Name: Korean Black Bean Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: ASIAN CUISINE, Korean
Ingredients: Fresh cucumber strips or fried egg (optional); Danmuji (yellow pickled radish), for serving; Fresh Onion; 2 tablespoons cornstarch; 3 tablespoons water (for slurry); 2 tablespoons vegetable oil; ½ cup chunjang (Korean black bean paste); ¼ tablespoon sugar (adjust to taste, or omit); ½ pound (225g) bacon (or chicken, beef, pork belly, or tofu), diced; 1 large onion, diced; 1 to 2 potatoes, peeled and diced (optional, but traditional); 1 cup green cabbage, chopped or kale, or both; 1 cup sliced mushrooms; 2 cups chicken stock (or water); 1 tablespoon soy sauce; 1 tablespoon oyster sauce (optional, for depth); 4 servings fresh Korean wheat noodles (or udon/spaghetti if unavailable)

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There are small things in life that bring me so much joy, such as an email from a friend, a message from one of my readers who tried my recipe, or a cozy evening with my family of five. These little moments make my heart full. And if there’s one thing that has always been my companion through every stage of life, it’s food.

One of my top 10 favorite comfort foods? A warm, steamy bowl of Jjajangmyeon (Korean Black Bean Noodles). It’s rich, savory, slightly sweet, and oh-so-satisfying. These noodles are smothered in a glossy black bean sauce that instantly feels like a hug in a bowl.

I don’t eat it often, but every so often, the craving strikes—and when it does, I know nothing else will do.

What Is Jjajangmyeon?

Jjajangmyeon (자장면) is a popular Korean-Chinese noodle dish made with chewy noodles topped with a thick, savory black bean sauce (called chunjang). It originally came to Korea from China over a century ago, but has since become a beloved part of Korean cuisine.

You’ll find it everywhere, from Korean takeout shops and delivery services to home kitchens. It’s especially popular for family meals, birthdays, and even casual celebrations.

In fact, Jjajangmyeon is so iconic in Korea that it’s considered one of the go-to dishes when you move into a new home or on “Black Day” (April 14th), when singles eat it together as comfort food.

I sometimes wish I had childhood memories tied to this dish, but I’ve created plenty of new ones as an adult. Now, it’s a favorite in my household. I love learning about different cultures, traditions, and cuisines, so I dedicate 100% of my effort to learning before posting on my website.

My husband and kids love it just as much as I do, though my boys don’t care for potatoes in the sauce. My daughter and I love potatoes in ours, so I often get creative. Sometimes I mash the potatoes so they “disappear” into the sauce.

Over the years, I’ve also experimented with different proteins: pork belly, chicken, bacon, and even smoked meats. Each variation has its own depth of flavor, but the comforting aroma and taste never change.

For me, that’s the beauty of home cooking. You adjust recipes to suit your family’s taste buds while keeping the spirit of the dish alive.

Ingredients for Jjajangmyeon

You don’t need complicated ingredients, and most are available at your local Asian grocery store or online:

Noodles – Fresh Korean wheat noodles (jjajangmyeon noodles) are best, but you can also use udon or thick spaghetti, too.
Chunjang (black bean paste) – The star of the dish. You’ll find it in jars or tubs at Korean/Asian markets.
Meat or protein – Pork belly is the most traditional, but chicken, beef, or even tofu for veg version works well.
Vegetables – Onion, zucchini, cabbage, and potato are the most common. Carrots or mushrooms make good additions, too.
Cornstarch slurry – To thicken the sauce until it clings beautifully to the noodles.
Optional garnish – Fresh cucumber strips or fried egg for extra freshness and balance.

Cooking Tips for Perfect Jjajangmyeon

Fry the black bean paste first – Cooking chunjang in a little oil removes bitterness and deepens the flavor.
Balance with sugar – Black bean paste is naturally salty and slightly bitter, so adding sugar balances the taste.
Use fresh noodles if possible – The chewy texture makes the dish much more authentic.
Thicken gradually – Add cornstarch slurry slowly to reach the perfect silky consistency.
Make it your own – Swap proteins, add veggies, or even make it vegetarian—the sauce is flexible.

Serving Suggestions

Traditionally, Jjajangmyeon is served with danmuji (yellow pickled radish) on the side. The crunchy, sweet, tangy bite balances the rich, savory sauce perfectly. You can also pair it with a small bowl of kimchi or even serve it family-style with dumplings.

Why You’ll Love This Jjajangmyeon Recipe

Easy to make at home with simple ingredients
Adaptable to your family’s preferences
A fun introduction to Korean comfort food
Perfect for both weeknight dinners and special occasions

Jjajangmyeon may not look glamorous at first glance, but once you taste it, you’ll understand why it’s one of Korea’s most beloved dishes. It’s cozy, flavorful, and endlessly customizable. Whether you’re trying it for the first time or recreating nostalgic flavors, this dish is guaranteed to bring joy to your table.

So, grab your noodles, make some sauce, and start creating delicious memories… just like my family and I do.

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If you make this tasty Korean Black Bean Noodles aka Jjajangmyeon, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!

Happy Cooking!

Yield: SERVES 4