Jjajangmyeon
Chewy noodles under a dark black-bean and pork sauce. · South Korea
Chewy noodles under a dark black-bean and pork sauce.
About Jjajangmyeon
Thick wheat noodles are smothered in a glossy black sauce of fried chunjang bean paste, pork and diced vegetables, then mixed together until every strand is coated. A Korean-Chinese staple, it is the go-to order for delivery night.
🏛️ History & Culture
Jjajangmyeon traces its roots to Chinese zhajiangmian, brought to Korea by Chinese immigrants in the early 20th century, particularly through Incheon’s Chinatown. The Korean adaptation sweetened and darkened the sauce by caramelizing chunjang (black bean paste) with onions and vegetables, creating a distinct dish that evolved into a cornerstone of Korean-Chinese cuisine.
Today it is arguably Korea’s most iconic delivery food, and it holds a unique place in pop culture as the symbolic meal of “Black Day” (April 14), when singles who received no gifts on Valentine’s or White Day commiserate over bowls of jjajangmyeon. Regional versions vary, with some adding seafood like squid or shrimp, but the classic pork-and-vegetable preparation remains the standard nationwide.
🍳 How to make Jjajangmyeon
AI-assisted, not kitchen-testedJjajangmyeon (Korean Black Bean Noodles)
A beloved Korean-Chinese dish of thick wheat noodles tossed in a glossy, savory black bean sauce made with chunjang, diced pork and vegetables. It is the quintessential late-night delivery order, made easily at home.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 500 g (1.1 lb) fresh thick wheat noodles (jjajangmyeon noodles), or 400 g dried thick wheat noodles
- 200 g (7 oz) pork belly or pork shoulder, diced small, about 1 cm cubes; can substitute chicken thigh
- 1 medium (180 g) (6 oz) yellow onion, diced
- 1 medium (150 g) (5 oz) potato, peeled and diced small
- 1/2 small (60 g) (2 oz) zucchini, diced small
- 6 tbsp (about 100 g) (1/3 cup + 2 tbsp) chunjang (Korean black bean paste), essential; do not substitute with Chinese black bean paste
- 2 tbsp (30 ml) vegetable oil, for frying the paste
- 2 tbsp (30 ml) neutral oil (such as canola), for stir-frying
- 3 cups (720 ml) (3 cups) water or anchovy-kelp stock, anchovy-kelp stock gives deeper flavor
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (8 g) sugar
- 1 tsp (5 g) cornstarch, mixed with 2 tbsp water for a slurry
- 2 cloves (10 g) (2 cloves) garlic, minced
- 1 tsp (5 ml) sesame oil, for finishing, optional
- 1 small (30 g) (1 oz) cucumber, julienned, for serving
- 1 to taste (to taste) salt and black pepper
Steps
- 1 Heat 2 tbsp vegetable oil in a small skillet over medium heat. Add the chunjang and stir-fry for 2 to 3 minutes until the paste darkens and becomes fragrant. This step removes the raw bean flavor and is essential. Set aside.
- 2 Bring a large pot of water to a boil for the noodles.
- 3 In a wok or large skillet, heat 2 tbsp neutral oil over medium-high heat. Add the diced pork and cook for 3 to 4 minutes, stirring, until lightly browned and cooked through (internal temperature 71°C / 160°F). Season with a pinch of salt and pepper.
- 4 Add the minced garlic and diced onion; stir-fry for 2 minutes until the onion softens and turns translucent.
- 5 Add the diced potato and zucchini; stir-fry for 2 minutes to coat in the pork fat.
- 6 Stir in the fried chunjang and 1 tbsp soy sauce. Pour in 3 cups of water (or stock) and add the sugar. Bring to a boil, then reduce heat and simmer for 6 to 8 minutes, until the potato is fork-tender.
- 7 Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens to a glossy, gravy-like consistency that coats the back of a spoon. Taste and adjust salt.
- 8 While the sauce simmers, cook the noodles in the boiling water according to package directions (usually 4 to 5 minutes for fresh, 6 to 8 minutes for dried) until al dente. Drain and rinse briefly under cool water to remove starch.
- 9 Divide the noodles among 4 bowls. Spoon the hot jjajang sauce generously over the noodles.
- 10 Top each bowl with a small mound of julienned cucumber and finish with a few drops of sesame oil. Toss thoroughly at the table before eating so every strand is coated in the black sauce.
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Jjajangmyeon — frequently asked questions
What is Jjajangmyeon?
Thick wheat noodles are smothered in a glossy black sauce of fried chunjang bean paste, pork and diced vegetables, then mixed together until every strand is coated. A Korean-Chinese staple, it is the go-to order for delivery night.
What is Jjajangmyeon made of?
Jjajangmyeon is made with wheat noodles, chunjang, pork, onion and potato.
Where does Jjajangmyeon come from?
Jjajangmyeon comes from South Korea, and is especially associated with Nationwide. Jjajangmyeon traces its roots to Chinese zhajiangmian, brought to Korea by Chinese immigrants in the early 20th century, particularly through Incheon’s Chinatown.
Where can I eat Jjajangmyeon?
A Korean-Chinese restaurant or delivered to your door.
How do you make Jjajangmyeon?
Making Jjajangmyeon at home takes about 15 minutes of prep and 20 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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