Black Bean Noodles
Black Bean Noodles are what I make when I want Korean comfort food that's rich, savory, and full of flavor. Thick, chewy noodles get coated in a glossy black sauce made from chunjang that's deep, earthy, and slightly sweet, with tender pork belly adding buttery richness to every bite. It's perfect for busy weeknights, casual dinners with friends, or anytime you want something filling and impressive. Store the sauce and noodles separately in airtight containers, and they keep for 3 to 4 days refrigerated or up to 2 to 3 months frozen.
Ingredients
- 2 cups green cabbage chopped into 1-inch pieces
- 2 cups yellow onions diced
- ¼ cup sesame oil
- 8 ounces boneless skinless pork belly, cut into 1-inch chunks
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
- ¼ cup Korean black bean paste chunjang or jjajang
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- ½ cup water divided
- 2 tablespoons cornstarch
- 1 cup Persian cucumber julienned (for garnish)
- 1 cup scallions sliced
- 7 ounces fresh udon noodles or noodles of choice
Instructions
- In a large wok or pot, heat the sesame oil over medium heat. Add the cabbage and onions and cook for 4–6 minutes, stirring occasionally, until onions are translucent and cabbage is lightly browned.2 cups green cabbage, ¼ cup sesame oil, 2 cups yellow onions
- Add the pork belly, garlic, and ginger. Cook for 3–5 minutes, stirring, until the pork is no longer pink.8 ounces boneless, 1 tablespoon garlic, 1 tablespoon fresh ginger
- Make a well in the center of the pan. Add the black bean paste and cook it in the oil for 1 minute. Stir everything together until well coated.¼ cup Korean black bean paste
- Add sugar, oyster sauce, and soy sauce. Stir well to combine and let it cook for 2–3 more minutes until glossy.1 tablespoon sugar, 1 tablespoon oyster sauce, 1 tablespoon soy sauce
- In a small bowl, mix ¼ cup water with the cornstarch. Slowly pour this into the pan, stirring constantly. Let it simmer for 2–3 minutes until thickened like gravy. Remove from heat.½ cup water, 2 tablespoons cornstarch
- Cook the noodles according to the package instructions. Drain, rinse briefly under cold water, and fold it into the pan. Toss until the noodles are coated with the sauce.7 ounces fresh udon noodles
- Garnish with julienned cucumber and sliced scallions.1 cup Persian cucumber, 1 cup scallions
Video
Notes
Here's what I've learned from making these black bean noodles dozens of times:
- Cut pork into even chunks: Keeping the pork belly pieces about 1 inch ensures they cook through at the same time, without some pieces being raw while others are overcooked.
- Bloom the paste first: Cooking the chunjang in hot oil for a full minute before mixing caramelizes the fermented beans and removes any raw, bitter taste while bringing out the sweet, earthy flavor.
- Make the cornstarch slurry smooth: Mix your cornstarch completely with cold water before adding it to the hot pan; you'll end up with lumpy sauce that won't thicken evenly.
- Don't skip rinsing the noodles: A quick rinse under cold water after draining stops them from overcooking and keeps them from clumping together in a sticky mass.
- Serve immediately for best texture: The noodles absorb the sauce as they sit, so these are best eaten right away when the sauce is still glossy and the noodles are slippery.
- Flash freeze the sauce: Pour cooled sauce into a freezer bag laid flat, freeze until solid, then stand it upright to save space and make it easy to break off portions when you only want to reheat a single serving.
Nutrition
Calories: 657kcalCarbohydrates: 84gProtein: 31gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 45mgSodium: 1356mgPotassium: 700mgFiber: 8gSugar: 27gVitamin A: 417IUVitamin C: 33mgCalcium: 92mgIron: 2mg
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