If you’ve ever fallen in love with the savory, rich, and slightly sweet black bean noodles featured in Korean dramas, then this Korean Black Bean Noodles with Pork and Zucchini recipe will hit you right in the cravings. Known more popularly as jajangmyeon (also spelled jjajangmyeon, jangjangmyeon, or jjangjjangmyeon depending on regional transliterations), this dish is a cornerstone of Korean-Chinese cuisine and is beloved across generations. While it's commonly enjoyed as a takeout treat, once you learn how to make jajangmyeon at home, you might never go back.
This version adds tender pork and zucchini for a balanced, hearty meal that makes the most of the signature chunjang black bean paste. It’s rich, earthy, deeply umami, and surprisingly simple to recreate with just a few authentic Korean pantry staples.
Korean Black Bean Noodles with Pork and Zucchini
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Chinese, Korean
Wok or Deep Skillet A wok is ideal because it offers high sides and even heat distribution—perfect for sautéing and reducing sauces. A large nonstick skillet can be used as an alternative.
Medium saucepan For boiling the noodles.
Colander To rinse and drain noodles properly.
Sharp knife and cutting board Essential for prepping the pork, zucchini, and other vegetables.
Wooden spoon or silicone spatula Helpful for stirring the paste and scraping the wok without damaging the surface.
For the Noodles and Sauce
- 1 lb fresh or frozen thick wheat noodles jjajangmyeon noodles or udon-style
- 2 tbsp neutral oil canola, avocado, or grapeseed oil
- 1/2 lb pork shoulder or pork belly diced into 1/2-inch cubes
- 1 small zucchini diced
- 1 small onion diced
- 1/2 cup green cabbage chopped
- 3 cloves garlic minced
- 1/4 cup chunjang Korean black bean paste
- 2 tsp sugar
- 1 tbsp oyster sauce optional, for extra umami
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 tbsp cornstarch + 2 tbsp water for slurry
- Salt and pepper to taste
- Julienned cucumber or green onion for garnish
Optional Add-ins
- 1/2 cup diced potato for a thicker, heartier texture
- 1 tbsp sesame oil for drizzling at the end
- Hard-boiled eggs halved (popular garnish in many korean noodle recipes)
Prep the Ingredients
Dice the pork, zucchini, onion, and cabbage uniformly to ensure even cooking. Mince the garlic finely—this will help flavor the oil. If using potatoes, peel and cube them as well.
Cook the Pork
Heat 1 tablespoon of neutral oil in your wok or skillet over medium-high heat. Add the diced pork and let it sear for 5-6 minutes, stirring occasionally until browned and slightly crisp on the edges. Season with a pinch of salt and pepper.
Sauté the Vegetables
Add the onion, cabbage, zucchini, and garlic to the pan with the pork. Stir-fry for another 4-5 minutes until the vegetables soften and release moisture.
Toast the Black Bean Paste
Push the pork and veggies to the sides of the pan. Add the remaining tablespoon of oil to the center and spoon in the chunjang black bean paste. Let it toast for 1-2 minutes to reduce its bitterness. Stir the paste gently to prevent burning, then mix it into the rest of the ingredients.
Build the Sauce
Add sugar and optional oyster sauce to deepen the savory base. Pour in the chicken or vegetable broth and stir to combine. Let the mixture simmer gently for 10 minutes, allowing the flavors to meld. This part gives the dish its signature richness, a hallmark of many authentic korean recipes.
Thicken the Sauce
Mix the cornstarch with water in a small bowl to create a slurry. Slowly pour it into the sauce while stirring. Cook for another 2-3 minutes until the sauce thickens to a glossy, luxurious consistency.
Cook the Noodles
While the sauce simmers, bring a large pot of water to a boil. Cook the noodles according to package instructions (usually around 5-6 minutes). Drain and rinse under cold water to stop the cooking process and remove excess starch.
Assemble the Dish
Divide the cooked noodles into bowls. Ladle the hot black bean pork sauce generously over each portion. Top with thin julienned cucumber strips, and a drizzle of sesame oil if desired.
Pairings
Jajangmyeon pairs wonderfully with a variety of side dishes, offering both contrast and balance:
- Danmuji (Pickled Yellow Radish): This crunchy, vinegary radish cuts through the rich black bean sauce beautifully. A must-have for a truly authentic experience.
- Kimchi: The sharp, fermented heat of kimchi adds complexity and brightness. Use classic napa kimchi or try kkakdugi (cubed radish kimchi).
- Steamed Dumplings: Pork or vegetable mandu (Korean dumplings) make a great sidekick and continue the theme of comforting asian noodle recipes.
- Cold Barley Tea (Boricha): Earthy and nutty, this caffeine-free tea is often served with Korean meals and helps cleanse the palate.
- A Simple Green Salad: A light, sesame-dressed salad can refresh your tastebuds between bites of saucy noodles.
FAQs
1. What kind of pork is best for jajangmyeon?
Pork shoulder is ideal because of its balance of fat and meat. Pork belly adds extra richness if you want a deeper, more luxurious taste. Avoid lean cuts like loin as they may become dry.
2. Can I make this dish vegetarian?
Absolutely! Substitute the pork with diced shiitake mushrooms or firm tofu. Use vegetable broth instead of chicken broth, and keep the oyster sauce optional or replace it with a dash of soy sauce for added umami.
3. Where can I find chunjang?
Chunjang, the essential fermented black bean paste, is available at most Asian grocery stores or online. Look for jars labeled “춘장” or ones that mention they’re for korean black bean noodles recipes.
4. Is jajangmyeon supposed to be spicy?
Traditional jajangmyeon is not spicy, but you can make spicy black bean noodles by adding gochujang (Korean chili paste) or a few pinches of chili flakes. This version leans classic but is easily customizable.
5. Can I use other noodles?
If you can’t find traditional jjajangmyeon noodles, substitute with thick udon, fresh ramen, or even spaghetti in a pinch. The sauce is versatile enough to carry across many types of noodles, which is why it’s one of the most adaptable korean noodle recipes.
