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Learn how to make this traditional and delicious Korean dish at home! 



  • 8 to 10 ounces pork (pork shoulder or Boston butt are ideal)
  • 1 extra large onion (or 2 medium)
  • 8 oz green cabbage
  • 8 oz zucchini
  • 1 tablespoon rice wine
  • 1 teaspoon grated ginger
  • Pinch of salt and pepper
  • 5 tablespoons Chunjang (Korean black bean paste some may be labeled as jjajang)
  • 4 tablespoons cooking oil, divided
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 cup chicken stock or water
  • 1 tablespoon potato or corn starch dissolved in 1/4 cup of chicken stock or water
  • 1 small cucumber, for garnish
  • 1 package jajangmyeon noodles (fresh or dried)


  1. Cut pork and vegetables into half-inch cubes.
  2. Marinate the pork with a tablespoon of rice wine, ginger, salt and pepper.
  3. In a small saucepan, add the black bean paste with the oil, and sugar, and cook over medium heat for two to three minutes, stirring constantly.
  4. Stir fry pork and ginger in a large pan with two tablespoons of cooking oil over medium-high heat. Ensure pork is fully cooked through. Add a tablespoon of soy sauce halfway through cooking. 
  5. Add onion and cook until soft, stirring occasionally. 
  6. Add the cabbage and zucchini until soft.
  7. Mix in the black bean paste with all the other ingredients and ensure all the meat and vegetables are fully covered with the paste.
  8. Pour in the stock (or water) and bring it to a boil. Cook for three to four minutes.
  9. Stir in the starch slurry and cook briefly until the sauce thickens. Add more sugar to taste.
  10. Add noodles to boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente).
  11. Place a serving size of noodles in each bowl. Ladle the sauce over the noodles and garnish with cucumber matchsticks. Enjoy!

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