Jjajangmyeon (Black Bean Noodles)

by MJ

Jjajangmyeon (Black Bean Noodles) is a popular Korean-Chinese noodle dish made with black bean paste, meat and vegetables. If you’re a fan of Korean dramas, you’ve probably seen this dish as it’s the most popular delivery food!

As long as you have the black bean paste, found in Asian markets or online, it’s pretty simple to make at home with meat and vegetables. The salty and slightly sweet black paste (chunjang) is made with wheat flour, soybeans and caramel sauce.

Fresh noodles, which are labeled as udon or Jjangmyeon noodles, can be found in the refrigerated section at asian markets. If you don’t have these noodles available, use any fresh, frozen or dried noodles. Or serve over cooked rice.

Pork shoulder or pork belly is traditionally added to this dish, but you can substitute with any meat or omit for a vegetarian option. In addition to garlic, ginger, and onion, vegetables can include cabbage, zucchini and/or potato. You can add some of the vegetables or add all, based on your preference and what you have on hand.

After all the ingredients are added, a mixture of cornstarch and water is added to thicken the sauce. For seasoning, I usually add the salt after everything is cooked as the black bean paste can be salty. Before serving, garnish with optional sliced cucumber and enjoy!

Jjajangmyeon (Black Bean Noodles)

Serves: 2-3
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Tablespoon cooking oil 
  • 1/2 pound pork shoulder, belly, or butt, cubed
  • 1 Tablespoon rice wine or mirin (optional) 
  • Black pepper 
  • 2-3 garlic cloves, minced or grated 
  • 1 teaspoon ginger, minced or grated 
  • 1/3 cup black bean paste 
  • 1 Tablespoon sugar
  • 1/2 -1 onion, diced
  • 1 -2 cups cabbage, sliced 
  • 1/2-1  zucchini, diced (optional) 
  • 1 cup chicken / vegetable broth or water
  • Fresh Jjajangmyeon /udon noodles or any dry noodles
  • 1 Tablespoon of cornstarch mixed with 1/4 cup water 
  • Salt and pepper to taste
  • Optional garnish - cucumber, sliced into matchsticks 


Optional- Marinate the pork with rice wine ( or mirin) and black pepper while you prep the ingredients. (The rice wine helps tenderize the meat). 

Heat the oil in a pan. Sauté the pork for a couple of  minutes. Add  the garlic and ginger and sauté for 30 seconds. 

Move the ingredients to the side of the pan and add the black bean paste and sugar and cook for a couple of minutes.   Cooking the black bean paste first removes some of the bitterness.  Add the onion, cabbage,  zucchini and potato and sauté for a couple of minutes.   

Add the broth and bring to a boil. Reduce heat and simmer for about 5 minutes.  

Meanwhile, cook the noodles according to package directions.

In a small bowl,  mix the water and cornstarch together.  Add to the pan and  and cook for  5 minute or until the sauce has thickened. Taste and add salt or pepper, as needed.

When the noodles are done cooking, drain and rinse in cold water and transfer to serving bowls. Pour the sauce over the noodles and top with optional cucumber. Mix everything together and enjoy! 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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