Korean Black Bean Noodles with Pork and Vegetables

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A beloved Korean-Chinese comfort dish featuring thick, chewy wheat noodles smothered in a rich, glossy black bean sauce studded with pork, potato, zucchini, and cabbage. The deeply savory sauce gets its signature color and umami depth from fermented black bean paste, balanced with a hint of sweetness. Quick enough for a weeknight yet satisfying enough for a weekend treat.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 9 gSugar
• 24 gProtein
• 1100 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the noodles

• 1.5 lbs fresh or 14 oz dried thick wheat noodles
• 1 tbsp neutral oil, for tossing

For the black bean sauce base

• 4 tbsp Korean chunjang (fermented black bean paste)
• 1 tbsp neutral oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp granulated sugar
• 1/2 cup water or chicken stock

For the stir-fry and assembly

• 1/2 lb pork belly or shoulder, diced into 1/2-inch pieces
• 2 tbsp neutral oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 medium yellow onion, diced
• 1 medium russet potato, peeled and diced small
• 2 cups roughly chopped cabbage
• 1 small zucchini, diced
• 1/2 cup water or chicken stock
• 1 tbsp cornstarch mixed with 2 tbsp cold water

For garnish (optional)

• 1 small cucumber, julienned
• 1 hard-boiled egg, halved
• 1 sheet roasted seaweed (gim), shredded

Directions

1. Heat 1 tbsp oil in a small skillet over medium-low heat, add the chunjang, and stir-fry for 2-3 minutes until fragrant and slightly darkened; set aside to mellow the raw bean flavor.
2. In a wok or large skillet, heat 2 tbsp oil over medium-high heat. Add the diced pork and stir-fry for 3-4 minutes until lightly browned and the fat begins to render.
3. Add the garlic, ginger, and onion, and stir-fry for 2 minutes until the onion softens and turns translucent.
4. Stir in the potato and cabbage, cook for 3-4 minutes, then pour in 1/2 cup water or stock. Cover and simmer for 5-6 minutes until the potato is just tender when pierced.
5. Add the toasted chunjang, oyster sauce, soy sauce, and sugar. Stir well to coat, then add the zucchini and the additional 1/2 cup water. Simmer 2 more minutes.
6. Stir the cornstarch slurry and pour it into the sauce in a thin stream, stirring quickly for about 30 seconds until the sauce thickens to a glossy, coat-the-spoon consistency. Remove from heat.
7. Meanwhile, bring a large pot of water to a rolling boil. Cook the noodles according to package directions (about 5-7 minutes for fresh, 7-8 for dried) until chewy. Drain and toss with 1 tbsp oil to prevent sticking.
8. Divide the noodles among 4 large bowls, spoon the hot black bean sauce generously over the top, and finish with cucumber, a halved egg, and shredded seaweed if using. Serve immediately with yellow pickled radish (danmuji) on the side.

Cook’s Notes

• Toasting the chunjang in a little oil before adding it to the wok is a crucial Korean-Chinese technique that deepens flavor and removes any raw, bitter edge from the fermented paste.
• Dice the potato into small, even 1/2-inch pieces so it cooks through at the same rate as the onion and cabbage; overcooked potato will turn mushy in the sauce.
• For an even richer sauce, swap the water for homemade chicken or pork stock, and add a small splash of the noodle cooking water when assembling bowls.
• The cornstarch slurry is non-negotiable—it transforms the sauce into the glossy, clingy consistency that defines authentic jajangmyeon.
• Fresh vacuum-packed Korean noodles are ideal, but spaghetti or udon work in a pinch; just adjust cooking time so the noodles stay pleasantly chewy.

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