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Black Bean Noodles -Jjajangmyeon (Jajang-myan)

Black Bean Noodles -Jjajangmyeon (Jajang-myan) 
Course Main Course
Cuisine Chinese, Korean
Keyword pasta, asian, korean chinese, noodles
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 Tbs. Vegetable oil
  • 4 Tbs. Black Bean Paste


  • ½  Cup Smoked Pork Jowl Jowl bacon
  • ½  Lb. Pork boneless ribs cut into smaller cubes


  • 1 medium onion diced
  • 2 Garlic Cloves smashed and minced
  • 2 Cups Cabbage roughly chopped
  • 2 Potatoes peeled and cut into smaller cubes
  • 1 zucchini cut into smaller cubes (or you can use 1 smaller Korean white radish)

Liquid and seasoning:

  • 1 Cup Chicken Stock
  • ½ Cup Water
  • Pinch of Salt
  • ½ Tbs. Sugar

Thickening agent:

  • 1 Tbs. Flour/or Corn starch/or potato starch mixed with 5 Tbs. Water or just enough to be able to dissolve the starch for thickening the sauce

Noodles and Garnish:

  • 1 Lb. Noodles cooked and washed under cold/iced water (preferably Korean Noodles for jjajangmyun)
  • 1 small Korean cucumber cut into matchsticks for garnish
  • Sesame Seeds for garnish and taste
  • Drizzle with Sesame oil *if desired


  1. In a pot/pan/wok, add oil; preheat oil until sizzling then add the black bean paste, stir continuously for a minute or two. You will see that the black bean paste starts to curl and separate from the fat. After that, with the spoon, take it out and discard the rest of the fat. Wipe off the greasy pot/wok.
  2. Cut all the ingredients, and place them on the plate close by. Start with Smoked Pork Jowl, saute in the pan/wok for a minute or two, just when it starts to release the fat, add boneless pork ribs, season with a pinch of salt; stir until done. Take it out on the paper-towel and spill the rest of the fat, leaving behind just a glossy oily pan/wok.
  3. In the same pan/wok, add vegetables, (one by one, not all at once) starting with onion, saute for a few minutes, then add garlic, stir, then add other vegetables stir for a minute each before adding the other vegetable, cook/stir fry for a good 5 minutes.
  4. Return cooked pork in the pot/wok with the vegetables and stir, add Chicken stock and Water with the addition of salt if needed and sugar -stir. Cover and let it boil, then add the fried black bean paste, stir well and simmer on medium heat until all the vegetables are tender and cooked through. Add more water if necessary!!!!
  5. Meanwhile, cook noodles, rinse or drop in the iced water, drain in the colander.
  6. Once the vegetables are done, add thickening ingredients, a little bit at the time stir and add until it is thick enough but still liquid and in a sauce consistency.
  7. Take it off and serve it over noodles (or rice) and add sesame seeds as well as cucumbers. You can serve it with pickled radish and extra onions/perhaps boiled or fried egg or simply whatever you feel like putting over as a garnish.

Recipe Notes

I used pork boneless ribs because it's tender, it has a meaty part as well as fatty so it was just a perfect match. After tasting and making this dish so many times, I didn't like bacon as regular bacon, so tried to substitute pork belly and bacon with smoked pork jowl which is also very inexpensive. It gives a wonderful taste as well as the aroma. Everything should be cut equally if possible, small cubes as a smaller than a ½ inch. This is my version, however, a friend taught me how doing it her way, and over the years I experimented and this is what my family likes. If you are NOT porking eater substitute with chicken or minced beef. I tried with both... Experimenting with different ingredients always gives you more options to enjoy any dish. If you are NOT meat eater substitute with tofu YES, you can serve black bean sauce over rice!!! Since Black bean paste is quite bitter, it is best not to skip the frying part.