Jjajangmyeon is the ultimate Korean-Chinese comfort food—thick, chewy noodles smothered in a rich black bean sauce full of pork and veggies.

It’s savory, slightly sweet, and hits the spot every single time. This homemade version is easier than you think and way more satisfying than takeout!

Start by marinating bite-sized pork (neck, belly, or shoulder) in mirin, salt, and white pepper. In a pan, gently fry Korean black bean paste (chunjang) in neutral oil until glossy—this step reduces its bitterness. Remove and set aside. Using the same oil, sauté scallions and green pepper, then cook the pork until browned. Add onion, cabbage, zucchini, and the fried paste.

Stir everything well, then pour in water or broth. Simmer, add sugar, MSG (optional), and thicken with a starch slurry until it becomes silky and luscious.

While the sauce simmers, boil your fresh wheat noodles, then rinse under cold water to make them perfectly chewy. Plate them up, smother in sauce, and top with fresh cucumber for a refreshing crunch.

Want to master that glossy, restaurant-style jjajang sauce texture? Watch the full step-by-step cooking video below for detailed tips and visual guidance! 👇

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