Black Bean Noodles with Pork (Jajangmyeon) - Korea's Ultimate Comfort Food

Name: Black Bean Noodles with Pork (Jajangmyeon)
Cuisine: korean

Master the art of authentic Korean-Chinese fusion with restaurant-quality techniques

Jajangmyeon holds a special place in Korean hearts as the ultimate comfort food - silky wheat noodles swimming in a rich, glossy black bean sauce that's both deeply savory and subtly sweet. This Korean-Chinese fusion dish originated in Incheon's Chinatown over a century ago and has become so beloved that it's traditionally eaten on moving days for good luck and celebrated on April 14th as 'Black Day.' The magic lies in the careful preparation of chunjang (Korean black bean paste) and the slow caramelization of onions, creating a sauce that's far more complex than its simple appearance suggests. Our recipe brings authentic restaurant techniques to your home kitchen, ensuring you achieve that perfect glossy sauce consistency and balanced flavor profile that makes jajangmyeon irresistible.

Nutritional Benefits

🌿Rich in protein from pork and black beans for muscle maintenance

🌿Contains complex carbohydrates from wheat noodles for sustained energy

🌿Provides dietary fiber from vegetables and black beans for digestive health

🌿Moderate healthy fats from pork belly support nutrient absorption

Ingredients & Equipment

Ingredients

600g fresh wheat noodles (jajangmyeon or udon)

Look for fresh, thick wheat noodles at Korean markets

400g, diced into 1cm cubes pork belly

Pork shoulder works as alternative

4 tablespoons Korean black bean paste (chunjang)

Essential for authentic flavor

2 large, diced yellow onion

About 400g total

1 medium, diced zucchini

Korean zucchini (aehobak) preferred

1 large, diced potato

Russet or Yukon gold

2 tablespoons Korean chili oil (gochugaru oil)

Or regular chili oil with 1 tsp gochugaru

2 tablespoons honey

Korean chestnut honey adds depth

3 tablespoons mirin

For deglazing the caramelized onions

2 tablespoons light soy sauce

For pork marinade

1 tablespoon granulated sugar

For pork marinade

1 tablespoon sesame oil

For pork marinade

500ml, warm chicken stock

Low sodium preferred

2 tablespoons mixed with 2 tbsp water cornstarch

For thickening the sauce

1 small, julienned for garnish cucumber

Korean cucumber preferred

2 tablespoons neutral oil

For frying black bean paste

Equipment Needed

•Large wok or deep skillet
•Medium pot for noodles
•Small mixing bowl
•Wooden spoon or spatula
•Fine mesh strainer

Instructions

Preparation

1
Marinate diced pork by combining with soy sauce, sugar, and sesame oil. Mix thoroughly and let marinate for 15 minutes while preparing vegetables.
⏱️ ~15 min
💡 Tip: Marinate at room temperature for better absorption
2
Dice onion, zucchini, and potato into uniform 1cm cubes. Keep potatoes in cold water to prevent browning.
⏱️ ~5 min
💡 Tip: Uniform cutting ensures even cooking
3
Prepare cornstarch slurry by mixing cornstarch with water until smooth. Cut cucumber into matchsticks for garnish.
⏱️ ~2 min
💡 Tip: Slurry should be completely smooth and lump-free

Cooking

4
Heat wok over medium-high heat. Add neutral oil and fry black bean paste for 2-3 minutes until fragrant and slightly darker.
⏱️ ~3 min
🌡️ medium-high
💡 Tip: This removes the raw bean taste and develops deeper flavor
5
Remove black bean paste and set aside. In the same wok, add chili oil and honey. Add diced onions and caramelize for 8-10 minutes, stirring frequently.
⏱️ ~10 min
🌡️ medium
💡 Tip: Don't rush this step - proper caramelization is key to the sauce's sweetness
6
Deglaze the pan with mirin, scraping up all the caramelized bits from the bottom with a wooden spoon.
⏱️ ~1 min
🌡️ medium-high
💡 Tip: Use wooden spoon to release all the flavorful fond
7
Add marinated pork to the caramelized onions. Cook for 5-6 minutes until pork is browned and cooked through.
⏱️ ~6 min
🌡️ medium-high
💡 Tip: Don't overcrowd the pan; cook in batches if needed
8
Add potatoes and zucchini, cook for 3 minutes. Return fried black bean paste to the wok and stir to combine evenly.
⏱️ ~3 min
🌡️ medium
💡 Tip: Ensure paste is evenly distributed throughout
9
Pour in warm chicken stock. Bring to a gentle simmer and cook for 8-10 minutes until vegetables are tender.
⏱️ ~10 min
🌡️ medium
💡 Tip: Stock adds depth and helps meld all flavors together
10
While sauce simmers, cook noodles according to package directions. Drain and rinse briefly with warm water.
⏱️ ~5 min
🌡️ rolling boil
💡 Tip: Don't overcook - noodles continue cooking from sauce heat
11
Add cornstarch slurry to thicken sauce. Simmer for 2 minutes until sauce reaches desired consistency that coats the back of a spoon.
⏱️ ~2 min
🌡️ medium
💡 Tip: Adjust thickness with more stock if too thick

Pro Tips

💡

Fry the black bean paste separately to develop deeper flavor and remove any metallic taste

💡

The caramelized onion base provides essential sweet complexity that balances the salty black bean paste

💡

Save some noodle cooking water to adjust sauce consistency if needed

💡

Use a mix of pork belly and shoulder for the best texture combination

Black Bean Noodles with Pork (Jajangmyeon)

Recipe Variations

Seafood Jajangmyeon

Replace pork with mixed seafood for a lighter version

Use 400g mixed seafood (shrimp, squid, scallops)
Reduce cooking time to 3-4 minutes for seafood

Vegetarian Jajangmyeon

Plant-based version using mushrooms and tofu

Replace pork with 300g mixed mushrooms and 200g firm tofu
Use vegetable stock instead of chicken stock

This authentic jajangmyeon brings the soul-warming comfort of Korean cuisine to your table with restaurant-quality results. The key to success lies in patience - properly caramelizing the onions and frying the black bean paste creates the complex flavor foundation that makes this dish so beloved. Serve immediately while the noodles are hot and the sauce is glossy, garnished with crisp cucumber for textural contrast. Whether you're celebrating Black Day, moving to a new home, or simply craving ultimate comfort food, this jajangmyeon delivers the perfect balance of sweet, savory, and umami that will have you coming back for more.

Storage Instructions

Store sauce and noodles separately in airtight containers. Sauce keeps 3-4 days refrigerated, noodles keep 2 days. Do not store mixed together as noodles will absorb sauce and become mushy.

Reheating:

Reheat sauce gently in a pan with a splash of stock or water. Reheat noodles by blanching in boiling water for 30 seconds. Combine and serve immediately.