Korean Black Bean Noodles

400g fresh Korean wheat noodles (or thick fresh wheat noodles)

1 tablespoon cornflour (cornstarch)

2 tablespoons cold water

The Sauce

300g pork belly, cut into bite-sized pieces

½ onion, diced

½ courgette, diced

150g white cabbage, roughly chopped

3 garlic cloves, finely chopped

20g fresh ginger, finely chopped

3 tablespoons Korean black bean paste (chunjang)

2 tablespoons vegetable oil

2 teaspoons caster sugar

250ml water

1 teaspoon sesame oil

To Garnish

½ cucumber, julienned

PREPARATION

1. Dice the onion and courgette, roughly chop the cabbage, and finely chop the garlic and ginger. Cut the pork belly into bite-sized pieces and season lightly with a small pinch of salt and sugar. In a small bowl, mix the cornflour with the cold water to make a smooth slurry. Julienne the cucumber and set aside for garnish.

COOKING

2. Heat a wok over a medium heat and add the vegetable oil.

3. Add the pork belly and cook gently, allowing the fat to render without fully cooking the meat.

4. Remove the pork and set aside, leaving the rendered fat in the wok.

5. Reduce the heat slightly and fry the black bean paste for 2–3 minutes, stirring frequently until fragrant and smoky.

6. Remove the black bean paste and set aside.

7. Increase the heat and stir-fry the onion for 2 minutes, then add the cabbage and courgette. Cook for a further 3–5 minutes until slightly softened.

8. Add the garlic and ginger, cooking for 30 seconds until fragrant.

9. Return the pork and fried black bean paste to the wok. Pour in the water, stir in the sugar and bring to a gentle simmer. Cover and cook for 5–10 minutes.

10. Stir in the cornflour slurry and cook until the sauce thickens to a rich, glossy consistency. Finish with the sesame oil.

11. Meanwhile, cook the wheat noodles according to the packet instructions, then drain well.

12. Divide the noodles between serving bowls, spoon over the black bean sauce and garnish generously with the julienned cucumber.

School of Wok Tips

 Frying the black bean paste before adding it to the sauce removes any raw bitterness and develops its deep, smoky flavour.

 Render the fat from the pork belly slowly—this creates the rich base that flavours the vegetables.

 Add the garlic and ginger towards the end of stir-frying the vegetables so they don't burn.

 Fresh cucumber provides a crisp, refreshing contrast to the rich, savoury sauce.

FAQs

What is Jajangmyeon?

Jajangmyeon is a Korean noodle dish inspired by Chinese cuisine, consisting of thick wheat noodles topped with a rich black bean sauce made from Korean chunjang paste.

Can I make it vegetarian?

Yes. Omit the pork belly and use extra mushrooms or diced tofu instead. The sauce remains rich and satisfying thanks to the black bean paste.

Why is the black bean paste fried first?

Frying chunjang develops its flavour, removes any raw bitterness and gives the finished sauce its characteristic deep, savoury taste.