Better-Than-Takeout Black Bean Sauce Noodles (Jajangmyeon)
Prep time
Cook time
Total time
Serves: 2
  • 2 servings of jajangmyeon noodles
  • 1 cup pork belly, cut into ½ inch cubes
  • 1 cup diced onion
  • half a cup potato, cut into ½ inch cubes
  • 2 cups water
  • a quarter cup Korean black bean paste
  • 1 teaspoon sugar
  • ⅓ cucumber, shredded for topping
  • a touch of sesame oil for topping
  • a touch of roasted sesame seeds for topping
  1. In a skillet, stir in the pork belly, sauté for about 5 minutes over medium-high heat or until crisp and browned, set aside.
  2. Drain most of the oil in the pan leaving about 2 tablespoons worth, add Korean black bean paste into the pan, stir fry for about 1-2 minutes over low heat until the paste has mixed well with oil, set aside.
  3. Bring a large pot of water to boil, add in two servings of jajangmyeon noodles and boil for 3-4 minutes until cooked through (stir occasionally to avoid sticking), fish out the noodles, rinse under cold water, drain well and plate.
  4. Turn to medium-high heat, stir in the potato, onion and pork belly in a pan, stir fry for about 3 minutes until the potato has turned translucent, add in the black bean paste and oil mixture, stir fry to mix everything well.
  5. Pour in about 2 cups of water, gently stir to mix everything well, cook under high heat until the water starts to boil.
  6. Turn the heat down to low, toss in the sugar and mix well, cover the pan with a lid and simmer for about 10 minutes (stir occasionally during simmering).
  7. Taste the potato, if is soft and cooked through, and the texture of the sauce is nice and thick, remove from heat and place on top of the noodles.
  8. Drizzle with a touch of sesame oil, top with cucumbers and roasted sesame seeds to serve.
  9. Mix well and enjoy while hot.
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Recipe by Spice the Plate at