Name: Korean Jajangmyeon
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 pieces Boneless chicken thighs; 1/4 head Cabbage (small); 1 Zucchini (small-medium size); 1 Potato (medium ); 1 Onion (small); 1 tablespoon Vegetable oil; 1/2 cup Water; 5 servings Dry flour noodles; 1 tablespoon Sesame oil; 1/4 teaspoon Salt; 1/2 teaspoon Garlic powder; 1/2 cup Fermented black soybean paste; 1 teaspoon Sugar; 1/2 cup Water; 2 tablespoons Potato starch; 2 tablespoons Water

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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.

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.

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.

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).

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:

Preparation:

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.

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.

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 add ½ cup of water into the 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.

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. 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.

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:

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.

Korean Jajangmyeon

What is Korean jajangmyeon?

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

What are the ingredients for Korean black bean noodles?

Cooking tips for how to make instant pot Korean jajangmyeon: