Jjajangmyeon (Korean black bean noodles)

Based on 14 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

“This Chinese Korean dish is most popularly eaten on the unofficial holiday known as “Black Day,” observed on April 14 and celebrated by singles in South Korea. Many would probably describe this dish as “ugly delicious,” but delicious all the same. While you can easily halve the sauce recipe to make it for two, I prefer to simply make it all and only half the noodles, as the leftovers keep for up to 3 days in the fridge. Add other veg like mushrooms, carrots, and potatoes, swap in a few teaspoons of soy sauce instead of seasoning it with salt, top it with a hardboiled egg, or even serve it with rice if you want. There’s no substitute for the Korean black bean paste, but it keeps for just about ever (2 years or more) in the fridge—so if you struggle to find it, invest in a big jar to avoid having to go out of your way for it again.”


Easy 👌


5 tbsp Korean black bean paste
450 g fresh Asian wheat noodles
250 g pork belly
100 g white cabbages
½ cucumber
15 g ginger
2 tsp vegetable oil
350 ml water
1 tbsp starch
1 tsp sugar
sesame seed


  • cutting board
  • knife
  • peeler
  • frying pan
  • rubber spatula
  • pot
  • colander
  • bowl (small)

Nutrition per serving

34 g
19 g
90 g
  • Step 1/6

    • 250 g pork belly
    • zucchini
    • 100 g white cabbages
    • onion
    • ½ cucumber
    • 15 g ginger
    • cutting board
    • knife
    • peeler

    Chop the pork belly, zucchini, white cabbage, and onion into small pieces. Slice the cucumber into thin matchsticks. Peel and finely mince ginger.

  • Step 2/6

    • frying pan
    • rubber spatula

    Set a frying pan with a lid over medium-high heat. Fry the pork belly approx. 5 min., then use a spoon to remove any excess fat (if desired). Add zucchini, white cabbage, onion, and ginger to the pan and stir to combine. Let cook until onion is translucent and ginger is fragrant, approx. 5 min.

  • Step 3/6

    • 2 tsp vegetable oil
    • 5 tbsp Korean black bean paste
    • 350 ml water

    Use your cooking spoon to make a small hole in the center of the ingredients in the frying pan. Add some vegetable oil and the black bean paste. Stir the oil and paste together and let fry, stirring the whole time to avoid burning and sticking, approx. 1 min. Then stir to combine all the ingredients with the paste. Add water to the pan and cover. Let cook for approx. 10 min.

  • Step 4/6

    • 450 g fresh Asian wheat noodles
    • pot
    • colander

    In the meantime, cook the noodles in salted boiling water according to package instructions. Drain and divide among serving bowls.

  • Step 5/6

    • 1 tbsp starch
    • 1 tsp sugar
    • bowl (small)

    In a small bowl, combine starch with sugar and equal parts water. Add the starch mixture to the pan, little by little, stirring the whole time.

  • Step 6/6

    • sesame seed
    • salt

    Top noodle bowls with plenty of black bean sauce and garnish with cucumber matchsticks and sesame seeds. Serve immediately, mixing thoroughly before enjoying and seasoning with salt to taste. Enjoy!