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A recipe for Jjangjangmyeon, or Korean style black bean noodles.

Jjajangmyeon - Korean Black Bean Noodles Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    25 mins

Asian Fusion Chinese (Dumpling/Noodles/Congee) Recipe Video Fusion Asian Food Pork Rice or Noodle Vegetable Lunch Dinner Less Than 60 mins

Make this tasty Korean Black Bean Noodles recipe at home in just about half an hour! Jjajangmyeon will become a fast favorite.

 

A Korean-Chinese classic, these black bean noodles are rich and savory in flavor. The combination of Lee Kum Kee Black Bean Garlic Sauce and pork belly is the heart and soul of the dish, with layers of sweetness, a touch of heat, and plenty of veggies packed in to this hearty pork gravy that goes over the top of the noodles.

 

If you can’t find Jjajang noodles for this recipe, thick and chewy noodles like udon make a great substitute.

What You Will Need

Ingredients

  • 3 Tbsp. neutral oil
  • 400 g. pork belly, sliced into lardons
  • 1 cup onion, diced
  • 2 Tbsp. Lee Kum Kee Minced Garlic
  • 1 Tbsp. Lee Kum Kee Minced Ginger
  • 1 cup zucchini, diced
  • 2 cups dashi stock or beef stock
  • 3 Tbsp. cornstarch
  • 3 Tbsp. water
  • 2 tsp. Lee Kum Kee Pure Sesame Oil
  • 400 g fresh/uncooked Jajang noodles
  • ½ English Cucumber, julienned (for garnish)

Seasoning

  • 3/4 cup Lee Kum Kee Black Bean Garlic Sauce
  • 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1 tsp. gochugaru
  • 2 Tbsp. sugar
  • 1 tsp. black pepper
  • Salt, or MSG, to taste

Made with
Lee Kum Kee products

Black Bean Garlic Sauce, 226 g, Jar

Bean Sauces

Black Bean Garlic Sauce
Premium-Oyster-Flavored-Sauce_17-6oz_500g-Canada

Oyster Sauces

LKK's Premium Oyster Flavoured Sauce
Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil
Minced Ginger 213g

Other Sauces

Minced Ginger
Minced Garlic 326g

Other Sauces

Minced Garlic

How to make it

  1. Heat oil in a large pan over medium heat. Add Lee Kum Kee Black Bean Garlic Sauce and stir-fry for 2–3 minutes until smooth and glossy. Remove and set aside.

  2. In the same pan, add pork belly and cook until lightly browned and fat renders, about 4–5 minutes. Add onion, Lee Kum Kee Minced Ginger, and Lee Kum Kee Minced Garlic. Cook until fragrant, about 2 minutes. Stir in zucchini and cook for 1–2 minutes.

  3. Add the cooked Black Bean Garlic Sauce back to the pan. Stir in Lee Kum Kee Premium Oyster Sauce, gochugaru, sugar, black pepper, and salt or MSG. Pour in stock and simmer for 8–10 minutes, stirring occasionally.
  4. Mix cornstarch and water. Stir into the sauce and cook until thickened, 1–2 minutes. Finish with Lee Kum Kee Pure Sesame Oil.
  5. Cook jjajang noodles according to package instructions. Drain well.

  6. Place noodles in bowls, spoon sauce on top, and garnish with cucumber.

     

    Find more ways to use Bean Sauce on our recipes page!

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