🇰🇷 South Korea · Food
Jjajangmyeon
By eatmundo · August 3, 2026
A deeply savory Korean-Chinese noodle dish coated in a thick, dark sauce made from black bean paste. It is a beloved takeout staple featuring tender pork and crunchy vegetables.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 200g of pork, 2 onions, 1/4 cabbage head, and 1 peeled potato into small, uniform 1cm cubes.
- 2
Sauté the pork in a pan with 1 tbsp of oil until lightly browned, then add the vegetables and cook for 5-7 minutes until soft.
- 3
Add 4 tbsp of black bean paste to the pan and stir-fry for 3 minutes to activate the flavors and remove raw bitterness.
- 4
Pour in 2 cups of water and 1 tbsp of sugar, simmering for 10 minutes until the potato is fork-tender.
- 5
Mix 2 tbsp of starch with 2 tbsp of water and stir into the sauce to thicken it into a glossy, velvety consistency.
- 6
Boil 400g of thick wheat noodles in a separate pot of water according to package directions, then drain thoroughly.
- 7
Transfer the noodles to serving bowls and ladle the rich black bean sauce generously over the top.
Frequently Asked Questions
Why is the black bean paste bitter?+
The paste must be stir-fried in oil before adding water to neutralize its inherent raw bitterness.
Can I use udon noodles?+
Yes, thick Japanese udon noodles are an excellent substitute if fresh Korean wheat noodles are unavailable.
Should I peel the potato?+
Yes, peeling is recommended to ensure the texture of the sauce remains smooth and consistent.
Is the dish supposed to be sweet?+
It is naturally savory but a small amount of sugar is essential to balance the saltiness of the fermented paste.
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