Jja jang myun is a rib-sticking noodle dish from Korea that is widely popular among Koreans. Koreans have their own version of the dish with black bean sauce while the Chinese version uses a brown bean sauce. The sauce may differ slightly but both dishes consist of noodles tossed in a bean sauce cooked with meat and garnished with cucumber and carrot. I love both versions equally but today I’m dedicating this recipe to the Korean variation. Enjoy with a side of tangsuyuk for the full Korean experience!


E N J O Y !



  1. Heat oil in a large pot over high heat. Add the pork and cook until no longer pink, about 5 minutes. Add the onion, zucchini, and garlic and cook until the vegetables are softened, about 4-5 minutes. Add the water, black bean sauce, sugar, and soy sauce. Bring the sauce to a simmer, reduce heat to medium-low, and cook for an additional 2-3 minutes.
  2. Combine 3 tablespoon cornstarch with ¼ cup water and add the cornstarch slurry to the sauce. Continue to simmer the sauce until thickened, about 5 minutes.
  3. Cook noodles according to package directions. Drain. Arrange the noodles in a bowl and spoon the sauce on top. Garnish with sliced cucumbers and fresh bean sprouts. Serve hot.



Jja jang myun is one of those dishes that everyone loves. I have yet to meet anyone, child or adult, that dislikes these noodles. Yes, they are that tasty. And the plus side? It’s easy to make!

To make the sauce, saute the pork until browned. Add the vegetables including the onion, zucchini, and garlic and saute just until they become soft. Add the black bean sauce along with water, soy sauce, and a dash of  sugar and let it come to a simmer. 

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