Jajangmyeon – Korean Black Bean Noodles
Recipe Summary
- A delicious and savory Korean black bean noodle dish made with roasted black bean paste, hoisin sauce, and diced vegetables. The rich, thick sauce is served over instant noodles and garnished with fresh vegetables for a satisfying meal.
All Ingredients - Main Ingredients
- Roasted black bean paste 200g
- Hoisin sauce 50g
- Caster sugar 30g
- Water 1.5 Cups
- Cornstarch 10g
- Vegetable oil 30g
- Garlic minced 8 Cloves
- Medium onion diced 1
- Medium potatoes diced 2
- Medium carrots diced 2
- Instant noodles 6 servings
- Julienned carrots for garnish
- Julienned cucumber for garnish
- Chopped green onions for garnish
- Sesame seeds for garnish
Tools You'll Need
- Pan
- Frying pan
- Pot
- Mixing bowl
- Bowl
- Ladle
Don't have an ingredient? Try these swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry black bean paste
Heat 30g of vegetable oil in a pan on medium heat. Add 200g of roasted black bean paste and fry for , stirring constantly.
Step 2: Add sugar and hoisin sauce
Add 30g of caster sugar and 50g of hoisin sauce to the fried black bean paste. Stir until the sugar dissolves, about .
Step 3: Sauté onion
In a separate large frying pan on medium heat, add a dash of vegetable oil. Add 1 medium diced onion and sauté until translucent.
Step 4: Add garlic and other vegetables
Add 8 cloves of minced garlic to the pan and sauté for . Then add 2 medium diced potatoes and 2 medium diced carrots. Sauté the vegetables for .
Step 5: Combine with sauce
Add the prepared black bean paste mixture from the first pan to the sautéed vegetables. Stir until all the vegetables are thoroughly coated with the sauce.
Step 6: Add water and simmer
Pour 1.5 cups of water into the mixture. Stir until the paste is completely dissolved into the water. Simmer for about until the vegetables have softened.
Step 7: Thicken the sauce
In a small bowl, add 10g of cornstarch and 2 tablespoons of water. Stir until the cornstarch dissolves completely. Add this cornstarch mixture to the simmering sauce. Stir continuously until the mixture is incorporated and becomes thick.
Step 8: Cook noodles
Bring a pot of water to a boil. Add the instant noodles and cook according to package instructions until tender.
Step 9: Assemble and serve
Place the cooked noodles in a bowl. Ladle a generous amount of the Jajangmyeon sauce over the noodles. Garnish with julienned carrots, cucumber, and chopped green onions. Sprinkle with sesame seeds if desired.
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