Jajangmyeon (Black Bean Noodles)
Korea's most popular delivery food — thick wheat noodles smothered in a savory, slightly sweet black bean sauce loaded with pork and diced vegetables.
Why This Recipe Works
- Frying the chunjang removes the raw, bitter edge and deepens the roasted flavor — this is the most important technique.
- Uniform dice on all vegetables ensures even cooking and the classic jajangmyeon presentation.
- Cornstarch thickener creates the glossy, clinging sauce that coats every noodle.
- Fresh noodles provide the thick, chewy bite that makes jajangmyeon so satisfying to slurp.
Korea's #1 Delivery Food
Jajangmyeon is to Korea what pizza is to America — the default delivery order. Korean jajangmyeon delivery is legendary: restaurants dispatch motorcycles that carry bowls balanced on trays at high speed through city traffic. The bowls are real ceramic, not disposable — delivery riders return later to collect the empties.
It's the dish Koreans eat on moving day (because who wants to cook in a new house?), on Black Day (April 14th, for singles), and whenever life needs comfort. The glistening black sauce coating thick, chewy noodles is one of the most recognizable dishes in Korean pop culture.
Jajangmyeon (Black Bean Noodles)
🛒 Ingredients
- ✦1 lb fresh jajangmyeon noodles (thick wheat noodles)
- ✦1/2 cup chunjang (Korean black bean paste)
- ✦1/2 lb pork belly or shoulder, diced into 1/2-inch cubes
- ✦1 medium onion, diced into 1/2-inch cubes
- ✦1 medium zucchini, diced into 1/2-inch cubes
- ✦2 medium potatoes, diced into 1/2-inch cubes
- ✦1/2 cup Korean radish (mu), diced (optional)
- ✦3 cloves garlic, minced
- ✦2 tablespoons vegetable oil
- ✦1 tablespoon sugar
- ✦1 cup water
- ✦1 tablespoon cornstarch mixed with 2 tablespoons water
- ✦Cucumber, julienned, for garnish
👨🍳 Instructions
01Step 1
Fry the chunjang: heat 1 tablespoon oil in a pan over medium heat. Add chunjang and stir-fry for 2-3 minutes to mellow the raw taste. Set aside.
02Step 2
Heat remaining oil in a large pan or wok over high heat. Add pork and stir-fry until browned, about 3-4 minutes.
03Step 3
Add onion, zucchini, potato, and radish. Stir-fry for 3-4 minutes until the vegetables start to soften.
04Step 4
Add garlic, the fried chunjang, sugar, and water. Stir well to combine. Bring to a boil, then reduce to medium heat and simmer for 10 minutes until potatoes are tender.
05Step 5
Add cornstarch slurry to the sauce. Stir for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
06Step 6
Meanwhile, cook noodles in boiling water according to package directions. Rinse briefly under cold water to remove excess starch, then drain.
07Step 7
Divide noodles into bowls. Ladle the black bean sauce generously over the top. Garnish with julienned cucumber. Mix everything together before eating.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Chunjang (Korean black bean paste)...
Use Chinese zhajiangmian sauce
Similar but saltier and less sweet. Adjust sugar accordingly
Instead of Pork belly...
Use Diced chicken thigh or seafood
Seafood jajangmyeon (haemul jajangmyeon) with shrimp and squid is a popular variation
Instead of Fresh jajangmyeon noodles...
Use Thick udon noodles
Not identical but provides a similar chewy bite
🧊 Storage & Reheating
In the Fridge
Store sauce and noodles separately for up to 3 days. Noodles will clump — rinse with water before reheating.
In the Freezer
Freeze sauce only for up to 2 months. Noodles should be cooked fresh.
Reheating Rules
Heat sauce in a pan, add a splash of water, and pour over freshly cooked noodles.
❓ Frequently Asked Questions
What is chunjang?
Chunjang is a Korean-style fermented black bean paste made from roasted soybeans. It's different from Chinese doubanjiang or tianmianjiang — chunjang is sweeter and less salty. Look for it in Korean grocery stores (it comes in a container, not a tube).
Why is jajangmyeon eaten on Black Day?
In Korea, April 14th is 'Black Day' — single people who didn't receive gifts on Valentine's Day or White Day eat black-colored food (jajangmyeon) to commiserate. It started as a joke but became a real cultural tradition.
Is jajangmyeon Korean or Chinese?
It's Korean-Chinese (한중 요리). Zhajiangmian was brought to Korea by Chinese immigrants in the late 1800s, but Koreans transformed it into something entirely different — sweeter sauce, different noodles, Korean vegetables. It's now considered quintessentially Korean.
The Science of
Jajangmyeon (Black Bean Noodles)
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