Jjajangmyeon (짜장면) — Black Bean Noodles
Korean · East Asia
Top Pick
STOVETOP
8/10
Thick wheat noodles smothered in a glossy black fermented soybean paste sauce with diced pork and vegetables.
Why It Works
Frying the chunjang in oil first removes its raw, bitter edge; the starch from potatoes naturally thickens the sauce into a glossy, noodle-coating consistency.
Key Ingredients
thick wheat noodles
chunjang (black bean paste)
pork belly
onion
zucchini
potato
cucumber
Similar Recipes (Korean Noodles)
More Korean Recipes
Bulgogi
10/10
Marinated thin-sliced beef grilled over flame — Korea's most beloved dish.
Yangnyeom Chicken (Korean Fried Chicken)
10/10
Double-fried chicken glazed with sweet-spicy sauce — crunchier than any other fried chicken.
Kimchi
10/10
Fermented napa cabbage with gochugaru, garlic, ginger, and fish sauce.
Galbi (Short Ribs)
9/10
Marinated flanken-cut short ribs grilled until caramelized.
Kimchi Jjigae
9/10
Fermented kimchi stew with pork — the older the kimchi, the better.
Bibimbap
9/10
Rice bowl with seasoned vegetables, meat, egg, and gochujang — mix before eating.