Jajang Myun (Noodles with Blackbean Sauce) | Korean Recipes | PBS Food

Jajang Myun (Noodles with Blackbean Sauce)

Try this noodles with blackbean sauce recipe from Cathlyn's Korean Kitchen made with Asian noodles and Chinese cabbage.


Yield: 2-3 servings

Course: ,


  • 6 oz fresh Asian noodles (you can also use linguini)
  • 1/2 lb pork loin diced or ground pork
  • ½ Chinese cabbage
  • 1 zucchini
  • 1 potato
  • 1 brown onion
  • ½ English cucumber
  • ¼ cup cooked peas
  • 3 tbsp jajang black bean sauce
  • ½ tbsp minced garlic
  • 1 small capful of stevia (or sugar)
  • 1/2 tbsp sugar
  • ¼ cup cooking wine
  • 1 cup water
  • 1 tbsp corn flour
  • cooking oil


  1. Julienne the cucumber in thin strips and set it aside to use as garnish
  2. First, chop up the cabbage and set it aside
  3. Dice up the zucchini, potato and onion
  4. Lastly, dice up the pork loin
  5. Heat up a wok or deep sauce pan and drizzle 1 tbsp of cooking oil.
  6. Add the jajang black bean paste, minced garlic, sugar and fry the sauce for about a minute
  7. Add the chopped up pork and stir fry with the sauce for about 3-4 minutes
  8. Once the pork is cooked, add the potatoes (stir fry) and then the rest of the vegetables
  9. Mix the ingredients well for about 3-4 minutes
  10. Add a cup of water (Add more as needed) and stir gently
  11. Let it simmer in medium low heat for additional 10 minutes
  12. In another pot, boil 8 cups of water for the noodles
  13. When the water comes to a boil, add the noodles for about 1 minute
  14. Rinse and strain in cold water and set it aside
  15. Mix the corn flour with some water and slowly pour over the sauce
  16. Give it a quick, gentle stir and simmer for additional 5 minutes in low heat
  17. In a deep bowl, add some of the cooked noodles and pour the sauce over the noodles
  18. Garnish with julienned cucumber and cooked peas
  19. Serve with a side of pickled daikon radish or kimchi
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