- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 250 g
- 4 tbsp
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 300 ml
- 1 tbsp
- 2 cloves
- 1 tsp
Process
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Heat 2 tbsp neutral oil in a wok or large skillet over medium heat. Add 4 tbsp chunjang and stir constantly for 2 to 3 minutes until it smells nutty and looks glossy. Scrape the roasted paste into a small bowl and wipe the pan.
Add the remaining 1 tbsp oil to the pan over high heat. Add 250 g cubed beef sirloin and cook for 2 minutes until browned on all sides.
Add the minced garlic, 1 cubed potato, 1 cubed zucchini, 1 chopped onion, and 1 cubed carrot. Stir-fry for 3 minutes until the onion turns translucent.
Push the vegetables to the side, add the roasted chunjang to the center, and stir it into the beef and vegetables for 1 minute.
Pour in 300 ml beef broth, 1 tbsp soy sauce, and 1 tbsp sugar. Bring to a simmer, then reduce heat to medium-low and cook for 8 minutes until the potato is tender when pierced with a knife.
Stir the cornstarch slurry once more, then pour it into the pan. Simmer for 1 minute until the sauce thickens enough to coat the back of a spoon. Turn off the heat and drizzle with 1 tsp sesame oil.
While the sauce simmers, bring a large pot of water to a boil. Cook 400 g fresh jjajangmyeon noodles for 3 to 4 minutes until chewy but cooked through. Drain and rinse briefly under warm water to remove excess starch.
Divide the noodles among four bowls, spoon the black bean sauce over the top, and garnish with julienned cucumber if using. Serve immediately and mix the noodles and sauce together at the table.
Kitchen notes
Kitchen notes
- The one mistake most people make is skipping the step of roasting the chunjang in oil. Raw black bean paste tastes flat and slightly bitter; frying it for 2 to 3 minutes until nutty and glossy is what gives jjajangmyeon its signature deep flavor.
- Cut the potato, zucchini, onion, and carrot into evenly sized 1 cm cubes so they cook at the same rate and keep a little bite. If the potato is undercooked, the sauce will taste starchy and the texture will be uneven.
- The sauce is ready when it coats the back of a spoon and a piece of potato slides off a knife with no resistance. If it looks thin, simmer 1 more minute; if it is too thick, stir in a splash of broth or water.
- Rinse the cooked noodles briefly under warm water to wash off surface starch. This keeps them from clumping and helps the sauce cling evenly instead of turning gluey.
Substitutions
- beef sirloin→chicken thigh or firm tofu
- beef broth→vegetable broth or water with an extra 1 tsp soy sauce
- fresh jjajangmyeon noodles→fresh udon or thick wheat noodles
- zucchini→cabbage or bell pepper
- cornstarch→potato starch
Storage & reheating
Store leftover sauce in an airtight container in the fridge for up to 4 days, or freeze it for up to 2 months. Keep cooked noodles separately in the fridge for up to 2 days, as they soften in the sauce. Reheat the sauce in a saucepan over medium-low heat with 1 to 2 tbsp water until bubbling, and reheat noodles by dropping them into boiling water for 30 seconds or microwaving them covered for 1 to 2 minutes.
FAQ
The questions we get asked most
Why does my jjajangmyeon taste bitter or flat?
You likely skipped roasting the chunjang. Raw black bean paste needs to be fried in oil over medium heat for 2 to 3 minutes until it smells nutty and turns glossy. This step mellows the bitterness and builds the deep savory flavor the dish is known for.
Can I make jjajangmyeon sauce ahead of time?
Yes. The sauce actually tastes better after a few hours because the flavors meld. Make it up to 4 days ahead, cool it completely, and refrigerate it in an airtight container. Reheat gently with a splash of water before serving.
What noodles can I use if I cannot find fresh jjajangmyeon noodles?
Fresh udon or any thick, chewy wheat noodle works well. Dried jjajangmyeon noodles are also fine; just boil them according to the package directions until chewy but cooked through. Avoid thin pasta like spaghetti because it does not hold the heavy sauce as well.
How do I keep the sauce from getting too thick or too thin?
Add the cornstarch slurry a little at a time and simmer for 1 minute before checking. The sauce should coat the back of a spoon but still flow. If it gets too thick, stir in 1 to 2 tbsp broth or water; if too thin, simmer uncovered for another minute.
Can I make this jjajangmyeon vegetarian or vegan?
Yes. Replace the beef with firm tofu or extra mushrooms and use vegetable broth instead of beef broth. Check that your chunjang and soy sauce do not contain meat or fish derivatives, and the dish becomes fully vegan.
Why did my noodles clump together after draining?
Fresh wheat noodles release surface starch that makes them stick. Rinse them briefly under warm water after draining, then toss with a few drops of sesame oil if you are not serving them right away. Do not let them sit in a colander for more than a few minutes.
How do I know when the potato and vegetables are cooked?
Pierce a potato cube with a knife; it should slide in with no resistance but the cube should still hold its shape. The zucchini and onion should be soft but not mushy. If the potato is still firm, simmer 2 to 3 more minutes before adding the cornstarch slurry.
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