Jjajangmyeon Recipe 짜장면 Korean Black Bean Noodle
Total time
  • 5 oz pork, diced (Pork tender-loin, Pork sir-loin, Pork port house; chicken or beef if you don’t like pork.) (140g)
  • 2 garlic cloves, minced
  • 1 medium potato, diced
  • 2 medium onions, roughly chopped
  • ⅓ medium zucchini, diced
  • 2 tablespoons cornstarch (15g) mixed with 2 tablespoons water (30ml)
  • 3 tablespoons black bean paste (45ml)
  • 2 tablespoons vegetable oil (30ml)
  • 1 tablespoon sugar (12g)
  • 1⅓ cup water (320ml)
  • 2 teaspoons oyster sauce (10ml)
  • 14 oz noodles (if you use noodle, fresh one is recommended. If you make jjajangbop, rice with jjajang sauce, use rice instead of noodles.) (200g)
  • Salt, pepper
To serve:
  • Cucumber, takuan (danmuji, 단무지), rice vinegar
  1. First, heat a large deep frying pan over medium high heat. And add in 1 tablespoon of vegetable oil. And add in 2 garlic cloves, minced. Then add in 5 ounces of diced pork. Normally pork is used for jjajangmyeon, and I am using pork tender-loin. And season with salt and pepper. And cook for about 4 minutes. The pork should be half-done.
  1. Then add in 1 medium potato, diced. I’m adding in potato first because it should be cooked thoroughly. And cook for about 3 minutes. And 1 medium onions, roughly chopped. I know it’s a lot of onion. Jjajangmyeon at restaurants has a lot of onions. But of course adjust the amount as you like. And ⅓ medium zucchini, diced. Then stir fry for another 3 minutes.
  1. Make a hole in the center of the frying pan. And I will add in 3 tablespoons of chunjang, black bean paste. Without black bean paste, you cannot make jjajangmyon. And add in 1 tablespoon of vegetable oil and 1 tablespoon of sugar. And stir to fry making a little circle for about 2 minutes. Frying black bean paste is very important because Jjangjang means "fried sauce" in Chinese. And mix all together until the veggies are well covered with the sauce. The fried sauce smells good.
  2. Then add in 1 and ⅓ cups of water and 2 teaspoons of oyster sauce. Oyster sauce will give rich flavor to jjajang. And bring it to a boil.
  3. Meanwhile in a cup add in 2 tablespoons of cornstarch and 2 tablespoons of water
  4. and mix all togather until well mixed. Don’t add the cornstarch directly to the pan, it won’t dissolve very well. Now add the cornstarch mixture in the boiling jjajang sauce. And bring it to a boil. And reduce the heat and simmer until the sauce is thickened.
  1. Cook fresh noodle according to the package directions. Any noodles will do but fresh Chinese style noodle is the best for jjajangmyeon. And if you want jjajangbop (jjajang sauce with rice), just serve with rice instead of noodle. And drain the noodle and wash with cold water. Be careful because it’s very hot.
Nutrition Information
Serving size: 2
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/jjajangmyeon/