Black Bean Knife-cut Noodles (Jjajangmyeon) 🫘

This easy jjajang (black bean) noodle recipe is perfect for those busy days when you still want something warm, flavorful, and satisfying. Ready in under 20 minutes, it’s a simple way to enjoy the rich, savory-sweet flavors of Korean black bean noodles at home.

Using our Taiwanese sundried knife-cut noodles as the base, you get a healthier, guilt-free version with that irresistible chewy texture that soaks up every bit of sauce. 

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Cooking Time: 20 minutes
Serves: 1–2 people

Ingredients

• ¼ cup black bean paste (Korean brands are best, available at Asian supermarkets)
• 1 pack of our Taiwanese knife-cut noodles (any kind is fine, a healthier option)
• ½ zucchini, diced (Optional: shredded cabbage, carrots, or other vegetables)
• 1 white onion, diced 
• 300g minced beef
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp oyster sauce
• 2 tbsp sugar
• A bit of oil
• White pepper, to taste
• Crispy chilli oil, to finish
• Optional toppings: thinly sliced cucumber, crispy seaweed flakes, sesame seeds

Instructions

1. Slice all your vegetables. I use half a zucchini and one white onion, but you can also add cabbage, carrots, or any veggies you like.
2. In a small pan, heat a bit of oil and fry ¼ cup of black bean paste for 3–5 minutes. This removes the raw, bitter taste and gives it a richer, toastier flavor. Set aside.
3. In a large pan, add some oil and stir-fry your vegetables until slightly softened.mAdd the minced beef and cook until browned. Add the black bean paste back in and stir-fry everything together for a good few minutes. 
4. Add 1 cup of water and let it simmer for about 2 minutes. Then pour in your cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). If the sauce is still watery, add a bit more slurry until it thickens nicely. Add 2 tbsp sugar and 1 tbsp oyster sauce, and let it cook for another minute.
5. While the sauce simmers, cook the Taiwanese knife-cut noodles — they only take about 3 minutes. Rinse in cold water afterwards to stop the cooking process. These noodles are sundried in Taiwan instead of deep-fried like other brands, which makes them a healthier option. They’re thick, chewy, and soak up the sauce beautifully.
6. Add the noodles to a deep plate, pour the black bean sauce on top, and finish with your favorite toppings, I used crispy seaweed flakes and sesame seeds
   

And that’s it, your quick and delicious bowl of jjajang noodles is ready to enjoy! The noodles by itself are amazing but drizzling some crispy chilli oil on top really finished it off.  It’s the kind of meal that proves comfort food doesn’t need to be complicated, just a few simple ingredients, a little time, and a lot of flavor.