Jajangmyeon (Korean) or Zhajiangmian (Chinese) essentially translates to Fried Black Bean Noodles. These noodles are a staple in any Korean-Chinese cuisine so you will generally find them on the menu in any authentic Korean restaurants or even at the instant noodle aisle in your favorite local Asian grocery store.

There are many reasons why Jajangmyeon is worth making, especially at home. It’s fast, easy, cost-effective and of course, delicious.

Fast – this meal literally takes 20 minutes max. I promise. While the noodles are cooking, you can start making the sauce in a separate pan/wok.

Easy – nothing can get easier than throwing everything in a pan. Best part? You don’t have much dishes to wash afterwards!

Cost-effective – this is definitely one of the cheapest meals you can make without feeling gross afterwards. It is nutritious, packed with fresh protein and vegetables. You can also feed a group of people without breaking your bank.

One of the reasons why I love cooking is because of its versatility. You don’t have to put in the exact same ingredients every time to make this dish – you can always play around with random ingredients in your fridge that you think may work well!

Delicious – When the earthy black bean sauce mixes with the cooking oil, aroma of the sweet onions, fatty pork, and umami mushrooms, it activates a sweet and savory flavor that goes so well with a bowl of noodles.

The texture of the noodles in jajangmyeon is crucial. You would want the noodles thin enough to catch all the sauce between each strand. You would also want them to be chewy. I find that the best noodles that goes well with the black bean sauce are those made with the simplest of ingredients (wheat flour, water, salt).

I hope you enjoy my version of this simple but absolutely delicious bowl of saucey noodles 🙂 This particular one was made with random ingredients I found at home. The protein and vegetables are always different every time I make it, but my method essentially stays the same.