Jjajangmyeon (Korean Black Bean Noodles)

Close up of jjajangmyeon noodles and sauce in a bowl, separated, with thinly sliced cucumbers on top.

Jjajangmyeon (Korean Black Bean Noodles)

This Korean black bean noodle recipe is packed with veggies and flavor and is ready in 30 minutes! It's an easy, comforting weeknight meal for that everyone will love.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Chinese, Korean

Servings:

Calories: 733kcal

Ingredients

½ onion diced
1 zucchini cubed
¼ cabbage diced
2 cups water
1 small russet potato cubed
½ cup black bean paste
2 tablespoon brown sugar
2 tablespoon oyster
½-1 teaspoon salt
8-10 oz jjajangmyeon or fresh wheat flour noodles
Neutral oil

Slurry

2 tablespoon potato starch
2 tablespoon water

Instructions

To a pan, add a tablespoon of neutral oil, onions, zucchini and potatoes. Sauté until slightly softened.
To the middle of the pan, add a tablespoon of oil and the black bean paste. Sauté the black bean paste for 3-4 minutes, stirring constantly so it doesn’t burn.
Add cabbage and 2 cups of water and cover. Bring to a gentle boil until potatoes are tender and cabbage has softened slightly, about 5-10 minutes. Stir in brown sugar and oyster sauce. Add salt to taste, starting with ½ a teaspoon.
Thoroughly mix together 2 tablespoons of water and 2 tablespoons of potato starch to make a slurry. Stir the slurry into the pan and bring to a boil until thickened. Remove from heat once it has thickened slightly.
Cook jjajangmyeon noodles according to package directions. Drain and rinse in cold water.
To a bowl, add jjajangmyeon noodles and top with the black bean sauce. Give the noodles a toss in the sauce and enjoy hot!

Notes

Don't skip frying the black bean paste. This removes the bitter taste and develops the flavor.
Rinse noodles in cold water. This stops them from overcooking and removes excess starch.

Nutrition