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–+ servings
Korean Instant Jajangmyeon Black Bean Noodles are one of the most popular dishes in Korea. They’re rich, full of flavor, and make for quick meals. These noodles are coated and tossed in a smooth, savory, umami-flavored black bean sauce along with diced pork, zucchini, and onion.
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Easy Korean Black Bean Noodles Recipe

These noodles are one of the most popular dishes in Korea. They’re rich, full of flavor, and make for quick meals. These noodles are coated and tossed in a smooth, savory, umami-flavored black bean sauce along with diced pork, zucchini, and onion.
Servings: 6
Author: Izzy

Ingredients

  • 2 pound diced boneless pork shoulder
  • 1 tablespoon mirin
  • 1 teaspoon minced ginger
  • Salt and black pepper to taste
  • 3 tablespoons vegetable oil divided
  • 1/2 cup chunjang Korean black bean paste
  • 1 tablespoon sugar
  • 1/4 pound peeled chopped large shrimp optional
  • 1 diced yellow onion
  • 2 diced zucchini
  • 1 cup water
  • 1 1/2 tablespoons cornstarch combined with 3 tablespoons water
  • 24 oz fresh jajangmyeon noodles

Instructions

Marinate the Pork

  • Season pork shoulder with mirin, ginger, salt, and pepper.
  • Mix and ensure all pieces are coated then set aside to marinate.

Make the Jajang Sauce

  • Use a large skillet, add some oil and place it over medium heat.
  • Once the oil is hot, add black bean paste and sugar and stir together. Continue stirring to cook and toast the paste.
  • Once done, pour the mixture into a small bowl until ready to use.

Make Jajangmyeon

  • Place the skillet back over medium heat, add oil and sauté the marinated pork from the first step.
  • After a few minutes, add shrimp (optional) and sauté for a few minutes then transfer to a plate and set aside.
  • Place the skillet back over medium-high heat, add the remaining oil and sauté onion for 3 to 4 minutes.
  • Add zucchini and continue to sauté for another 2 to 3 minutes.
  • Pour the pork and shrimp or pork only mixture back into the skillet and continue to sauté for 2 to 3 minutes.
  • Stir the toasted black bean paste from earlier into the meat and vegetable mixture until everything is evenly coated.
  • Add water a little at a time until the mixture is smooth and simmering.
  • Add cornstarch slurry and stir together to thicken the sauce. Remove from heat and keep warm.
  • To cook the noodles, fill a large pot with water and place over high heat. Once the water begins to boil, add noodles and cook through, stirring occasionally. After about 5 to 6 minutes, the noodles will be cooked but still a bit chewy. Drain the noodles and rinse gently. Divide noodles into bowls for serving and top each with the warm sauce.
  • Mix the noodle and sauce together and there you have it!