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    Home » Noodles » Korean Jajangmyeon

    Korean Jajangmyeon

    Published: Aug 15, 2020 Modified: Aug 16, 2020 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Delicious jajangmyeon is a popular Korean black bean noodles dish. Also, this Korean jajangmyeon recipe has both instant pot and top stove methods. Now, you can make this simple jajangmyeon recipe at home and enjoy Korean food! 

    Love Korean food? Check out these kimbap, japchae, Korean chicken ginseng soup and homemade kimchi recipes. 

    Korean jajangmyeon in a bowl with a checked towel

    What is Korean jajangmyeon? 

    Jajangmyeon is a popular Chinese-style Korean noodle dish. Some spell it jjajangmyeon. Besides, the word jajang is derived from a Chinese word zhajiang (炸醬) which means “fried sauce”. And, myeon means noodles. It's also called Korean black bean noodles or black bean noodles.

    A thick blackish sauce that is made from fermented black soybeans paste, meat and vegetables pour over the flour noodles. Usually, Korean black bean noodles top with some cucumber and serve with yellowish pickled radish. Also, some people like to serve a hard boiled egg with noodles and pan fried egg with rice. 

    What is the difference between Chinese zhájiàngmiàn (炸醬麵) and Korean jajangmyeon? 

    Chinese zhajiangmian (炸醬麵) often uses ground pork, sweet fermented soybeans paste and dark soy sauce and some spices. However, Korean jajangmyeon uses fermented black soybean paste, pork and vegetables. 

    What are the ingredients for Korean black bean noodles? 

    Often people like to use pork with fat, vegetables and fermented black soybean paste. In this jajangmyeon recipe, I used chicken thighs, potato, onion, cabbage and zucchini. But, some like to add daikon as well. 

    jajangmyeon ingredients

    Cooking tips for how to make instant pot Korean jajangmyeon: 

    • Push sauté button on instant pot add vegetable oil stir fry onion, cabbage, chicken a little bit. After, add potatoes and zucchini. Pour the sauce and mix well. 
    • Close the lid and vent Manuel 1 minute at high pressure and natural release. 
    • To thicken the sauce, push the sauté button and add potato starch mixture. Mix well and until the sauce is thickened. 

    FAQS: 

    What kind of noodles do you use? 

    Normally, people use fresh wheat flour noodles. They are thicker, but smaller than udon. And, you can purchase them at Asian stores. 

    Recently, I found out this type of dry flour noodles texture and taste work well too! Therefore, I use dry flour noodles in this recipe. 

    uncooked dry flour noodles

    What do you eat with jajangmyeon?

    Usually, jajangmyeon top with cucumber, boiled (for noodles) or fried egg (for rice).Also, this dish is usually served with danmuji (yellow pickled radish).

    strips cucumber and slices danmuji on a white plate

    What does fermented black bean paste taste like? 

    It’s salty and has a little bean taste. 

    Instructions for how to make instant pot jajangmyeon: 

    cut cabbage on chopping board

    Preparation: 

    1. Cut ¼ head of small cabbage.

    cut onion on chopping board

    2. Dice a small onion. 

    cut potato on chopping board

    3. Peel and cut 1 medium size of potato. 

    cut zucchini on chopping board

    4. Next, cut one small zucchini. (I used zucchini from my garden, it's bigger and I only used half.)

    cut cucumber into strips

    5. After, cut a small cucumber into strips and set it aside. (For topping)

    diced chicken thighs

    6. The following, dice 2 pieces of chicken thighs. 

    marinated chicken thigh in a white bowl

    7. Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder and mix it well. Let it marinate a few minutes (around 5-10 minutes). 

    jajangmyeon sauce black soybean paste sauce mixture in a glass container with a whisk

    8. In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar and ½ cup of water. Mix it very well. 

    stir fry onion and cabbage in instant pot

    Cooking:

    9. After that, push the sauté button on the instant pot. Pour 1 tablespoon of vegetable oil into the instant pot, add onion and cabbage. Stir fry them a little bit. 

    stir fry vegetable and meat in instant pot

    10. Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini. 

    black soybean paste mixture added into instant pot with vegetables and meat

    11. Pour the black bean sauce mixture and add ½ cup of water into the instant pot. 

    jajangmyeon sauce ingredients mix in instant pot

    12. Mix the sauce well with vegetables and chicken. Then, close the lid and vent. Push the button manual adjust time for 1 minute at high pressure and natural release. 

    boiling noodles in a sliver pot

    13. Meanwhile, boil a pot of water. Wait until water is boiling, add some dry flour noodles. (I added around 5 servings of noodles.)

    cooked noodles in a white bowl

    14. When the noodles are done, drain and rinse it. After that, put some in a bowl. 

    potato starch mixture in a glass container

    15. Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well. 

    Korean black bean sauce in instant pot

    16. Once the sauce is done, open the lid and push the sauté button. Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber. 

    Jajangmyeon with danmuji and cucumber on a side

    Enjoy this simple and tasty Korean jajangmyeon recipe! Also, check out these chicken udon stir fry, Singapore rice noodle and laksa noodle soup recipes. 

    Instructions for how to make jajangmyeon top stove method: 

    1. Cut ¼ head of small cabbage.
    2. Dice a small onion. 
    3. Peel and cut 1 medium size of potato. 
    4. Next, cut one small zucchini. (I used zucchini from my garden, it's bigger and I only used half.)
    5. After, cut a small cucumber into strips and set it aside. (For topping)
    6. The following, dice 2 pieces of chicken thighs.
    7. Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder and mix it well. Let it marinate a few minutes (around 5-10 minutes). 
    8. In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar and ½ cup of water. Mix it very well. 
    9. After that, pour 1 tablespoon of vegetable oil into a pot/pan, add onion and cabbage. Stir fry them a little bit. 
    10. Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini. 
    11. Pour the black bean sauce mixture and ½ cup of water into the pot/pan. 
    12. Mix the sauce well with vegetables and chicken. Then, cover the lid and let it simmer for 5-8 minutes until the potato is soft. 
    13. Meanwhile, boil a pot of water. Wait until water is boiling, add some dry flour noodles. (I added around 5 servings of noodles.)
    14. When the noodles are done, drain and rinse it. After that, put some in a bowl. 
    15. Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well. 
    16. Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber. 

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    Korean black bean noodles top with cucumber stirps

    Korean Jajangmyeon

    Delicious jajangmyeon is a popular Korean noodle dish. This Korean jajangmyeon recipe has both instant pot and top stove methods. Now, you can make this simple meal at home and enjoy Korean food! 
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Noodles
    Cuisine: Asian, Korean
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 5
    Calories: 169kcal
    Author: Tracy O.

    Video

    Ingredients

    • 2 pieces Boneless chicken thighs
    • ¼ head Cabbage small
    • 1 Zucchini small-medium size
    • 1 Potato medium
    • 1 Onion small
    • 1 tablespoon Vegetable oil
    • ½ cup Water
    • 5 servings Dry flour noodles

    Marinate chicken:

    • 1 tablespoon Sesame oil
    • ¼ teaspoon Salt
    • ½ teaspoon Garlic powder

    Black bean paste sauce:

    • ½ cup Fermented black soybean paste
    • 1 teaspoon Sugar
    • ½ cup Water

    Thicken Sauce:

    • 2 tablespoons Potato starch
    • 2 tablespoons Water
    US Customary - Metric

    Instructions

    Instant Pot Method:

    • Cut ¼ head of small cabbage.
    • Dice a small onion. 
    • Peel and cut 1 medium size of potato. 
    • Next, cut one small zucchini. (I used zucchini from my garden, it's bigger and I only used half.)
    • After, cut a small cucumber into strips and set it aside. (For topping)
    • The following, dice 2 pieces of chicken thighs.
    • Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder and mix it well. Let it marinate a few minutes (around 5-10 minutes). 
    • In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar and ½ cup of water. Mix it very well. 
    • After that, push the sauté button on the instant pot. Pour 1 tablespoon of vegetable oil into the instant pot, add onion and cabbage. Stir fry them a little bit. 
    • Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini. 
    • Pour the black bean sauce mixture and ½ cup of water into the instant pot. 
    • Mix the sauce well with vegetables and chicken. Then, close the lid and vent. Push the button manual adjust time for 1 minute at high pressure and natural release. 
    • Meanwhile, boil a pot of water. Wait until water is boiling, add some dry flour noodles. (I added around 5 servings of noodles.)
    • When the noodles are done, drain and rinse it. After that, put some in a bowl. 
    • Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well. 
    • Once the sauce is done, open the lid and push the sauté button. Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber. 

    Top Stove Method:

    • Cut ¼ head of small cabbage.
    • Dice a small onion. 
    • Peel and cut 1 medium size of potato. 
    • Next, cut one small zucchini. (I used zucchini from my garden, it's bigger and I only used half.)
    • After, cut a small cucumber into strips and set it aside. (For topping)
    • The following, dice 2 pieces of chicken thighs.
    • Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder and mix it well. Let it marinate a few minutes (around 5-10 minutes). 
    • In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar and ½ cup of water. Mix it very well. 
    • After that, pour 1 tablespoon of vegetable oil into a pot/pan, add onion and cabbage. Stir fry them a little bit. 
    • Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini. 
    • Pour the black bean sauce mixture and ½ cup of water into the pot/pan. 
    • Mix the sauce well with vegetables and chicken. Then, cover the lid and let it simmer for 5-8 minutes until the potato is soft. 
    • Meanwhile, boil a pot of water. Wait until water is boiling, add some dry flour noodles. (I added around 5 servings of noodles.)
    • When the noodles are done, drain and rinse it. After that, put some in a bowl. 
    • Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well. 
    • Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber. 

    Notes

    Cooking tips for how to make instant pot Korean jajangmyeon: 

    • Push sauté button on instant pot add vegetable oil stir fry onion, cabbage, chicken a little bit. After, add potatoes and zucchini. Pour the sauce and mix well. 
    • Close the lid and vent Manuel 1 minute at high pressure and natural release. 
    • To thicken the sauce, push the sauté button and add potato starch mixture. Mix well and until the sauce is thickened. 

    Nutrition

    Calories: 169kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 762mg | Potassium: 416mg | Fiber: 4g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

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    Tracy O.
    About Me

    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

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