Korean cooking ingredients:

Jja jjang myun noodles

Korean: 짜장면용 국수
Romanized Korean: jjajangmyun yong guksu
Where can I buy this? | What recipes use this?

Posted Tuesday, February 26th, 2008 at 11:30 pm
Tagged: 짜장면용 국수, jjajangmyun noodles, korean food, korean ingredients, Maangchi, noodle

10 Comments:

fridabag15 New Jersey My profile page joined 5/10
Posted May 15th, 2010 at 5:15 am | # | Log in to reply.
Is it possible to use the instant ramyun udon noodles for jjajangmyun? The ones from an asian mart?
Eva4 My profile page joined 2/10
Posted February 13th, 2010 at 8:33 pm | # | Log in to reply.
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.:)
- orionflux My profile page joined 8/09
  Posted February 14th, 2010 at 3:25 am | # | Log in to reply.
  Yes, they do! :) They come fresh, frozen or dried. Dried are the least tasty, though.
Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
Posted June 27th, 2009 at 7:39 pm | # | Log in to reply.
Great! I forgot to rinse them afterwards, i will be making Jjajjangmyun really soon again and will try it.
Thanks!
Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
Posted June 26th, 2009 at 6:40 pm | # | Log in to reply.
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.
- Maangchi New York City My profile page joined 8/08
  Posted June 26th, 2009 at 7:15 pm | # | Log in to reply.
  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.
Angie
Posted April 4th, 2009 at 10:04 pm | # | Log in to reply.
I bought the same brand of noodles but bought the “Korean style noodle vermicelle”. Will that work for jjajangmyun?
- Ariel
  Posted April 6th, 2009 at 10:58 pm | # | Log in to reply.
  I don’t think vermicelli works for this dish, because these two types of noodles are completely different…
- Mun
  Posted April 14th, 2009 at 7:28 pm | # | Log in to reply.
  you can try udon.
  Thou it’s much thicker, but it still works, and it’s delicious…!
  Yum~
- Sarah
  Posted July 31st, 2009 at 4:32 am | # | Log in to reply.
  On the package picture it says vermicelle… I think you had the right one.