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Korean Black Bean Noodles

A savory delight, Korean Black Bean Noodles (Jjajangmyeon) offer rich flavors and a chewy texture, perfect for family gatherings and cozy nights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles and Broth
  • 8 ounces Korean black bean noodles (jjajangmyeon noodles) These can be found in Asian grocery stores or online.
  • 2 cups water or broth Use vegetable broth for a vegetarian option.
Aromatics and Vegetables
  • 2 tablespoons vegetable oil
  • 1 small onion, diced Yellow or white onion works well.
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup sliced mushrooms Any variety can be used.
Sauce
  • 1 cup jjajang sauce (black bean sauce) Available in Asian grocery stores.
Garnish
  • Green onions, chopped For garnish before serving.

Method
 

Cooking the Noodles
  1. Boil water in a large pot and add the black bean noodles. Cook according to package instructions, about 4-5 minutes until chewy, then drain and set aside.
Sautéing Aromatics
  1. In a large skillet over medium heat, heat the vegetable oil. Add the diced onion and minced garlic, and sauté until fragrant and the onion is translucent, about 3-4 minutes.
Adding Vegetables
  1. Toss in the diced zucchini and sliced mushrooms. Stir-fry for an additional 5-7 minutes until tender.
Mixing the Sauce
  1. Pour in the jjajang sauce and chicken or vegetable broth, mixing well. Let simmer for about 3-5 minutes.
Combining Noodles and Sauce
  1. Add the cooked noodles to the sauce and mix gently to ensure every strand is coated.
Serving
  1. Plate the noodles and garnish with chopped green onions. Serve hot and enjoy!

Notes

For a Halal-friendly option, substitute chicken with diced tofu or chicken breast. Store in an airtight container in the fridge for up to three days, or freeze for a month. Reheat over low heat with a splash of water or broth.