Easy Jajangmyeon (30 Minutes)

Easy Jajangmyeon (30 Minutes)

Thick, chewy noodles are coated in a rich black bean sauce with tender pork belly, cabbage, zucchini, and aromatics. This easy jajangmyeon recipe is ready in just 30 minutes. The thick, glossy sauce clings to every noodle for a savory and satisfying meal.

5 from 9 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Korean

Servings

Calories per serving 1403 kcal

Ingredients

1.20 lbs thick Korean wheat noodles fresh, uncooked kind
0.65 lbs pork belly diced into ½-inch pieces
1 small onion finely diced
1 cup green cabbage cut into 1-inch squares
1 cup zucchini diced into ½-inch pieces
2 green onion finely chopped
⅓ cup Korean roasted black bean paste (aka Chunjang)
3 tablespoon vegetable oil any neutral oil
1 tablespoon oyster sauce
¾ cup cucumber julienned, optional garnish

Cornstarch Slurry:

2 cups water cold
2 tablespoon cornstarch
2 tablespoon white granulated sugar

Instructions

Prepare the slurry by whisking the sugar, cornstarch, and cold water together in a small bowl until smooth. Set aside.
Heat the vegetable oil in a large pan over medium heat. Fry the black bean paste for 3 minutes, stirring constantly. Pour the black bean paste and oil through a fine-mesh strainer set over a bowl. Return 1 tablespoon of the strained oil to the pan and set the black bean paste aside.
Add the pork belly to the reserved oil and cook over medium heat until browned and some of the fat has rendered.
Add the onion and green onions and cook until the onion is translucent. Add the zucchini and green cabbage and sauté until crisp-tender, about 2-3 minutes.
Return the fried black bean paste to the pan and mix well. Re-whisk the cornstarch slurry, then pour it into the pan. Simmer over low heat, stirring, until the sauce is thick and glossy. Stir in the oyster sauce.
Bring a separate pot of water to a boil. Cook the fresh wheat noodles until al dente, about 3-4 minutes. Drain thoroughly without rinsing and divide between serving bowls. Ladle the hot black bean sauce over the noodles and garnish with cucumber. Mix the sauce and noodles well before eating.

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