Korean Jajangmyeon: A Flavorful Black Bean Sauce Noodle

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 dish made with black bean noodles like tteokbokki, kimchi fried rice, kimbap, japchae, Korean chicken ginseng soup, homemade kimchi, kimchi tofu soup, Melona honeydew popsicle, and Korean strawberry milk. This easy Korean Jajangmyeon recipe features both Instant Pot and stovetop methods, allowing you to enjoy the authentic flavor with minimal effort. Now, you can make this comforting Korean classic right at home and satisfy your craving for bold, rich, and satisfying noodles!

Love Asian food? Check out these Thai green curry, coconut bread, Taiwanese pineapple cake, hot and sour noodle soup, walnut shrimp, taiyaki, and cream bun recipes.

Korean jajangmyeon in a bowl topped with cucumber strips

What is Korean jajangmyeon?

Korean jajangmyeon (짜장면) is a popular Chinese-style noodle dish in Korea. Some spell it jjajangmyeon. Additionally, the word “jajang” is derived from the Chinese word “zhajiang” (炸醬), meaning “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 chunjang (춘장), a fermented black soybean paste, and typically includes diced pork (meat), onions, zucchini, and sometimes potatoes or cabbage. It's cooked with oil and sugar to balance the deep, earthy flavors with a slight sweetness.

Then, the sauce is poured over the flour noodles. Typically, Korean black bean noodles are topped with cucumber and served with a yellowish pickled radish. Additionally, some people enjoy serving a hard-boiled egg with noodles and a pan-fried egg with rice. Korean jajangmyeon is often eaten during casual family meals. It is also a go-to comfort food and a favorite for takeout among Koreans.

What does Korean jajangmyeon taste like?

It has a savory, slightly sweet, and umami-rich flavor from the black bean paste. The sauce is thick and hearty, often balanced with a hint of sugar and the natural sweetness of onions.

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

Chinese zhajiangmian (炸醬麵) typically features ground pork, sweet fermented soybean paste, dark soy sauce, and various spices. However, Korean jajangmyeon typically features a sauce made from fermented black soybean paste, pork, and vegetables.

What is chunjang (춘장)?

Chunjang (춘장) is a fermented black soybean paste used as the base for Korean jajangmyeon sauce. It has a bold and slightly bitter flavor that becomes savory and sweet when stir-fried and cooked with sugar and other ingredients.

What kind of noodles do you use?

Usually, people use fresh wheat flour noodles. They are thicker but smaller than udon. You can also purchase them at Asian stores. Recently, I discovered that this type of dry flour noodle texture and taste also work well. Therefore, I use dry flour noodles in this recipe.

What do you eat with jajangmyeon?

Typically, jajangmyeon is topped with cucumber, a boiled egg (for noodles), or a fried egg (for rice). Also, this dish is traditionally served with danmuji (yellow pickled radish).

strips cucumber and slices danmuji on a white plate

What are the ingredients for Korean black bean noodles?

Often, people prefer to use pork with fat, accompanied by vegetables and fermented black soybean paste. In this jajangmyeon recipe, I used chicken thighs, potatoes, onions, cabbage, and zucchini. However, some people also like to add daikon.

Substitution:

Can I make it vegetarian or vegan?

Yes! Substitute the meat with tofu, mushrooms, or more vegetables.

Can I use other meats?

Of course! You can use other meats. Although pork is a commonly used meat, you can substitute it with beef, chicken thighs, firm tofu, and mushrooms.

What can I use to substitute for potato starch for thickening?

You can use cornstarch, arrowroot powder, or tapioca starch to thicken the sauce.

Storage:

How do I store leftovers?

Store the sauce and noodles separately if possible. Refrigerate in airtight containers for up to 3 days.

Can I freeze jjajangmyeon?

You can freeze the sauce and the noodles separately for up to 2 months. Thaw in the fridge overnight and reheat before serving. Or you can pour the reheated sauce over freshly cooked noodles.

How to reheat?

Reheat the sauce on the stovetop or in the microwave for 1 to 2 minutes, then cover it with a damp paper towel.

Cooking tips for how to make instant pot Korean jajangmyeon:

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

FAQS:

Is Jajangmyeon spicy?

No, jajangmyeon is generally not spicy. It’s savory and slightly sweet. However, some people enjoy adding a bit of gochujang (Korean chili flakes) or kimchi on the side for a spicy kick.

Where can I buy Chunjang?

You can find chunjang at most Korean or Asian grocery stores, usually in the sauce or condiment aisle. The popular brands include Wang Korea, Assi, and CJ.

Is Jajangmyeon kid-friendly?

Yes! Jajangmyeon is not spicy and has a mild, slightly sweet flavor, making it a favorite among children in Korea.

How do I reduce the bitterness of chunjang?

Stir-fry the paste in oil with sugar before adding other ingredients. Additionally, you can mix it with a small amount of oyster sauce or soy sauce to balance the flavor.

Instructions for how to make instant pot Korean jajangmyeon:

Preparation:

1. Cut ¼ head of small cabbage (5 oz).

2. Dice a small onion (4 oz).

3. Peel and cut 1 medium-sized potato (6 oz).

4. Next, cut one small zucchini (6 oz). (I used zucchini from my garden; it's bigger, and I only used half.)

5. After, cut a small cucumber (4 oz) into strips and set it aside. (For topping)

6. The following: dice 2 pieces of chicken thighs (8 oz).

7. Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, and ½ teaspoon of garlic powder, and mix well. Let it marinate for 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. Then, press the Sauté button on the Instant Pot. Pour 1 tablespoon of vegetable oil into the Instant Pot, and add the 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 into the instant pot and add ½ cup of water.

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 manually and adjust the time to 1 minute at high pressure, followed by natural release.

13. Meanwhile, boil a pot of water. Wait until the water is boiling, and add some dry flour noodles. (I added around 5 servings of noodles, 10 oz.)

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.

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 tasty and simple Korean jajangmyeon recipe! Also, check out these chicken udon stir fry, Singapore rice noodles, beef chow fun, crispy pan-fried noodles, soy sauce noodles, and laksa noodle soup recipes.

Instructions for how to make Korean jjajangmyeon top stove method:

Cut ¼ head of small cabbage (5 oz).
Dice a small onion (4 oz).
Peel and cut 1 medium-sized potato (6 oz).
Next, cut one small zucchini (6 oz). (I used zucchini from my garden; it's bigger, and I only used half.)
After, cut a small cucumber (4 oz) into strips and set it aside. (For topping)
The following: dice 2 pieces of chicken thighs (8 oz).
Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder, and mix it well. Let it marinate for 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 or pan and add the 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 or pan.
Mix the sauce well with vegetables and chicken. Then, cover the lid and let it simmer for 5-8 minutes or until the potatoes are tender.
Meanwhile, boil a pot of water. Wait until the water is boiling, and add some dry flour noodles. (I added around 5 servings of noodles, 10 oz.)
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.