Noodles with blackbean sauce

Jjajangmyeon 짜장면

Hello hello everybody! : )

I’m re-introducing Jjajangmyeon (blackbean noodles) to you today with a new, updated video. I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Yes, it was 5 years ago! Time flies too fast!

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That video was so popular that I decided to make a new version that’s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles.

Jjajangmyeon is everybody’s favorite food. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order jjajangmyeon from a Chinese restaurant the delivery man brings the noodles in a special tin box in under 30 minutes!

I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex!

Enjoy the recipe!

Ingredients for  2-3 servings

  • jjajangmyeon noodles
  • ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
  • 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
  • 1 cup of zucchini, cut into ½ inch cubes
  • 1 cup of potato, peeled and cut into ½ inch cubes
  • 1½ cups of onion chunks
  • 3 Tablespoons of vegetable oil
  • ¼ cup and 1 Tablespoon of black bean paste
  • 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
  • 1 teaspoon of sesame oil
  • ½ cup cucumber, cut into thin matchsticks for garnish
  • water

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Directions for making jjajang sauce

  1. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
  2. Pour out the excess pork fat.
  3. Add radish and stir fry for 1 minute.
  4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
  5. Clear a space in the center of the wok by pushing the ingredients to the edges.
  6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
  7. Add  2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
  8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
  9. Add the sesame oil and remove from the heat.
    jjajangmyeon
  10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).

Make jjajangmyeon

Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.

  1. Boil and drain the noodles. Rinse and strain in cold water.
  2. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.

Make jjajangbap

  1. Make one serving of rice, and add the jjajang sauce over top.
  2. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.

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665 Comments:

  1. Familie Mustermann Vienna My profile page joined 9/16
    Posted September 23rd, 2016 at 3:22 am | # |

    Dear Maangchi,

    after watching tons of your awesome, entertaining videos i’ve started my korean cooking adventures today with Jjajangmyeon and – sorry to say that – was a little disappointed. After browsing through the comments, i found out, that i’m not alone with that. And then, when i read your advise “to be careful with the very salty” black bean paste, i got it. The problem seems to lie in different black bean pastes which people use. I bought “chunjang” in a korean supermarket (see attached picture), which is absolutely not salty and after searching your video i saw in freeze frame that you used FERMENTED black bean paste, which obviously has a different flavour.

    If we do not use the fermented black bean paste in that recipe it tastes just bland, watery and slightly bitter. I pimped the dish with light soy- and fishsauce, which gave a rounder body and saltiness to the nuty bean flavour sauce, but it’s probably not the same taste as it should be.

    But when your doctor recommends to save some salt, you should go for the non-fermented paste, which gives you full control over the amount of salt you like, without being stingy with the black beans.

    At the end i enjoyed my black and white noodles, especially the great jajang noodles, but are planning to lick my wounds with the glorious return of the much more colorful and life-affirming jobchae.


    See full size image

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