JjaJangMyeon (Korean Black Bean Sauce Noodles)
Prep time
Cook time
Total time
Recipe type: Noodles
Cuisine: Korean
Serves: serves 2 - 3
  • ½ head Chinese cabbage – chopped
  • 1 carrot – diced
  • 1 potato – diced
  • 1 medium yellow onion – diced
  • 2 cloves garlic - minced
  • 2 to 3 tbsp Korean black bean paste
  • ½ tsp salt
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • Salt & pepper
  • 1 cup (250 ml) water
  • 1 tbsp corn starch + 1 tbsp water (to thicken sauce)
  • Cooking oil
  • Kalguksu / Wheat noodles
  • Danmuji (yellow pickled radish)
  • Japanese cucumber – julienne
  • Rice vinegar
  1. In a large pan, add in 1 tbsp cooking oil follow by carrot and potatoes. Cook for 2 -3 mins under medium heat until soften.
  2. Add in diced onion and garlic and sauté for another min.
  3. Make a well in the middle of the pan and add in the black bean paste, 1 tbsp oil and sugar.
  4. Sauté the paste until fragrant for 30 secs and mix well with the vegetables.
  5. Add in water, soy sauce, some salt and pepper and bring to boil. Give it a taste and adjust with more seasoning if necessary.
  6. If you are making it ahead of time and not serving immediately, do not add the corn starch mixture.
  7. Before to serve, cook the noodles according to package instruction.
  8. Drain and rinse the noodles with cold water so they’ll remain springy and al dente.
  9. Place adequate amount of noodles in a bowl.
  10. Bring the sauce to boil and add thicken with corn starch mixture.
  11. Turn off heat and pour 1 – 2 ladle of sauce over the noodles.
  12. Garnish with cucumber and drizzle a little rice vinegar if you like. Serve warm.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/05/04/jjajangmyeon-korean-black-bean-sauce-noodles/