Rich, savory, and deeply comforting, jjajangmyeon is South Korea’s answer to delivery pizza — the kind of dish people crave on lazy nights and special occasions alike. Thick, chewy wheat noodles are smothered in a glossy black bean gravy loaded with pork belly, onions, and cabbage. Originally inspired by the Chinese dish zha jiang mian, this Korean version evolved in Incheon in the early 1900s and became sweeter, heartier, and more pork-forward over time.
This version builds flavor slowly. Pork belly renders into the sauce while onions and cabbage melt down into a sweet, umami-rich base. Fermented black bean paste gives the dish its signature dark color and deep savory flavor, while grated potato naturally thickens the sauce into a silky gravy without relying on starch slurry.
Serves 4
Total Time: 1 hour
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients
- 1 tablespoon canola or grapeseed oil, plus more as needed
- 8 ounces boneless pork belly, sliced into ½-inch pieces
- Salt
- 1 medium white onion, roughly chopped
- ½ small green cabbage, chopped
- 2½ tablespoons chunjang (Korean fermented black bean paste)
- 4 cups chicken broth
- 2 tablespoons maple syrup
- 1 small russet potato, peeled
- 1½ pounds fresh jjajangmyeon noodles or other thick wheat noodles
- 1 small cucumber, cut into thin matchsticks
Instructions
- Heat a large Dutch oven or deep skillet over medium heat. Add the oil and pork belly, season lightly with salt, and cook until browned and some fat has rendered, about 10 minutes.
- Increase the heat to high. Add the onion and cabbage and cook until softened and lightly caramelized, about 3 to 5 minutes. If the pan looks dry, add a little more oil.
- Stir in the chunjang and cook for 30 seconds to 1 minute, coating the pork and vegetables evenly in the paste.
- Pour in the chicken broth and maple syrup, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes, until the pork becomes tender.
- Grate the potato directly into the sauce. Raise the heat to high and cook, stirring occasionally, until the sauce thickens into a glossy gravy, about 10 to 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse briefly under cold water to remove excess starch, then dip them back into hot water to reheat. Drain well.
- Divide the noodles among bowls and generously spoon the jjajang sauce over the top. Finish with cucumber matchsticks and serve immediately.
Tips
- Chunjang may simply be labeled “black bean paste.” Look for a jet-black Korean paste made with black soybeans, wheat flour, and salt.
- Fresh Korean wheat noodles have the best chewy texture, but thick spaghetti, linguine, or bucatini can work in a pinch.
- The key to the sauce is reduction. Let it simmer vigorously until the fat and broth emulsify into a thick, shiny gravy.