Jajangmyeon (Korean Black Bean Paste Noodle)

Have you ever tasted that interesting instant noodle sold in Asian markets called “Chapagetti?”  The first time I tried it, it was a bizarre experience for me.  But then, after realizing what it is made of, I wanted to know where they derived this instant noodle from.

The name Chapagetti as I’ve discovered it, is the combination of Chajang (black bean fried sauce) and Spaghetti.  A lot of kids like this and so does my precious one.  To them, it is like the asian version of the Italian Spaghetti.  So, since my daughter wanted to eat this, I needed to learn how to make the real one so we will not rely on buying instant versions of this at the market.  Jajangmyeon (자장면) as they call it in Korean is the recipe I was looking for.

Here’s how I made mine:


  • Pork Belly cut into 1cm. cubes
  • 1 Large Onion
  • 1 Large Sweet Potato
  • 1 Small Korean Zucchini
  • 1 Small Korean Radish
  • Black Bean Paste
  • Sesame Oil
  • Cucumber (for garnish)
  • White wheat flour noodles (sutamyeon)

In a small saucepan, heat 1 tsp. of olive oil.  Saute 6-8 tbsp. of Black Bean paste for 1 minute.  Set aside.

Using a wok, stir fry the pork belly with a little bit of olive oil.  Let it  cook until medium crispy.  Set aside.

Cut the Radish, Onion, Sweet Potato and Zucchini into bite size cubes.   Using the same wok, saute the radish and sweet potato.   After a minute or two, add in the onions and zucchini and saute for another minute.  Add 3 cups of water into the wok.  Cover the wok with a lid and let it cook for 10-15 minutes on medium high heat.

Add the fried black bean paste and mix well.  While boiling, add some cornstarch (or potato starch) and water mixture to make the sauce a thick consistency.  Add in a little bit of sugar (1 tbsp.)   DO NOT add salt for the chunjang is already salty.  Serve the sauce over hot noodles and garnish with thinly sliced cucumber.

Note:  Cook the sutamyeon according to package instructions.  It will depend on what kind of noodles you get from your local market.  Do not overcook or else it will be too mushy.

By the way, when you serve this, please note that the sauce and the noodles are heavy on the stomach so take it easy when plating 🙂  ENJOY!!


One thought on “Jajangmyeon (Korean Black Bean Paste Noodle)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s