8. Mastering Jjajangmyeon: Perfect Korean-Chinese Noodles



Today, we’re diving into the heart of Korean-Chinese cuisine with one of its most beloved dishes, Jjajangmyeon. Known for its distinctive black bean sauce and chewy noodles, Jjajangmyeon is a comfort food classic that’s sure to impress. By the end of this post, you’ll be able to create this remarkable dish from the comfort of your own kitchen.

What is Jjajangmyeon?

Originally from China, Jjajangmyeon has been adopted and adapted by Korean cuisine over the years, earning its own unique place in the country’s food culture. The dish’s name literally translates to “fried sauce noodles,” reflecting the black bean sauce’s preparation method and the type of noodles used. This dish has rich, savory flavors, balanced by the sweetness of caramelized onions and the freshness of diced cucumbers.


Ingredients for Jjajangmyeon

At its core, Jjajangmyeon is quite simple, requiring only a handful of ingredients. For four servings, you will need:

  • 400g of fresh Jjajangmyeon noodles
  • 200g of chunjang (black bean paste)
  • 200g of diced pork
  • 1 large onion
  • 1 small zucchini
  • 2 small potatoes
  • 2 tbsp of sugar
  • 1 tbsp of soy sauce
  • 1 tbsp of oyster sauce
  • 2 cucumbers for garnish
  • 4 boiled or fried eggs for garnish

Step-by-Step Guide to Making Jjajangmyeon

Despite its seemingly complex flavors, Jjajangmyeon is surprisingly straightforward to make. Here is the detailed step-by-step guide:

  1. Preparation of Ingredients: Begin by preparing your ingredients. This means dicing the onion, zucchini, and potatoes into uniform pieces, ensuring they cook evenly. Julienne the cucumber for garnish and boil the eggs if you prefer them over fried. Don’t forget to cut the pork into bite-sized pieces for easy eating.
  2. Cooking the Black Bean Sauce: In a large wok or pan, start by frying the black bean paste (chunjang) in oil over medium heat. This will release the flavor of the paste. Add the diced pork and stir fry until the pork is half cooked. Then, add the diced vegetables. Stir-fry the mixture until the vegetables are half-cooked, ensuring they still retain some crunch. Season your sauce with sugar, soy sauce, and oyster sauce. Stir well to ensure the seasoning is evenly distributed.
  3. Cooking the Noodles: While the sauce is simmering, bring a large pot of water to a boil. Add the noodles and cook them according to the package instructions, typically for 5-7 minutes. Stir occasionally to prevent the noodles from sticking together. Once the noodles are cooked to al dente, drain them and rinse under cold water to stop the cooking process and remove excess starch. This will also keep the noodles firm.
  4. Combining the Sauce and Noodles: To serve, place a portion of the cooked noodles in a bowl. Ladle the hot black bean sauce over the noodles, ensuring each strand is coated with the sauce. Stir the noodles and sauce together before eating to spread the flavor.


Serving and Storing Jjajangmyeon

When it comes to serving Jjajangmyeon, it’s customary to top the dish with julienned cucumbers and a boiled or fried egg. The freshness of cucumbers and the creaminess of egg balance out the rich, savory flavors of the noodles. For an authentic experience, enjoy Jjajangmyeon with some yellow pickled radish on the side. Leftovers can be stored in an airtight container in the refrigerator and reheated in a pan with a little bit of water. Remember to refrigerate within two hours of cooking.


Making Jjajangmyeon at home is a rewarding culinary journey. It’s a delightful exploration of flavors and textures, where you create a perfect harmony between the rich, savory black bean sauce and the soft, chewy noodles. With our detailed guide, we hope you’ll confidently create this beloved Korean-Chinese classic at home, bringing joy to your table. Remember, cooking is about expressing your love and creativity, so don’t be afraid to make adjustments to suit your taste. Happy cooking!

Check out other dishes, too !!

9. yukgaejang spicy korean beef soup an in depth guide
10. tonkatsu kimchi nabe a japanese korean fusion hot pot
11. miyeokguk how to cook perfect korean seaweed soup at home

Leave a Comment

Share via
Copy link