Korean black-bean noodles (Jajangmyeon)
Thick wheat noodles with a glossy Korean black-bean sauce, pork and diced vegetables. Fry the chunjang gently and soften the potatoes before thickening.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Household amounts
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Thick fresh wheat noodles is unavailable
- Use instead
- Fresh udon or fresh wheat noodles
- Amount of replacement
- 2 labeled servings
Use the replacement noodle’s own cooking time, not the original noodle’s timing. For cold noodles, rinse very cold and drain well. The texture will change.
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Substitute available
If Pork, cut into small cubes is unavailable
- Use instead
- Diced chicken or firm tofu
- Amount of replacement
- ½ of a 400 g packReference amount: 200 g
Chicken pieces must reach 74°C inside. Firm tofu changes the flavor and must be heated through in the sauce.
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Optional
May be omitted; the dish will be less sweet and aromatic. Skip the onion-preparation step.
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Substitute available
If Zucchini is unavailable
- Use instead
- Cabbage, finely cut
- Amount of replacement
- 3/8 of a 200 g packReference amount: 75 g
Cut evenly and cook until tender. The color, sweetness and texture will differ from the original vegetable.
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Optional
Can be omitted. It adds soft potato pieces and body in the sauce; skip it in the steps and keep the other listed amounts.
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Essential
Keep Korean chunjang for the black-bean sauce. Whole black beans, soy sauce or Chinese black-bean paste are not direct same-amount swaps.
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Substitute available
If Neutral oil is unavailable
- Use instead
- Canola, sunflower or rice-bran oil
- Amount of replacement
- 2 level eating spoonsReference amount: 30 ml
Choose one unflavoured oil and use the amount shown. Toasted sesame oil changes the flavor and is not a neutral-oil equivalent.
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Optional
May be omitted; the sauce becomes less sweet and may taste sharper or saltier. Do not increase the other seasonings automatically.
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Substitute available
If Cornstarch is unavailable
- Use instead
- Potato starch
- Amount of replacement
- about 1 ⅛ level eating spoonsReference amount: 10.5 g
For sauce, dissolve in the separately listed cold water first. For pancake batter, mix directly with the flour. The texture may change slightly.
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Essential
Keep the listed cooking liquid; it controls hydration and sauce consistency. Use drinking water.
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Essential
Keep the listed cooking liquid; it controls hydration and sauce consistency. Use drinking water.
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Optional
Can be omitted. It adds a fresh, crisp topping; skip it in the steps and keep the other listed amounts.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Cut pork, onion, peeled potato and zucchini into 1 cm cubes so they cook evenly. Cut the cucumber into fine strips for garnish. Keep the raw pork on a separate board and have 2 paper cups water ready.
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Step 2
Heat 1 eating spoon oil in a small pan over medium-low heat. Stir-fry 3 eating spoons chunjang for 1–2 minutes until fragrant, stirring continuously. Do not burn it; transfer the paste to a small bowl.
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Step 3
In a deeper pan heat the other spoon of oil. Cook pork for 4–5 minutes, turning the cubes. Add onion, potato and zucchini and stir for 3 minutes. The pork will finish cooking in the sauce.
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Step 4
Add the fried paste and 2 paper cups water. Stir, bring to a gentle boil and partly cover. Simmer 10–12 minutes until the potato is tender when pierced and the pork is cooked through.
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Step 5
Mix 1½ eating spoons starch with the separate 2 spoons cold water until smooth. Stir half into the simmering sauce; add the rest as needed and simmer 1 minute until glossy and coating a spoon. Add the optional teaspoon of sugar to taste.
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Step 6
Boil the noodles according to their package, usually 3–5 minutes for fresh noodles. Drain thoroughly and divide between two bowls. Spoon over hot sauce and add cucumber. Mix before eating; serve at once so the noodles do not stick.
Finished dish
Contains wheat and soy. This home version uses pork and Korean chunjang; ordinary black beans are not a replacement. If the paste is sold pre-fried, follow its label rather than frying it aggressively. Boil noodles separately, and add the starch slurry gradually until the sauce coats a spoon.