Easy Homemade Jjajangmyeon (Black Bean Sauce Noodles)
A one-bowl noodle dish topped with a savory sauce made by stir-frying chunjang (black bean paste), pork, and various vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A noodle dish finished by stir-frying pork and vegetables with chunjang, enhanced with oyster sauce and sugar for deep savoriness. A starch slurry adjusts the thickness to create a rich, glossy sauce on a budget-friendly scale. Being completely mild, it makes a wonderful meal for the entire family to enjoy together.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Chunjang (black bean paste)2 tbsp
- Pork200 g
- Carrot1/2
- Onion1
- Squash1/2
- Potato1
- Potato starch1 tbsp
Seasoning
- Garlic1/2 tsp
- Mirin (cooking rice wine)1 tsp
- Ground black pepper1 tsp
- Sugar1 tbsp
- Oyster sauce1 tbsp
- Any vegetables you have at home will work, and adding cabbage is also great if you have it.
Steps
Any vegetables you have at home will work; adding cabbage is also great if you have it.
Cut them into large bite-sized squares.
Cut the pork into the same size as the other ingredients and season it.
Just season with garlic, mirin, and ground black pepper.
Heat some oil in a frying pan, then add the pork and the hard vegetables—potatoes and carrots—
and stir-fry over high heat until lightly cooked.
Add the rest of the vegetables and stir-fry over medium heat until the onion is slightly softened.
Once the onion softens, add 2 tbsp chunjang and 1 tbsp oyster sauce,
and stir-fry everything together.
After stir-frying for about 2-3 minutes, pour 3 cups of water into the pan and bring to a boil.
At this point, you can season with sugar, or leave it out if you do not like sweet flavors.
Pour in the potato starch dissolved in water little by little while stirring,
and you will get a thick, rich jjajang sauce.
I made too much starch slurry,
so quite a bit was left over.
Briefly blanch the noodles in boiling water, then drain well.
Place the noodles in a bowl, ladle the jjajang sauce over them, and finish
with a hard-boiled egg, cucumber, and sweet corn.
Ppunwife's tips
- You can season with sugar to taste, or omit it completely if you do not like sweet flavors.
FAQ
Can I add other vegetables besides the basic ones?
You can freely use whatever vegetables you have at home, and adding cabbage to stir-fry together works especially well.
Do I have to add sugar to sweeten the sauce?
If you do not prefer sweet flavors, you can cook it without adding sugar.
How do I achieve the right thick consistency for the jjajang sauce?
Pour potato starch dissolved in water into the sauce little by little while stirring, and it will thicken to just the right consistency.
