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Korean Black Bean Heaven: Jjangtastic Jjajangmyeon!


About the Dish:

Jjajangmyeon is a popular Korean-Chinese noodle dish made with black bean sauce. It is a thick, savory, and slightly sweet dish that is commonly enjoyed in South Korea. The dish consists of thick, chewy noodles topped with a rich and flavorful sauce made from fermented black beans, pork, vegetables, and other seasonings. The sauce is typically cooked slowly to allow the flavors to develop and meld together. Jjajangmyeon is often garnished with sliced cucumber and served with pickled radish on the side. It is a hearty and satisfying dish that is commonly enjoyed as a staple comfort food in Korean cuisine.

Nutrition Information:

Nutrient Amount
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 40mg
Sodium 1000mg
Total Carbohydrates 40g
Dietary Fiber 5g
Sugars 8g
Protein 15g


Ingredient Quantity
Black Bean Sauce 1/2 cup
Pork Belly 200g
Onion 1
Zucchini 1
Potato 1
Cucumber 1
Radish 1
Vegetable Oil 2 tablespoons
Sugar 1 tablespoon
Soy Sauce 1 tablespoon
Water 1 cup
Cornstarch 1 tablespoon
Salt To taste

Cooking Instructions:

  • Step 1: Cook the noodles according to the package instructions. Drain and set aside.
  • Step 2: In a large skillet or wok, heat the vegetable oil over medium heat. Add the pork belly and cook until browned and crispy. Remove the pork belly from the skillet and set aside.
  • Step 3: In the same skillet, add the onion, zucchini, and potato. Cook until the vegetables are slightly tender.
  • Step 4: Add the black bean sauce, sugar, soy sauce, and water to the skillet. Stir to combine and bring the mixture to a simmer.
  • Step 5: In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the skillet and stir until the sauce thickens.
  • Step 6: Return the cooked pork belly to the skillet and stir to combine. Cook for an additional 2-3 minutes until everything is heated through.
  • Step 7: Season with salt to taste.
  • Step 8: Serve the jjajangmyeon over the cooked noodles and garnish with sliced cucumber. Serve with pickled radish on the side.

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