Korean cooking ingredients:

Jja jjang myun noodles

Posted Tuesday, February 26th, 2008 at 11:30 pm
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9 Comments:

  1. Eva4 My profile page
    joined February 14, 2010

    Do jajjang noodles come in dried form also? I’m moving from Korea to Germany and want to stock up on my favorite foods before I move.:)

    Posted February 13, 2010 at 8:33 pm | #
    • orionflux My profile page
      joined August 19, 2009

      Yes, they do! :) They come fresh, frozen or dried. Dried are the least tasty, though.

      Posted February 14, 2010 at 3:25 am | #
  2. Reinier Rotterdam, The Netherlands My profile page I'm a fan!
    joined February 3, 2009

    Great! I forgot to rinse them afterwards, i will be making Jjajjangmyun really soon again and will try it.
    Thanks!

    Posted June 27, 2009 at 7:39 pm | #
  3. Reinier Rotterdam, The Netherlands My profile page I'm a fan!
    joined February 3, 2009

    What is the best way to cook these noodles, i remember there was LOTS of foam coming up from the pan and they can be very sticky when eating.
    I use the exact same brand as on the picture.

    Posted June 26, 2009 at 6:40 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      Boil it in a lot of water for a few minutes and drain and rinse it in cold water so that the noodles will be more chewy and not sticky.

      Posted June 26, 2009 at 7:15 pm | #
  4. Angie

    I bought the same brand of noodles but bought the “Korean style noodle vermicelle”. Will that work for jjajangmyun?

    Posted April 4, 2009 at 10:04 pm | #
    • Ariel

      I don’t think vermicelli works for this dish, because these two types of noodles are completely different…

      Posted April 6, 2009 at 10:58 pm | #
    • Mun

      you can try udon.

      Thou it’s much thicker, but it still works, and it’s delicious…!

      Yum~

      Posted April 14, 2009 at 7:28 pm | #
    • Sarah

      On the package picture it says vermicelle… I think you had the right one.

      Posted July 31, 2009 at 4:32 am | #

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