Recipe

Jajangmyeon (Korean Black Bean Noodles)

Chewy noodles tossed in a glossy, savory Korean black bean sauce with pork and veggies, plus simple swaps that keep it weeknight doable.

By Matt Campbell

•

4.8

A wide bowl of jajangmyeon with glossy black bean sauce over chewy noodles, topped with crisp cucumber matchsticks on a simple wooden table

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Jajangmyeon is one of those dishes that feels like takeout magic, but it is secretly very doable at home. Think: chewy noodles, a shiny black bean sauce that tastes deeply savory and a little sweet, and enough diced pork and veggies to make it a full, cozy bowl.

The key is chunjang, Korean black bean paste. We fry it briefly in oil to knock out any harsh bitterness, then build the sauce from there. If you can dice vegetables and stir a pan, you can make this.

Jajangmyeon ingredients on a kitchen counter including chunjang black bean paste, fresh noodles, diced pork, onion, zucchini, potato, and cucumber

Why It Works

Restaurant-style flavor with accessible ingredients: chunjang plus a quick fry gives you that signature deep, roasty base.
Glossy, clingy sauce: a simple cornstarch slurry turns the sauce silky so it hugs every noodle.
Flexible and family-friendly: swap pork for chicken, turkey, tofu, or mushrooms without losing the vibe.
Meal prep smart: sauce keeps well, and the noodles cook in minutes when you are ready.

Pairs Well With

Storage Tips

Best practice: store the sauce and noodles separately if you can. The sauce stays great, while noodles can get soft if they sit in it.

Refrigerator

Sauce: cool completely, then refrigerate in an airtight container for up to 3 to 4 days.
Noodles: refrigerate up to 2 days. Toss with a tiny bit of neutral oil to reduce sticking.
Cucumber garnish: keep separate, covered, up to 2 days.

Freezer

Sauce: freezes well for up to 2 to 3 months for best quality. Thaw overnight in the fridge.
Noodles: not my favorite to freeze. Texture takes a hit.

Reheating

Warm sauce in a small pot over medium-low, stirring often. Add a splash of water or broth if it thickened.
Cook fresh noodles if you can. To reheat leftover noodles, dip them in boiling water just until loosened and warmed through, then drain well. Timing depends on the noodle thickness.

An airtight container of leftover jajang black bean sauce with a lid next to a separate container for noodles, ready for the refrigerator

Common Questions

What is chunjang, and can I substitute it?

Chunjang is Korean black bean paste used specifically for jajang sauce. It is salty, fermented, and a little bitter until you fry it. There is no perfect substitute, so if you can find chunjang, grab it.

If you are truly stuck, look for a jar labeled black bean sauce for jajang or Korean black bean paste at an Asian market. Some cooks also try tianmianjiang (sweet bean sauce), but it is sweeter and less roasty, so expect a different dish rather than a true swap. If you go that route, start with less added sugar and adjust at the end.

Why do you fry the black bean paste first?

Frying chunjang in oil for about a minute mellows bitterness and deepens the roasty flavor. It is the small step that makes the sauce taste like you ordered it, not like you stirred paste into water.

Is jajangmyeon spicy?

No, it is usually not spicy. If you want heat, add a spoonful of gochugaru (Korean red pepper flakes) or a drizzle of chili oil at the end.

Can I make it vegetarian?

Yes. Swap pork for mushrooms (cremini or shiitake) and use vegetable broth. Add extra zucchini and onion for sweetness, and consider a little diced eggplant for a meaty texture.

What noodles should I buy?

Look for fresh Korean jajangmyeon noodles (often sold refrigerated or frozen). Dried wheat noodles labeled for jajangmyeon also work. If you cannot find them, thick udon-style wheat noodles are a decent backup. Noodle bundles vary a lot by brand, so feel free to use a little less for lighter bowls, or the full amount for extra-hungry people.

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

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

The first time I made jajangmyeon at home, I expected it to be one of those projects where you end up with three pans, a sink full of regret, and something that tastes like a compromise. Nope. The moment that black bean paste hit the oil and the kitchen started smelling toasty and savory, I was in. Now it is my go-to when I want comfort food that still feels a little special, like I actually tried, even if I am wearing sweatpants and using the same spoon for tasting that I swore I would wash five minutes ago.

Jajangmyeon (Korean Black Bean Noodles)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Ingredients

For the sauce

3 tbsp neutral oil (avocado, canola, or grapeseed), divided
1/2 cup chunjang (Korean black bean paste)
8 oz pork shoulder or pork belly, small dice (about 1/4-inch)
1 large yellow onion, diced
1 medium zucchini, diced
1 small potato, peeled and diced (optional but classic)
1 cup green cabbage, chopped (optional, great for sweetness)
3 cloves garlic, minced
1 to 2 tbsp soy sauce, to taste (brands vary)
1 tbsp oyster sauce (optional, extra savory)
1 tbsp sugar or honey (start with 1 tbsp, adjust to taste)
2 1/2 cups water or low-sodium chicken broth
2 tbsp cornstarch
3 tbsp cold water (for slurry)
Black pepper, to taste

For serving

1 lb fresh jajangmyeon noodles (or 12 oz dried), adjust to appetite and brand
1 small cucumber, cut into thin matchsticks
Optional: pickled yellow radish (danmuji), for the side
Optional: a handful of peas or a fried egg, for topping

Diced pork and chopped vegetables including onion, zucchini, and potato arranged in small bowls on a kitchen counter

Instructions

Prep your station. Dice the pork and vegetables so they are roughly the same size. Mix 2 tbsp cornstarch with 3 tbsp cold water in a small bowl and set aside.
Fry the black bean paste. Heat a large skillet or wok over medium. Add 2 tbsp oil, then add the chunjang. Stir and fry for 60 to 90 seconds until glossy and very fragrant. Scoop the paste into a small bowl, leaving as much of the flavored oil in the pan as you can. It helps season the sauce.
Brown the pork. Add the remaining 1 tbsp oil if the pan looks dry. Add diced pork and cook for 4 to 6 minutes until it loses its pink color and starts to lightly brown.
Cook the vegetables. Add onion, potato (if using), cabbage (if using), and zucchini. Cook for 6 to 8 minutes, stirring often, until the onion softens and everything starts smelling sweet. Add garlic and cook 30 seconds.
Build the sauce. Add the fried chunjang back to the pan. Stir to coat everything. Add 1 tbsp soy sauce, oyster sauce (if using), sugar, and 2 1/2 cups water or broth. Bring to a simmer, then reduce heat to medium-low and simmer for 10 to 12 minutes, until the potato is fork-tender and the sauce looks slightly thicker than broth.
Tip: Chunjang brands vary in saltiness. Simmer first, then taste before adding more soy sauce.
Thicken to glossy. Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring. Cook for 1 to 2 minutes until thick and shiny. If it gets too thick, splash in a little more water. Taste and adjust with a little more sugar, soy sauce, or black pepper.
Cook the noodles. While the sauce simmers, boil noodles according to package directions. Drain well. Some fresh noodles benefit from a quick rinse to remove extra surface starch, but follow your package. If you do rinse, warm water keeps the noodles from cooling down too much.
Serve. Portion noodles into bowls, spoon sauce generously over top, and finish with cucumber matchsticks. Serve with danmuji if you have it. Optional but very good: a few peas or a fried egg on top. Stir it all together at the table and go for that first bite while it is piping hot.