Jajangmyeon (Noodles in Black Bean Sauce)

One well-known Korean-Chinese dish is jajangmyeon. Use this simple recipe to learn how to make these delicious black bean noodles at home!

Whether you were raised on these Korean black bean noodles or discovered them as an adult, I'm sure you occasionally feel intense cravings for this well-liked meal.

The good news is that if you have chunjang (춘장), a black bean paste, you can simply prepare this restaurant favourite at home!

For this type, water or stock is added to the sauce as well as some starch slurry to thicken it. The resulting sauce is liquidy.

The dish is made without the addition of any water or stock or thickening for the sauce. As a result, the sauce is dry with more solid ingredients per serving.


Samseon means fresh delicacies from 3 sources — land, sea and sky, but in Korean-Chinese cuisine, it commonly refers to a dish with various seafoods. There’s usually samseon ganjjajangmyeon (삼선간짜장면) on the menu as well.

The noodles are stir-fried with the sauce and served in a large platter to be shared.

This recipe is for regular jajangmyeon, but I didn’t add a lot of liquid. If you want your sauce to be more saucy/liquidy, you can add more stock or water.