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Korean Black Bean Noodles with Pork and zucchini

Korean Black Bean Noodles with Pork and Zucchini

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Chinese, Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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)

Instructions
 

Prep the Ingredients

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.