Recipe

Chajangmyeon

Chewy noodles tossed in a glossy Korean black bean sauce with pork and crisp vegetables.

By Matt Campbell

•

4.8

A deep bowl of chajangmyeon with glossy black bean sauce coating chewy noodles, topped with sliced cucumber on a wooden table in warm natural light

Chajangmyeon (also spelled jajangmyeon) is one of those dishes that feels like a hug, but make it inky, glossy, and wildly satisfying. Think chewy noodles buried under a thick black bean sauce that is savory, a little sweet, and full of that slow-cooked onion flavor. It looks dramatic, but the process is very weeknight-doable once you know the rhythm.

The key is chunjang, the dark paste that gives the sauce its signature flavor. We toast it quickly in oil to mellow any harsh edge, then build a sauce with pork, onions, and vegetables, and finally thicken it until it clings to the noodles. If you can stir a pan and boil noodles, you can make this.

A jar of Korean chunjang black bean paste sitting on a kitchen counter next to a small bowl of the paste

Why It Works

Deep, balanced flavor: toasting the chunjang in oil mellows bitterness and makes the sauce taste restaurant-level.
Glossy, clingy sauce: a simple cornstarch slurry gives you that classic, spoon-coating thickness.
Flexible ingredients: use pork, chicken, shrimp, tofu, or extra mushrooms, and swap vegetables based on what is in the fridge.
Make-ahead friendly: the sauce gets even better after a night in the fridge.

Pairs Well With

Storage Tips

Store sauce and noodles separately if you can. The sauce stays thick and the noodles stay springy.

Fridge: Cool the sauce, then refrigerate in an airtight container for up to 4 days. Cooked noodles keep best for 1 to 2 days.
Freezer: Freeze the sauce for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm sauce in a saucepan over medium-low, adding a splash of water or broth to loosen. If it gets too loose, simmer 1 to 2 minutes to tighten back up. For noodles, a quick dunk in boiling water for 10 to 20 seconds brings them back to life.

A glass meal prep container filled with leftover black bean sauce cooling on a kitchen counter with a lid nearby

Common Questions

Is chajangmyeon the same as jajangmyeon?

Yes. Chajangmyeon and jajangmyeon are the same dish, just different romanizations. You might also see jjajangmyeon. Same chewy noodles, same glossy black bean sauce, same deep comfort.

What is chunjang and where do I find it?

Chunjang is the dark paste used for jajang-style sauces. Home cooks often call it Korean black bean paste, but technically it is a fermented wheat and soybean paste (inspired by Chinese-style bean sauces) that is colored and aged to get that signature deep flavor. Look for it in the Korean aisle or at an Asian market, usually in a tub or jar. It is salty and intense, and it tastes best after a quick fry in oil.

Is chajangmyeon the same as Chinese zhajiangmian?

They are cousins, not twins. Korean chajangmyeon typically uses chunjang and leans a little sweeter with lots of onion. Chinese zhajiangmian often uses different bean pastes and has a different aroma profile. Both are excellent noodle situations.

Can I make it vegetarian?

Yes. Skip the meat and use chopped mushrooms (shiitake or cremini) plus extra zucchini or cabbage. Use vegetable broth or water instead of chicken stock.

My sauce tastes bitter. What happened?

Bitterness usually comes from either (1) chunjang that was not fried long enough to mellow, or (2) chunjang that got scorched.

If it is bitter right now: add a splash of broth or water and simmer 2 to 3 minutes, then add sugar 1 teaspoon at a time until it tastes balanced. A little extra onion time can also help, so let it simmer a few minutes longer if you can.

If it tastes burnt: that is different than bitter. Unfortunately, you cannot un-burn it. Start over with fresh paste and keep the heat at medium, stirring constantly.

Next time: fry the chunjang briefly in oil until smooth and fragrant, about 60 to 90 seconds, then move on.

What noodles should I buy?

Look for jajangmyeon noodles (fresh or dried wheat noodles). If you cannot find them, thick wheat noodles like udon can work in a pinch, but the classic bite is slightly firmer and springy.

Is this spicy?

Not by default. If you want heat, add a pinch of gochugaru (Korean chili flakes) while the sauce simmers, or stir a little gochujang into the finished sauce to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling noodles
Large skillet or wok
Cutting board and sharp knife
Measuring spoons and cups
Small bowl for cornstarch slurry
Colander

The first time I made chajangmyeon at home, I was convinced it would be an all-day, restaurant-only kind of project. Then I realized the magic is mostly just smart timing. Fry the paste, let the onions get translucent and sweet, thicken the sauce, and suddenly you are standing over the bowl like, wait, I did that. It is the kind of dinner that makes a regular Tuesday feel like you ordered takeout, except your kitchen smells better and you get to taste-test the sauce as much as you want.

Chajangmyeon

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Ingredients

For the sauce

2 tbsp neutral oil (canola, avocado, or grapeseed), plus more as needed
6 oz pork shoulder or pork belly, small dice (or chicken thigh, or mushrooms for vegetarian)
1 large yellow onion, diced (about 2 cups)
1 cup green cabbage, diced (optional but great)
1 medium zucchini, diced
1 small carrot, diced
3 to 4 tbsp chunjang (Korean jajang paste)
1 to 2 tbsp sugar (start with 1 tbsp, adjust to taste)
1 tbsp soy sauce
2 cups water or low-sodium chicken stock
1 tbsp oyster sauce (optional, skip for vegetarian)
2 tbsp cornstarch + 3 tbsp cold water (slurry)
Kosher salt, to taste (hold off until the end)
Optional: black pepper, to taste

For the noodles and topping

14 to 16 oz jajangmyeon noodles (fresh or dried wheat noodles)
1 small cucumber, julienned or thinly sliced (for topping)
Optional: pickled yellow radish (danmuji) for serving
Optional: thinly sliced raw onion for serving

Measured ingredients for chajangmyeon including diced onion, zucchini, cabbage, carrot, pork, and a bowl of black bean paste arranged on a kitchen counter

Instructions

1) Prep

Dice the pork and vegetables so they cook evenly. Mix the cornstarch slurry in a small bowl and set it near the stove. This recipe moves fast once the pan is hot.

A cutting board with neatly diced onion, zucchini, carrot, and cabbage beside a chef's knife on a kitchen counter

2) Fry the chunjang

Heat a large skillet or wok over medium heat. Add 2 tablespoons oil. Add the chunjang and stir constantly for 60 to 90 seconds. You want a smoother paste and a toasty, mellow aroma. If it smells scorched, dump it and start over with fresh paste.

Scoop the paste into a small bowl and set aside. Leave the oil in the pan.

Black bean paste being stirred in hot oil in a large wok on a stovetop

3) Cook the pork and vegetables

Add the diced pork to the pan and cook until no longer pink, 3 to 4 minutes. Add onion, carrot, cabbage, and zucchini. Cook 6 to 8 minutes, stirring, until the onions are translucent with light golden edges and the vegetables have softened slightly but still have some bite.

If the pan looks dry, add another splash of oil. We want sizzle, not scorch.

Diced pork and chopped vegetables sautéing in a skillet with a wooden spoon stirring

4) Simmer the sauce

Add the fried chunjang back into the pan. Stir to coat everything. Add sugar, soy sauce, and oyster sauce if using. Pour in the water or stock and bring to a gentle simmer. Simmer 8 to 10 minutes so the onions sweeten the whole pot and the sauce turns darker.

Taste and adjust. Want it sweeter? Add more sugar 1 teaspoon at a time. Want it saltier? Add a touch more soy sauce. Hold off on extra salt until the very end since chunjang and soy sauce bring plenty.

5) Thicken

Stir the cornstarch slurry again, then drizzle it in while stirring. Simmer 1 to 2 minutes until thick, shiny, and spoon-coating. If it gets too thick, loosen with a splash of water.

A glossy black bean sauce bubbling in a pan as a cornstarch slurry is poured in and stirred

6) Boil the noodles

Bring a large pot of water to a boil. Cook noodles according to package directions. Drain well.

Optional but helpful: briefly rinse or swish the noodles under warm water to remove excess surface starch, then drain again. If you skip rinsing, toss the drained noodles with a tiny drizzle of neutral oil to keep them springy.

Divide noodles into bowls, ladle sauce over top (or serve sauce on the side for mixing at the table), and finish with cucumber. Serve with danmuji if you have it.

A bowl of cooked noodles topped with thick black bean sauce and a small pile of sliced cucumber on top

Nutrition information is estimated.

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Chajangmyeon

Why It Works

Pairs Well With

Recommended

Jajangmyeon (Korean Black Bean Noodles)

Spicy Garlic Sesame Asian Noodles

Sesame Noodles

Spicy Korean Rice Cakes (Tteokbokki)

Storage Tips

Common Questions

Is chajangmyeon the same as jajangmyeon?

What is chunjang and where do I find it?

Is chajangmyeon the same as Chinese zhajiangmian?

Can I make it vegetarian?

My sauce tastes bitter. What happened?

What noodles should I buy?

Is this spicy?

Chajangmyeon

Ingredients

For the sauce

For the noodles and topping

Instructions

1) Prep

2) Fry the chunjang

3) Cook the pork and vegetables

4) Simmer the sauce

5) Thicken

6) Boil the noodles