{"id":109817,"title":"Authentic Jajangmyeon \u2013 Korean Noodles in Black Bean Sauce","modified":"2025-10-29T15:28:56+01:00","plain":"The authentic recipe for Korea\u2019s famous black bean sauce noodles\n\n\n\nJajangmyeon (\uc790\uc7a5\uba74), also spelled Jjajangmyeon (\uc9dc\uc7a5\uba74), is an iconic dish of Korean cuisine that often appears at the heart of memorable K-drama scenes, linking characters at key moments\u2014from touching reconciliations to hopeful first meetings.\n\n\n\nThis rich, savory bowl isn\u2019t just delicious; it embodies the emotions and stories woven into the fabric of Korean culture.\n\n\n\nBeef japchae is another type of Korean noodle dish\n\n\n\nWhat is Jajangmyeon?\n\n\n\nIt\u2019s a hugely popular noodle dish topped with a savory black bean sauce. The sauce is made with chunjang (\ucd98\uc7a5, a salty black soybean paste), diced pork (or another meat), and vegetables. It famously rivals Jjamppong, and Koreans are split on which is better.\n\n\n\nThe jjamppong recipe\n\n\n\nUnlike Japchae, which is meant to be light, this dish leans into indulgence and comfort. You\u2019ll find it all over Korea, especially in Korean-Chinese restaurants. Why? Let me explain.\n\n\n\nChinese Origins\n\n\n\nThe first recorded jajangmyeon was served in 1905 at a restaurant called Gonghwachun (\uacf5\ud654\ucd98) in Incheon\u2019s Chinatown. Introduced by Chinese merchants, its flavor evolved over time to suit Korean tastes. The dish traces back to the Chinese Zha Jiang Mian, which uses nearly the same ingredients\u2014adapted, of course, to Chinese palates.\n\n\n\nMy Zha Jiang Mian recipe\n\n\n\nWhat is Korean Black Day?\n\n\n\nApril 14\u2014Korean Black Day\u2014shouldn\u2019t be confused with America\u2019s Black Friday shopping frenzy. In Korea, the date is set aside for singles who, having received no gifts on Valentine\u2019s Day (February 14) or White Day (March 14), find comfort in gathering to enjoy jajangmyeon.\n\n\n\nKorean fried pork, tangsuyuk, also has Chinese roots\n\n\n\nPicture this: while some fight over the last TV on sale, our Korean friends gather around a comforting bowl, sharing not discount coupons but matters of the heart\u2014and maybe a few tears\u2026 of laughter!\n\n\n\nIt\u2019s a delicious way to celebrate being single, a reminder that not everything in life is as dark as the sauce on these noodles.\n\n\n\nThe main ingredients for jajangmyeon\n\n\n\n\n\n\n\nUdon noodles: The base of the dish, offering a soft, springy chew; a staple of Asian cuisine.\n\n\n\nKorean black bean paste (Chunjang): The backbone of the sauce, prized for its deep, savory umami.\n\n\n\nShaoxing wine: A rice wine used to marinate the pork and season the sauce; it lends richness and gentle acidity.\n\n\n\nShiitake mushrooms: Add meaty texture and umami, deepening the sauce\u2019s flavor.\n\n\n\nChinese cabbage: Adds crunch and natural sweetness, balancing the sauce\u2019s richness.\n\n\n\nPork belly: A flavorful, well-marbled cut whose fat renders to make the sauce rich and silky.\n\n\n\n \n\n\n\n\n\n\tAuthentic Jajangmyeon - Korean Noodles with Black Bean Sauce\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t500 g jajangmyeon noodles (or precooked udon)0.5 medium onion (finely diced)0.5 zucchini (finely diced)1 large potato (finely diced)4 fresh shiitake mushrooms (thinly sliced)0.25 small Napa cabbage (cut into bite-size pieces)300 g pork belly (unsalted, diced)Pork Marinade0.5 tablespoon Shaoxing wine2.5 pinches salt2.5 pinches ground black pepper1 pinch ground gingerHomemade Jajang Sauce3 tablespoons Korean black bean paste (Chunjang)45 g lard1 tablespoon brown sugar2 tablespoons Shaoxing wine120 ml chicken stock120 ml water2 tablespoons potato starch plus an equal amount of water (mixed)Toppings0.5 cucumber (julienned)green peas or sweet corn (canned, optional)hard-boiled egg (optional)\t\n\t\n\t\tRinse the pork under cold water and pat dry with paper towels.Add the marinade ingredients to the pork. Mix well and let it rest for 15 minutes.Heat a wok until hot. Add the lard and let it melt.Add the black bean paste and stir constantly over medium heat for 3 to 5 minutes.Add the brown sugar and stir for 2 to 3 minutes.Remove the black bean paste (leave the fat in the wok) and set aside. Keep the oil in the wok for the next step, and keep the wok hot.Add the pork to the wok and stir-fry until half cooked.Add the onion, zucchini, and potato; stir-fry for 3 to 5 minutes, until about one-third cooked.Add the mushrooms and cabbage; stir-fry for 2 to 3 minutes.Stir the cooked black bean paste back into the wok and combine with the vegetables. Cook, stirring, for 1 to 2 minutes.Add the chicken stock, water, and Shaoxing wine. Simmer over medium heat for 5 to 7 minutes. (Cover the wok with a lid, if possible, to speed up cooking.)Meanwhile, bring a pot of water to a boil. Add the noodles and cook for 3 to 5 minutes.Rinse the noodles under cold water and drain. Place them in a bowl.Add the starch-and-water slurry to the wok, then stir. (This will thicken the sauce and is the final step in making the black bean sauce.)Spoon the black bean sauce over the noodles. Serve as is or garnish with cucumber slices, green peas, sweet corn, or a hard-boiled egg.Mix the sauce and noodles well with chopsticks.\t\n\t\n\t\tFeel free to swap in udon noodles and adapt the recipe to your taste\u2014the sauce is what matters most.\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109817"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109817\/revisions"}],"predecessor-version":[{"id":110008,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109817\/revisions\/110008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/12141"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}