How to make Jajangmyeon

Why cooks start here

Jajangmyeon is cooked the way Chinese-Korean shops cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Jajangmyeon, a beloved Korean-Chinese dish, finds its roots in the bustling eateries of Incheon, where it first gained popularity among the local Chinese-Korean community. Traditionally enjoyed as a comfort food, this dish is often savored during casual family meals or on Black Day, a Korean holiday for singles, when people gather to enjoy bowls of these savory noodles. Each bite of Jajangmyeon offers a harmonious blend of rich, umami flavors from the chunjang sauce, tender pieces of pork, and the subtle sweetness of sautéed onions and zucchini. The thick noodles provide a satisfying chew, absorbing the sauce's deep flavors. Enjoy this dish with a side of danmuji (yellow pickled radish) for a refreshing contrast.