Why you’ll love this recipe
- Deep Umami: The fermented black bean paste (Chunjang) creates a rich, dark sauce that is uniquely savory and slightly sweet.
- Velvety Texture: A cornstarch slurry creates a thick, glossy sauce that clings to every strand of the egg noodles.
- Family Favorite: This is the ultimate “comfort in a bowl” dish that is loved by kids and adults alike for its mild but deep flavor.
Key Ingredients
- Fermented Black Bean Paste: The soul of the dish; frying it in oil first removes bitterness and develops a roasted aroma.
- Pork Belly: The rendered fat from the pork belly provides the traditional richness that defines a good Jajangmyeon.
- Diced Onions: Cooking a large amount of onions adds a natural sweetness that balances the salty bean paste.
✅Quick Tips: Always “fry” the black bean paste in oil for 30–60 seconds before adding other ingredients to unlock its full savory potential and smooth out the texture.
Key Steps
- Step 1: Fry the bean paste in oil, then sauté the pork belly until the fat is rendered.
- Step 2: Cook the onions until soft and caramelized into the pork and bean mixture.
- Step 3: Add water and simmer under a lid to let the flavors meld into a rich gravy.
Step 4: Thicken with a cornstarch slurry and serve over chewy, fresh egg noodles.
Chinese Black Bean Noodles – Korean Style
A hearty dish topped with savory ground pork and deep umami soybean paste. Every bite is rich and satisfying.
Ingredients:
Instructions
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Heat oil, sauté black bean paste 30 seconds; remove.
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In the same pan, sauté pork belly until fragrant.
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Season with soy sauce, salt, and sugar.
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Add diced onion; cook until slightly soft.
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Return black bean paste and mix well.
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Stir in cornstarch slurry until thick.
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Cook for 2-3minutes with lid on.
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In a separate pan, boil fresh egg noodle for 2-3 minutes, and run under cold water to avoid sticking together.
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Serve the zhajiangmian topping over noodles..
Noodles, Black bean, Korean Chinese, Pork, Stir-fry
