Korean Black Bean Noodles—Jajangmyeon

Few things hit the spot like a bowl of Jajangmyeon, also known as Korean Black Bean Noodles—thick, chewy noodles tangled in a rich, savory-sweet black bean sauce. This dish is pure comfort. It’s simple to make, but the layers of flavor—pork belly, fermented black bean paste, soy sauce—will keep you coming back for more. Whether it’s a cold, rainy day or just a regular weeknight, you're going to love these Korean Black Bean Noodles.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.

The Soul of Korean Black Bean Noodles

Jajangmyeon is rooted in Korean-Chinese cuisine, which evolved in the port city of Incheon. It’s an adaptation of the Chinese noodle dish, zhajiangmian, but with a Korean twist using black bean paste as the star. The sauce gets its deep, earthy flavor from the paste, and when tossed with tender pork and cabbage, it’s makes a hearty that's full of bold flavors.

This is one of those dishes that’s perfect for busy weeknights. You can find most of the ingredients at your local Asian grocery store, and once you have them, the rest is pretty straightforward and comes together quickly. That’s why it’s on my shortlist of work-day recipes. Plus, you can customize it by adding different vegetables or proteins, depending on what you have on hand.

Ingredients You Need

Most of the ingredients you need to make Korean Black Bean Noodles are available at any supermarket, but there are a few you may need to visit an Asian grocery for. Here’s what you need:

• Pork belly or pork butt: Adds richness and flavor. You can also substitute chicken or tofu if you prefer.
• Fresh ginger: Ginger brightens up the dish and balances the richness of the pork.
• Mirin: A sweet rice wine that enhances the flavor of the pork marinade. You can use rice vinegar with a pinch of sugar if you don’t have mirin.
• Kosher salt and black pepper: Essential for seasoning.
• Oil: For cooking the pork.
• Udon or ramen noodles: Udon works best for its chewy texture, but ramen is a good alternative.
• Shredded white cabbage: Adds crunch and soaks up the sauce.
• Black bean paste: The star ingredient. Look for it at your local Asian grocery store or online. It’s called chunjang in Korean. It’s salty and deeply flavorful.
• Soy sauce: For added umami.
• Sugar: Balances the saltiness of the black bean paste.
• Water: To thin out the sauce and help it coat the noodles.

How to Make Korean Black Bean Noodles

Despite the longer ingredient list, you’ll be surprised at how quick this dish is to make. Here’s how:

1. Marinate the pork: In a medium bowl, combine ginger, mirin, salt, pepper, and oil. Toss the pork in the marinade and let it stand for about 15 minutes.
2. Prep the noodles: Place your udon or ramen noodles in a large heat-safe bowl and pour boiling water over them. Stir them around to separate the strands, and let them sit while you prepare the sauce.
3. Make the sauce: In a small bowl, whisk together the black bean paste, soy sauce, sugar, and water.
4. Cook the pork and cabbage: Heat a large skillet over medium-high heat. Add the pork, leaving the marinade behind. Stir in the cabbage and cook until the pork is cooked through and the cabbage has softened.
5. Combine everything: Pour the black bean sauce mixture into the skillet and cook until heated through. Drain the noodles and add them to the skillet. Toss to coat everything in the sauce.
6. Serve: Serve hot, and garnish with green onions or chili flakes if desired.

Expert Tips for Success

This recipe is pretty straightforward, but here are a few tips to make it even easier:

• Use pre-cut pork: To save time, buy pork that’s already cut into bite-sized pieces. If you shop at a place with an actual butcher counter, you can even ask the butcher to cut the meat for you.
• Don’t skip the cabbage: It adds texture and helps balance the richness of the sauce.
• Keep it simple: You can make this with whatever noodles you have on hand, but udon really shines thanks to its chewy texture and thickness, both of which help it stand up to the hearty meat and sauce.

More Ways to Use Udon Noodles

Udon noodles are incredibly versatile and work well in a variety of dishes. If you’re looking to use up any extra noodles, try tossing cold udon noodles with shredded chicken, veggies, and a spicy peanut dressing. Or, use them in a noodle soup like a creamy udon noodle soup with mushrooms or try Udon Noodles with Thai Green Curry Sauce. Udon noodles hold up well in both brothy soups and stir-fries, so don’t be afraid to experiment.