Jajangmyeon is a classic Korean noodle dish known for its deep, umami-rich black bean sauce. Pork belly and vegetables are simmered with fermented black bean paste, oyster sauce, and aromatics to create a hearty, slightly smoky sauce that pairs beautifully with chewy noodles. Traditionally enjoyed on casual nights with family or friends, this dish is comforting, filling, and full of bold flavors.
In a pan, lightly fry the fermented soybean paste (Chunjang) for 2–3 minutes to remove its bitterness. Set aside.
Tip: Stir constantly to avoid burning — this step is crucial for balancing flavor.
In a deep pan or wok, cook the pork belly until fully rendered and golden brown.
Add the diced onion, chopped leek, garlic, and ginger. Stir-fry until the onions become translucent and fragrant.
Add the zucchini, cabbage, and mushrooms. Stir-fry for 4–5 minutes until slightly softened.
Stir in the fried soybean paste. Mix well to coat all ingredients.
Add oyster sauce, red pepper flakes, and sugar. Stir until fully incorporated.
Pour in the dashi broth. Mix and bring to a gentle simmer.
Add the cornstarch slurry gradually, stirring until the sauce reaches a glossy, slightly thick consistency (not watery, not paste-like).
Finish with sesame oil, then turn off the heat.
Tip: The sauce should be thick enough to cling to noodles but still pourable.
Cook noodles according to package instructions. Drain well.
In a serving bowl, place the noodles and ladle the black bean sauce generously over the top.
Tip: Traditionally, fresh wheat noodles (jjajangmyeon noodles) are used. If unavailable, udon or even spaghetti can work as substitutes.
Garnish with thinly sliced cucumber, pickled yellow radish, and curled green onions. Serve immediately.