small pieces.

Korean black bean paste (chunjang) – Chinese fermented black bean paste is used in the sauce. It has a deep fermented flavour and colour which gives the iconic colour to turn Jjangmyeon sauce.

Vegetables – vegetables like cabbage, onions, potatoes is used. But you can use chopped zucchini and carrots as well.

Stock – you can use vegetable stock or chicken stock to form the base of the sauce.

Cornstarch – jjangmyeon sauce has a silky texture to it which is achieved by the cornstarch slurry added. Potato starch can be used instead of cornstarch.

Seasonings – soy sauce, sugar and salt are the main seasonings.

Chunjang | Fermented Black Bean Paste

Korean chunjang also known as dried and fermented black bean paste. A brown-black, thick, smooth paste made primarily from fermented wheat flour and soybeans. It is packed with salt and is very intense in flavour. The flavour is salty, savoury and slightly sweet. It is one of the most important ingredient in the dish jjangmyeon, jajang-bap, and jajang-tteok-bokki.

Chunjang is a common Korean and Chinese Ingredient used to make black bean sauce. Since it has lots of salt in the paste, be extra cautious when adding salt in the dishes.

What all dishes you can use Chunjang?

Use in stir fries.
Stir fry seafood, shrimp and cuttlefish.
Adds umami flavour to soups.

Jjangmyeon sauce is so versatile. You can make it in bulk and store in fridge, it reheats beautifully. You can change it depending on your preference. Black bean paste is naturally vegan, so you can change this recipe.

Instead of using meat, you can use mushrooms, tofy, zucchini, more vegetables. It can be customized to vegan preference.

How to Make Jajangmyeon (Stepwise Pictures)

Saute Aromatics, Chicken & Vegetables

1)Take a deep pot. Add in 2 tbsp oil and add in ginger, garlic and stir fry for 30 seconds.

2)Now add in chicken and stir fry for 2 minutes. I used boneless chicken, you can use pork also. Make sure to chop the chicken into small pieces.

3)Stir fry chicken for few minutes.

4)Add in chopped onions, you can use red onion or white onion. Use lots of onions which adds sweetness to the dish.

5)Add in cubed potato. Potato makes the sauce more tasty and substantial.

6)Add in cabbage.

7)Stir fry the ingredients for few minutes.

8)Pour in stock and mix well.

9)Bring this to a full boil, cover and cook for 5 to 6 minutes.

Stir frying Black bean paste

10)While the chicken is cooking, stir fry black bean paste. Cooking chunjang in oil to deepen the flavour. Heat 3 tbsp of oil in a nonstick pan and add in chunjang.

11)Stir fry for 4 to 5 minutes till it caramelises.

12)Set this aside.

Cornstarch Slurry

13)Now mix cornstarch with water to form a slurry. Set this aside.

Making Jajangmyeon

14)Now open the pot, add in the cooked black bean paste with the oil.

15)Stir well so the black bean paste mix into the sauce.

16)Now add in seasonings. Add sugar to your taste.

17)Add in soy sauce.

18)Now mix cornstarch with water to form a slurry. Pour this into the black bean sauce and cook until thickens.

19)Finally add in black pepper powder.

20)Add sesame oil.

21)Your jajangmyeon sauce is ready.

Serving Jajangmyeon

22)Now cook noodles in salted water as per package directions, strain and set aside. For serving, add a portion of noodles in a bowl.

23) top with jjangmyeon sauce.

23)garnish with cucumber. Enjoy.

24)Serve hot.

25)Mix it well and enjoy with homemade kimchi.

Expert Tips

You can use any protein of your choice for this dish. Make sure to chop it very finely so it mixes evenly into the gravy.
Be generous with onions and cabbage because it adds sweet flavour and taste.
Make sure to sauté the black bean paste in oil at least for 4 to 5 minutes for the flavour to deepen.
This dish doesn’t need any salt, because the black bean paste I very salty.

Serving and Storage

Black bean sauce can be stored in fridge upto a week and reheated before serving.

You can serve it with rice or noodles.

FAQ

What is jajangmyeon?

What does jjangmyeon taste like?

Jjangmyeon may look so intense in flavour, but the flavour is more mild. It taste sweet, very savoury and umami packed.

Can I substitute chunjang for black bean sauce?

Korean chunjang also known as dried and fermented black bean paste. A brown-black, thick, smooth paste made primarily from fermented wheat flour and soybeans. It is packed with salt and very intense in flavour. The taste is salty, savoury and slightly sweet. It is one of the most important ingredient in the dish jjangmyeon, which cannot be substituted for anything else.

Which noodles is best for jjangmyeon?

You can find fresh Jjajangmyeon noodles,. If you cannot find fresh noodles. you can use dried Jjajangmyeon or Udon noodles.

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