Black Bean Noodles (Korean: Jjajangmyun)

Preparation Time:

20 Minutes



4 Servings

Add a side salad to have a nutritionally-balanced meal
(Warning: Lick Nutrition will not be responsible for any stained clothes caused by this recipe)


A popular Korean-style Chinese dish. Beware of your light-coloured clothes as you’re cooking and eating!


  • 400g Egg noodles

  • Korean radish, about 1 cup worth

  • 1 palm-sized lean pork (e.g. pork loin, pork chop)

  • 1 medium zucchini

  • 1 small potato

  • 1 large onion

  • 3-4 tbsp extra virgin olive oil

  • ¼ cup black bean paste (available in Asian supermarkets)

  • Dazzle sesame oil, to taste

  • Optional: Pinch of salt, to taste


  1. Boil a pot of water and add egg noodles once the water starts boiling. Boil for 3-5 minutes or until noodles are cooked and soft. Drain and allow it to cool. 

  2. Chop all other ingredients into 1cm cubes

  3. In a pan, light fry pork cubes for 4-5 minutes or until golden brown

  4. In the following order (with 1 minute inbetween), add following ingredients into the pot:

  • Radish

  • Potato

  • Onion

  • Zucchini

5. Stir fry all ingredients for another 3 minutes, then add black bean sauce

6. Add 2 cups of water, stir until well mixed and cook for 5-10 minutes with lid closed

7. Strain the egg noodles and serve in a bowl

8. Pour the sauce over on top of egg noodles

9. Mix and enjoy!


  • You could replace pork with other meats / alternatives (e.g. chicken, beef, tofu)

  • The sauce can be served with rice instead of noodles

  • Radish can be left out of the recipe as they could be difficult to obtain, and often needed to be bought in bulk

Nutritional Value

Black bean sauce is made from douchi, meaning ‘fermented black bean’ in Chinese. They’re rich in vitamin K, and also contains vitamin B2, B6, copper and potassium.