Welcome to Day 6 of Cooking 20 Minute Dinner for 21 Days! Today, we are making one of my favorite noodle recipes ever, Jajangmyeon – Korean Noodles in Black Bean Sauce. This recipe is my easy 20-minute version that tastes even better than takeout or instant noodles. You will not believe how easy it is to make Jajangmyeon at home; get ready to slurp up these savory and delicious noodles for dinner tonight!
I never had Jajangmyeon until moving to Canada. The first time I saw Jajangmeyong was in a Korean drama and my mouth watered INSTANTLY as I saw the main characters slurp up the noodles. In Taiwan and China, we have our version called Zha Jiang Mian, which is alot less dark, focuses on fermented beans (doubanjiang), and meatier. I love both versions, and I will share my Zha Jiang Mian recipe soon!
One of my favorite things about Korean Noodles in Black Bean Sauce is that it incorporates so many vegetables. If you are VEGETARIAN, you can skip the pork belly, and your Jajangmyeong will taste just as good! There are many Korean Noodles variations in Black Bean Sauce; for protein, you can use pork belly, beef, or even seafood! For vegetables, you can use cabbage, carrots, daikon, potatoes, onion, or zucchini. I always incorporate whatever I have left in the fridge, and it tastes amazing every single time!
I am using FRESH, Jajangmyeon noodles today. They are chewy and thick perfect for soaking up all the sauce. If you can’t find fresh Jajangmyeon noodles, you can also use dried Jajangmyeon noodles instead! Follow the instruction based on the brand you choose; often, they are covered in starch, so make sure to rinse with cold water after cooking.
Korean Black Bean Paste is salty, savory, and slightly sweet. This is a crucial ingredient for Jajangmyeon and cannot be replaced. Here are some brands that I recommend Assi Black Bean Sauce, Chong Jung Won, and Chungjan (linked on website); once open, they can be stored in the fridge for up to 3 months! I make at least Jajangmyeon once a month, and once you give it a try, you will also fall in love!
½ chopped Onion
½ chopped Zucchini
1 chopped Potato
⅓ chopped Daikon
1.5 lb of Pork Belly sliced
2 chopped Green Onion
3 tbsp of Oil
¼ cup of Black Bean Paste
1 ½ cup of Chicken Stock or Water
1 tbsp of Corn Starch
- Turn the heat up to medium-high, and once the pan is hot, add pork belly in a large pan. Saute the pork belly for 3-4 minutes
- Add in Onion, potatoes, and green onion. Saute together for 1-2 minutes
- Add in zucchini and daikon and saute together for another 1-2 minutes.
- Push the vegetables to the side and form a circle in the middle. Add in oil and black bean paste and saute everything together.
- Pour in water or chicken stock and let it simmer for 2-3 minutes.
- Mix 1/4 cup of cold water and 1 tbsp corn starch together, pour it into the pan and cook for another 1-2 minutes.
- Serve with your favorite noodle with freshly sliced cucumbers.