10-Minute JjaJangMyeon (Noodles with Black Bean Sauce)

January 23, 2016 § 1 Comment



Lately, I’ve found it increasingly difficult to find the time to pursue what I truly love doing – cooking. And like everyone else who is busy working and living in this world, there aren’t enough hours in the day (or weekend) to devote to epic cooking projects. Between balancing my desire to cook and my lack of time, I have developed an upcoming series of posts for making delicious meals in a fraction of the time it usually takes, without sacrificing taste and quality.

This is my 10 minute jja jang myun. My original jja jang myun post is here, for those who want a more “traditional” recipe. But I’ve got to say, this quick ten-minute version is amazingly quite comparable and dare I say, even more delicious.


  1. My husband mentioned a very valid point the last time I made jjajangmyun. He asked me why all the ingredients are cubed because they always seem to end up all at the bottom of the bowl and don’t get slurped up with the noodles? Besides tradition, I can’t find a reason why the vegetables have to be diced. So, for this 10 minute version, I cut all the ingredients length-wise and similar in shape to the noodles. And you know what? It was a genius move. THERE ARE NO LONGER A PUDDLE OF VEGETABLES at the bottom of the bowl. You will get even distribution of pork and veggies with every bite of noodle!
  2. To help you cut the pork, freeze it for 30 minutes before using.
  3. For slicing the cabbage, a mandolin helps tremendously, as this is undoubtedly my all-time favorite kitchen tool.


10 Minute Jja Jang Myun (Noodles with Black Bean Sauce) ‘짜장면’

Serves 4-5 (with leftovers), Prep Time: 5 minutes, Cooking Time: 10 minutes


  • 6 ounces/155 grams pork loin or shoulder, sliced thinly into strips measuring 1/8″ wide and 1″ long
  • 1 tbsp mirin or rice wine
  • 1/2 tsp grated ginger
  • 4 cloves of garlic, minced and divided
  • salt and pepper to taste, around 1/4 tsp each
  • 2 large onions, sliced thinly into 1/8″ slices
  • 2 medium squash, sliced thinly into 1/8″ slices
  • 1/2 head (around 2.5 cups) green cabbage, shredded thinly into 1/8″ slices
  • 1 cup of radish, cubed into 1/8″ slices
  • 1 carrot, sliced lengthwise into 1/8″ slices (optional)
  • salt and pepper to taste
  • 185 grams/~7 tbsp (around 3/4 cup) of roasted Korean black bean paste (bokkeum jja  jang)
  • 1 cup chicken broth
  • 1 tbsp oyster sauce
  • 1 tbsp vegetable oil
  • 1 tbsp potato or corn-starch
  • 1 tbsp water
  • salt and pepper to taste
  • cucumber slices, to garnish
  • hand-pulled noodles, per serving cooked according to package instructions


  1. Marinate pork, rice wine, ginger, 1 tsp garlic, and salt and pepper in a bowl and set aside.
  2. Bring a large pot of water to a boil.
  3. Add 1 tbsp of vegetable oil to a large pot over high heat. When the oil is hot, add the pork and stir fry quickly until the pork is browned, around 2 minutes. Remove the pork to a small bowl and set aside.
  4. To the hot pot, add the remaining garlic and add sliced onions. Cook for 2 minutes until slightly wilted and browned and then add the remaining vegetables and cook, stirring frequently for one minute. Mix the jjajang paste, chicken broth, and oyster sauce in a small bowl and then add to the pot.
  5. Add the noodles and cook according to package directions.
  6. Once the sauce comes to a boil, add the slurry of cornstarch and water and bring to a boil. It should thicken immediately. Turn off the heat.
  7. Drain the noodles thoroughly and rinse once with cold water. Divide evenly amongst bowls and serve, topped with around 1-2 cups of sauce.
  8. Garnish with cucumbers.



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