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Meat, East Asian

Pork jajangmyeon

Pork jajangmyeon is a Korean noodle dish made with thick wheat noodles topped with a dark sauce of fermented black bean paste, pork and onion. For 4 people, it takes 40 minutes, rates as easy, and costs about €2.60 per serving. The key is frying the black bean paste in oil first, which brings out its roasted flavor and removes any bitterness.

Tonight, black Korean noodles, a jajangmyeon with a dark, sweet pork and onion sauce, a dish kids devour.

Pork jajangmyeon
Total time
40 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

Jajangmyeon is all about that glossy black sauce, sweet with a light savory edge, coating thick, chewy noodles. Tender pork, caramelized onion and zucchini add richness, while the raw cucumber on top brings freshness and a little crunch to every bite. It's a comforting dish, far from the spicy stereotype many people have of Korean food.

This is the kind of dinner Mon Chou suggests on a busy weeknight when you need to feed the whole family without spending the evening in the kitchen. Kids love the noodles and the slightly mysterious dark sauce, while adults appreciate the balance of sweet and savory. It also works for a relaxed Sunday night, there's nothing complicated about this recipe.

The ingredients

4 people

Pantry

  • Thick wheat noodles 400 g
  • Black bean paste (chunjang) 4 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Vegetable oiloften in the pantry 3 tbsp

Butcher

  • Pork shoulder 300 g

Fruits and vegetables

  • Onion 2
  • Zucchini 1
  • Cucumber 1
  • Garlic 2 cloves

Allergens Gluten, Soy

The step by step recipe

  1. Cut the pork, onions and zucchini into small dice, and slice the cucumber into thin sticks.

    Even dice under one centimeter make for a smoother, more consistent sauce.

  2. Heat the oil with the black bean paste over medium heat and let it fry. 3 min

    Without chunjang, mix red miso with a spoonful of unsweetened cocoa powder, the result comes close.

  3. Add the pork and garlic, brown it, then add the onions and zucchini, and sprinkle with sugar. 8 min

    The sugar balances the saltiness of the black bean paste, don't skip it.

  4. Pour in about a cup and a half of water, let it simmer, then thicken with cornstarch dissolved in a little cold water. 8 min

    Pour the cornstarch slurry in a thin stream while stirring, the sauce turns glossy without lumps.

  5. Cook the noodles in boiling water, drain them, plate in bowls and top with the sauce, with the cucumber on top. 8 min

    Rinse them briefly in hot water so they don't stick together.

Our tips to get it right

  • Cut the pork, onions and zucchini into even, small dice before you start, it cooks faster and the sauce turns out more consistent.
  • Taste the sauce before thickening it with cornstarch, that's the right moment to adjust the sugar if you want a milder result.
  • Cook the noodles at the very last minute, right before serving, so they stay tender and don't sit around in water.

The variations

  • Swap the pork shoulder for sliced chicken, the sauce stays just as good with a slightly shorter cooking time.
  • For a vegetarian version, skip the meat, double the zucchini, and add rehydrated wood ear mushrooms for texture.
  • For a faster version with impatient kids, use instant noodles and cut the sauce simmering time down to 5 minutes.

What to serve it with

  • Pickled Korean radish
  • Cold roasted barley tea
  • Sauteed bean sprouts on the side

Storage

The sauce keeps 2 to 3 days in the fridge in a sealed container, kept separate from the noodles. It freezes well for up to a month, thaw it in the fridge then reheat gently in a pan. Cook fresh noodles each time you serve rather than storing them.

Questions about this dish

Can I substitute the chunjang black bean paste?

If you can't find it, mix red miso with a spoonful of unsweetened cocoa powder, it comes close in flavor. The result is a bit less deep but still works well.

Can I make the sauce ahead of time?

Yes, the sauce can be made a day ahead and gently reheated in a pan before serving. It actually tends to taste even better the next day once the flavors have mingled.

Is jajangmyeon a spicy dish?

No, unlike many Korean dishes, jajangmyeon isn't spicy at all. That's actually part of why kids love it so much.

What noodles can I use if I can't find thick Korean noodles?

Japanese udon noodles work very well thanks to their thickness and chewy texture, close to the original. Avoid thin noodles, they won't hold the sauce as well.

How long does it take to make a pork jajangmyeon?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork jajangmyeon?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork jajangmyeon cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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