Jajamyeon (Black Bean Sauce Noodles)

Featured in the Honolulu Star-Advertiser on August 24, 2016.
Recipes compliments of Grant Sato.



Jajamyeon (Black Bean Sauce Noodles)

  • 2 tablespoons oil
  • 4 ounces ground pork
  • 1 cup small diced onion
  • 1 cup small diced potato
  • 1/2 cup small dice zucchini
  • 1/2 cup julienne cabbage
  • 4 cloves garlic smashed or chopped
  • 3/4 cup chungjang sauce (Chinese black bean sauce)
  • 1 tablespoon sugar
  • 2 cups water
  • 1 tablespoon cornstarch and water mixed to make a slurry
  • 1 pound cooked fresh saimin or ramen noodles
  • 1/2 cup julienne cucumber
  • 1/2 cup julienne green onions


  1. Heat a large sauté pan on high and add oil.
  2. When the oil lightly smokes, add in ground pork and sauté for 1 minute.
  3. Add onion, potato, zucchini, and cabbage; sauté for another minute, then add garlic, chungjang, sugar, and water.
  4. Bring mixture to a boil, then reduce to a simmer for 5 minutes.
  5. Thicken with cornstarch slurry to desired thickness.
  6. Separate cooked noodles into 2 bowls; divide sauce equally over noodles and garnish each bowl with half of the cucumber and green onion.

Makes 2 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
680 calories, 32 g fat, 6 g saturated fat, 40 mg cholesterol, 800 mg sodium, 68 g carbohydrate, 8 g fiber, 12 g sugar, 19 g protein


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