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Thick wheat noodles tossed in a dark, savoury black bean sauce with pork and vegetables, a Korean-Chinese comfort food classic.
Tips for the best jjajangmyeon
- Frying the chunjang in oil first is what takes the edge off its raw bitterness, do not skip this step.
- Dice the vegetables small and even, so they cook through at the same rate as the pork.
Frequently asked questions
What is chunjang?
A fermented black soybean paste used in Korean-Chinese cooking, distinct from the Chinese doubanjiang or black bean sauce used elsewhere on this site.
Can I use udon noodles instead of the traditional noodles?
Yes, thick udon noodles are a reasonable substitute if you cannot find the specific wheat noodles.
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- Chunjang black bean paste. The fermented paste this dish is built on.
