Black Bean Noodles
6 mins read

Black Bean Noodles

Black Bean Noodles

Black Bean Noodles – Black bean noodles, also known as “jajangmyeon,” can provide several health benefits. They are a good source of plant-based protein, fiber, and complex carbohydrates. Black beans also contain essential nutrients such as iron, folate, and magnesium. Incorporating black bean noodles into your diet can support digestive health, aid in weight management, promote heart health, and contribute to balanced blood sugar levels due to their low glycemic index.

What is black bean paste?

This paste is actually called chungjang which is a Korean style black bean paste and as the name implies, it is made up of fermented soy beans. It is thick in texture and dark in color. I would highly recommend frying it in some oil to release some of the desired flavors that come from the paste.

What vegetables are added?

I use cabbage, onions, and zucchini, however some other really popular options include potatoes and radish. I cut all the vegetables into 1 inch cubes so that they cook evenly and soften faster.

Black Bean Noodles

A savory black bean sauce loaded with seared pork belly & vegetables over soft, chewy noodles. Absolutely hearty, healthy & satisfying.
Author: AiPing | Curious Nut
Recipe type: Entree
Cuisine: Korean
Serves: 4-5


  • 1½ tbs oil
  • ⅔ cup Korean fermented black bean paste
  • 1 tsp sugar
  • ½ lb pork belly (a little over 1 cup), cut into ¼”-1/2″ cubes
  • 1 small yellow onion (1½ cups), cut into ¼”-1/2″ cubes
  • 3 garlic cloves, diced
  • 1 small russet potato (3/4 cup) , cut into ¼”-1/2″ cubes
  • ½ medium daikon (1 cup) , cut into ¼”-1/2″ cubes
  • 1 small zucchini (1 cup) , cut into ¼”-1/2″ cubes
  • 2 cups diced cabbage (cut into ¼”-1/2″)
  • 2 cups chicken stock
  • Salt, black pepper, and sugar to taste
  • 3 tbs corn starch + 3 tbs water (arrowroot powder works too)
  • 2.2 lb fresh Korean noodles, cooked according to package directions
  • Garnish
  • 2 hard-boiled eggs, halved (more if you’re serving more than 4 people)
  • 1 large hothouse or 2 Persian cucumbers, thinly sliced
  • Yellow Pickled Radish
  • Kimchi (optional)


  1. Over medium low heat, add the oil, black bean paste and sugar to a wok or pan. Fry the paste for 2 minutes. This is to remove the slight bitterness of the paste. Set aside and rinse the wok/pan.
  2. Over high heat, in a wok or pan, sear the pork belly. Once pork is browned, set aside.
  3. Add a generous coat of oil to the wok or pan, over medium high heat, sear the onions. Once soft, add the garlic. Fry until the garlic turns to a light golden brown color. Add the potato, daikon, zucchini and white cabbage. Fry for several minutes. Add the seared meat and stir to combine. Add some chicken stock to deglaze the pan (if needed)
  4. Add the fried paste and mix well. Add the chicken stock, cover and bring the liquid to a boil. Once boiled, turn the heat to medium low and simmer for 10 minutes or until potato has soften.
  5. Taste the sauce (see notes 1). Add salt, black pepper, sugar. Once you’re satisfied with the taste. Add the cornstarch slurry. The sauce will thicken. Pour over cooked noodles, garnish and serve immediately.


1. Different brands of black bean paste and chicken stock has different levels of sodium. Also take into account that some noodles are salty while others aren’t.

2. You can change the ratio of meat to vegetables as you wish. You can even substitute pork for chicken or beef.

3. Korean fermented black bean paste can be found in Korean markets. Any brand will do. These are sold in a tub or a bottle. I bought Wang brand because that was the only brand on the shelf that day that doesn’t have MSG. Make sure they aren’t the Chinese black bean paste. They taste different from the Korean ones.

4. Noodles: Usually thick and chewy noodles are used but really, any kind of noodles will do really. Chinese, Korean or Japanese. Thick or thin. It’s up to you. If you still can’t find fresh Asian noodles, use pasta noodles. The sauce is the star here. This can even be eaten with rice.

5. It’s going to be messy so don’t wear your favorite shirt when you cook… or eat this. You have been warned.

What You’ll Need:

  • 1 cup hot water

  • 5 dried shiitake mushrooms

  • 1/2 lb ground pork

  • 4 cloves garlic, minced

  • 1 tbsp freshly grated ginger

  • Green onion

  • 1 onion, cut into large chunks

  • ¼ green cabbage, cut into large chunks

  • 1 large zucchini

  • 4 portobello or shiitake mushrooms

  • ⅓ cup black bean paste

  • 1 tbsp sugar

  • 2 tbsp oyster sauce

  • 1 tbsp cornstarch

  • Salt and pepper to taste

  • Sliced cucumbers

  • Noodles of your choice

How to Cook It:

  1. Combine hot water and shiitake mushrooms. Set aside for 15 min to rehydrate the mushrooms.

  2. Cook the noodles according to package directions, rinse with cold water, and drain [Noodles can cook while you make the sauce]

  3. Meanwhile, cut all the veggies into large chunks. By this time, the shiitakes are softened. Squeeze out all the water and chop. Reserve the shiitake mushroom water for later.

  4. Heat oil in a large pan, and add garlic, ginger, and green onions. Stir for about 1 minute to infuse the oil.

  5. Add in ground pork & pepper to taste

  6. Add in the black bean paste and cook for 1 min.

  7. Pour in the shiitake mushroom water we reserved earlier.

  8. Add in the remaining veggies – onion, cabbage, zucchini, and mushroom. Stir and cook until they are softened.

  9. Add in sugar and oyster sauce. Mix everything. Simmer for 10 minutes, uncovered.

  10. Mix cornstarch with 1 tbsp water in a small bowl to make a slurry or sprinkle straight in. Pour into the pan and stir to thicken the sauce.

  11. Mix in the noodles, top with cucumber, and slurp away!

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