Korean Black Bean Noodles (Jajangmyeon) with Pork and Vegetables

A hearty and comforting Korean noodle dish featuring thick wheat noodles smothered in a rich, savory black bean sauce with pork and vegetables.

Prep Time

20 minutes

Total Time

50 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.39/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

800gFresh thick wheat noodles (Jajangmyeon noodles)(Can substitute with udon noodles if Jajangmyeon noodles are unavailable.)

£3.50

300gPork belly or shoulder(Cut into small cubes (about 1cm))

£2.70

1largeOnion(Diced)

£0.50

1mediumKorean zucchini (Aehobak)(Diced (about 1cm))

£1.80

1mediumPotato(Diced (about 1cm))

£0.30

1cupCabbage(Chopped)

£0.40

0.5cupKorean radish (Mu)(Diced (about 1cm). Can use daikon radish as a substitute.)

£0.60

0.5cupChunjang (Korean black bean paste)

£2.50

4tablespoonsVegetable oil

£0.10

1tablespoonsSugar(Adjust to taste. Some people prefer more sweetness.)

£0.05

1tablespoonOyster sauce (optional)(Adds umami flavor.)

£0.20

2tablespoonsCornstarch

£0.05

0.5cupWater

1teaspoonSesame oil

£0.15

0.5cucumberCucumber(Julienned, for garnish)

£0.40

2stalksGreen onion(Sliced, for garnish)

£0.30

Total Cost

£13.55

£3.39 per serving

Instructions

1.
Prepare the black bean paste: In a small bowl, mix the chunjang with 2 tablespoons of vegetable oil. Heat a separate pan with 1 tablespoon of oil, then fry the black bean paste over low heat for 5-7 minutes, stirring constantly to prevent burning. This removes the bitterness from the paste. Set aside.
2.
Cook the pork and vegetables: In a large wok or skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the diced pork and cook until browned. Add the onions, zucchini, potato, radish and cabbage and stir-fry for about 5-7 minutes, until slightly softened.
3.
Combine and simmer: Add the fried black bean paste to the wok with the pork and vegetables. Stir well to coat everything evenly. Add the sugar and oyster sauce (if using). Stir in and cook for 2-3 minutes.
4.
Make the sauce: In a small bowl, whisk together the cornstarch and water to make a slurry. Pour the cornstarch slurry into the wok and stir quickly to thicken the sauce. Cook for 1-2 minutes until the sauce is glossy and thick. Add sesame oil. Stir to combine. Remove from heat.
5.
Cook the noodles: While the sauce is simmering, bring a large pot of water to a boil. Cook the noodles according to the package directions. Drain well.
6.
Assemble and serve: Divide the cooked noodles into bowls. Spoon a generous amount of the black bean sauce over the noodles. Garnish with julienned cucumber and sliced green onions. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (575g)

850 kcal / 3556 kJ

Carbs

100g

38% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Frying the black bean paste is crucial to reduce bitterness and develop a rich flavor.

Adjust the amount of sugar to your preference. Some people like a sweeter sauce.

Don't overcook the noodles. They should be slightly chewy.

The sauce can be made ahead of time and reheated before serving.

Add some gochugaru (Korean chili flakes) to the sauce for a spicy kick.

Cooking Equipment

Large pot

Large wok or skillet

Cutting board

Knives

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...