Cooking Lucid
Classic Jajangmyeon
Thick wheat noodles topped with a rich, savory black bean sauce with pork and vegetables. Korea's beloved Chinese-Korean comfort noodle dish.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — Make the black bean sauce
- 4 tbsp chunjang (Korean black bean paste)
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 1 cup water or chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water
Step 2 — Stir-fry the toppings
- 1 lb fresh jajangmyeon noodles or udon
- 8 oz pork belly (diced)
- 1 medium potato (diced)
- 1 medium onion (diced)
- 1 zucchini (diced)
- 2 tbsp vegetable oil
- Cucumber strips (for garnish)
Instructions
- 1
Fry the chunjang
Heat oil in a wok over medium heat. Fry chunjang 2–3 minutes until fragrant. Add pork and cook until browned. Add potato, onion, and zucchini. Stir-fry 5 minutes.
- 2
Simmer the sauce
Add water, sugar, and oyster sauce. Simmer 10 minutes until vegetables are tender. Stir in cornstarch slurry and cook until thick and glossy.
- 3
Serve
Boil noodles according to package. Drain and divide into bowls. Ladle black bean sauce over noodles. Garnish with cucumber strips.
Nutrition per serving: 520 cal · 22g protein · 72g carbs · 16g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
