- 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
Where to buy Korean ingredients:
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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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.:)
Yes, they do! :) They come fresh, frozen or dried. Dried are the least tasty, though.
Great! I forgot to rinse them afterwards, i will be making Jjajjangmyun really soon again and will try it.
Thanks!
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.
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.
I bought the same brand of noodles but bought the “Korean style noodle vermicelle”. Will that work for jjajangmyun?
I don’t think vermicelli works for this dish, because these two types of noodles are completely different…
you can try udon.
Thou it’s much thicker, but it still works, and it’s delicious…!
Yum~
On the package picture it says vermicelle… I think you had the right one.