How to Make Jajangmyeon: The Complete Step-by-Step Guide to Perfect Korean Black

How to Make Jajangmyeon: The Complete Step-by-Step Guide to Perfect Korean Black Bean Noodles


Discover how to make authentic Korean Jajangmyeon at home with this detailed recipe! From ingredients to preparation and cooking tips, learn the secrets to creating delicious black bean noodles that rival your favorite restaurant.


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Jajangmyeon: A Taste of Korea’s Beloved Black Bean Noodles

Jajangmyeon is a classic Korean-Chinese dish that has become a staple comfort food for many. This dish features thick, chewy noodles topped with a rich, savory black bean sauce, loaded with pork and vegetables. It’s satisfying, flavorful, and surprisingly easy to make at home. With this guide, you’ll master the art of making Jajangmyeon step by step.


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1. Ingredients for Jajangmyeon

Main Ingredients

1. Fresh Noodles (Chinese-style wheat noodles): 2 servings

These noodles are traditionally thick and chewy. Fresh noodles are best, but dried or frozen noodles work as well.



2. Pork Belly or Shoulder: 200g

A slightly fatty cut of pork adds depth and richness to the sauce.



3. Onion: 1 medium-sized, diced

Essential for the base flavor of the sauce, adding sweetness and texture.



4. Potato: 1 medium, diced

Potatoes provide a creamy texture that balances the bold flavors of the sauce.



5. Zucchini (or Korean Squash): 1/2, diced

Adds a touch of sweetness and a soft texture.



6. Cabbage: 1/4 head, chopped

Gives the dish a satisfying crunch and mild sweetness.




Seasoning Ingredients

1. Chunjang (Korean black bean paste): 4 tablespoons

The star ingredient of Jajangmyeon, providing its iconic deep, umami flavor.



2. Cooking Oil: 3 tablespoons

Used to fry the chunjang, bringing out its rich aroma.



3. Sugar: 2 tablespoons

Balances the saltiness of the chunjang and enhances the flavor.



4. Soy Sauce: 1 tablespoon

Adds a savory depth and brings out the umami in the dish.



5. Water or Broth: 1 cup (200ml)

Used to adjust the sauce’s consistency. Chicken or vegetable broth can be used for extra flavor.



6. Cornstarch Slurry: 2 tablespoons cornstarch + 2 tablespoons water

Helps thicken the sauce to coat the noodles perfectly.



7. Minced Garlic: 1 tablespoon

Elevates the sauce with its aromatic, savory notes.





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2. Preparing the Ingredients

Meat and Vegetables

1. Pork:

Trim excess fat and cut into small, bite-sized cubes (about 1cm).



2. Vegetables:

Onion, potato, zucchini, and cabbage: Dice all vegetables into uniform sizes for even cooking.




Preparing the Chunjang

1. Heat a small pan over low heat and add 3 tablespoons of oil.


2. Add 4 tablespoons of chunjang and stir continuously for 2-3 minutes to fry the paste.

This process removes the bitterness from the paste and brings out its nutty aroma.

Set the fried chunjang aside.





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3. Cooking the Jajang Sauce

1. Heat the Pan:

Add 2 tablespoons of oil to a large frying pan or wok over medium heat.



2. Sauté the Garlic and Pork:

Add 1 tablespoon of minced garlic and stir until fragrant.

Add the diced pork and stir-fry until browned and cooked through.



3. Add Vegetables:

Toss in the onion, potato, zucchini, and cabbage. Stir-fry for 3-5 minutes until the vegetables begin to soften.



4. Incorporate the Chunjang:

Add the pre-fried chunjang to the pan and mix thoroughly to coat the pork and vegetables evenly.



5. Add Sugar and Soy Sauce:

Stir in 2 tablespoons of sugar and 1 tablespoon of soy sauce. This balances the flavors and enhances the sauce’s richness.



6. Add Water or Broth:

Pour in 1 cup of water or broth and bring to a gentle simmer. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.



7. Thicken the Sauce:

Gradually stir in the cornstarch slurry while continuously mixing to prevent lumps. Cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.





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4. Cooking the Noodles

1. Bring a large pot of water to a boil and add the noodles.


2. Cook according to package instructions (usually 4-6 minutes).


3. Drain the noodles and rinse under cold water to remove excess starch and prevent clumping.


4. Shake off excess water and portion the noodles into serving bowls.




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5. Serving the Jajangmyeon

1. Ladle the thickened Jajang sauce generously over the noodles.


2. Garnish with optional toppings such as:

Thinly sliced cucumber for a refreshing crunch.

Pickled radish (danmuji) for a tangy side.



3. Serve immediately and mix the sauce with the noodles before eating.




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Tips for the Perfect Jajangmyeon

Enhance the Flavor:

Add a drizzle of sesame oil or chili oil for extra aroma and a spicy kick.


Side Dishes:

Jajangmyeon pairs wonderfully with kimchi or pickled vegetables.


Customize the Sauce:

For a vegetarian version, substitute pork with tofu or mushrooms.


Egg Topping:

A fried egg with a runny yolk can elevate the dish’s richness.




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Recipe Summary

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 2