Kaan Jajangmyeon

A more concentrated version of regular Jajangmyeon. More flavorful and less saucy.
Course noodles
Cuisine Korean
Keyword black bean noodles, black sauce, kids
KoreanCategory Myeon(면)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people
Calories 637 kcal
Author JinJoo Lee


  • 1/2 cup Chinese black bean paste (춘장 chunjang/choonjang)
  • 1/2 cup or 3 fresh , dried or fresh shitake mushrooms, chopped (optional)
  • 3 oz (80g) pork loin, cut into cubes
  • 1 medium size onion , chopped
  • 1 1/2 cup cabbage , chopped
  • 1/2 cup zucchini , chopped
  • 1 carrot , chopped (optional)
  • 2 green onions , chopped
  • 1/2 cucumber , julienned (as garnish)
  • 1 tbsp sugar
  • 1 cup water
  • 2/3 cup vegetable oil
  • 3 servings fresh noodles for jajangmyeon or kal guksu


  1. Chop all vegetables into small cubes.
  2. In a non-stick frying pan, add equal amount of chunjang and oil to pan on medium/medium low heat. Stir often, cook for 7 min.
  3. In ANOTHER pan, add 2 T oil to pan on medium heat. Sauté onions and cabbages for 10 min or more until onions become translucent.
  4. Remove chunjang from pan. It should be easy to bunch up the cooked chunjang and remove from oil.
  5. Discard the leftover oil in pan.
  6. Remove onions and cabbages from pan and set aside. Sauté pork on med-high heat for 2-3 min in the same pan.
  7. Once pork is cooked, return onions, cabbages to pan. Add 1 T oil and remaining vegetables. Sauté all ingredients on med-high heat for 5 – 7 min. Veggies should still be slightly crunchy.
  8. Add cooked chunjang paste to pan (step 8) and stir everything, making sure the paste coats the ingredients evenly.
  9. Stir fry for 2 min. Add 1 C water and 1 T sugar. Cook until the sauce is reduced to half. Reduce further for more condensed flavor.
  10. Fresh noodles are best. If you can buy one’s that says “짜장면 국수”, it should work fine.칼국수 (Kalguksu/Kalgooksoo) also works fine. cook noodles in boiling water for 7-10 min (based on package directions) and rinse in cold water.
  11. Serve noodles topped with sauce.

Recipe Notes

Substitute white rice for noodles for Jajangbap.
Add some fresh julienned cucumbers as topping.
Substitute chicken for pork if you'd like.
For richer sauce, use chicken broth but watch for salt content.

Nutrition Facts
Kaan Jajangmyeon
Amount Per Serving
Calories 637 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 17mg6%
Sodium 1308mg57%
Potassium 611mg17%
Carbohydrates 134g45%
Fiber 3g13%
Sugar 10g11%
Protein 22g44%
Vitamin A 3605IU72%
Vitamin C 23.3mg28%
Calcium 43mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.