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Korean black bean noodles top with cucumber stirps
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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! 
Course Main Course, Noodles
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5
Calories 169kcal
Author Tracy O.

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:

Thicken Sauce:

  • 2 tablespoons Potato starch
  • 2 tablespoons Water

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. 

Video

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