Easy and Delicious Mapo Cabbage Noodles (Jjambbong) Recipe

This easy yet incredibly delicious Mapo Cabbage Noodles recipe combines the rich flavors of ground pork, spicy doubanjiang, and tender vegetables with hearty noodles. Perfect for a satisfying meal, this dish is sure to impress. Let’s get started!


For the Noodles:

  • Chinese Noodles: 250g (udon or ramen also suitable)

For the Vegetables:

  • Korean Cabbage (or regular cabbage): 110g (about 3 leaves), sliced
  • Shiitake Mushrooms: 90g (about 5 mushrooms), sliced
  • Chives: 35g, chopped
  • Onion: 1/4 large, chopped
  • Green Onion Whites: 40g, chopped

The Meat:

  • Ground Pork: 100g

For the Seasoning:

  • Doubanjiang (chili bean sauce): 25g (1 tablespoon)
  • Soy Sauce: 8g (1 tablespoon)
  • Oyster Sauce: 8g (0.5 tablespoon)
  • Chicken Stock: 8g (0.5 tablespoon)
  • Chili Powder: 10g (1 tablespoon)
  • Water: 700ml

For the Starch Water:

  • Starch Powder: 25g (2.5 tablespoons)
  • Water: 32g (4 tablespoons)



  1. Cook Noodles: Cook the Chinese noodles according to the package instructions. Drain and set aside.
  2. Prepare Vegetables: Slice the cabbage, shiitake mushrooms, and chives. Chop the onion and green onion whites.


  1. Cook Pork: In a large pan, heat a small amount of oil over medium heat. Add the ground pork and cook until browned.
  2. Add Vegetables: Add the cabbage, shiitake mushrooms, onion, and green onion whites to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender.


  1. Add Seasonings: Add the Doubanjiang (chili bean sauce), soy sauce, oyster sauce, chicken stock, and chili powder to the pan. Mix well.
  2. Add Water: Pour in 700ml of water and bring the mixture to a boil.


  1. Make Starch Slurry: In a small bowl, combine the starch powder and 32g of water to create a starch slurry.
  2. Thicken Sauce: Slowly pour the starch slurry into the boiling mixture, stirring continuously until the sauce thickens.


  1. Add Noodles: Add the cooked noodles to the pan and mix well, ensuring the noodles are fully coated with the sauce.
  2. Add Chives: Add the chives and cook for an additional 1-2 minutes until they are slightly wilted.


  1. Serve Hot: Serve the Mapo Cabbage Noodles hot in bowls. Enjoy your delicious and hearty meal!

Tips for Success

  • Noodle Options: Use your favorite type of noodles, such as udon or ramen, for a different texture.
  • Adjust Spice: Adjust the amount of chili powder and doubanjiang to your preferred spice level.
  • Even Cooking: Slice vegetables uniformly to ensure even cooking.

Health Benefits

This Mapo Cabbage Noodles dish is not only delicious but also nutritious:

  • Rich in Protein: Ground pork provides a good source of protein, essential for muscle repair and growth.
  • High in Fiber: Cabbage and shiitake mushrooms are rich in fiber, which aids in digestion.
  • Vitamins and Minerals: Vegetables like cabbage, mushrooms, and chives are packed with vitamins and minerals that support overall health.

Frequently Asked Questions

Can I use other types of meat?

Yes, you can use ground chicken, beef, or turkey as a substitute for pork.

How do I store leftovers?

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or in the microwave before serving.

Can I make this dish vegetarian?

Yes, you can omit the ground pork and use tofu or additional vegetables for a vegetarian version.

What can I serve with this dish?

Serve this dish with a side of pickled vegetables, steamed rice, or a simple green salad for a complete meal.


Mapo Cabbage Noodles (Jjambbong) is a flavorful and satisfying dish that combines tender noodles with a rich, spicy sauce and fresh vegetables. Perfect for a hearty meal, this recipe is sure to become a favorite. Enjoy this delicious dish with your family and friends!

Read Also: Stir-Fried Noodles Recipe – Quick and Delicious Asian Cuisine

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