Jajangmyeon Recipe: Korean Black Bean Noodles with Chunjang Sauce 64 2026

Jajangmyeon is one of those Korean dishes that has won fans far beyond its borders, and for good reason. It is a bowl of springy noodles topped with a glossy, jet-black sauce made from chunjang, a fermented black soybean paste that delivers a deep, savory punch from the very first bite.

The literal translation of the name is noodles (myeon) in fried sauce (jajang), and that sauce typically brings together a little meat, plenty of vegetables, and that all-important black bean paste. The result is a deeply comforting plate that feels like a warm welcome on any day of the week.

If you are thinking about making it, you will be glad to know there is nothing complicated here. Almost every ingredient can be found at a neighborhood supermarket, and the only truly special items you need are the chunjang and the jajangmyeon noodles. Both are easy to track down at Asian grocery stores or online, and if you cannot find the noodles, ramen or udon will work in a pinch.

Ingredients for Jajangmyeon

This makes 2 generous servings.

• 150 g pork belly
• 100 g radish (optional)
• 100 g zucchini
• 100 g potato
• 100 g onion
• 2 tablespoons mild oil
• 75 g chunjang (Korean fermented black soybean paste)
• 2 tablespoons cornstarch or potato starch
• 1 teaspoon sugar
• 2 teaspoons toasted sesame oil
• 400 g fresh jajangmyeon noodles (200 g if dried)
• 1 piece cucumber

How to Make Jajangmyeon Step by Step

1. Cut the Pork Belly

Start by cutting 150 g of pork belly into 1.5 cm cubes. If you prefer, you can trim off the rind beforehand.

2. Dice the Vegetables

Next, dice about 100 g of radish along with 100 g of zucchini, 100 g of potato, and 100 g of onion into pieces of the same size. Wash or peel everything as needed, and try to keep the cubes roughly even so they cook uniformly.

3. Brown the Pork Belly

With everything prepped, head to the stove. Heat 1 tablespoon of mild oil in a large skillet and, once hot, add the pork belly. Let it brown for a few minutes over medium heat, turning so it takes on color on both sides.

4. Sauté the Vegetables

When the pork is ready, add the radish, zucchini, potato, and onion. Sauté everything together for about 5 minutes, stirring occasionally so nothing burns.

5. Fry the Black Bean Paste

Make a well in the center of the skillet and add 1 more tablespoon of mild oil along with 75 g of chunjang. Stir and let it fry for a couple of minutes to mellow its flavor.

6. Combine the Sauce with the Fillings

Then mix the chunjang with the rest of the ingredients, stirring so the meat and vegetables are well coated in the sauce.

7. Simmer the Sauce

Pour in enough water to just cover the meat and vegetables. Cover the skillet and raise the heat. Once it comes to a boil, lower to medium and let it bubble for about 10 minutes, or until all the vegetables are tender, especially the potato, which takes the longest to cook.

8. Thicken with the Starch Slurry

Meanwhile, dissolve 2 tablespoons of cornstarch or potato starch and 1 teaspoon of sugar in a little water. Once the vegetables are cooked, add this mixture to the sauce.

9. Cook Until Glossy

Over medium heat, keep stirring until the sauce thickens, becomes full-bodied, and takes on a slight shine.

10. Finish with Sesame Oil

Finally, remove the skillet from the heat, add 2 teaspoons of toasted sesame oil, and give it a couple more stirs to blend it in.

11. Cook the Noodles

With the sauce ready, cook the jajangmyeon noodles. You will usually need about 400 g if fresh or 200 g if dried, and you should follow the package instructions. In our case, 5 minutes of boiling was enough.

12. Rinse and Drain

Once cooked, drain the noodles and rinse them under cold running water to stop the cooking.

13. Serve the Jajangmyeon

Divide the noodles among plates, spoon the hot sauce alongside, and garnish with 1 piece of cucumber cut into julienne strips. Serve right away with some banchan, the Korean name for side dishes, such as kimchi or pickled yellow radish, which goes wonderfully here.

Tips for the Best Jajangmyeon

Make It Your Own

Beyond the pork and vegetables used here, jajangmyeon welcomes plenty of variations. It is sometimes made with beef or even seafood like shrimp or squid, and mushrooms are a great addition too. As for vegetables, cabbage, peas, bean sprouts, carrots, or squash are all common, depending on the season and what you have on hand.

Source the Right Ingredients

The only truly special items you need are chunjang and jajangmyeon noodles, and both can be found at Asian grocery stores or ordered online. If you cannot get the noodles, any other Asian noodle such as ramen or udon can stand in without ruining the dish.

Serve It Right Away

Jajangmyeon is at its best freshly made, when the noodles are springy and the sauce is hot and glossy. Pair it with banchan like kimchi or pickled radish for a complete Korean-style meal that is deeply comforting and loaded with umami.

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