The Best Online Cooking Videos
Already have an account? Sign In

Crispy Pork With Sweet Black Bean Sauce And Noodles

Prep Time
Cook Time
Learn how to make this popular dish of crispy pork with sweet black bean sauce served over noodles. This dish is called Jjajangmyeon and is served in Korean restaurants.

Cooking Recipe

Rice noodles for jjajangmyeon
½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)
1 cup of radish, cut into ½ inch cubes (about 1 cup)
1 cup of zucchini, cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
1½ cups of onion chunks
3 Tablespoons of vegetable oil
¼ cup plus 1 Tablespoon of black bean paste
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish

Directions for making jjajang sauce:

Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
Pour out the excess pork fat.
Add radish and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick.
Add the sesame oil and remove from the heat
Serve with noodles or steamed rice

Noodles for jjajangmyeon are available at Korean grocery stores. The noodles are thick and chewy.

Directions for cooking the noodles:

Boil and strain the noodles. Rinse and strain the noodles in cold water.
Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately.

Directions for making jjajangbap:
Make one serving of rice, and add the jjajang sauce over top.

Crispy Pork With Sweet Black Bean Sauce And Noodles
Other Videos You Might Like
Thumbnail image for Cod with Bacon & Parsley
Valentine Warner, Level 1
Thumbnail image for Teriyaki Sauce and Marinade
Teriyaki Sauce and Marinade
6 I Did This
Thumbnail image for Sichuan Green Beans
Linda Anusasananan, Level 7
Thumbnail image for Hakka Noodles
Linda Anusasananan, Level 7
Thumbnail image for Turkey Green Bean Stir Fry
Joanne Choi, Level 25
Thumbnail image for Pork Ramen
Pork Ramen
16 I Did This
Thumbnail image for Nuvola Meringue with Fresh Berries and Mascarpone
Staffan Terje, Level 1
Thumbnail image for Classic Baked Beans
Classic Baked Beans
The Culinary Institute of America
8 I Did This
Thumbnail image for Pork Roast
Pork Roast
3 I Did This
Thumbnail image for Sweet and Sour Pork Tenderloin
Sweet and Sour Pork Tenderloin
9 I Did This
Thumbnail image for Taiwanese Noodles with Meat Sauce
Taiwanese Noodles with Meat Sauce
Jaden Hair
7 I Did This
Thumbnail image for Smokey Chorizo and Butterbean Salad
Mark Rigby, Level 3
Thumbnail image for Shrimp Chow Mein
Linda Anusasananan, Level 7
Thumbnail image for Chinese Glazed Spare Ribs
Linda Anusasananan, Level 7
Thumbnail image for How To Make Korean Seafood Spicy Soup
Thumbnail image for Chicken Summer Rolls
Chicken Summer Rolls
12 I Did This
Thumbnail image for How to Make Coq au Vin (Chicken and Wine)
How to Make Coq au Vin (Chicken and Wine)
30 I Did This
Thumbnail image for Pad See Ew - Hot Thai Kitchen!
Pad See Ew - Hot Thai Kitchen!
13 I Did This
Thumbnail image for Vietnamese Crepe (Banh Xeo)
Vietnamese Crepe (Banh Xeo)
5 I Did This
Thumbnail image for Pistachio and Asparagus Penne
Pistachio and Asparagus Penne
9 I Did This
Thumbnail image for Egg Foo Young
Linda Anusasananan, Level 7
Thumbnail image for Trofie Pasta al Pesto
Staffan Terje, Level 1
Thumbnail image for Introducing Tempura
Reiko Hashimoto, Level 1
Thumbnail image for Vietnamese Crêpes
Loyd Grossman, Level 1


Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos