Easy Jajangmyeon Recipe

Noodles with jajangmyeon sauce and thinly sliced cucumbers on top.

5 from 2 votes

Easy Jajangmyeon Recipe

Indulge in irresistible bouncy noodles smothered in a rich savory black sauce that'll make your mouth water! Every bite is packed with veggies and browned morsels of pork belly... What's not to love?!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian, Korean

Servings: servings

Calories: 573kcal

Author: Mikha S.

Ingredients

Sauce

3 ½ tablespoons black bean paste
1 1/2 tablespoon yellow bean paste
1 tablespoon oyster sauce
3/4 cup water
1 tablespoon cornstarch
1/8 cup water to mix with cornstarch

Ingredients

8 oz Jjajang noodles or dried udon noodles
½ cucumber julienned

Meat & Vegetables

1/2 pound pork belly diced
7 garlic cloves minced
1 tablespoon ginger sliced
1/2 medium onion diced
2 zucchinis diced

Instructions

In a mixing bowl, combine Korean black bean paste, yellow bean paste, oyster sauce, and ¾ cup water until smooth. Set aside.
Heat a large pan on medium-high heat. Add about 1 tablespoon of oil then add in pork belly. Cook until golden then add in garlic, ginger, and onions. Cook for a few seconds until soft and fragrant.
Add in zucchini and stir fry for another minute or two, until it’s tender. Pour in the sauce, saute for a few seconds.
In a small bowl, combine the cornstarch and water, then pour into the pan to thicken. Bring sauce to a simmer for about 2 minutes or until sauce has thickened. Turn off the heat.
In a large pot, bring water to a boil. Add in noodles and cook according to the package’s instructions. Drain then run under cold water.
Place noodles in a serving bowl, ladle on some of the sauce, and top with cucumber if desired. Enjoy!

Notes

Black Bean Paste: Korean-style black bean paste varies in flavor depending on the brand. Some are saltier, sourer, or sweeter. This is the Chunjang black bean paste I used and it was SO good!

Nutrition