Recipes

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!

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

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).

Directions for making 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.

Directions for making 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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631 Comments:

  1. alex79lief uk My profile page joined 12/14
    Posted December 10th, 2014 at 4:15 pm | # |

    I just tried jjajangmyeon, I thought it was amazing! So did my wife. I am dying to try more Korean food.

  2. yusraa mauritius My profile page joined 12/14
    Posted December 3rd, 2014 at 10:02 am | # |

    Annyeonghaseyo :)
    Your videos are daebak ;) thank you for always sharing.
    I have a little issue, i can’t find the black bean paste here, they only sell black bean sauce. Can i use this? If yes, do i have to reduce the amount of water or modify the recipe otherwise?
    Thank you.

  3. michelleredillo California My profile page joined 10/14
    Posted October 6th, 2014 at 12:22 pm | # |

    Anyeonghasseyo maagchi, I am in love with your videos. I was gonna try and make this, but I was wondering if we could use beef instead of pork? Thank you!! :D

    • Maangchi New York City My profile page joined 8/08
      Posted October 6th, 2014 at 1:07 pm | # |

      Yes, you can use either beef or pork. Beef will turn out very delicious! Good luck!

      • jstevsns6 memphis My profile page joined 11/14
        Posted November 3rd, 2014 at 6:09 pm | # |

        Can I substitute the black bean paste (couldn’t find any) with Lee Kum kee black bean garlic sauce?

        • sanne Munich My profile page joined 8/14
          Posted November 4th, 2014 at 8:36 am | # |

          Hi jstevsns6,

          “Lee Kum kee black bean garlic sauce” *is* jjajang!
          At least, a Korean friend told us so when giving it to us.

          Bye, sanne.

          • jstevsns6 memphis My profile page joined 11/14
            Posted November 4th, 2014 at 9:05 am | # |

            So…do I make it the same way? Or jst add it to pork and onions after its done? Is this sauce the easy way as the not do the extra steps that you have to do with the paste?

            • sanne Munich My profile page joined 8/14
              Posted November 4th, 2014 at 10:30 am | # |

              Hi jstevsns6,

              follow Maangchi’s steps for a good meal, using Lee Kum Kee – or just use the sauce alone if you are in a hurry.
              You have to taste it yourself to decide what you prefer.

              Bye, sanne.

  4. ms.YJ ny My profile page joined 10/14
    Posted October 5th, 2014 at 2:04 am | # |

    hello maangchi
    i made this jjajangmyun for my parents and friends and they loved it =] and hopefully if i have children i would definitely cook this for them as well .
    i also made the soon du boo jjigae and my father loved it exp my food does not taste as good when i try to make it for a lot of people haha >.<;; may be i am putting less ingredience then i calculated.
    and last but not last my mother loved the manjoo i had learned from your web site it was soo soo delicious, so i wanted to thank you for this web site it had help me so soo much =D
    PS: Nice Blue Wig =] I Have The Same One Too^.^!
    Sincerely: YJ

    • Maangchi New York City My profile page joined 8/08
      Posted October 6th, 2014 at 12:03 pm | # |

      Jjajangmyeon, sundubu jjigae, and manju are not easy recipes for a beginner cook, but you made all these well. Congratulations! Cheers to our blue wigs.

  5. alien_sun Montréal My profile page joined 9/14
    Posted September 13th, 2014 at 6:04 pm | # |

    Hi,
    Great recipe as always!
    Is it possible to replace the raw daikon with daikon kimchi?
    Thank you :)

  6. rmbennet Pittsburgh, PA My profile page joined 12/13
    Posted July 23rd, 2014 at 3:57 am | # |

    “make a little stage for miss beanpaste :)” I love it! your videos are wonderful. Since I found your website a few years ago I have recently re-located to Pittsburgh and have had much better luck finding Korean ingredients. Looking forward to trying more of your recipes now that I am able to get most of what I need!

  7. Thegrandwombat Washington, U.S.A. My profile page joined 7/14
    Posted July 22nd, 2014 at 1:21 am | # |

    Love this. Been following you for quite some time and just adore this recipe. Thanks for the hard work.

  8. harucat South Carolina My profile page joined 7/14
    Posted July 7th, 2014 at 5:20 pm | # |

    Hello!

    First I would like to say how happy I am now that I found your videos. You are amazing at cooking and…just…THANK YOU! ^^
    –The real question is: When making jjajangmyun, can you use beef instead of pork? It is just because I do not eat pork.
    I love Korean language and culture and really want to immerse myself in the food now. You have helped me do that. I am not that good of a cook, but you have made me want to perfect my cooking even more now.

    Keep up the good work! Maangchi fighting!

  9. Elliana19 Connecticut My profile page joined 5/14
    Posted May 23rd, 2014 at 11:45 am | # |

    Hello Maangchi,

    I was wondering, if there is too much jjajangmyeon and I cannot eat it all how do I store it in the fridge? Do I just throw it in there with bowl and lid or do i use plastic wrap to seal it?
    Also, I love all your videos and the food all look really good and delicious. Thank you for making them =)

    • Maangchi New York City My profile page joined 8/08
      Posted July 7th, 2014 at 8:32 pm | # |

      You can keep it in the fridge and eat it later but it won’t be very delicious because the noodles will expand and won’t be chewy. If you have leftover sauce, keep it in the fridge up to 3 days. When you are ready to eat, cook some noodles and reheat the sauce and make jjajangmheon again.

  10. Daniela R. Portugal My profile page joined 4/14
    Posted April 16th, 2014 at 11:23 am | # |

    Hello, Maangchi:

    1st of all, thank you so much for posting these videos online! I’ve been looking for ways to taste these dishes!
    2nd, i was looking all over for the ingredients to make this dish and i came up with:
    Hatcho miso soy bean paste and dried udon.
    Do you think with these ingredients i can make a good jjajangmyun?
    ooh i hope so! *.*
    Once again, thank you for being so helpful =D

    Daniela

  11. Molly2066 Vancouver Canada My profile page joined 11/11
    Posted April 15th, 2014 at 5:13 am | # |

    Hi Maangchi, I got Bogum black bean sauce, which is in a round glass jar. You used the fermented black bean paste in your recipe. What are the differences? Can i use that bogum black bean sauce instead? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted April 15th, 2014 at 10:51 am | # |

      oh, you bought pre-fried chunjang. Then you don’t have to stir-fry it with oil before using. Add it to the sauce directly. Good luck with making delicious jjajang sauce!

  12. shiya143 Temecula, CA My profile page joined 4/14
    Posted April 14th, 2014 at 11:11 pm | # |

    I followed recipe provided to the very dot (only minor change was using kobe beef for I cannot stomach pork belly). When I finished cooking, preparing it, and started eating, I felt like something was missing. Like the taste is not as robust as I remember it to be when I had ordered it at a Korean restaurant. Is there any way I can save the dish? Perhaps some salt to bring out the flavors more? Please help. I really love this dish and would like to perfect it before making it for my boyfriend.

    • Maangchi New York City My profile page joined 8/08
      Posted April 14th, 2014 at 11:16 pm | # |

      It sounds like your jjajang sauce turned out too bland. I would add more black bean paste and add just a little bit of sugar. Good luck!

  13. PureVeggieGirl South Africa My profile page joined 4/14
    Posted April 11th, 2014 at 11:14 am | # |

    Aw Maangchi, you are a star! Really love the unaffected way you present your videos – warm, homely and friendly! I live close to Durban, South Africa and maybe I am your first South African fan? Although cooking Indian food since I was a kid, after many trips to the East and specifically on holiday in Kuala Lumpur, my love for Thai and Chinese food went through the roof and now I found your lovely Korean offerings! I will probably also struggle to find black bean paste, but I am sure Chinese stores will stock it. A few question, as a strict vegetarian not really into soy substitutes —
    1) would black mushrooms work in place of the pork you used and maybe the cheese I make, which can be grilled or fried?
    2) Would teriyaki sauce be okay to replace the fish stock you use? Or what vegetarian alternative do you recommend?
    3) What is Buchu? (from your Kimchi recipe, which sounds divine and I want to try and make as well.
    Maangchi, thank you — sure looks like we keep you very busy with all our many questions! You sound like a very special family!

  14. Aliec16 México My profile page joined 4/14
    Posted April 8th, 2014 at 9:44 pm | # |

    Hello Maangchi I really love your recipes i just try this one and i love it!!
    In few words my parents and sister too, and incredible one of my cousins(he’s 7 years old and don’t like to eat vegetables)
    Here’s the picture hope you can see it! :D

    https://www.facebook.com/photo.php?fbid=229823993858092&set=a.122637897910036.22562.100004914787094&type=3&theater

    Thank you!!
    p.s: I’m learning korean and i love the idea “Learn this in korean” :D

    감사합니다!!!

  15. Omi Pop Humboldt Co, CA My profile page joined 3/14
    Posted April 4th, 2014 at 1:11 pm | # |

    I will try this for Black Day.

  16. Isabel1991 Belgium My profile page joined 3/14
    Posted April 2nd, 2014 at 7:26 am | # |
  17. Andrei Brussels My profile page joined 3/14
    Posted March 28th, 2014 at 5:45 pm | # |

    Hey Maangchi! Thanks for the recipes! I made jjajangmyeon tonight, I just substituted the noodles with Udon noodles because they’re just more practical to keep, and it was freaking delicious! I love the mixture of textures with the potatoes, the pork <3

    I made a little video of my happy cooking :)
    http://instagram.com/p/mGQIXou9J_/

  18. Dessy Belgium My profile page joined 3/14
    Posted March 25th, 2014 at 6:34 pm | # |

    Hi maangchi, I tried your recipe and it was sooooooooo good, my 3-year old son absolutely adored it! One question: your sauce is like a rich dark brown and mine turned out more pale. Could you know why?

    • Maangchi New York City My profile page joined 8/08
      Posted March 29th, 2014 at 12:33 am | # |

      Your 3 year old son loved your jjajangmyeon! Cute~ : )
      Add more chujang(black bean paste) if you like the sauce darker.

  19. appoxplayer Nottingham, UK My profile page joined 3/14
    Posted March 3rd, 2014 at 12:13 pm | # |

    Hi Maangchi,

    I couldn’t find black bean paste anywhere around me like the one you used in the video. Can I just add black bean sauce from a bottle into the recipe?
    Thanks

  20. foxy007 ksa My profile page joined 1/14
    Posted January 22nd, 2014 at 9:20 am | # |

    hi Maangchi! i don’t have potato starch. Can I use cornstarch instead?

  21. Monkeydunks Singapore My profile page joined 1/14
    Posted January 6th, 2014 at 9:29 am | # |

    Hi MaangChi, does the jajang contain any MSG? I’ll be travelling to Korea and I’m looking forward to trying this dish! the thing is I’m allergic to MSG, so is jajang myeon safe for me? Thanks alot! (:

  22. Jacob United States My profile page joined 7/13
    Posted January 3rd, 2014 at 11:48 pm | # |

    Does anyone know of any videos or websites online that make Jjajangmyeon from the powder? My Asian Market doesn’t carry the paste, so I bought the powder. But the instructions are in Korean. I know, I know. I should just look the words up in a Korean dictionary, but it would be nice to have someone else who had made it this way and recorded it either via video or just writing down the instructions and taking pictures.

    • Goya Home My profile page joined 2/14
      Posted February 16th, 2014 at 2:16 pm | # |

      Just add the powder in one cup of water (or less, depending on how many people are eating) and stir it. You cook the vegetables and stuff in the pot first, then add the sauce (and cooked meat) in and mix it. Once the sauce gets thick, turn it off and take the pot of the stove. You can adjust it too. If you like it less thick, leave it on the stove less. I like mine thick though. C:

      I’ve always used the powder base. My mom used it every since I was a little girl (she hand made the noodles too). Never tried the paste. Maybe it’s time to try the paste.

  23. Joyce24 Liverpool, United Kingdom My profile page joined 1/14
    Posted January 3rd, 2014 at 7:07 pm | # |

    Hi MaangChi. I’m Joyce. I would like to make 짜장면 but I have a question about the cup you use. How big is it? I mean the red one which you always use.

  24. sjl2107 Upland, CA My profile page joined 11/13
    Posted November 18th, 2013 at 11:10 pm | # |

    I just made this tonight and it was DELICIOUS! Thank you so much for empowering me to cook and to save $$$ on not eating out at restaurants (I can go shopping now!). It feels SO good not to drive an hour to Los Angeles to eat something that I can just cook at home. Thank you for enriching our lives and our stomachs!

  25. tanhonmaco sydney My profile page joined 10/13
    Posted October 17th, 2013 at 9:35 pm | # |

    Hi,, its my fault.I bough soy bean paste instead black bean paste.Is that ok to use soy bean paste :d
    Thank you
    Helen

  26. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted October 13th, 2013 at 9:13 pm | # |

    Maangchi…The first time I ever heard of 짜장면 we were watching the kdrama “Coffee Prince”. The female lead ate 4 or 5 bowls of these messy looking noodles in some black sauce. I was curious and Googled it. That was how I found your website. The first time I made it, it was delicious and it was so easy to make. Now I make the sauce ahead of time and then I just have to boil 1 bundle of noodles, re-heat the sauce and with a side of kimchi I have a quick, delicious and filling dinner! 감사합니다!
    Dave

    • Maangchi New York City My profile page joined 8/08
      Posted October 15th, 2013 at 6:32 am | # |

      I’m glad you enjoy this recipe. Not only noodles or rice but it also goes well with steamed buns. Good luck with your Korean cooking!

  27. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted October 9th, 2013 at 3:26 am | # |

    the dish looks like japanese curry…yummy~~~~

  28. Romy1978 Argentina My profile page joined 4/13
    Posted August 12th, 2013 at 12:43 pm | # |

    Hi! How is it?
    I want to know if I can make homemade black bean paste. Because here, in Argentina, is too expensive, all korean products are really really expensive.
    Thanks and have a nice day!!

  29. Erfhina Indonesia My profile page joined 7/13
    Posted July 25th, 2013 at 1:14 am | # |

    Hi Maangchi ♥

    I love your website and the way how you show the cooking tutorials…
    Very easy to understand and exciting!

    I’m a vegetarian (non onion), so every time I saw your recipes I need to re-work & change some ingredients. But still okay, since I never tried the original korean food lol.

    I done Kimchi, Rice cake & Ddeokbokki with Vegetarian version, because of you me & my family can enjoy the vegetarian homemade korean food ♥

    Now I’m gonna make the jjajjangmyeon, I’ve bought a black bean paste in korean mart at Singapore. Its written “chinese black bean paste (chunjang)” is it correct? I was in doubt with the chinese black bean actually.

    Thanks a lot Maangchi, love you!!

  30. missx food nation My profile page joined 7/13
    Posted July 16th, 2013 at 7:42 pm | # |

    I just want to first say that I love your website and your recipes! Oh, and I have a tip that I want to share. When I stir-fry the jajang sauce, I add some sugar into it. I read it somewhere that it help get rid of the bitterness. I tried it and I loved how the sauce turned.

  31. icetorch COnnecticut My profile page joined 7/13
    Posted July 13th, 2013 at 5:27 pm | # |

    I love jjajangmyeon so much I want to swim in a sea of it. Jjajangmyeon is truely the comfort food of Korea. This was a good recipe.

  32. angelina Texas My profile page joined 12/09
    Posted June 2nd, 2013 at 4:00 pm | # |

    Hi, maangchi. I made jjajangmyun for lunch today. Is jjajangmyun supposed to be salty. I made it, and it’s too salty. Is it because the black bean is already salty?

  33. linda73 Malaysia My profile page joined 5/13
    Posted May 28th, 2013 at 7:13 am | # |

    Hi Maangchi,
    I made jjajangmyeon for dinner tonight.Taste good but can be improve as I used the instant bean powder sauce b’cos the black bean sauce ran out stock. I think using the bean paste would taste much delicious. And the noodle that I used is not springy :( I will use a better noodle or spaghetti next time.
    I have followed & used yr recipes to cook korean meals for my family since 2 years ago. My husband loves korean cuisine a lot………….and he introduced me to it. Now my son who is 12 years old loves it very………………much too especially BBQ Pork Belly, Spicy Rice Cake & etc. ever since he started watching Running Man ^_^ I wanted to thank you so much for yr blog. Keep up the good work!!! ^_^

  34. shethatisnau Las Vegas, NV My profile page joined 5/10
    Posted May 14th, 2013 at 7:55 am | # |

    Maangchi, thank you!

    I love your videos and jjajangmyun is one of my favorite dishes of all, thanks to you~!

    This might be silly for me to ask… but I remember the last recipe video using slightly different ingredients… before didn’t you use carrot and asian white yam? This version is simpler and easier~ but I like the other ingredients, too! Maybe healthier with the extra veggies, right?

    Anyway, you’re always adorable and I love all the videos you make! Keep up the good work!

    • Maangchi New York City My profile page joined 8/08
      Posted May 14th, 2013 at 9:48 am | # |

      oh, sweet potato! You can replace potato with sweet potato if you miss my old version jjajangmyeon recipe. : )

  35. hellokitty08 My profile page joined 5/10
    Posted May 8th, 2013 at 12:49 am | # |

    Do you have any suggestions on how to make the sauce more tastier? My husband is used to the taste of the black bean noodles that comes in the package called chapagetti. lol I’m trying to get him to eat this healthier version.

  36. TiffanyTrang Florida My profile page joined 3/13
    Posted March 16th, 2013 at 6:11 pm | # |

    Hi Maangchi, I couldn’t find black bean paste at any of groceries stores near my place, is it okay if I use chinese black bean paste?

  37. nicadmous Orange, CA, usa, mars, 2nd star on right an straight on till morning My profile page joined 3/13
    Posted March 15th, 2013 at 6:03 pm | # |

    HI, I just tried your recipe but I didn’t use the exact ingredients. The only difference is I used olive oil instead of vegetable oil. Also, the fermented black bean paste is not the same container. Shouldn’t it still work though? Even without onions? Here is a the youtube vid of how it turned out.

    http://youtu.be/SEggpAuDHdE

    • Maangchi New York City My profile page joined 8/08
      Posted March 16th, 2013 at 7:10 am | # |

      yes, use right ingredients please.
      black bean paste: http://www.maangchi.com/ingredient/black-bean-paste
      “Even without onions?” omg! you can’t skip onion when you make jjajang sauce.
      I checked out your video. It looks good to me though. But I know the taste won’t be good because you didn’t use right ingredients.
      Good luck with your Korean cooking!

      • nicadmous Orange, CA, usa, mars, 2nd star on right an straight on till morning My profile page joined 3/13
        Posted March 17th, 2013 at 5:01 am | # |

        I had no choice on the no onions, dad wasn’t cool about it. I’ll have to go out an buy my own onion and some vegetable oil. Gotta find the black bean paste you use too. From the link you sent me it looks like it’s meant for jajangmeon. Thank you for the recipe!

      • YunnieYun Switzerland My profile page joined 5/13
        Posted May 11th, 2013 at 9:56 am | # |

        Hello Maangchi Unnie,

        How many tbs of vegetable oil do i need exactly?? 1 or 3??

        • YunnieYun Switzerland My profile page joined 5/13
          Posted May 11th, 2013 at 10:36 am | # |

          i don’t eat pork, so i think ill use beef but which part of the beef is ideal(for example pork:pork belly etc.) Which part from the beef is ideal??

    • Kasnojo Poland My profile page joined 4/13
      Posted April 24th, 2013 at 1:44 pm | # |

      Hi
      I do the same mistake :)

  38. hellokitty08 My profile page joined 5/10
    Posted February 6th, 2013 at 2:25 am | # |

    what can I do to make it more of a stronger flavour? My boyfriend likes food with strong flavour. Thank you!

  39. DNT Massachusetts My profile page joined 2/13
    Posted January 31st, 2013 at 10:34 pm | # |

    Maanchi: thank you so much for this incredible recipe. Heard about this dish from a Korean friend and sounded good to me. She directed me to your site for good Korean recipes. I’ve made this twice in the past year. Recently we just went to a Korean restaurant and since only eating your recipe we ordered this to see how I was doing. It wasn’t as flavorful! My husband and I both agreed your recipe is the best. Can’t wait to make it for my friend now. Thank you do much for amazing dishes that are simple and delicious!

    • Maangchi New York City My profile page joined 8/08
      Posted February 1st, 2013 at 10:02 am | # |

      “My husband and I both agreed your recipe is the best” You made my day! Happy cooking!

  40. MissElla New Zealand My profile page joined 1/13
    Posted January 31st, 2013 at 7:59 am | # |

    Hi Maangchi!
    I want to make Jjangmyeon when my best friend comes back here to New Zealand from Korea. I was just wondering if olive oil will be alright for this recipe? and if daikon radish will be alright as well?

  41. Lore Colombia My profile page joined 1/13
    Posted January 15th, 2013 at 4:25 am | # |

    I can’t find the black bean paste. Is there a way to do it?

  42. cisbrane Austin, TX My profile page joined 9/12
    Posted January 8th, 2013 at 5:26 pm | # |

    Maangchi,
    What is the best way to reheat the jjajang sauce from leftovers? Can it be done in microwave?
    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2013 at 5:50 pm | # |

      I usually use my stove. Put the cold sauce into a pot and reheat it over medium heat. You may need to add just a little bit of water if the sauce is too sticky. And keep stirring until hot.
      Or you can reheat it in microwave oven.

  43. makemequiche DC My profile page joined 5/12
    Posted December 27th, 2012 at 1:08 pm | # |

    This is restaurant quality! And you can moderate the amount of fat than you would at a restaurant. Thank you for yet another amazing recipe!

  44. EllayStyle Los Angeles My profile page joined 12/12
    Posted December 27th, 2012 at 12:10 am | # |

    I made a vegetarian version of this today and it was AWESOME! I didn’t want to spend five bucks on the flour noodles at the K-market, so I went with these Nanka Seimen udon noodles they sell at my local grocery store for $1.50. (You can find them on here, too http://www.gourmetfoodworld.com/Oriental-Products/Futonaga-Udon-Noodles-Oriental-Products-details-3561.asp) It’s the right thickness and SO chewy, just like actual jjajang noodles!

    넘 맛났어염 언니~ 처음 짜장에 도전했는데 대박 성공이었죠~ ㅎㅎ 덕분에 엄마한테 시집가두 되겠다는 말 들었어염~ ㅋㅌ 고마워여!

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2013 at 5:51 pm | # |

      Congratulations! ” 덕분에 엄마한테 시집가두 되겠다는 말 들었어염~” lol

  45. arion778 Philippines My profile page joined 12/12
    Posted December 10th, 2012 at 10:01 pm | # |

    Maangchi! Can i use Lee Kum Kee Black Bean Garlic Sauce instead of Black Bean Paste?..

    Thanks!

  46. yanggurljayne stockton My profile page joined 12/12
    Posted December 5th, 2012 at 10:44 pm | # |

    Maancgchi will you be soooo kind to make a video of how to make black bean paste because all sotres near me doesn’t have any so it would be awesome if i could learn how to make it!!

  47. Caro Mexico My profile page joined 12/12
    Posted November 30th, 2012 at 9:24 pm | # |

    Hi, I’m from mexico and not where to buy pasta, and if not sold sesame oil, what can i use as a substitute for sesame oil? has little i saw the spicy sesame oil, i can be used?
    oh right, i have a bag choi-mein noodles, you think I can use?… Thnks, I hope it goes well …

  48. bma15 U.S. My profile page joined 11/12
    Posted November 20th, 2012 at 7:52 pm | # |

    Hey Maangchi! I love all of your cooking, even your beautiful personality! #1 fan! <3 Any ways i was wondering, can i use fresh rise noodle stick instead of jajangmyun noodles? what makes jajangyun noodles jajangmyun noodles?
    Kamshamnida! <3

  49. Megan SC, USA My profile page joined 11/12
    Posted November 18th, 2012 at 3:46 am | # |

    Would using sweet potatoes work for this recipe? Or Korean sweet potatoes?

  50. sakurazen Malaysia My profile page joined 10/12
    Posted October 30th, 2012 at 11:29 am | # |

    Hi maangchi, I mistakenly bought black bean sauce powder instead of paste. :( How can I make it into paste’s consistency?? For powder form, do i still need to add potato starch to thicken the sauce when I cook it?

  51. TCanam Nova Scotia My profile page joined 10/12
    Posted October 12th, 2012 at 7:27 pm | # |

    Hi! I was wondering how long bean paste lasts once opened in the refrigerator?

    • Maangchi New York City My profile page joined 8/08
      Posted October 14th, 2012 at 10:08 am | # |

      It never goes bad as long as you keep it refrigerated. But if you keep it for more than 6 months, it may dry out.

  52. Always keep the Faith- AJ dubai My profile page joined 10/12
    Posted October 12th, 2012 at 6:41 am | # |

    i made ddbokie yesterday and it was amazing, thank you! i wanted to ask is there a subsitute for korean radish or can i just use normal radish?

  53. Leekr Brazil My profile page joined 10/12
    Posted October 9th, 2012 at 11:17 pm | # |

    Hi Maangchi!
    Greetings from Brazil.
    I love this dish, taste like childhood, when my mom prepared this dish for us.
    But now she’s not around anymore and I never found a good recipe.
    I love your blog and your videos, you look so much like my mom
    *-*
    I’ll try a lot of recipes, thank you so much

    • Maangchi New York City My profile page joined 8/08
      Posted October 12th, 2012 at 7:57 am | # |

      I’m so glad to hear that I remind you of your own mom. You must miss her!
      Happy cooking! : )

  54. gullahgirl2004 Pennsylvania My profile page joined 10/11
    Posted September 25th, 2012 at 5:11 pm | # |

    HI Maangchi. Is there a difference between fermented black bean paste and regular black bean paste when making Jjajangmyeon.

  55. Madihah Malaysia My profile page joined 9/12
    Posted September 19th, 2012 at 9:02 am | # |

    Hi Maangchi! Glad I found this recipe. I made this today and it was a lovely meal. Better than the ones I ate at a Korean restaurant before actually =)

    But, is it usually a little salty? I had to add a little more water and sugar to reduce the saltiness. Or is it because of the type black bean paste I used?

    Thanks Maangchi! ^_^

  56. Minseok Queens, NY My profile page joined 9/12
    Posted September 17th, 2012 at 1:35 am | # |

    I cooked this for my brother!
    He really liked it, and me either.

    Thank you for the recipe :D

  57. gaa129 North Jersey My profile page joined 5/11
    Posted September 5th, 2012 at 4:10 pm | # |

    what can i use as a substitute for potato starch powder? i just ran out of some =( all i have right now is sweet rice flour and regular white flour.

    • Maangchi New York City My profile page joined 8/08
      Posted September 7th, 2012 at 11:08 am | # |

      I would wait until I get right ingredient if I were you. You need potato, sweet potato, or corn starch powder to make nice jjajang sauce.

  58. soko2usa Minnesota My profile page joined 4/09
    Posted September 4th, 2012 at 5:54 am | # |

    Over 500 comments! Wow!

    I guess I should comment too! I remember your first jjajangmyeon video! I remember watching it a lot. You used sweet potato instead of regular potato. I should try making this again. I still have a box of black bean paste in my fridge!

    Congratulations on 5 years of videos! 축하합니다 ! That’s very formal, I know, but I have such great respect and love for you that I must be formal! Here’s to many more years of videos! I will never stop watching and making Korean food!

    Love, Kerri

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2012 at 9:29 am | # |

      yeah oredi 5 years! : ) Thank you, Kerri, one of the wonderful things to come out of providing Korean recipes through YouTube and my website is that I’ve met all wonderful people from all around the world. You are the one of them of course.

      Let me know how your jjajangmyeon turns out by the way!

  59. velder United States My profile page joined 9/12
    Posted September 2nd, 2012 at 2:06 am | # |

    hi, mangchi, long time viewer and youtube subscriber. As a Korean, this is one of my favorite dishes, but I was wondering if it’s possible to recreate this level of quality and taste with the ottogi (오뚜기) powder, or at least something close to it, since it’s so much cheaper.

    thanks, i will be awaiting your reply.

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2012 at 9:32 am | # |

      “if it’s possible to recreate this level of quality and taste with the ottogi (오뚜기) powder” I don’t know the answer because I have never used the powder.

  60. zei_0029 Phillipines My profile page joined 6/11
    Posted August 30th, 2012 at 4:16 am | # |

    yes…you’ve done this video long time ago…And that 짜장면 vid. makes me follow all your recipe and ingredients for my love one’s daily meal…
    THANK YOU VERY MUCH FOR ALL YOUR BLOGS AND VIDEO <3 <3 <3
    Keep it up !!! And God bless you always ^^

  61. Souavarat Houston, Texas My profile page I'm a fan! joined 9/10
    Posted August 30th, 2012 at 2:38 am | # |

    Oh look so delicious! I love that you are redoing the old videos! I cannot believe it has almost been that long since you first posted the original jjajangmyun recipie! How time flies when you are cooking and eating good food! :D

    I will have to pick up some black bean paste this weekend when I go to the Asian store. I am so glad I live in a place where I can find all the Korean ingredients. I feel so lucky!

    OK! Thank you Maangchi! <3 <3 <3

    • Maangchi New York City My profile page joined 8/08
      Posted August 30th, 2012 at 8:35 am | # |

      yeah, 5 years ago exactly july 2007, I uploaded the old video! At that time I didn’t even have a website. Many people on YouTube are leaving great comments now. Most of them sound like they have been watching my videos for a long time. Yeah I feel like they are my old friends. You, too! : ) I feel a little emotional.

  62. aidelade27 United States My profile page joined 8/12
    Posted August 29th, 2012 at 7:48 pm | # |

    Hey, Maangchi! Just want to tell you that because of you, I started cooking Korean stuff (and my husband loves it, just by the way!) Quick question. I only keep kosher but I’m not too sure if the black bean paste is. Do you know anything about the paste being kosher or do you have any substitutes I can use? I’d really love it if the paste was okay for me to eat because I’d love to eat jjajangmyeon the real way, lol! :)

  63. ThaisM Brazil My profile page joined 8/12
    Posted August 25th, 2012 at 1:40 pm | # |

    Hello
    Thanks for posting this recipe.
    I was dying to eat Jajangmyeon, but did I not found any site of my country with the recipe. Now I can make this recipe.
    Thank you and success for you.

  64. Bebe013 Winslow My profile page joined 7/12
    Posted August 4th, 2012 at 3:48 pm | # |

    Hi maangchi!
    So I before I try this recipe out I was wondering, I bought sweetened black bean paste, would I just skip the adding sugar step? And would the sweetened black bean paste make the recipe too sweet?
    Thank you!

  65. chicagojosh Chicago, IL My profile page joined 7/12
    Posted July 12th, 2012 at 12:04 am | # |

    I remember eating Jjajangmyeon when I was growing up. I plan on making it for my wife this weekend. I can’t wait!

  66. JamieKim United States My profile page joined 5/12
    Posted May 25th, 2012 at 4:12 pm | # |

    Thank you, Thank you, Thank you! I have had all of the ingredients for quite a while, but I know that if you overdo the bean paste, you can destroy the taste of the dish. I’ve been looking for quite some time for the recipe. Thank you so much!

  67. Aditu Vienna, Austria My profile page joined 6/11
    Posted May 10th, 2012 at 5:17 pm | # |

    I cooked your Jjajangmyeon today and it was sooo delicious!!!
    Thank you for your great recipes!

  68. sparklingmaiz29 Texas My profile page joined 4/12
    Posted April 18th, 2012 at 3:43 pm | # |

    Hi…I was wondering if i could use beef instead of pork? and does it have to be a korean radish? the closest asian store to me is a vietnamese store and when it comes to vegetables most of them are vietnamese and i really want to cook this. Thank you for your hardwork.

    • Maangchi New York City My profile page joined 8/08
      Posted May 10th, 2012 at 6:08 pm | # |

      Yes, you can use beef instead of pork. “does it have to be a korean radish?” no, you can use daikon or skip it. If you skip it, add more potato and onion.

  69. Christinasme Clarksville, TN My profile page joined 4/12
    Posted April 7th, 2012 at 4:40 pm | # |

    Hi could someone answer please? I have a jar of Black Bean Garlic Sauce. Is that the same thing? or can i not use it? Because i was planning on making jja ja myeong for dinner and i really need an answer. Please and thank you.

    -Emergency!!!!

  70. littlez Boca Raton, FL My profile page joined 8/11
    Posted March 5th, 2012 at 3:44 pm | # |

    If my jar says “Roasted Black Bean Paste,” can I skip the step of frying the paste, or will frying it enhance the flavor even more?

  71. SoffyyEmira Malaysia My profile page joined 3/12
    Posted March 3rd, 2012 at 3:07 am | # |

    Hello Maangchi ! :)
    I would like to ask something.I am a Muslim and I cannot eat pork so can I change it ?
    Then , the noodles and also the black bean paste,is it contained any pork in it?
    Please reply this as soon as possible.
    Thank you ;)

    • Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
      Posted March 3rd, 2012 at 9:30 pm | # |

      I can answer this one :-) I’ve only made jjajangmyun once, and I made it without pork. It was still delicious. And I just checked the ingredients in the bean paste, it’s vegetarian. No pork at all.

    • Maangchi New York City My profile page joined 8/08
      Posted March 3rd, 2012 at 9:49 pm | # |

      SoffyyEmira, yes you can replace pork with beef. Godisgood, thank you very much!

      • n4rit4 Montclair, NJ My profile page joined 11/12
        Posted November 5th, 2012 at 4:20 pm | # |

        is there a special cut of beef that we can use that is similar to the pork belly? Annyeong and Salaam SoffyEmira! I’m a muslim too from the states!!!

  72. islandwatergirl Carlsbad, Ca My profile page joined 11/11
    Posted February 12th, 2012 at 9:37 pm | # |

    Hi Maangchi, my husband was wondering if there was a way to make the sauce taste more like the instant noodle sauce in the packages?

    • Maangchi New York City My profile page joined 8/08
      Posted February 13th, 2012 at 6:20 pm | # |

      How can I know!!! : ) cheers!

    • Lil Heir Long Island My profile page joined 2/12
      Posted February 22nd, 2012 at 1:27 pm | # |

      Hi Maangchi, I’m so happy to have found you! My mother was Korean and a very good cook! She passed when I was a teenager, and I forgot how to follow some of her recipes. Since I found you, I have been making Korean food everyday! I love that your recipes are simple to make, and I also like that you show the Korean ingredients and packages, to help me find what I need to buy at the Korean supermarket. You always make me smile with your great attitude, and I hope one day we can cook together too!

    • peonygirl portland, oregon My profile page joined 8/09
      Posted September 29th, 2012 at 3:42 pm | # |

      I know what you mean. I love the flavor of the packaged black bean noodles but obviously fresh is healthier and better! I tried this recipe a long time ago and it turned out flat tasting- and bland. I don’t know if I bought a poor quality black bean paste or what but I like the savory, sweet, oniony flavor. You know that little oil packet that comes with the package noodles? It has a slightly savory smell- I wonder what it is?

      I will make it again because my daughter loves this dish. I’ll probably add more sugar and maybe cook the pork and veggies until they are really caramelized for more intense flavor! Good luck!

  73. fhoenix philippines My profile page joined 2/12
    Posted February 6th, 2012 at 7:44 am | # |

    hello! may i ask what is an alternative for the noodles?? it’s hard to find here in the philippines

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2012 at 12:01 pm | # |

      yes, eat with rice. Then it will be called jjajangbap. : ) bap (pronounced baap) is steamed rice.

  74. fobbiyo Home My profile page joined 1/12
    Posted January 28th, 2012 at 8:14 am | # |

    Are there any vegetarian substitutes for this? I’m a vegetarian and this used to be one of my favorite dishes.

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2012 at 4:02 pm | # |

      I found this for you on my website. One of my readers Julie made vegetarian version jjajangmyeon and posted the photo on her page.

      Check out the photo to see what it looks like.

      She says, “For this jajangmyun, instead of pork I used tofu. I fried thin strips until crispy and then added soy sauce to give it saltiness and added at the end of cooking!” http://www.maangchi.com/fans/julie

  75. ebowling_01 Grand Rapids, MI My profile page joined 12/11
    Posted December 30th, 2011 at 9:35 pm | # |

    Thank you so much for this recipe! My boyfriend is Korean, and I finally went with him to visit his family in Korea this summer. I had a wonderful time there learning about the culture and the food from his home country. While we were there, he told me that this was one of his favorite dishes so I wanted to try and make it for him while we were back in the states, and this recipe worked out perfectly. I can’t wait to try more of your recipes. Your website is seriously a God send because I finally feel confident cooking him Korean food to help remind him of home. The next thing I’m going to try is kimchi. Normally, I buy us the store bought kind and he would always tell me that it was no where near the real thing. Let me tell you, I realized how true that was when I was in Korea. Wish me luck and I look forward to trying many more of your recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2012 at 4:03 pm | # |

      How is your Korean cooking going? : ) Happy cooking!

      • ebowling_01 Grand Rapids, MI My profile page joined 12/11
        Posted February 8th, 2012 at 7:33 pm | # |

        My cooking is going so well thanks to your videos :) I’ve made bulgogi, kimchi pancakes and tteokbokki all with rave reviews! I’ve even got my family to try the food and they were surprised at how much they loved Korean cooking. I kind of chickened out on making the kimchi, but one of my Korean friends is going to come over soon to help me out and we’ll see how it goes. I want to make sure that my boyfriend doesn’t have to miss out on having homemade kimchi because he’s with an american girl haha-thanks so much again!
        Eve

  76. TDenham77 McLeansboro, IL My profile page joined 12/11
    Posted December 29th, 2011 at 6:09 pm | # |

    I’ve eaten the prepackaged jjajangmyun for years since my mother never had the time to make it homemade. It’s always been one of my favorites and I’ve missed the homemade my halmonie made for us in Korea. I’m definitely going to try this version! :)

  77. Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
    Posted December 9th, 2011 at 6:39 am | # |

    Thank you again, Maangchi-ssi, for another wonderful recipe. My friends thoroughly enjoyed the jjajangmyun I made tonight, and one even commented that it looked exactly like the picture of yours, so I must have done it right :-) I was wondering, have you ever had jjajangmyun with tofu instead of pork? I’m not a strict vegetarian, but I prefer to avoid eating meat as much as possible (except for bulgogi haha) and I was thinking about including tofu next time I made it.

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2011 at 11:51 am | # |

      “have you ever had jjajangmyun with tofu instead of pork?” no, I haven’t. But I would use fried tofu instead of regular tofu sold in a package. Chop some fried tofu and use it instead of meat. Fried tofu is sold at a Korean grocery store, too.

  78. klazar Canada My profile page joined 12/11
    Posted December 8th, 2011 at 6:28 pm | # |

    Hi Maangchi! I’m new to your website and I love it!!!
    I was wondering if I could substitute the pork for a different kind of meat because I don’t eat pork, What other meat would you recommend?
    Thanks Maangchi!

  79. islandwatergirl Carlsbad, Ca My profile page joined 11/11
    Posted November 26th, 2011 at 10:14 pm | # |

    Hi Maangchi, I was wondering where you add the sesame oil? I saw in your ingredients that you use it but in your directions I do not see it being used. Do you add it towards the end?
    Please help!

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2011 at 5:17 am | # |

      Yes, just before serving, add a few drops of sesame oil.

      • islandwatergirl Carlsbad, Ca My profile page joined 11/11
        Posted December 3rd, 2011 at 4:19 pm | # |

        Thank you, that is what I guessed but wanted to make sure. Also, my husband was wondering if there was a way to make the sauce taste more like the instant noodle sauce in the packages? I am guessing to add more sugar?

  80. jdhammer41 Denver My profile page joined 11/11
    Posted November 20th, 2011 at 12:50 pm | # |

    I’m curious as to why you fry the black bean paste prior to using it in
    Jjajangmyun. What does the frying do? Also when I ate this dish in Korea, the pork and veggies were chopped very fine. Seldom was it as chunky as your recipe.

  81. kinokio23 Montreal, Quebec, Canada My profile page joined 11/11
    Posted November 19th, 2011 at 6:41 pm | # |

    I’m doing this recipe right now!!! I’ve seen jajangmyun in dramas and wanted to taste it… I’ve tasted the all made ones now I’m cooking it for the first time and my sister, her husband and my father are first time tester of this meal!!! Can’t wait to see what they’ll say…

    Thank you Maangchi for this recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted November 19th, 2011 at 6:46 pm | # |

      Good luck with making delicious jjajangmyeon! Let me know how it turns out. Cheers! : )

      • kinokio23 Montreal, Quebec, Canada My profile page joined 11/11
        Posted November 19th, 2011 at 11:48 pm | # |

        It was a success!!! Now they want me to cook more frequently Korean food… I think I’ll try more of your recepies from now on. I never cook at home but now I want to cook more thanks to you.

        Thank you very much for your hard, and very nice, work.
        감사합니다

  82. anhvo Minnesota My profile page joined 10/11
    Posted November 6th, 2011 at 2:12 pm | # |

    Instead of Olive oil , can I use Sesame Oil or Vegetable Oil instead ?

  83. SapphireXIII Glendale, Az My profile page joined 10/11
    Posted October 31st, 2011 at 12:30 am | # |

    For the cucumber can i leave that out or is there something to replace it?
    (my sister is allergic to cucumber)

    • Maangchi New York City My profile page joined 8/08
      Posted November 1st, 2011 at 6:04 pm | # |

      yes, skip cucumber and use your favorite green vegetables for garnish. I would use mint , chopped green onion, or basil leaves.

  84. Hankk Amsterdam My profile page joined 10/11
    Posted October 28th, 2011 at 6:05 pm | # |

    Thanks for this nice recipe !
    I am from The Netherlands, (“Holland”), and a dedicated lover of Korean TV-dramas and Korean movies. Because food is important in all these drama’s, I learned a lot about Korean food, without really having tasted a lot.
    ( I can buy kimchi in my town, and some other Asian ingredients, but I have a long way to go really know how it (should) taste.

    • marievera42 Holland My profile page joined 1/13
      Posted January 11th, 2013 at 3:16 pm | # |

      Wow it’s nice to know someone lives in The Netherlands that also watches Korean Drama’s. I love them have been watching them for years. I grew up in San Francisco near a Korean Neighborhood, and was greatly influenced by the Culture, as we interacted with Korean Children in school growing up as well as just the entire community! I love the food the culture, I make Korean food constantly and I’m not Korean, so I’ll never be able to make as they do, but thanks to all the Korean moms I grew up around, I think if I lived in Korea, I could pass! Thanks Maangchi for your wonderful videos! Also, it’s best to make your own Kimchi Hankk, that’s not real Kimchi in Holland, as it’s packaged. Hope you’re still on your Korean food journey!

  85. Simi-ka Germany My profile page joined 9/11
    Posted October 8th, 2011 at 10:25 pm | # |

    Can you tell me how to make black bean paste myself?

  86. HayleyMonty South Africa My profile page joined 9/11
    Posted September 30th, 2011 at 5:32 am | # |

    Hi Maangchi. My husband has just come from South Korea after 5 months and can’t stop talking about the food over there. So tonight I am going to attempt making your recipe Jjajangmyun (blackbean noodles) with the cucumber Kimchi. What I would like to know though can I use normal raddish we get here instead of Asian Raddish and same with the chives? Will definately let you know how it turns out. Thanks for the recipes ;)

  87. DominiqueEchard North Carolina My profile page joined 5/09
    Posted September 14th, 2011 at 9:25 pm | # |

    Just made this again tonight for dinner to go with my kimchi. Packed a lunch box for leftover tomorrow and I can’t wait. Going to share them with a friend at work who likes my kimchi and other very spicy foods. I’m so eager to share all of the delicious Korean foods I’ve learned to cook with everyone I know. I don’t eat meat so I used extra sweet potato instead and mulyeot instead of sugar because it is easier for me to get open :D So good, healthy and inexpensive!

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2011 at 5:36 pm | # |

      I’m impressed with how you modify my recipes to your taste! I think you can share your cooking experience as a vegetarian with more people. Please join the forum and feel free to offer your know-how! http://www.maangchi.com/talk/forum/general-discussion

      “I don’t eat meat so I used extra sweet potato instead and mulyeot instead of sugar because it is easier for me to get open”

  88. Rawwr14 biloxi,ms My profile page joined 9/11
    Posted September 11th, 2011 at 8:39 pm | # |

    Heyy Maangchi!!! Is the bean paste w/ noodles taste sweet or what does it taste like?? And if we don’t have bean paste can we use Hoisin sauce instead? http://www.vietworldkitchen.com/blog/2010/04/hoisin-sauce-for-pho-vs-for-cooking.html…thankx

    • DominiqueEchard North Carolina My profile page joined 5/09
      Posted September 14th, 2011 at 9:50 pm | # |

      Rawwr14, definitely seek out the black bean paste. It is salty with a round flavor almost like miso or soybean paste, but a little sharp at the same time. Hoisin sauce is just a condiment, so it would be too much of a good thing in this. Keep looking for the black bean paste and get the right flavor profile. You won’t be disappointed.

  89. Princess Jee La Union Philippines My profile page joined 8/11
    Posted August 27th, 2011 at 4:56 am | # |

    Annyong Haseyo!!!!

    it’s hard for me to find zucchini here in our place,..can i skip it or is there anything that i could replace on it,,,..
    :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 27th, 2011 at 2:15 pm | # |

      Skip zucchini and use squash. If squash is not available either, just skip it. Use more onion or potato then. Good luck with making delicious jjajangmyeon!

  90. scarryvictoria Singapore My profile page I'm a fan! joined 2/11
    Posted August 21st, 2011 at 3:19 am | # |

    Hi!What cut of pork do you use here? Can I use pork tenderloin which is more lean? Thanks:))

    • Maangchi New York City My profile page joined 8/08
      Posted August 21st, 2011 at 9:21 am | # |

      Yes, pork tenderloin sounds great! I usually use pork belly though to make this dish more rich. Yum! : )

  91. KaraManna Massachusetts, USA My profile page joined 8/11
    Posted August 19th, 2011 at 5:29 pm | # |

    I made this recipe for my friends and they loved it!
    I plan on making this again very soon ^o^

  92. blackcat54 My profile page joined 4/09
    Posted July 28th, 2011 at 2:14 pm | # |

    Is there a Black Bean Paste available without Caramel coloring? I looked in H Mart and all the pastes have caramel. I purchased a jar of Black Bean Paste/Roasted in a round glass jar made by Haioreum. Is this the right product? The term roasted made me question it.

    • blackcat54 My profile page joined 4/09
      Posted July 28th, 2011 at 3:39 pm | # |

      I returned the Roasted Black Bean Paste for a non roasted type in a brown plastic tub also made by Haioreum.

      Why do you fry the Black Bean Paste? Why not just add it to the dish while cooking?

  93. dr.moongyeunyoung Philippines My profile page I'm a fan! joined 6/11
    Posted July 6th, 2011 at 6:08 am | # |

    hi maangchi! If I could not find black bean paste, can I use soy bean paste instead? thanks! =)

  94. stephy076 UK My profile page joined 7/11
    Posted July 4th, 2011 at 8:07 am | # |

    is it ok to use corn starch instead of potato starch? whats the difference?

  95. vernaismyname Philippines My profile page joined 6/11
    Posted June 28th, 2011 at 10:54 am | # |

    I want to try this but I just need 1 serving for me :( Can you give me the measurements? Please! I want to try this so badly.

    • jonnyrich007 Laguna Beach, California My profile page joined 5/11
      Posted August 19th, 2011 at 8:29 am | # |

      Sauce saves well in the refrigerator. I always make more than one serving… it also goes well over left over rice or in making fried rice.

  96. BlueCrush Seattle My profile page joined 3/11
    Posted May 25th, 2011 at 1:46 am | # |

    Super good recipe. I tried making this with a recipe I found online, did not turn out so well. I tried your recipe and it was awesome. I really enjoyed this…but it finished too quickly. Love it.

  97. happylnuts My profile page joined 5/11
    Posted May 16th, 2011 at 11:24 am | # |

    I recently tried your receipe and it was delicious! Instead of buying a tub of black bean paste (just in case), I purchased a small package for ‘1-time’ use only and we also used udon instead of the traditional Korean myun.

    My hubby and I couldn’t believe how easy it was to make this dish. We made a little too much so we freezed some for another meal.

    Thanks Maangchi for sharing this receipe! Another great (and easy) dish added to our homecook menu.

    • Maangchi New York City My profile page joined 8/08
      Posted June 29th, 2011 at 6:51 am | # |

      Thank you for your update! You can eat the sauce with rice. It’s called jjajangbap instead of jjajangmyun. myun is noodles and bap is steamed rice. : )

  98. maihang japan My profile page joined 5/11
    Posted May 14th, 2011 at 9:41 pm | # |

    Hi Maangchi ! I want to cook this, but I don’t know the place to buy black bean sauce in Japan where I’m living . Is Black bean sauce like bean miso sauce of Japan ? thanks for reading ^^

  99. vancouverkorea vancouver,B.C My profile page joined 4/11
    Posted April 24th, 2011 at 12:49 am | # |

    OMGGG!!! i want to try to cook this, but i cant eat pork,cant i replace it with anything else ? maghi pls help me :)

  100. Kevalee SF,CA My profile page joined 2/11
    Posted April 4th, 2011 at 9:52 pm | # |

    OMG Maangchi! I’ve had black bean sauce noodle at other restaurant in town, but it tastes nothing like this [perhaps they didn’t use yam] I LOVE THIS!!!!!!!!!!!!!!! Thank you so much for the recipe, Maanchi!
    I’m on diet so I use konyaku noodle instead of Jajang noodle, but still!!
    LOVE THIS LOVE THIS!! Thank you VERY MUCH!

  101. khmdscorpio320 Canadea My profile page joined 2/11
    Posted April 1st, 2011 at 9:41 pm | # |

    I made this today, but it tasted tastless, it was different from when I ate it at resturant.
    I use canola oil and beef, I don’t know if this makes a difference.
    Can you help me?

    • Maangchi New York City My profile page joined 8/08
      Posted April 1st, 2011 at 11:15 pm | # |

      strange! Did you get all ingredients right amount and use right black bean paste? If it’s too bland for you, add more ingredients.

    • Kevalee SF,CA My profile page joined 2/11
      Posted April 4th, 2011 at 10:07 pm | # |

      I think the yam is the key…to me it makes the noodle really tasty! try adding more yam to it *v*/ Like Maangchi said, more ingredients

  102. shazzanashah My profile page joined 3/11
    Posted March 22nd, 2011 at 2:07 pm | # |

    Hi, is there anyway I can change the pork to something else? Thanks.

  103. Ikkin-bot edmonton My profile page joined 9/10
    Posted February 24th, 2011 at 6:01 pm | # |
  104. khmdscorpio320 Canadea My profile page joined 2/11
    Posted February 20th, 2011 at 12:37 am | # |

    Hello,
    why do you need to cook the black been paste? do you do this for all black been paste or are there ready ones?
    Thank you

  105. dec29p My profile page joined 2/11
    Posted February 15th, 2011 at 9:12 pm | # |

    Thank you so much I’v been missing some real Korean meals and this totally hit the spot it came out great

  106. JellyBelly My profile page joined 11/10
    Posted February 3rd, 2011 at 9:30 pm | # |

    is all of this over medium heat? :)

  107. immaiza Kuala Lumpur My profile page joined 1/11
    Posted January 26th, 2011 at 6:07 am | # |

    hi maangchi-shi,
    recently, i’ve mistakenly bought a soy bean paste instead of the black bean paste. is it still the same? can i use it in Jjajangmyun as well?

  108. bibhusana My profile page joined 1/11
    Posted January 25th, 2011 at 10:29 pm | # |

    OMG I just made this for me and my mom! and it was SOOO goood. I totally overate =]
    Thanks so much! I am a big fan of jajangmyun and now I can make it at homeee =]

  109. rtxizz00 My profile page joined 1/11
    Posted January 13th, 2011 at 9:20 pm | # |

    I made this dish for my wife after watching a Korean Drama “Glass Slippers”. So Good. Much better then the pre-made ones…and easy to make…We thank you Maangchi…..!!!! Kamsahameda!!!!!!!!

  110. Kona My profile page joined 12/10
    Posted December 23rd, 2010 at 4:49 pm | # |

    I’ve made this 2ce now and LOVE it! I saw tossed black bean paste at the market. Can I us this instead? Do I not have to fry the paste if I get the roasted paste?

    • Maangchi New York City My profile page joined 8/08
      Posted December 24th, 2010 at 10:17 am | # |

      yes, you can. It’s already stir-fried with vegetable oil, so you can add it to the sauce. Good luck with making delicious jjajangmyeon!

  111. mase kul My profile page joined 12/10
    Posted December 16th, 2010 at 1:43 pm | # |

    Hi Maangchi

    Eversince I discovered your website I’ve been all over the sites and going crazy reading the recipes, absorbing all the info and trying to cook them. So far I’ve successfully made cabbage, radish and cucumber kimchee. Also japchae, bibimbap, kimbap, Kimchee jjigae and galbi jjim.

    My next projects are ojingeojeot, dakkangjung, jangjorim and jjajangmyun. Can I omit ham b’cos I don’t eat pork – maybe turkey or chicken or beef salami instead?

    Also what else can I cook with the black bean paste.

    Kamsa Hamnida.

  112. Nocturne Prince Behind The Clouds My profile page joined 12/10
    Posted December 15th, 2010 at 3:17 am | # |

    Will look for Black bean paste ASAP!!! WOW!! I’ve been wanting to cook this!

  113. asian foof new york My profile page joined 11/10
    Posted December 3rd, 2010 at 4:53 pm | # |

    can i ask: what is the sauce tast like, sweet, or salty cause i don’t know how it tast like to cook

  114. asian foof new york My profile page joined 11/10
    Posted November 28th, 2010 at 2:24 pm | # |

    I Don’t have the kind like your noodle. can I use Rice Noodle or Ramen

    • Donella My profile page joined 5/10
      Posted November 30th, 2010 at 5:56 pm | # |

      Ramen should work fine. It may not have the same texture, but it will still be delicious. It is also commonly eaten on rice, so if you don’t want to try any other noodles, just put it on rice. Its very good.

  115. reen NYC My profile page joined 11/10
    Posted November 21st, 2010 at 12:50 pm | # |

    Hi Maangchi, big fan of yours. I consider myself a good cook in all cuisines except korean, which is sad because I am Korean! Your website has been a great inspiration. Question, made the sauce and loved it! I wanted to try making the noodles from scratch. Do you have a recipe for this?

  116. jmattes Arlington, WA My profile page joined 11/10
    Posted November 6th, 2010 at 9:28 pm | # |

    I just made this a moment ago, it was delicious. I loved the Korean black bean paste, it’s nothing like the Chinese variety I’m used to. It isn’t half as salty. (I actually had to add just a pinch of salt to my jjajangmyun) Thanks much for the recipes.

  117. Brigitte Montreal,Canada My profile page I'm a fan! joined 1/10
    Posted November 6th, 2010 at 8:06 pm | # |

    Im eating it now!It’s grrreat!

  118. thefoodarchitect Philippines My profile page joined 10/10
    Posted November 4th, 2010 at 7:00 am | # |

    I tried cooking this just now but I haven’t really tasted a real jjajangmyun.. I followed the instructions but the taste is really unknown because I dont know if it should be sweet or it should be spicy or it should be salty.. I’m confused.. but I am happy that I was able to find chunjang in a korean store and was able to cook a jjajangmyun…

    so what does it really taste like?

  119. mamim bangkok My profile page joined 9/10
    Posted October 18th, 2010 at 5:28 am | # |

    Waiting for your style gujeolpan ,I’ve tried my style from Thai web. but it’s not the same in Seoul.May be the sauce ingredients,fill up my desire please.

  120. MadHatter My profile page joined 9/10
    Posted October 12th, 2010 at 1:12 pm | # |

    can i use another type of meat besides pork belly? i found it to bee too fat :(

  121. Brigitte Montreal,Canada My profile page I'm a fan! joined 1/10
    Posted October 5th, 2010 at 6:38 pm | # |

    I can’t find porkbelly:(could I replace it with something?

  122. Sky Canada My profile page joined 9/10
    Posted October 5th, 2010 at 4:58 am | # |

    Haechandle chunjang (black bean paste): $3.49

    You can order on this site:
    http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801007053721

    Contact(Customer Service):
    http://www.hmart.com/cs/cs_contact_online.asp

    H Mart STORE (Korea Store):
    1.201.507.9900
    1.877.427.7386(Toll free)

  123. lizzy15 My profile page joined 9/10
    Posted September 29th, 2010 at 11:15 pm | # |

    Hi!
    Well I am a BIG fan of your videos, and korean dramas, and everytime i watch a drama, there is not a single one that doesn’t eat black bean noodles!!! and it looks sooo yummy! but i’ve checked all the asian stores and couldnt find any black bean paste! but i found some black bean SAUCE, and was wondering, is there a difference between the paste and the sauce???

  124. kyo USA My profile page joined 8/10
    Posted September 13th, 2010 at 9:23 pm | # |

    which starch makes the taste better?

  125. Amie VA My profile page joined 4/10
    Posted September 13th, 2010 at 8:25 pm | # |

    I made this tonight and it is soooooo yummmo!!! Thank you so much Maangchi!! I have been making a weekly dinner schedule with all your recipes and my husband and daughter are so happy! You and your recipes are god sent… :o) Thank you. You should make dvd to sell with all your recipes and I will buy it..

    • Amie VA My profile page joined 4/10
      Posted September 14th, 2010 at 4:07 pm | # |

      Sorry! I think I am blind or maybe it is because I am blonde LOL hehe just kidding. I didn’t even see the tab for the store where I can buy the DVD’s and books.. :oP I am buying them right now off Amazone.

  126. sayyidah Malaysia My profile page joined 8/10
    Posted September 9th, 2010 at 3:58 am | # |

    Hi can i use any noodles for this recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2010 at 10:03 am | # |

      The noodles are very important to make good jjajangmyeon, but if they are not available, use spaghetti noodles.

  127. khmrrice My profile page joined 8/10
    Posted August 22nd, 2010 at 4:11 pm | # |

    hi maangchi i’ve always wanted to make jja jang myun but the only ingredient i cant get is the black bean paste no asian or oriental store sells it. is there any way i can order it online or something? please help

  128. enaj My profile page joined 8/10
    Posted August 19th, 2010 at 8:47 am | # |

    Hi! This looks nice. But, I am vegetarian so I don’t eat pork and I can not buy the radish here… it is a bit boring without those 2 things, do you have any suggestions to replace those? :)

  129. vickytoria My profile page joined 8/10
    Posted August 13th, 2010 at 6:41 pm | # |

    yay now that i finally found the recipe this is what i’m gonna make next time. thanks ! but i’m scared to make it because i’m scared i’ll mess up. but i’ll try thanks soo much for the recipe!:)

  130. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted August 3rd, 2010 at 9:18 pm | # |

    I made this tonight and it was a big success. It took much longer to make than it should have since I had 3 little children picking fights with each other and a husband in and out of the kitchen checking up on me. Luckily the jjajang didn’t suffer from all of these interruptions and I was able to almost exactly follow your recipe (I was a little short on black bean paste and didn’t have zucchini). You should have seen my husband’s face when he saw the finished product and tasted it. Total happiness! And my kids fingers and faces were a mess because they were enjoying it so much. Everyone finished every bit on their plate (of course they were all very hungry by the time I had finally finished making it). It was one of those nights when I almost gave up trying to cook out of frustration, but I am glad I hung in there so we all had a great meal.

    • Maangchi New York City My profile page joined 8/08
      Posted August 4th, 2010 at 2:07 pm | # |

      Your story gives me total happiness now! “You should have seen my husband’s face when he saw the finished product and tasted it. Total happiness! And my kids fingers and faces were a mess because they were enjoying it so much.” : )

      • mokpochica Michigan My profile page I'm a fan! joined 1/09
        Posted August 9th, 2010 at 10:10 pm | # |

        Guess who made jjajangmyun while looking at your recipe tonight? My husband! He was very proud of himself and made it a point to say that it only took him 15 minutes from start to finish (not quite sure about that, but yes, he did cook it much faster than me). When I asked one of my daughter’s if she liked appa’s jjajangmyun she replied, “Yes. It is better than mommy’s.” Maybe and maybe not, but the upside to that is that I don’t have to cook when we want jjajang because my hubby is the expert in the house now. ;)

  131. rhealhyza manila,philippines My profile page joined 7/10
    Posted July 14th, 2010 at 9:33 am | # |

    can i make this without zucchini?

  132. anything Toronto My profile page joined 2/10
    Posted July 12th, 2010 at 3:44 pm | # |

    I made this without the meat and it was still great. I followed the recipe and just skipped the meat

  133. ieuNate Love Brisbane My profile page joined 7/10
    Posted July 5th, 2010 at 8:48 am | # |

    wow … finally found this recipe. I have always wondered what it’s like in the Korean movies. I have never eaten this noodle before, but i’m very curious.
    I will try to make this this weekend, and will let you know what i think :D

    Thank you so much Maangchi. You are so lovely <3

  134. vanillas My profile page joined 7/10
    Posted July 3rd, 2010 at 3:29 am | # |

    hi.. i tried to do this today but the taste is a bit funny.. i cant eat pork so i change it to beef.. and i used potato not sweet potato.. i followed all the instruction but somehow it turn out a bit bitter and bland.. i wonder is it becoz too much of black bean paste.. or should i put any beef stock to make the sauce good.. thank u..

    • Maangchi New York City My profile page joined 8/08
      Posted July 3rd, 2010 at 7:06 am | # |

      bitter? hmm! strange. None of the ingredients should be bitter.
      Check the expiration date of the black bean paste.

      If your jjajang sauce is too bland, add more beef, onion and sugar (just a little bit) and black bean paste. Black bean paste is salty. You don’t have to use beef stock. Use more ingredients.

  135. aack91 My profile page joined 6/10
    Posted June 21st, 2010 at 5:42 am | # |

    Hey..Which part of the pork did you use ?? Thanks ^^

  136. Laury Tan rowland heights, california My profile page I'm a fan! joined 3/10
    Posted June 11th, 2010 at 12:15 pm | # |

    hi maangchi :)
    i was wondering, so like we dont put any salt in it?
    and does it taste better if i dont drain the pork oil?

    • Maangchi New York City My profile page joined 8/08
      Posted June 11th, 2010 at 1:24 pm | # |

      Laury,
      no, you don’t need to add salt at all because the black bean paste is very salty. “does it taste better if i dont drain the pork oil” eww! Don’t do that! : )

  137. min California My profile page joined 5/10
    Posted June 7th, 2010 at 4:43 pm | # |

    Thank you Maangchi! I made cha jang myun twice in 10 days. Second time, I didn’t drain the oils and fats from pork. It was “so delicious”. I’ll be sending you a photo. You are a peach!

  138. kindaichi Kuala Lumpur, Malaysia My profile page joined 6/10
    Posted June 5th, 2010 at 10:59 pm | # |

    Hi Maangchi,

    Thanks for all of your recipes! I tried cooking jjajangmyun yesterday and it was really tasty :D …however, when i opened the lid of my box of paste, it was in brown instead of black paste as shown in your photos. i added chinese dark soy sauce to make the sauce darker and it turned out well…the silly me just realised today that i bought soybean paste instead of black bean paste :P i wonder if the jjajamgmyun would taste differently with soybean paste…

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2010 at 8:30 am | # |

      eww! Jjajangmyeon made with soybean paste? I wouldn’t like it at all. Find black bean paste please. If you skip jjajang (black bean paste) and use doenjang (soybean paste), the name of the noodle dish should be changed as “doenjangmyeon” : )
      http://www.maangchi.com/ingredients/black-bean-paste

      • kindaichi Kuala Lumpur, Malaysia My profile page joined 6/10
        Posted June 7th, 2010 at 9:26 am | # |

        opps, the 2 pastes really taste so different? but i quite like that “doenjangmyeon”, i guess i have strange taste bud hehe…will try to cook again with jjajang. Thanks for the reply, maangchi!

  139. koreangurl06 Laredo, Texas My profile page joined 6/10
    Posted June 3rd, 2010 at 1:29 pm | # |

    Hi Maangchi!!! i live in laredo, texas which there is absolutely nothing korean and the only korean markets are about a 4 hour drive away. Saw your video for the jajang and decided on making it but unfortunately, i know i shouldnt have, but i substituted the black bean paste with lee kum black bean and garlic sauce and it comes out way WAY to salty. Where do you recommend i buy the black bean paste from without having to do a 4 hour drive to San Antonio, Texas.

  140. peonygirl portland, oregon My profile page joined 8/09
    Posted May 26th, 2010 at 11:35 am | # |

    Maangchi!
    I tried the black bean noodles and I didn’t like it!!!! Can you believe I like the packaged noodles better? It didn’t taste sweet enough I think. I used white potato instead of sweet potato and also I think I put in too much potato starch- too thick! I’ll try again. thanks for your great work Maangchi.

    • Maangchi New York City My profile page joined 8/08
      Posted May 27th, 2010 at 1:59 pm | # |

      Your next batch of jjajangmyeon will turn out better. “Can you believe I like the packaged noodles better?” of course I can believe you! : ) I never like the taste though.

  141. Thaory Montreal My profile page I'm a fan! joined 9/09
    Posted May 19th, 2010 at 2:02 pm | # |

    My friend loves jajang but I never taste it but I really want to try so we’re gonna make this in a 2 weeks together! I cant wait~

  142. FonSuwimon thailand My profile page joined 5/10
    Posted May 3rd, 2010 at 10:16 am | # |

    hi, im Fon and im in Thailand. i can speak Korean for a little and i wanna know is it fine, if i dont add the pork ? cuz im a pure vegetarian.
    Korean food is the good way for vegetarian. that the reason why i choose to cook Korean food. and please advise me about another Korean food that vegetarian can cook and eat. cant wait your answer and your recommend. ^^ thanks..

  143. chilipepper My profile page joined 4/10
    Posted April 23rd, 2010 at 12:20 pm | # |

    Your recipe was great! This is my first time to cook Korean dishes. I kinda added a little chili flakes though because my family really like spicy foods! Well, they loved it. :) I paired it with Bulgogi. It really goes well together! Thanks again! :D

  144. 001FOODLOVER My profile page joined 4/10
    Posted April 21st, 2010 at 7:57 pm | # |

    I’ve always wanted to try jja jang myun
    but i live too far from where most korean store would be so I never get the chance to try it out.
    Can You tell me how jja jang myun taste like, just incase if I was
    to make it one day I wouldn’t be surprise of how it turns out?

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2010 at 6:02 pm | # |

      It’s a little sweet, salty, and the sauce is a little sticky and the noodles are chewy. aww! just make it! : )

  145. KaryK San Francisco My profile page I'm a fan! joined 9/08
    Posted March 31st, 2010 at 9:18 pm | # |

    Maangchi!!

    I made JjaJjang and I’ve been running around the house screaming ‘jjajjang!’ (quietly). whats best is my mom likes it ^^ she was scared of the color and how it looks but she keeps eating more XD I didnt make the noodles yet im waiting for dad to get home from work so my mom and I just keep munching on the sauce mix. Now im waiting for my dad to get home ~ so he can try it.

    Its a cold rainy day and this totally warms you up when you eat it :)

    Thank You Maangchi for another great chance for me to make something new and yummy and healthy for my parents to eat ( and me too).

    I’m sending the Email to you with the pictures now.

    • Maangchi New York City My profile page joined 8/08
      Posted March 31st, 2010 at 9:44 pm | # |

      wow, I’m looking forward to the photos! “I’ve been running around the house screaming ‘jjajjang!’ (quietly)” haha, funny!

  146. justineee Washington My profile page joined 3/10
    Posted March 28th, 2010 at 10:46 pm | # |

    OMG!!! my mouth is watering! i have a question. can you use the same sauce to put on rice? thanks!

    ~Justine

  147. Laury Tan rowland heights, california My profile page I'm a fan! joined 3/10
    Posted March 27th, 2010 at 5:16 pm | # |

    maangchi, how many servings is this for?D:
    cause i’m going to make it for myself lol

  148. amiee121 My profile page joined 3/10
    Posted March 14th, 2010 at 10:06 pm | # |

    Hi!
    I followed your recipe and I’m not sure if I’m the only one that made this mistake, but in your recipe it says:

    Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that’s hot, add 7 tbs of black bean paste and stir fry for 1 minute.

    but in your video it says 2 tbs.

    I added the 7 before watching the video and it came out really really dry and grainy.

    I’m not sure if the 7 is a typo.

  149. jneal73 austin, tx My profile page joined 3/10
    Posted March 7th, 2010 at 11:03 pm | # |

    love, love, love jjajangmyun. my mom, who is korean, used to make this all the time when i was a kid. we used to call it korean spaghetti, it was the only way to describe it to our friends who weren’t 1/2 korean.

    i tried to make jjajangmyun once from memory, and told my mom, she laughed cause i forgot some of the ingredients, i forgot the potato, but i remembered the zucchini; it was still good though!

    there is also a type of jjajangmyun with seafood, but i don’t remember what its call, its very tasty tasty!

    james

    p.s. now that i have your website to refer to, i can make all my favorite korean foods from my childhood. i still call my mom from time to time and say, “omma, how do i make …?” i can’t call my ommuni all the time, so your site comes in handy.

  150. alfa_juliet My profile page joined 3/10
    Posted March 5th, 2010 at 2:46 pm | # |

    Greetings from Singapore!

    I cooked this for dinner last night!
    Our 6 & 5 yr old loved it and asked for 2nd helping!
    Hubby didn’t realised tht radish & sweet potatoe is in the dish :P

    • Maangchi New York City My profile page joined 8/08
      Posted March 6th, 2010 at 7:22 am | # |

      yay! Congratulation on your successful jjajangmyun making! I’m happy to hear that your family loved it!

  151. pier86 Malaysia My profile page joined 2/10
    Posted February 27th, 2010 at 4:19 am | # |

    Hi Maangchi,

    i would like to ask, in stead of the Jjajangmyun….what noodle can i use to replace the Jjajangmyun…as i will really wish to make this for my family….thanks for ur recipe….

    p/s: my mom make the cabbage kimchi js after watching ur video….:P

  152. Kutin NYC My profile page joined 2/10
    Posted February 20th, 2010 at 7:06 pm | # |

    Hey Maangchi,

    I actually tried this recipe of black bean noodle for dinner tonight. My husband LOVES this dish. I just change some ingredients I put in this dish, since I am trying to use what I have in the fridge. So instead of pork belly, I use chicken breast and instead of radish and potato I use just zucchini and carrot and onion. It turns out pretty good too. Thanks for sharing this recipe with us.

    • Maangchi New York City My profile page joined 8/08
      Posted February 21st, 2010 at 2:45 am | # |

      “I use chicken breast and instead of radish and potato I use just zucchini and carrot and onion. It turns out pretty good too”
      You are a smart cook! : )

  153. LadyTJ San Francisco My profile page joined 2/10
    Posted February 11th, 2010 at 9:58 pm | # |

    Hi there — was looking for recipes for the Korean food I know and love, but cook by the “this and that” method, and am so GLAD to find your blog!

    Regarding my version of JjaJang, I never use potatoes. I use tofu (firm, organic). I cut it into small matchsticks, and cook in place of the potatoes. I also then do not need to boil my sauce so long, leaving the vegetables a little more substance. Just a thought!!

  154. dongthien13 My profile page joined 2/10
    Posted February 6th, 2010 at 6:46 pm | # |

    Hi Maangchi!
    I had a question about the vegetables.
    Can they be cut smaller than your size?
    I think they are a little to big.
    Can i cut them about half the size?

    Thank you much
    Dong Thien Nguyen

  155. Sheryl Philippines My profile page joined 2/10
    Posted February 4th, 2010 at 11:23 pm | # |

    Hi unnie, do you have any suggestions for the alternative of zucchini? It looks like that veggie doesn’t sold here in the Philippines.

    • orionflux My profile page joined 8/09
      Posted February 11th, 2010 at 7:01 pm | # |

      you could probably use any kind of summer squash. i can also send you some seeds for zucchini, if you’d like to try to grow some. :) it’s a pretty common ingredient in the US & in Korea. all squash are in the gourd family. just google “summer squash” and see if anything looks familiar, if not, just email me or something. :)

  156. poohma My profile page joined 2/10
    Posted February 4th, 2010 at 12:59 pm | # |

    Maangchi,

    I am a 44-yr old Korean-American wife/mother (born here in the States) who has been struggling all my life with Korean cooking. Thanks to you, I struggle no more! I am SO grateful for you and your recipes. My Korean husband, who has very high standards for Korean food, loves everything I have made off your website. He is thankful for you, too! And thank you so much for taking the time to measure out all the ingredients – without those specific measurements, I would be a disaster!

    Thank you so much, Maangchi! You are a life-saver!

  157. MilkShakes579 My profile page joined 1/10
    Posted January 23rd, 2010 at 7:03 pm | # |

    Hello! Thank you so much for all your recipes I love Korean food. I did have a question about the myun noodles, are they made with any kind of wheat? Unfortunately I have a wheat allergy :( but I often replace recipes that have wheat in it with rice or potato starch noodles. If there is wheat in the noodles is it okay to use rice noodles instead? Thank you so much for every!

    • Maangchi New York City My profile page joined 8/08
      Posted January 24th, 2010 at 8:45 am | # |

      I think the noodles are made with wheat. Why don’t you make this sauce and put it on warm rice? It’s called “jjajang bap” instead of “jjajang myeon” Myeon is noodles. bap is rice.

  158. ze125 libya My profile page joined 1/10
    Posted January 20th, 2010 at 3:27 pm | # |

    hi how are you today maangchi? i just have one question is it okay it i use chicken instead of pork??.
    and thank you for the recipe.

  159. borisito glendale, california My profile page joined 1/10
    Posted January 20th, 2010 at 11:04 am | # |

    assa! now i don’t need 짜파게티! thank you :D

  160. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted January 17th, 2010 at 10:35 am | # |

    Can I make this with easily available Chinese-style Hoi Sin sauce? I cannot go to the faraway Korean store for now, but this sauce is easily available. It tastes quite salty and a bit sweet-like, it is thick like a paste and is very black in color. I think it has similar ingredients as chunjang.

    In fact, wikipedia says the following: “Jajangmyeon is the Korean version of this [=Chinese Zha jiang mian] dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than hoisin sauce. ”

    Hmm it might become more chinese-like with hoi sin sauce… oh well!

    • koralex90 Davis, CA My profile page I'm a fan! joined 6/09
      Posted January 17th, 2010 at 2:13 pm | # |

      Well, I had hoisin sauce today at the pho restaurant but I think it tastes way too different than chunjang so I dont recommend it.. and I dont think it can be stirfried with oil like chunjang either.. try, but I’m not sure if it will be delicious.

      • sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
        Posted January 17th, 2010 at 5:23 pm | # |

        Hmm that’s too bad… Oh well I’ll find different ways to use the hoi sin sauce then, and make Jajangmyun some other time.

        Thanks for your reply!

  161. Sohee Ashburn,VA My profile page joined 1/10
    Posted January 16th, 2010 at 10:53 pm | # |

    I made your jajang myung today and it turned out great! I substituted the pork with shrimp and ground beef and it tasted good :) thank you for sharing your recipes and YouTube videos! I love your positive happy energy and your recipes :) I look forward to trying your other recipes.

  162. 송인경
    Posted January 8th, 2010 at 8:09 am | # |

    한국에서 사는 사람보다 한국음식 잘만드시네요 ^^

  163. Laeticia
    Posted December 23rd, 2009 at 12:37 am | # |

    Hi Maangchi,

    I was so happy to find this recipe here! Jjajangmyun is my favorite dish :P
    Is there anything that can substitute the potato starch powder? Someone told me rice gloutinous flour but I have my doubts >>

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2010 at 5:40 pm | # |

      Starch powder is better! Glutinous rice flour will make this sauce too sticky like glue! : )

  164. Jeannie
    Posted December 19th, 2009 at 12:45 pm | # |

    This was the most delicious Jja Jjang Myun I’ve hand in SF…and it came from my kitchen!! :)

    http://www.flickr.com/photos/jc-dc/4169362181/

  165. mandy
    Posted December 15th, 2009 at 3:20 pm | # |

    sorry but i didnt like this dish. it didn’t taste the way i thought it will. it was plain and it tasted just like the smell of the black bean paste.. but i will still try other recipe.

  166. Anonymous
    Posted December 10th, 2009 at 5:57 am | # |

    what is zucchini ?

  167. Konni
    Posted December 7th, 2009 at 5:59 pm | # |

    Is the black bean souce doenjang?
    If not, could you tell me please what colour the box has? I always associate the souces with the colour of the box :)
    red – gochujang
    green – ssamjang

    but i never bought this light brown box because i don’t know any recipe to use 된장 for

  168. Autumn
    Posted November 30th, 2009 at 9:16 pm | # |

    Can you use beef instead of pork belly? I can’t eat pork.

    Usually it is made with pork though? I never noticed.

  169. Michael
    Posted November 27th, 2009 at 9:54 pm | # |

    Hi Maangchi! I really didn like this at first, but then I remembered I hadn’t put any salt in it. Now I LOVE this dish! I like to eat it with some kimchi dumplings on the side and alot of cucumber. Thank you for your website! Korean food is now my favorite of all!
    -Michael-

  170. Sami
    Posted November 24th, 2009 at 10:11 am | # |

    Hi Maangchi! Thank you for all your delicious recipes! I am lucky to live in a very Korean part of Australia that has lots of Korean grocery stores, so I have able to make lots of your recipes. They have all turned out really delicious.

    I have always really wanted to try making jjajangmyun, because it is so delicious. I have had it before. The only thing is I really want to make it for my family, but they cannot eat pork. Since the sauce is quite flavoursome, I don’t think there is a very strong pork taste, but my family can’t eat it. Can you recommend another meat to use as a substitute, or should I just leave it out?

  171. Lee
    Posted November 20th, 2009 at 6:28 am | # |

    Can I use Gochujang instead of black bean paste?

  172. shernel
    Posted November 12th, 2009 at 10:25 am | # |

    Hi! just wanted to thank you for this wonderful receipe…I made this for dinner last night and it turned out great! Thanks for sharing your recipes! You are a wonderful teacher and cook

    • Maangchi New York City My profile page joined 8/08
      Posted November 12th, 2009 at 12:53 pm | # |

      adding some water to hotpepper paste for bibimbap is a good idea. Next time use sprite instead of water. That’s what I’m teaching at my cooking class.

  173. kate
    Posted November 11th, 2009 at 11:01 pm | # |

    Oh my god its looks so delicious and mouth watering, kamsakmeda for sharing this..
    I was living in Korea for three years and i had my baby there. Throughout my pregnancy all i ate was jjanmeyang and the korean sweet and sour pork.
    Thank you for sharing your video

  174. Kelly
    Posted November 10th, 2009 at 5:44 am | # |

    Hi Maangchi!
    What kind of noodles do you use to make this?

  175. Khiem Nguyen
    Posted November 8th, 2009 at 2:25 am | # |

    your cooking always makes me DROOL!! =)
    thanks so much for teaching us how to
    cook Traditional Korean Style!

  176. joy
    Posted November 7th, 2009 at 7:33 am | # |

    I love korean food. But i never eat more. I love kimchi because i saw more korean movie and they eat all the time espectialy “kimchi fried rice”

    ah.. I’m thai (thailand)

    • joy
      Posted November 7th, 2009 at 7:35 am | # |

      jajangmean it’s looks delicious

      i ever seen from korean movie “coffee prince”

      she eat jajangmyun for 5 bowl!!!!

  177. jhm
    Posted November 1st, 2009 at 11:50 am | # |

    This is good, but I question cooking already sauteed zucchini for another twenty minutes. Is this a substitution for a harder Korean squash? if so which?

  178. Peach
    Posted November 1st, 2009 at 2:17 am | # |

    im 15 yr old anyway. i’ll try my very best to cook jajangmyun! Thanks!

  179. joyce
    Posted October 30th, 2009 at 6:50 pm | # |

    i LOVE jiajangmyun!! growing up it was my favorite food, and even now as an adult, i love it!! there’s a really great restaurant by my parent’s house (where i grew up) that makes amazing jiajangmyun (my dad says it reminds him of the jiajangmyun we used to eat in korea) and you can hear the chef making the noodles in the back (bam!! bam!! bam!!).

    maangchi, i love your website, and your videos are great! you make making korean food fun and easy! :)

    • Maangchi New York City My profile page joined 8/08
      Posted October 31st, 2009 at 9:30 am | # |

      Thank you very much! Your description about the sound of noodle making at the jjajangmyun restaurant is funny! “bam bam bam!”
      : ) You are right!

  180. Thaory
    Posted October 30th, 2009 at 6:15 pm | # |

    Im gonna make hand pulled noodles can i make jajangmyun with hand pulled noodles or it really has to be jajangmyun noodles?

  181. Peach
    Posted October 29th, 2009 at 10:09 am | # |

    actually , ive already tried jajangmyeon with my older sis. we r not sure if we bought the right paste. what i saw is that it says black bean sauce/paste but with fish as the serving suggestion. but we bought it anyway. so when we cooked the sauce, im not really sure the exact recipe so i pour in ALL in the packet. so after i saw ur video, its answered my wonder of why the jajangmyeon turned out to be very salty and more salty when i mixed it with potatoes. but i still hope there’s the blackbean paste esp for jajangmyeon. Thanks a lot!

    • Maangchi New York City My profile page joined 8/08
      Posted October 31st, 2009 at 9:34 am | # |

      yeah, you can make good jjajangmyeon with right ingredients. The blackbean paste is sold at a Korean grocery store.

  182. Peach
    Posted October 29th, 2009 at 6:12 am | # |

    hey maangchi, i have trouble of cooking jajangmyeon bcause i dont have the paste. i dont know where to buy here in Brunei. im allergic to pork though, so are u sure the paste arent mixed with any pork ingredients? and if theyre is no blackbean paste here, how can i make them? imean, homemade paste. Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2009 at 8:01 am | # |

      I’m sorry to hear that you can’t get blackbean paste. It’s sold at a Korean grocery store. Without the paste, you can’t make jjajangmyeon. I don’t know how to make it.

  183. sarah
    Posted October 27th, 2009 at 5:48 pm | # |

    ahh~~ just watching this video made me so hungry. i just got back from korea, and i’m totally craving jjajangmyun that delivers straight to your door. :[ i really wish they had that in the states! i’ll have to settle for chapaghetti ramyun for now :[ thanks for the vid! i wanna try to make it myself sometime!

    • Maangchi New York City My profile page joined 8/08
      Posted October 27th, 2009 at 5:56 pm | # |

      chapaghetti is not delicious! Homemade jjajangmyun is the best! : )

    • Paul B.
      Posted October 31st, 2009 at 9:22 am | # |

      They sell jjajangmyeon (and/or ingredients if you want to make it yourself) at a vendor inside of H-Mart. They just opened an H-Mart recently here in Massachusetts and it is great! They are so crowded that they do not have enough parking!!

  184. Linda
    Posted October 27th, 2009 at 12:56 pm | # |

    Maangchi,

    how long can black bean paste last? how can you tell if it has gone bad?

    thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted October 27th, 2009 at 5:55 pm | # |

      As long as you keep it in the refrigerator, it won’t go bad easily up to maybe 2-3 months?

  185. Yannie
    Posted October 22nd, 2009 at 7:46 pm | # |

    Mmmm I just made my first jjajangmyun using your recipe and it was a success! Followed your steps exactly and worked out perfectly :D

  186. Lauren
    Posted October 14th, 2009 at 9:22 pm | # |

    Maangchi,
    I tried the Jjajangmyun with the vegetables and it was still very good! :) thanks a lot! let vegetarians know! :)

    -Lauren

    • Maangchi New York City My profile page joined 8/08
      Posted October 15th, 2009 at 9:58 am | # |

      Lauren,
      Thank you for your update! I’m happy to hear that it turned out tasty! yes, I will let vegetarians know about it.

  187. nikz
    Posted October 13th, 2009 at 12:36 am | # |

    hi,maangchi
    thnks to you,bec when i saw your website i can learn to make korean dishes,for my husband bec,his korean to.u know ur voice is so cute
    and u can speak english well,ur amazing really! manhi kamsamida!

  188. Kayip
    Posted October 10th, 2009 at 5:45 pm | # |

    I just made this but i notice that the jjajangmyun sauce didn’t had enough taste…is this normal? should i add more salt actually?

  189. Lauren
    Posted October 8th, 2009 at 2:57 pm | # |

    Hey Maangchi,

    Sounds good! I’ll try it out and give you some feedback in a few days!
    thanks for all the help! :)

    -Lauren

  190. Lauren
    Posted October 8th, 2009 at 12:27 pm | # |

    Hey Maangchi,
    Thanks for these awesome recipes, I appreciate it. You are an inspiration!

    I have a question,
    is it still good without pork, if you just use the blackbean sauce is it still very delicious?

    Thanks!

    :)

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2009 at 12:37 pm | # |

      hmmm, I think the taste of jjajangyun without meat won’t be as good as normal jjajangmyun. But try it out. Use some vegetable oil generously when you stir fry onions, zucchini, and mushrooms. Let me know the result. If it’s good, we can let vegetarians know about it.

  191. daramgy
    Posted October 5th, 2009 at 8:52 pm | # |

    just made it, tastes great!!! thanks for the recipe. the hardest part in guessing the recipe was the black bean paste to water ratio, your video made it easy to figure out. thanks!!

  192. Hend
    Posted September 29th, 2009 at 9:51 am | # |

    Hello Maangchi
    I was searching for Korean cooking and I found your website, REALLY great thank you, specially this recipe I was looking for it , it looks delicious. I’m from Saudi Arabia but my whole family and I adores Korean dramas, food and people. I’ll bookmark your site and try your recipes I’m not telling my family that I found the recipe I’ll surprise them ^_^
    Keep up the good work Unni !
    Take care

  193. chisako
    Posted September 22nd, 2009 at 4:46 pm | # |

    what is the difference from black bean garlic paste and black bean paste?

    • Lais
      Posted September 30th, 2009 at 9:25 pm | # |

      Yes I wonder the same, I cant find the black bean paste at all, I can only buy black bean and garlic sauce, is it okay to buy this?

      • Maangchi New York City My profile page joined 8/08
        Posted September 30th, 2009 at 9:36 pm | # |

        The black bean paste I use for jjajangmyun is sold at a Korean grocery store or sometimes at an Asian grocery market.
        http://www.maangchi.com/ingredients/black-bean-paste

        • Lais
          Posted October 1st, 2009 at 2:14 pm | # |

          yes I tried finding but in my city there is only one asian grocery >< is that okay? they tried giving me soy paste but you said isnt the same so I didnt buy. And online they dont sell either, only korean pepper…

  194. Yidan
    Posted September 20th, 2009 at 4:54 pm | # |

    I like jjajangmyun very much!! and I stocked several boxes of Chapagettie in my apt!

    Can you make a recipe of those yellow sweet and sour radish that usually comes with jjajangmyun in Korean dramas please?~~ I bought some from Chinese market and loved them alot! I really want to make them by myself!

    Thank you!!

    –Yidan

    • Maangchi New York City My profile page joined 8/08
      Posted September 20th, 2009 at 10:12 pm | # |

      I have never made danmuji (yellow pickled radish), but I will keep your request in mind.

  195. Anonymous
    Posted September 4th, 2009 at 6:34 pm | # |

    aigo! aaaiigoooo!!!

  196. Hige
    Posted August 22nd, 2009 at 4:55 pm | # |

    Hi!
    Well, last weekend i tried it the first time and my jjajang-myeon tasted great (so much better than the instant-jjajang-myeon from the supermarket;))

    Thanx for the recipe:D

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2009 at 9:16 pm | # |

      Thank you for your update! Now you can make your delicious jjajangmyun anytime you feel like, isn’t it cool?

  197. Kasha
    Posted August 14th, 2009 at 6:26 pm | # |

    Hello unni!

    I made this for my korean boyfriend and he loved it!
    I didnt use meat though and I put carrots and apples to see how it would turn out and it still tasted great! :)

    I also want to thank you for posting the names in Korean,
    I am trying to learn some food names because I know I will eat alot when I go to Korea with him. :)

  198. desh dedesh
    Posted August 11th, 2009 at 8:50 pm | # |

    anneyong maangchi unni! can i use meat instead of pork belly?
    because i am muslim but i really want to make jjangmyun, it looks delicious and i always want to try to make it since i watched Witch Yoo Hee (K-Drama)..

    Kumapta! :)

  199. Becky
    Posted August 11th, 2009 at 3:53 pm | # |

    Maangchi,

    Thank you for the recipe. I just made it for lunch and it tasted great!

  200. Clarisse
    Posted August 9th, 2009 at 7:25 pm | # |

    Hi Maangchi,
    Can i use soy bean paste instead of black bean paste? what’s the difference?

  201. josh
    Posted August 6th, 2009 at 7:30 pm | # |

    hey maangchi!
    i just bought 춘장 and i was wondering if you are suppose to store it in the fridge?
    and for the noddles will it be alright if i use udong?

  202. whitechoco
    Posted August 3rd, 2009 at 12:24 pm | # |

    hi,, this was actually the first time i made Jjajangmyun.. it was also the first time i tasted it too.. i followed the exact recipe (minus the meat coz im vegetarian,,,i replaced it with tofu though) and im just wondering what Jjajangmyun is supposed to taste like anyway? i thought that what i made was kind of bland but then i thought that what if im just not used to it or something,,, is it suppose to salty? or sweet?

    and how long can i store the jjangmyun sauce in the refrigerator? i made too much and i think it’ll take me a week to be able to finish it.. would it be okay to store it that long?

    and by the way,,, your recipe turned out very helpful,, the sauce i made looked exactly like the one you made in the video (just not sure if it tastes the same though).. keep up the good work!!!

    • Cassandra
      Posted August 10th, 2009 at 1:07 am | # |

      I think the reason that it would probably taste bland to you is because you used tofu. Pork usually gives dishes that it is cooked in lots of flavor. I’m not sure though because I myself am a vegitarian, and have made other dishes that I used to eat when I wasn’t a vegitarian, with tofu, and they don’t taste the same.

    • WEs
      Posted September 10th, 2009 at 2:12 am | # |

      I know in Japanese cooking, you can use seaweed broth to give dishes a richness. Maybe find some Dashi-Konbu (broth seaweed) and boil water with the seaweed to get the 3 cups of water (only instead, broth!) Because Korean and Japanese have similar styles of cooking, I’m pretty sure this would work.

  203. soulkid09
    Posted August 2nd, 2009 at 1:48 am | # |

    Hi Maangchi!

    I absolutely love Jajangmyun, and I tried making it and it turned out really great!, Thank you so much for sharing this recipe. I hope to see more coming! ♥
    Take care and happy cooking :)

    – Soulkid09

  204. whitechoco
    Posted August 1st, 2009 at 9:40 pm | # |

    hi Maangchi..
    youre recipes all look really yummy (it made me hungry while watching you cooking)

    but its just that im a vegetarian,,, is it possible to make Jjajangmyun without meat in it?would it affect the taste that mcuh? or can i replace the meat with shittake mushrooms or something?…

    • Maangchi New York City My profile page joined 8/08
      Posted August 2nd, 2009 at 6:18 am | # |

      Try it out without using meat. yes, mushrooms are good replacement. Why not? I hope it’s delicious.

  205. David Harris
    Posted August 1st, 2009 at 8:33 pm | # |

    Hi Maangchi,

    35 years ago, I was stationed in Seoul for a year and fell in love with the foods there. Jjajangmyun was one of my favorites and towards the end of my tour, I ate it almost everyday. I knew that after I got back to Iowa, that flavorful dish would be difficult to find. Thank you for the wonderful video, hopefully I will learn to make it myself soon.

    -davey

  206. Vee
    Posted July 28th, 2009 at 4:01 pm | # |

    Hi Maangchi –

    Can I use daikon in place of the asian radish? Is this the same thing? I just wanted to make sure.

    Thank you!

  207. chich
    Posted July 27th, 2009 at 4:18 am | # |

    hi, maangchi. can i use soybean paste for this recipe instead of black bean paste since it is very hard for me to find it here in manila. or is it ok to use japanese black soybean paste. thanks!

  208. Becky
    Posted July 21st, 2009 at 10:21 pm | # |

    Hi Maangchi,
    Your food always looks so good! I’m planning on making jjajangmyun one of these days but i want to put some tofu in it instead of radish. what kind of tofu do you think would be good for this recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted July 22nd, 2009 at 10:59 am | # |

      tofu in jjajangmyun? heh, I have never heard about it. Anyway being creative is always good, I guess.
      If you want to use tofu, it should be firm.
      “do you think would be good for this recipe?” I don’t think so, but try it out and let me know the result. : )

  209. Liz
    Posted July 18th, 2009 at 12:08 am | # |

    Hi Maangchi!

    I’ve been itching to learn a new recipe for days now, and good thing I was watching some Korean Dramas and got some inspiration to try jjajangmyun! I’m going to try the recipe tomorrow, but I was wondering whether using corn starch instead of potato starch would make a difference in the end result.

    Thanks,
    Liz

    • Maangchi New York City My profile page joined 8/08
      Posted July 18th, 2009 at 9:15 am | # |

      yes, you can use either corn starch or potato starch. Good luck with making delicious jjajangmyun!

  210. Anonymous
    Posted July 13th, 2009 at 1:45 pm | # |

    Hi. Can I change the Pork to Beef? Would it make any difference? And where can I find this Black Bean Paste?

  211. Jessica
    Posted June 30th, 2009 at 6:43 pm | # |

    I made Jiajangmyun today. I followed your recipe closely,I got all the neccesary things from Super H Mart. I’m not korean so I don’t know how exactly Jiajangmyun is suppose to taste. The Jiajangmyun I made tasted a little bland. What did I do wrong?

  212. becky
    Posted June 23rd, 2009 at 8:08 pm | # |

    hi maangchi

    ive looked in the internet for korean stores near but its 2 hours away, do u think there are black bean paste in a chinese store?

  213. lin
    Posted June 17th, 2009 at 7:58 pm | # |

    hi…
    i’m a bit confuse with the onion..is the onion, brown onion or white onien? and can i use normal potato instead of sweet potato,coz i can only find golden sweet potato in here and when i peel is orange or red inside? thank you

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2009 at 8:17 pm | # |

      You can use either brown onion or white onion, and also potato can be used instead of sweet potato. I sometimes use potato, too. Yeah, the orange inside sweet potato is not good for this recipe.

  214. josh
    Posted June 10th, 2009 at 9:13 pm | # |

    annyeong maangchi
    umm would it be alright i used beef or chicken to replace the pork?

  215. anonymous
    Posted June 9th, 2009 at 4:58 am | # |

    hi maangchi, i’ve tried korean jiajangmyun before when i visited NYC, but as I remember there were no meat in the dish, is it a diffrent version of jiajangmyun perhap ?

  216. pat
    Posted June 8th, 2009 at 3:29 pm | # |

    in your lastest print of recipes for jjajangmyun, you said 7 tbs of black bean paste. when you did the video, you said 2 tbs of black bean paste. which is right?

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2009 at 3:47 pm | # |

      7 tbs is right. In this video, I said, 7 tbs, didn’t I?
      Anyway, some of my earlier videos posted on Youtub had a little problems with measurement. I was not good at measuring when I filmed some videos. Youtube doesn’t allow me to change any words unless I take it down. This video embedded on this page,is from Vimeo that allows me to change some words.
      Anyway, that’s why I always tell ppl to visit my website if they want to make some Korean dishes.

  217. dita
    Posted June 4th, 2009 at 11:44 am | # |

    Hey Maangchi… I really love your recipe thank you very much for sharing it with us. I make the dwenjang jjigae yesterday and the squid and it was delicous thanks to you. Now i want to try to make jjajjangmyun. I was wondering, is it ok if i use bacon instead and doesnt use radish? will the taste still be good? thank you.

  218. anonymous
    Posted May 28th, 2009 at 1:32 am | # |

    Hi, I love watching your videos & your food always looks delicious. I was wondering if you were able to get black bean paste from asain stores besides the korean markets? I don’t have any korean markets close to where I live & i really wanted to make this recipe but I was hoping that I can find the black bean sauce at any asain supermarket. Thank you!

  219. 보바
    Posted May 19th, 2009 at 3:41 pm | # |

    제가 망치의 사이트로 자장면을 처음 만들었습니다. 그 “옛날자장”보다 더 맛있었습니다! 혹시 시간이 있으면, 장조림 (메트리얼)같은 걸 가르쳐 주실래요? ^ ^ 고맙습니다 ^ ^

    • Maangchi New York City My profile page joined 8/08
      Posted May 19th, 2009 at 8:40 pm | # |

      보바,
      Thank you for your update! I’m happy to hear that your jjajangmyun turned out delicious! Yes, jangjorim recipe (salty beef side dish) will be posted soon. Thank you very much!

  220. omona
    Posted May 17th, 2009 at 12:18 pm | # |

    Hi Maangchi !
    Thank you for your fast reply !!!
    So after draining the noodles should i spill(“wash”) some water over it? You know with some noddles it may be nesessary, but do know if we need to do that with jajangmyun noodles…

  221. omona
    Posted May 17th, 2009 at 6:50 am | # |

    Hi Maangchi.,, I love your recipes !
    I was wondering about the noodles that u used to make jajangmyun.
    I was able to buy the exact same noodles that u used… at a korean marked. But there was no instruction in english on the package, so im wondering if u could give me the instructions…

    • Maangchi New York City My profile page joined 8/08
      Posted May 17th, 2009 at 7:02 am | # |

      omona, I would like to call your id “omona”! : )
      I posted how to cook the noodles in my recipe!
      “# Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package (around 3 minutes).
      # Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl.”

  222. sharizapril
    Posted May 11th, 2009 at 10:15 am | # |

    hi, maangchi!

    Im glad that I found your website….I am a 17 years old student from Philippines and Im your fun….I always watching your video and it is so great…its a big help for me to my studies because im a culinary student and sometimes I visit to your video and it give’s me a good idea for my cooking….you are my hero!hahaha

    …keep up the good work maangchi!…

    …I want to meet you in person to thank…

    …..kamsamnida maangchi!…..

  223. sabrina
    Posted May 9th, 2009 at 3:29 am | # |

    heyy just want to ask, is it alright to subsitute potato starch with tapioca starch?

  224. Anonymous
    Posted April 28th, 2009 at 11:20 am | # |

    Hi maangchi i was wondering instead of using lack bean paste could we use black bean sauce by lee kum kee?

  225. Ann Choi
    Posted April 27th, 2009 at 8:46 pm | # |

    Dear Maangchi, thanks for those wonderful videos. I’m an older Korean who lives in Hawaii and has not learned to make many Korean dishes. One dish my dad used to make was “jungjidum” or “chungjidum”- not sure of the spelling or pronunciation. It was chunks of beef marinated in soy sauce with hot peppers. You can eat it cold over rice. Do you have a recipe for making that? Thank you.

    • Maangchi My profile page joined 7/08
      Posted April 27th, 2009 at 8:59 pm | # |

      oh, it sounds like you are talking about “jangjorim” (장조림 in Korean)salty beef side dish. It’s one of my upcoming video recipes!

  226. meileng
    Posted April 24th, 2009 at 10:40 am | # |

    thanks maangchi, it’s all due to your wonderful and marvelous recipe that i’m able to make delicious jjajangmyun! :D so far, i haven’t seen any korean restaurants in malaysia serving this dish.

  227. meileng
    Posted April 23rd, 2009 at 8:50 pm | # |

    Hi maangchi, i made jjajangmyun recently and the sauce looks so beautiful-very shiny and glossy brown-black! best of all, the noodles are really delicious! Here’s how it looks-what do you think? :) http://www.meilengloh.com/?p=478

    • Maangchi New York City My profile page joined 8/08
      Posted April 24th, 2009 at 12:15 am | # |

      wow, your jjajangmyun looks more delicious than mine! Photos are good, too! I am happy to hear that it was really delicious! Thanks a lot!

  228. Anonymous
    Posted April 22nd, 2009 at 7:41 am | # |

    can i used blanded fermented black bean instead of black bean paste coz i can’t find any black bean paste here.thank u

  229. Anonymous
    Posted April 20th, 2009 at 12:22 am | # |

    I love this website!!!!

  230. Mun
    Posted April 15th, 2009 at 12:31 am | # |

    Hi,

    Maangci, hope you could see this post…

    Is soy bean paste same as the black bean paste?

  231. Pearl
    Posted April 11th, 2009 at 6:11 pm | # |

    Hi Maangchi,

    I will cook jjajangmyun again tonight. It will be the second time to cook it. The first time cooking was very delicious. When I told my husband I will cook jjajangmyun again he gave me a big smile. :)
    Thanks very much for your delicious recipes and great video!

  232. Eleckid
    Posted April 1st, 2009 at 6:48 pm | # |

    Thanks, Maangchi. :)

    That’s the one at Christie station, right? I used to go to PAT when I had the metropass. I drive now, and since I live in Scarborough, I just thought Galleria is easier to go to. I really enjoyed the handmade circle dumplings that they kept in a freezer ziplock bag! So delicious! I think I’ll visit PAT when I can borrow my sister’s metropass. :) In the meantime, I’ll have to finish up this jar of jjajang sauce first >_< (it’s not as good as using black bean paste).

  233. Maangchi New York City My profile page joined 8/08
    Posted March 31st, 2009 at 7:09 pm | # |

    Eleckid,
    oh, I used to go to PAT store. I found this article for you. Check this out.
    http://toronto.cityguide.ca/pat-korean-supermarket-on-bloor-015910.php

  234. Eleckid
    Posted March 31st, 2009 at 10:39 am | # |

    Thank you Maangchi for the quick reply. I took a look at the jar again, and I think I’ve got tricked. >_<
    In English, it says ‘black bean paste’, but in Korean I think it says ‘(something) jjajang’. I can’t really read Korean so I just read the English one. I looked at the ingredients and it had soy bean, caramel, salt, msg. It wasn’t super salty…I think I got the wrong one…no wonder it tasted different!!! T_T I was wondering where in Toronto I could find the container of black bean paste? I couldn’t find it in Galleria Supermarket (the huge, new one in Thornhill).

  235. Maangchi New York City My profile page joined 8/08
    Posted March 31st, 2009 at 7:21 am | # |

    Eleckid,
    I’m sorry to hear that your jjajangmyeon didn’t turn out delicious. I don’t know what kind of black bean paste you bought. Is it salty? It’s usually very salty. If it’s not salty, I’m suspicious of the product. It might be not black bean paste but jjajang sauce.

    Anyway if it’s blackbean paste and the sauce you made is too bland, add more black bean paste to the sauce.

    Yeah, about 1 tbs sugar is enough for this recipe.

    Maybe I should make my jjajangmyeon again following my recipe. : ) I will leave the result here soon. Or you could send me email at maangchi@gmail.com.

    I’m very confident about my jjamangmyeon sauce which is delicious and healthful compared to restaurant jjajangmyeon.

    Don’t give up making delicious jjajangmyeon.

  236. Eleckid
    Posted March 30th, 2009 at 8:35 pm | # |

    Hi Maangchi,

    I went to Galleria Supermarket today (in Toronto) but couldn’t find the black bean paste you told us to get. So I just bought the one in glass jar. I printed out your recipe and tried making it tonight, but realized that you’ve forgot to write down how much sugar to add to the jjajang sauce. I just added some but it wasn’t sweet enough. Also, the sauce didn’t taste quite right…it was dark brown and the taste was different from the one I had in a Korean restaurant (which was more black & different taste). I don’t know…could be cuz of the black bean paste brand?

  237. Maangchi New York City My profile page joined 8/08
    Posted March 29th, 2009 at 11:28 am | # |

    Richie,
    wonderful! Good luck with making jjajangmyun (black bean noodles)! I’m sure your hubby will love it!

  238. Richie
    Posted March 29th, 2009 at 5:38 am | # |

    after reading this receipe, i may try it tonite. i just tried it last few days when travelling to seoul. my hubby loves it soooo much!

  239. Maangchi New York City My profile page joined 8/08
    Posted March 26th, 2009 at 10:33 pm | # |

    Eleckid,
    Thank you for pointing it out. You can use either sweet potato or potato. http://www.maangchi.com/ingredients/sweet-potatoes

  240. Eleckid
    Posted March 26th, 2009 at 10:17 pm | # |

    Hi,

    I have a question. In your video, you said “sweet potato”, but in your blog it’s written just “potato”. So which is it? And if it’s sweet potato, what kind? (like can I find it in a Chinese grocery store?)

    Thanks a lot. I’m really looking forward in making this dish (after we finish all the japchae first from your recipe). Jjajangmyun is one of my fav dish~ (pork bone soup would be another fav)

  241. Maangchi New York City My profile page joined 8/08
    Posted March 26th, 2009 at 7:20 am | # |

    Eleckid,
    Thank you for the good information!
    I hope many people read your comment.

    Ginger C,
    Wonderful! wonderful! : )

  242. Ginger C
    Posted March 26th, 2009 at 7:09 am | # |

    I have always envied those people eating jajangmyun in korean dramas cos it seem so good. So today, we followed your recipe for dinner and it was superb! Now, everybody loves jajangmyun.

  243. Eleckid
    Posted March 25th, 2009 at 8:40 pm | # |

    I knew Koreans love jajangmyun from Chinese restaurants~ I really wanted to try some after watching ‘Coffee Prince’. Although it looked really gross, Eun Chan ate so much of it that I wanted to try some too!

    I just had jajangmyun for lunch today at a Korean restaurant, and it was so good! (and so filling! I couldn’t finish my bowl)

    I’m glad that I could find a recipe of it here~ I made your japchae yesterday & it was so good!

    btw someone asked why jajangmyun are ordered in Chinese restaurants in Korea. Well, it is originally from China, but the taste is a little different (sweeter & more spicy). It’s also red instead of black. Though they use pork & onion, I think they use different ingredients. I like both kinds~

    Did you know? A long time ago, many Chinese from China or Taiwan immigrated to Korea, and since they couldn’t speak Korean to do other work, they were only able to open restaurants. For some reason, Koreans love their jajangmyun, so those restaurants could survive.

    So there you go! That’s why jajangmyun are usually ordered in Chinese restaurants in Korea! Anyway, thanks for posting your recipes, they are delicious and you’re so skillful with your chopping!

  244. Maangchi New York City My profile page joined 8/08
    Posted March 20th, 2009 at 9:30 am | # |

    Marvin,
    Welcome to my website!
    Keep checking my website and try out some recipes.

  245. Marvin
    Posted March 19th, 2009 at 1:57 pm | # |

    Hi!! I just found out about your site today coz to tell you the truth I have not tasted korean food before…and I was looking for a recipe for Jjajjangmyun because like others, it seems to be the staple food in Korean Dramas….(although it wasn’t in Jewel in the Palace,,jeje). I’m so interested in Korean culture and food and I believe your site will make me feel closer to Korea. Kamsahamida!!!

  246. Maangchi New York City My profile page joined 8/08
    Posted March 19th, 2009 at 7:32 am | # |

    samita,
    yes,freeze them. That’s what I’m doing. thank you!

  247. samita
    Posted March 18th, 2009 at 10:05 am | # |

    I love your website. Thanks for all the videos. I bought the asian style noodles for black bean noddles. I will not be able to get to it until couple of weeks. Can I freeze them ? The package says refrigerate after opening.

    Thanks,

    Samita

  248. Maangchi New York City My profile page joined 8/08
    Posted March 17th, 2009 at 6:58 am | # |

    harley,
    yayee, jjajangmyun party! Send me some photos later!

  249. harley
    Posted March 17th, 2009 at 3:13 am | # |

    hi maangchi!i’m so happy to find ur site!i found this a few days ago and here i am already scouring for korean dishes recipe!i love eating korean food but i’ve never cook it myself…i already bought a tub of jjajang and am planning to cook jjajangmyun for 5 this friday (2 of my flatmates who are chinese and indian and 2 of my close friends who are american and maori, plus me!)…i hope mine will turn out fine!keep on the good work maangchi!

    harley from auckland

  250. bobacha
    Posted February 25th, 2009 at 11:42 pm | # |

    just fyi –
    wikipedia has pretty good explanation about the korean jjajangmyun vs Chinese chajiangmian :)
    it’s not really the same, and korean jajang sauce is definitely VERY DIFFERENT from what Chinese call a black bean sauce.

    http://en.wikipedia.org/wiki/Jajangmyeon

  251. Maangchi New York City My profile page joined 8/08
    Posted February 2nd, 2009 at 10:17 am | # |

    sabina,
    How about pork shoulder?

  252. Sabina
    Posted February 2nd, 2009 at 9:06 am | # |

    Can you suggest another cut of pork besides pork belly to use? I live in a rural area and my selection is quite limited.I see you also said that you could use beef, any certain kind?

  253. julie
    Posted February 1st, 2009 at 11:04 pm | # |

    what is this suppose to taste like after I make it?

  254. ariel
    Posted February 1st, 2009 at 10:58 pm | # |

    I made this dish a couple of days ago, but I am not sure what it is suppose to taste like. Can you try to explain the flavors? and I LOVE YOUR VIDS!! Thanks so MUCH!

  255. Maangchi New York City My profile page joined 8/08
    Posted February 1st, 2009 at 9:12 am | # |

    Mandi,
    Yes, add more starch if your sauce is not thick enough.
    Whenever I make this dish, I get right ingredients. No angel hair pasta please. I can’t imagine it with jjajangsauce! Thick spaghetti noodles will be ok though

  256. Mandi
    Posted February 1st, 2009 at 12:10 am | # |

    if the soup doesnt thicken after you put the starch, do you add more starch?
    and do you have to use “myun” noodles? or can you use something such as angel hair pasta or a thin pasta

  257. Maangchi New York City My profile page joined 8/08
    Posted January 22nd, 2009 at 8:19 am | # |

    jena,
    You can get it at a Korean grocery store

  258. jena
    Posted January 22nd, 2009 at 8:15 am | # |

    where can I buy the black bean paste?

  259. Anonymous
    Posted January 21st, 2009 at 6:08 pm | # |

    Hey,
    I love the recipe and tried it today it was delicious but I have a question, I just start watchin the variety show we got married and I saw sobli cooking instant noodle for andy, is that instant Jjajangmyun because it looks delicious!

  260. Maangchi New York City My profile page joined 8/08
    Posted January 21st, 2009 at 10:55 am | # |

    Susan,
    yeah, makerel jorim (called “go deung uh jorim” in Korean) recipe will be posted someday.

    You can leave your another question regarding frying fish on the forum to discuss it. http://www.maangchi.com/talk/forum/general-discussion

    Thank you!

  261. Susan
    Posted January 21st, 2009 at 4:38 am | # |

    Hi Maangchi!

    I’m Susan from Orange County, California and I absolutely love your website!!! Thank you for sharing your cooking skills with the world! :) I’m always mesmerized by the way you chop vegetables so quickly. By the way, do you happen to know how to make mackerel jo-rim? I think that’s what it’s called. And do you have secrets for seasoning/pan frying fish? I’ve eaten croaker (meenuh?) at a restaurant recently and it was perfectly crispy on the outside and moist on the inside. Thanks again for your videos!! Happy new year.

    -susan

  262. Maangchi New York City My profile page joined 8/08
    Posted January 16th, 2009 at 12:12 pm | # |

    Steve,
    sorry, I found you guy’s comments now due to my website malfunction. I’m happy to read comments from my readers now. I hope your jjajangmyun turned out good. Let me know.

    nyc lisa,
    I don’t know much about your question. Please leave your question on the forum here. http://www.maangchi.com/talk/forum/general-discussion
    Someone else may give you the answer

    qonia,
    haha, you are another Korean dramas lover! You can use beef or chicken. I don’t think it contains alcohol, but it’s fermented food.

  263. qonia
    Posted January 15th, 2009 at 10:24 pm | # |

    Hi Maangchi,
    I’m from Indonesia & love trying new recipes, esspecially korean food, as I’m a true K-Drama lover :)
    I’ve been looking 4 this recipe for years, & finally I see your site :)
    I want to try making jjajangmyun. it seems delicious. but I’m a moslem that I can’t consume pork or alcohol. what kind of meat I can use to replace the pork? is the ingredient of doe jang and gho chu jang contains alcohol / lard?

  264. nyc lisa
    Posted January 15th, 2009 at 12:14 pm | # |

    maangchi

    thank you for your videos;) I’m so excited to make this tonight for my husband and three kids. It’s one of our favorites. I’m sure it will be good I had no idea it had moo in it. In any case I was at the grocery today to pick up some black bean paste and I noticed it has wheat in it. This is unfortunate because one of my son’s is allergic to wheat. I was able to find soy bean paste and red pepper paste without wheat some used rice flour instead.

    I wanted to know if wheat was a necessary ingredient or a filler product in the black bean paste. Thank you for your videos – they are addictive. I hope you start a food show for food tv.

  265. Steve
    Posted January 11th, 2009 at 1:01 am | # |

    I’m Chinese and used to live in Los Angeles and most of my frieds are Koreans so we would go to all of the good Korean restaurants in Korea town and the prices are cheap so never had to learn to cook Korean food. But now I’ve moved to Seattle and it is hard to find good Korean restaurants. I’ve had a craving for good Jjajangmyun but could not find one. I’ve tried many, but they are really crapy. I finally stumbled onto your youtube video and this website and will try to cook some of these dishes tomorrow. I’ll try the Jjajangmyun first… boy, looking at your video is making me very very very hungry! Thanks for all your recipes.

    • NateO
      Posted May 6th, 2009 at 9:07 pm | # |

      To find Korean places you would be better off going down to Federal Way, Tacoma, or even Shoreline.

  266. Maangchi New York City My profile page joined 8/08
    Posted January 5th, 2009 at 8:17 pm | # |

    Preesi,
    Yes, you can freeze the leftover sauce and eat it later.

  267. Preesi
    Posted January 5th, 2009 at 3:49 pm | # |

    Maangchi?
    or Anyone who can answer,

    is the Jjajang sauce freezable?

  268. kaidi
    Posted January 4th, 2009 at 4:11 pm | # |

    can’t wait to try this recipe! thanks.

  269. sarujin
    Posted January 4th, 2009 at 2:35 pm | # |

    This recipe looks great! I’ll have to go to the Korean grocery store and pick up some ingredients. ^_^

    I’ve only had jjajangmyeon once…in Morioka, Japan! lol. When I finished my noodles, they told me to crack an egg in the same bowl, add some extra sauce and mix it. Then they took the bowl, added some broth and ginger and green onions, and served it to me as a soup. It was really good! I was wondering…is it traditional to do that?

    Thanks. ^_^

  270. Maangchi New York City My profile page joined 8/08
    Posted December 21st, 2008 at 8:56 pm | # |

    Bob H,
    haha, since 1994, you have been looking for the recipe for jjajangmyeon! I’m very happy that you got the recipe from me now. Let me know how your jjajangmyeon turns out when you cook it.
    BTW, “bob (밥)”means “cooked rice” in Korean. I’m sure you already know it. ; )

  271. Bob H.
    Posted December 21st, 2008 at 8:02 pm | # |

    Happy Days!!! I finally found the recipe with your fine demonstration of how to cook Jjajamyun. I have been searching since 1994 for this recipe with no success. I have asked my favorite Chinese restaurant to fix it and they just laugh at me.

    Now I am set! I will visit the oriental markets this week to find the black bean paste. I have found black bean paste with garlic, but not just black bean paste.

    I spent a year in Peyontech in 1983-1984 and 1993-94 and was introduced to many fine Korean dishes. Thank you for your contributions! I am truly a happy man now that I can reproduce one of my favorite meals! Keep up the great work!

    Bob

  272. Maangchi New York City My profile page joined 8/08
    Posted December 4th, 2008 at 7:36 am | # |

    Victoria,
    haha, you would have jjajang sauce all over your face! Good memory, right?

  273. Victoria
    Posted December 4th, 2008 at 1:17 am | # |

    Maangchi,
    Thank you for posting this recipe. I remember as a child my mom would cook this for me and after I was done eating it I would have the sauce all over my face. It’s a great dish. I’m glad you have this site now I can make Korean dishes for my husband and his family.
    ~Victoria

  274. Maangchi New York City My profile page joined 8/08
    Posted November 27th, 2008 at 11:44 am | # |

    Felix,
    You are great, too! I mean you are a great cook! The music is “Police on My Back” by Clash. I posted it in the description of the recipe now. Thanks,

  275. Felix
    Posted November 27th, 2008 at 2:46 am | # |

    Maangchi! you are so great! I already tried 5 dishes from ur videos. Jap Chae/Hot & Spicy rice cakes/냉면/짬뽕/and cinnamon punch!!! U makes the best Korean food ever! :-)… when I watched ur Jjajangmyeon video, I really liked the background song..could u please tell me what the song title is? :-) thanks and keep up the good work!

  276. Maangchi New York City My profile page joined 8/08
    Posted November 24th, 2008 at 9:10 pm | # |

    Vickie,
    Congratulation on your successful jjajangmyeon making!

    silvia from netherlands,
    Wow, you can make so many kinds of Korean dishes! I’m happy to hear that. You made it!~

  277. silvia
    Posted November 24th, 2008 at 4:42 pm | # |

    anyonghaseyo, eum shik eul nomu djoha hamnida! ever since i moved out of my mom’s house to go to university, i’ve badly craved korean food. finally, i get to cook it myself! especially yug gae jang, sun dubu chigae, bibimbab and jia jiang myun are some of my all time favorites! i am going to surprise my mom with a korean dish made with the help of your videos! before, i never bothered to try those, because the recipes are usually too complicated. its so much easier with these videos!
    thank you so much for saving me from starving here!
    silvia from the netherlands :)

  278. Vickie
    Posted November 24th, 2008 at 9:48 am | # |

    Hi Maangchi:

    I had Jjajamyun in a Korean Restaurant here in Panama C.A., because I have heard of it so many times of it in the dramas and it was OK, but last night a cooked it following your recipe and it was totally delicious.

    Thank you so much!!!

  279. Maangchi New York City My profile page joined 8/08
    Posted November 20th, 2008 at 5:24 pm | # |

    Maya,
    Yes, if you use sweet rice powder too much, the sauce may look like porridge. I usually don’t use sweet rice powder for jjajang sauce, but as you said, it seems to be ok. Go for it. ; 0)

  280. Maya
    Posted November 20th, 2008 at 3:38 pm | # |

    Hiya,

    Quick question. I’ve been using Mochiko rice flour in sauces instead of corn starch ever since I bought it for kimchi a while back. It works surprisingly well! Do you think it could be used in jjajangmyun instead of potato starch? Or would it make the sauce too gluey . . .

  281. Maangchi New York City My profile page joined 8/08
    Posted November 17th, 2008 at 8:49 am | # |

    Christina
    If you don’t eat meat, how about seafood(shrimp, scallop)? I don’t think it is tasty if you skip meat or seafood.

  282. Christina
    Posted November 16th, 2008 at 9:03 pm | # |

    oh my gosh, i’ve always wanted to try jjajangmyun because of korean dramas, lol. would taking out the pork affect the dish at all? cause i dont eat meat and the whole maple leaf thing going on. thanks for posting the recipe and video!

  283. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2008 at 6:49 am | # |

    Julia Antasha,
    Thank you for your interest in my recipes.
    I know Muslims don’t eat pork, but did not know they don’t drink any kind of alcohol. I don’t know much about HALAL. I should do some research about it.

  284. Julia Antasha
    Posted November 13th, 2008 at 1:30 am | # |

    Hi Maangchi…
    I’m Julia from Malaysia. Most Malaysian are Muslims…
    We don’t eat pork and any kind of wine/alcohol as well. But I love some of Korean food n must make sure that it is HALAL (not forbidden by our region). There’s minority group in Korea which are Muslims right?I hope one day you can show me the HALAL food from Korea.

  285. Maangchi New York City My profile page joined 8/08
    Posted November 4th, 2008 at 8:11 am | # |

    Sorry Joe I don’t know much about Panama. Leave your question in my forum, maybe someone else can answer? http://www.maangchi.com/talk/

  286. Joe
    Posted November 4th, 2008 at 12:03 am | # |

    I am visiting Panama City, Panama for business and would greatly appreciate it if you could tell the me location of a Korean restaurant and Korean grocery. I look forward to hearing from you soon.

  287. selom
    Posted November 2nd, 2008 at 10:44 am | # |

    i cant find the jjangjang brand noodles in seewoo x( can i use any wheat noodle?

  288. Chi
    Posted October 31st, 2008 at 1:01 pm | # |

    Sure. Love to. E-mail me the detail.

  289. Maangchi New York City My profile page joined 8/08
    Posted October 30th, 2008 at 10:53 pm | # |

    chi,
    oh, you are living in New York! Let’s meet on my next meet up event. By the way, potato is a very essential ingredient for jjajangmyun.

    echa,
    tenkiuuu for your comment!

  290. echa
    Posted October 30th, 2008 at 10:24 pm | # |

    hi maangchi,…
    tenkiuuu for posting the video,..its really great,i’m from singapore,the first time i tried Jjangmyun when a lived at washington DC 2001,…n the taste it’s very good,n i loves watching korean dramas too..n today i alreaady cooking Jjangmyun from your videoo,yippiiii thank a lot maangchi…

  291. Chi
    Posted October 30th, 2008 at 2:27 pm | # |

    I am from Taiwan and now live in New York state. I have always loved Korean food. Glad that I found Maangchi’s website. The video tapes are really helpful. Made jjajangmyun last week according to her recipe. The flavor is excellent(brought back many memories from childhood!) however the potato in it made the dish gritty. Next time I will use dried tofu instead.

  292. selom
    Posted October 26th, 2008 at 11:11 am | # |

    That looks so incredibly good. I will definately go to Seewoo and buy the ingredients and try to make it.

  293. Maangchi New York City My profile page joined 8/08
    Posted October 19th, 2008 at 7:49 pm | # |

    Jenny,
    Wo~nderful news! You made good jjajangmyun!
    oh, you know about matang? Yes, it’s one of my upcoming video recipes. Thank you!

  294. Jenny
    Posted October 19th, 2008 at 7:43 pm | # |

    Hello Maangchi,
    I tried your recipe the other day, and it turned out so great! Loved the dish since years ago, yet never imagined myself cooking the food. My husband-from Slovakia-even loved jjajangmyun!! First time, I used beef, but for the second attempt I added bacon which, I think,has better taste. Anyway, many thanks for your videos.

    Just one more thing. I’d like to ask you a BIG favor.
    Can you possibly show us how to make ‘gogumatang – sticky sweet potato snack’?

    Thanks from new zealand.

  295. Maangchi New York City My profile page joined 8/08
    Posted October 17th, 2008 at 7:43 am | # |

    yue,
    I don’t think it contains alcohol, but it’s fermented.
    Why don’t you ask this question on the Forum under “general discussion” category. You may get a good answer from someone else.

    Yeah, you can use other brands, too. Thank you!

  296. yue
    Posted October 17th, 2008 at 4:00 am | # |

    maangchi, ur videos are so good, ive been addicted to them since i first tried making kimchee..Thumbs up!

    i got a question about hae chan deul, is it purely black bean paste only without any hint of alcohol? bcoz i cant take many kinds of food like pork and alcohol..is there any other brands than this? if i use any brands as long as it is ‘black bean paste’, would it be ok?

    i truly2 wanted to try eating jjajangmyun! it looks soooo delicious in those K-dramas! hoping to see more of ur videos!!

  297. Maangchi New York City My profile page joined 8/08
    Posted October 15th, 2008 at 7:40 am | # |

    deppbbey,
    yes, you can use beef for this recipe. Thank you!

  298. deppbbey
    Posted October 15th, 2008 at 7:24 am | # |

    아! THIS IS THE ONE THAT I’VE BEEN LOOKING FOR ><
    I’ve seen jjajangmyun in almost every Korean dramas I watched! It looks extremely yummy o_0 I’m a huge fan of your cooking web! awesome :D I’ll try this recipe as soon as possible ! :D
    Oh, I have one tiny question. Can I exchange the pork with beef? cause I can’t eat pork :)

  299. Maangchi New York City My profile page joined 8/08
    Posted October 11th, 2008 at 8:17 am | # |

    Chuchie,
    Wherever you go or whomever you meet, you will see there are some good people and bad people. : )

  300. Chuchie
    Posted October 11th, 2008 at 6:39 am | # |

    Maangchi, I work in Koreana Grocery in Cebu City, Philippines!! Many KOrean tourists travel here and many have also settled here like my boss who’s been here for 12 yrs or so, coz his children are studying here in international school. I really love your food, and I think you’re lovable too!! Do you also get mad?? Don’t get me wrong, isn’t it that most KOreans are very temperamental? But you seem like an angel!! LOve your dishes!

  301. Maangchi New York City My profile page joined 8/08
    Posted October 10th, 2008 at 4:37 pm | # |

    Churchie,
    oh, you are working at a Korean grocery store in the Philippines! Wonderful! Where in the Philippines?

    You know my website has “forum” section? You can leave your Korean grocery store address and contact number under “Where do you buy Korean ingredients?”. If you do, it will be big help for those who are looking for Korean grocery stores in your area.

    Thank you very much!

  302. Chuchie
    Posted October 10th, 2008 at 9:57 am | # |

    Hi Maangchi!
    Your JJajangmyun really looks great. You see one of my early favorites in Korean dishes is the jjajang especially sacchhon jjajang!! I really love eating that! I’m Filipina and I work in a Korean grocery store for five years now, that’s why I’m very familiar with all the ingredients you use because we sell all of it in the store. So, when I feel like cooking my favorite Korean dish, I know what to use! I’m really glad I found your site, you really made my dream come true–cooking authentic Korean dishes!!

  303. Maangchi New York City My profile page joined 8/08
    Posted October 9th, 2008 at 4:37 pm | # |

    Hi, all,

    I made my jjajangmyeon by following my recipe today because a few people pointed out their jjajangmyeon turned out too bland.
    I exactly followed the measurements in the recipe and found out some were wrong! I don’t know what happened to me when I wrote down the recipe!
    I corrected the recipe and already updated it.

    Thank you Linda and Jen! Without your comments, I probably would never have found the wrong measurements.

  304. Maangchi New York City My profile page joined 8/08
    Posted October 9th, 2008 at 9:19 am | # |

    Linda,
    You are right. I don’t use much jjajang (black bean paste) in Jjajang sauce because I really cut down salt in my food these days. But as you see, I use lots of ingredients which makes the sauce delicious.

    You can adjust the recipe to your taste of course. Put more blackbean paste in the sauce then, but be careful, it’s very salty. And also put less hot pepper flakes in your kimchi if it’s too spicy for you.

    I have been making my own kimchi for decades, so I sometimes use spicy kimchi and sometimes less spicy kimchi. It depends on my mood.

  305. Linda
    Posted October 9th, 2008 at 8:41 am | # |

    haha, bt the way, i made ur kimchi.. Oh my god.. i put like 4 cups of gochugaru.. -_-.. spiciest kimchi i ever had in my life.. LOL i shouldve just put like 1 and 1/2 cup at most 2!.. LOL after i poured in the gochu garu.. i was like… is maangchi sure about 4 cups ….-_- LOL! well regardless, luckily i east spicy food very well, so it was alrite.. but my bf can’t eat it period.. Way too spicy for him LOL..

  306. Linda
    Posted October 9th, 2008 at 8:36 am | # |

    Hi, hmm so I’ve made a few of ur dishes, and came out pretty well.. but lol this jajang ..well it turned out alrite, not the best i’ve had.. When i made it, it looked good, but the taste was very light. Wasn’t strong enough taste. Should i have put more jajjang sauce? Wouldnt that make it salty? Cause i remember at restaurants its thick, black, and strong flavor.. Mine was just blah.. help~

  307. Sel
    Posted October 5th, 2008 at 1:27 am | # |

    hey I’m from australia and I’ve always wanted to try Jja Jang Myun , and when i found your video on youtube i was sooo looking forward to making it. problem is that i can’t find the black bean paste anywhere here in Australia! :( i even tried the Asian grocery stores

  308. Maangchi New York City My profile page joined 8/08
    Posted September 26th, 2008 at 7:48 am | # |

    nina, let me know how your jjajangmyeon turns out later.

  309. nina
    Posted September 26th, 2008 at 2:08 am | # |

    hi maangchi.

    i tasted jjajangmyeon in a korean restaurant here in the philippines with my korean friends. i loved it since then. i’ve been wanting to make it at home. thank you for the recipe.

  310. Maangchi New York City My profile page joined 8/08
    Posted September 21st, 2008 at 7:16 am | # |

    Summa,
    Yes, I know jjajangmyeon was originated from China. : )

  311. Summa
    Posted September 21st, 2008 at 2:39 am | # |

    Hii
    Jja jang myun is cooked by chinese people too, it is a tiny bit different though. When you say it in chinese, it is almost the exact same as how to say it in korean, this looks very yummy so i’m hoping to make it very soon ^-^

  312. Maangchi New York City My profile page joined 8/08
    Posted September 20th, 2008 at 6:34 am | # |

    Jen,
    Sorry! I may have to change my written recipe. I’m going to make jjajangmyeon soon and follow the measurement exactly and find out how many cups of water should be added. Important thing is to pour water until all ingredients are submerged. Thank you for letting me know about it. : )

  313. Jen
    Posted September 19th, 2008 at 7:47 pm | # |

    Oh no! I do trust you! Just that when I actually went back to make it I looked over at the written part of the recipe and it said 7 cups…so thats what I used. Oh well I should’ve remembered from the video. But maybe you want to change it to 2 cups…or just say enough to cover everything…just only a suggestion. But yes it really was more like a soup…still tasty tho! Thank you!!

  314. Maangchi New York City My profile page joined 8/08
    Posted September 16th, 2008 at 8:24 pm | # |

    Jen,
    haha, see? trust me!
    you made jjajang soup instead of jja jang sauce.
    (I’m not laughing at you but teasing you)

  315. Jen
    Posted September 16th, 2008 at 7:35 pm | # |

    Thanks Maangchi! It came out ok but I should’ve went by your video and not the actual measurements in the directions. I put 7 cups but was way way too much…maybe its more like 2 cups. When I watched the video I thought…aww man!! haha
    But was still good and now I know for next time!

  316. Maangchi New York City My profile page joined 8/08
    Posted September 13th, 2008 at 6:52 pm | # |

    Jeannie,
    Welcome to my site! Jangjorim is one of side dishes requested by many people. I will try to post it someday soon. Thanks,

  317. Jeannie
    Posted September 13th, 2008 at 3:09 pm | # |

    Hi Maangchi!!

    I am soo happy to have found your site. I plan to make EVERYTHING!! I am especially excited about Jja jiang myun because this was my favorite childhood dish and my mom never made it at home! Only had it in the restaurant.

    One question- do you know how to make jangjorim gogi? I also loved this one!!

    thanks again,

    Jeannie

  318. Maangchi New York City My profile page joined 8/08
    Posted September 12th, 2008 at 10:16 pm | # |

    Seth,
    Congratulation!

  319. Seth
    Posted September 12th, 2008 at 9:35 pm | # |

    Maangchi, thank you so much for posting this recipie! I just made my first batch of Jja jang, and it turned out delicious. I used to have this every week when I stayed in Korea, I’m happy I can now make it at home.

  320. Maangchi New York City My profile page joined 8/08
    Posted September 12th, 2008 at 4:37 pm | # |

    Johnloveskdrama,
    haha, thank you very much!

  321. Johnloveskdrama
    Posted September 12th, 2008 at 2:41 pm | # |

    Tottaly love this lady..after watching korean movies and seeing them eat these popular dishes..i wanted to try to make them and who then better to show me teh best and easiest ways to make these delicous foods..maangchi!!!!

  322. Anna
    Posted September 4th, 2008 at 3:31 am | # |

    i tried making this months ago..even though it made a lot, my family finished all of it in one sitting!it is really good!cant wait to make mandu next..

  323. Maangchi New York City My profile page joined 8/08
    Posted September 1st, 2008 at 4:38 pm | # |

    Gloria,
    Thank you for your comment. Let me know how your Korean cooking turns out later.

  324. Gloria Kim
    Posted September 1st, 2008 at 4:27 pm | # |

    A friend of mine showed me your video. THANK YOU for doing this. I LOVE korean food, but never learned how to make it. My mom would cook when i wasn’t around so I grew up not knowing how to cook. I can’t wait to try all your receipes.

  325. Maangchi New York City My profile page joined 8/08
    Posted September 1st, 2008 at 8:38 am | # |

    raiihana,
    Yes, you can replace pork with beef, chicken, or seafood such as shrimp, scallop, and squid.

  326. raiihana
    Posted September 1st, 2008 at 3:07 am | # |

    hey there Maangchi ^^!
    i really wanna try your Jja ja myun someday !
    but i have a question here (:
    instead of using pork, what do you recommend me to replace it with? is chicken suitable?
    thanks for your time ^^!
    your Site rocks ! Maangchi jjang ! XD

  327. Maangchi New York City My profile page joined 8/08
    Posted August 30th, 2008 at 7:44 pm | # |

    샤넨,
    Congratulation on your successful jja jang myun making!

  328. 샤넨
    Posted August 30th, 2008 at 7:17 pm | # |

    I made your Jja jang myun recipe today for my dinner. It was my first time making jja jang but it was SOOO~~~ good!! It tasted better then at the korean restaurants! I love your recipes. Thanks so much!

    P.s. You should open a restaurant! You’d be a great success!

  329. Maangchi New York City My profile page joined 8/08
    Posted August 24th, 2008 at 7:07 pm | # |

    마리,
    oh, I should post the photo of potato starch powder on my ingredient category. I will post it soon. It’s called Jeon boon in korean (전분). You will have to prepare it to make jja jang myeon and other dishes. It helps thicken soup or sauce.

  330. 마리
    Posted August 24th, 2008 at 9:55 am | # |

    question, what is potato starch powder?
    i cant really find it.
    hmmm maybe you can give the korean name so its easier to ask the korean grocery?

  331. Anonymous
    Posted August 19th, 2008 at 1:21 am | # |

    Can you make a recipe for Chapagetti? ^_^

  332. Maangchi New York City My profile page joined 8/08
    Posted August 8th, 2008 at 6:36 am | # |

    Anonymous,
    Jobchae, dduk bok kie, jja jang myun
    that’s what you have made! Wonderful!

  333. Anonymous
    Posted August 8th, 2008 at 12:47 am | # |

    maangchi unni,
    i made you jajangmyun last week, your ddukboki a couple days ago and your japchae today!
    thanks for helping me in my learning of cooking korean food! your videos and recipes are so helpful! keep them coming!!

  334. Maangchi New York City My profile page joined 8/08
    Posted July 30th, 2008 at 9:41 am | # |

    Melissa,
    It looks awesome! I posted the picture of your jja jang sauce on my blog. Thanks,

  335. Melissa North
    Posted July 30th, 2008 at 8:44 am | # |

    Hi Maangchi, I made this the other day and it was so good! When I was young I used to eat Chapagetti from the packet now I realise how much better the real thing is. It was really easy to make, and I didn’t have any radish but I used some carrots and it turned out extremely delicious. Here’s a photo of the sauce http://www.flickr.com/photos/17652992@N00/2716078019/ and of it finished with noodles http://www.flickr.com/photos/17652992@N00/2716078271/

  336. Maangchi New York City My profile page joined 8/08
    Posted July 23rd, 2008 at 6:44 pm | # |

    Hi,anonymous,
    You can skip radish, but should use some meat at least. If you can’t eat pork belly, how about using beef? Use more onion and potato if you don’t use radish. It will be delicious. Let me know how your jja jang myeon turns out later. Thanks!

  337. Anonymous
    Posted July 23rd, 2008 at 4:48 pm | # |

    hi maangachi eonni!
    i am trying to make jja jang myun this weekend but i am just wondering is it possible to replace pork belly and asian radish for something else?? if i change it alot is the taste going to change a lot???
    thanks

  338. Maangchi New York City My profile page joined 8/08
    Posted July 18th, 2008 at 5:18 pm | # |

    selina,
    Jja jang myeon was from China! : )

  339. selina
    Posted July 18th, 2008 at 4:58 pm | # |

    hi!!
    i love eating jja jang myun
    in chinese, we call it “ja jiang mien”, almost the same :) i love eating these when i go out to eat in chinese restuarants, thank you for the recipe so i can make it at home!

  340. Maangchi New York City My profile page joined 8/08
    Posted July 10th, 2008 at 8:18 am | # |

    Hi,
    I don’t think so. You should get the black bean paste at a Korean grocery store to get the exact taste of jja janag myeon in my recipe.

  341. Twinkle
    Posted July 9th, 2008 at 11:59 am | # |
  342. Maangchi New York City My profile page joined 8/08
    Posted July 8th, 2008 at 8:22 am | # |

    Jane,
    yayee! I am going to look for the noodle store when I go to china town. Thank you for the tip!

  343. Agasuka
    Posted July 8th, 2008 at 2:06 am | # |

    Hello Maangchi,

    I used spaghetti instead of the Jja Jang noodles.
    http://hk.myblog.yahoo.com/aga-suka/article?mid=375

    I hesitate to make Jja Jang Myun, because all the previous attempts were failure.
    The jar of Jja Jang had sit in the fridge for 2 years. Today I use your method, it turned out good. Heating up the Jja Jang before use it a very important step! However, it’s difficult for me to love it … Good tasting Jja Jang Myun cannot erase my memory of poor quality Jja Jang Myun…

    I believe that Jja Jang Myun is from “Northern” China also. I had tried that kind of Jja Jang Myun is very similar to the Korean version.

  344. Anonymous
    Posted July 7th, 2008 at 11:08 pm | # |

    I’m Korean-Am and grew up on JJa Jang Myun – its like mashed potatoes to me. Best comfort food, bar none. Recently, a Chinese friend pointed me to a tiny noodle shop in Chinatown (NYC) where they hand-pull their noodles and make Chinese-style JJa Jang Myun. Delicious! And quite different from Korean JJa Jang Myun.

    - Jane

    • Chelses
      Posted April 7th, 2009 at 5:16 pm | # |

      Heyy, I live in NYC, and I was just wondering if you would please refer me to that tiny noodle shop? Thanks very much! :]

  345. Maangchi New York City My profile page joined 8/08
    Posted July 7th, 2008 at 6:56 am | # |

    Wendy,
    I was told from one of my friends who used to live in China that jja jang myeon is actually sold in China. Yes, now I’m sure the dish is from China. Thank you!

  346. Wendy
    Posted July 6th, 2008 at 11:52 pm | # |

    maangchi, I just found your website and videos. I love it!! I’m chinese and my husband is korean. I’ve been making a lot of korean food with recipes from koreakitchen.com. But your videos just make it so much easier!! So far we love your veggie pancake and soon tofu recipes, I can’t wait to make more!

    BTW, jia jiang myun is a chinese food from the northern region. Many northern chinese restaurants sell them, along with dumplings, etc. People from the south, such as from hong kong do not know this variation of jia jiang myun.

  347. Maangchi New York City My profile page joined 8/08
    Posted June 24th, 2008 at 6:28 pm | # |

    bebepark1
    yes, I know how to make tang su yook (sweet sour and crispy beef or pork). It’s one of dishes requested by others, too. Thank you for your request.

  348. bebeparkl
    Posted June 24th, 2008 at 10:56 am | # |

    hello :) i love your videoss :) im looking forward to make this dish =] but by any chance do you know how to make tangsuyok? if you dont its fine (: thankss again =]

  349. kumikomatsuo
    Posted June 17th, 2008 at 9:07 pm | # |

    i always miss korean food back home because they dont really have in it Glasgow. but since i stumbled upon your blog i’ve been a very happy girl.
    Ive tried a few of your recipe so far and i’m loving it. thanks very much!

  350. Maangchi New York City My profile page joined 8/08
    Posted June 15th, 2008 at 6:45 am | # |

    Hi, Anonymous,
    You want to learn how to make jja jang myun, right? That’s the recipe! : )

    I mentioned “You can use either potatoes or sweet potatoes” in the video and also you don’t have to use radish if you don’t have.

  351. Anonymous
    Posted June 15th, 2008 at 1:43 am | # |

    Hi Maangchi,

    Thanks for all the videos! You have made my life so much easier – I don’t have to worry about what to make for dinner anymore. i just watch your videos and making dinner is easier than ever! As I watched jja jang myun video, I’m wondered why you used radish and sweet potato… What kind of taste does radish add to jja jang myun? What about sweet potato? Is it better than just plain potato? I’m curious, is there a reason why you chose these vegetables? I don’t recall eating radish or sweet potato in jja jang myun before and I would like to know if they make the dish especially yummy ; ) Thanks!

  352. Maangchi New York City My profile page joined 8/08
    Posted June 1st, 2008 at 9:26 pm | # |

    Hi,rooraa,
    It sounds like you have never tasted jja jang myun so far.

    That’s a good idea of trying it at a restaurant before making your own jja jang myun.

    Skip Zucchini and radish if you don’t have or don’t like them.
    Use more onion and potato then.

    Good luck with your learning Korean language!

  353. rooraa
    Posted June 1st, 2008 at 9:00 pm | # |

    안녕하세요 Maangchi씨! 짜장면 looks delicious! I hope on Tuesday (that’s when I going to a korean market called 시온마겟,but I think i spelled that wrong)I can find the ingredients for the dish. Oh and since there’s a little restaurant that serves 짜장면, i think i’m going to order some so I will kind of know what it tastes like before i make it myself!

    Do you need the zucchini and radish? Is there any other vegetables I could use instead?

    Anyways, 감사합니다! (by the way, I’m trying to learn korean >_< but I’m still at a beginner level)

  354. Maangchi New York City My profile page joined 8/08
    Posted May 27th, 2008 at 12:03 am | # |

    Mindy mindy,
    Thank you very much! You did not know they sell black bean paste? : )

  355. Mindy
    Posted May 26th, 2008 at 10:42 pm | # |

    Thank you so much for posting a VIDEO— that makes it so much easier to understand! And also for annotating all the ingredients that I’m not familiar with (I didn’t know they SOLD black bean paste!). This is amazing, thank you. I hope you get to host a korean cooking show on foodnetwork!!

  356. Maangchi New York City My profile page joined 8/08
    Posted May 26th, 2008 at 12:15 am | # |

    Young Hee,
    Yes, you can use either corn starch or potato or sweet potato starch. For jja jang myun, it’s very important because it will make the sauce thicker and shiny.

    The noodles for jja jang myun should be chewy, so do you think the noodles you picked will be chewy?

    Let me know how your party goes later. : )
    Thanks

  357. Young Hee
    Posted May 25th, 2008 at 4:20 pm | # |

    Hi Maangchi.

    Today I specifically went out of my way to the huge Chinese market in the city to get all my Asian goodies. I found Jja jang myun sauce (yes!) and I also got everything to make kimchi (I’m determined to make it right this time).

    I didn’t find jja jang myun noodles but what I did get were fresh Chinese wheat/egg noodles. They aren’t white like I see on your video-they have this sort of light grey/beige hue. Does this sound right to you?

    Oh, and I couldn’t find potato starch anywhere! There was corn starch however. How important is it that I use potato starch?

    I hope you’ll get back to me asap-I would like to make this for my very good friend who is coming to visit me tomorrow. :-)

    Thank you!!!

  358. Lily
    Posted May 4th, 2008 at 3:00 am | # |

    I think “Jja jang myun” might be a variation of a Chinese dish called “Zha jiang mian” (lit. fried sauce noodle). My grandmother used to make it for me. It’s a northern regional dish, so it wouldn’t be surprising that Chinese from other parts of the country might not know about it.

    I’m so glad I found your videos. Even though I grew up in a Chinese household, Korean food is definitely something I crave more than mom’s cooking (but don’t tell her that!).

  359. Maangchi New York City My profile page joined 8/08
    Posted April 9th, 2008 at 5:33 am | # |

    Winny,
    Fresh jja jang noodles which is sold frozen, is more chewy than dried noodles.But if it’s hard for your to find it, you can use any thick noodles.

  360. Winny
    Posted April 9th, 2008 at 1:53 am | # |

    Maagchi.. thanks for your jjajang myun recipe! I’m looking forward to try it! Looks very yummy…

    hmm does it matter if you use fresh jjang noodle or dried ones(in the packet like spagetthi)?

    cus i think it’s hard to find fresh jjajang noddle…

    looking forward for your next recipe!

  361. Maangchi New York City My profile page joined 8/08
    Posted March 19th, 2008 at 4:29 pm | # |

    lillian,
    I see you are gradually becoming a connoisseur about korean food!

    I imagine you are looking around other people’s dishes at a restaurant to see what they are eating.

    CUTE!

    Now you can judge like this, “this food is good or not good, or so so.” : )

    If we meet together someday, I’m sure we will have fun talking about korean food hours and hours.

    When I meet Deborah who is in my kimchi stew video, we always talk about food.

    Yes, you are right. It’s hard to find a good restaurant for Jja jang myun.

  362. Lillian
    Posted March 19th, 2008 at 4:17 pm | # |

    Hi Maangchi,

    So I finally tried jja jang myun in a restaurant last night. I have to admit I didn’t like it as much as I thought I would. I’m not sure if it’s the way the restaurant made it or if it’s simply not something I’m wild about. They didn’t put as many vegetables in it as you did and the meat pieces were so tiny I could barely find them. Also the sauce seemed really thick. All I can say is that when you cook, the food looks sooooo good! Sometimes reality can’t live up to my imagination of how it tastes.

    My mom got a beef and kimchi stew with yam noodles, which was really tasty. At the next table they had a hot stone bowl with tofu soup, which I think I’ll try next time. While I was there I got a radish for the beef and radish soup. I’ll let you know how it turns out. If I can find my camera I’ll send pictures too!

  363. Maangchi New York City My profile page joined 8/08
    Posted February 27th, 2008 at 8:23 pm | # |

    Jen,
    It sounds like you made some dishes from my recipes. Very good!

  364. Jen
    Posted February 27th, 2008 at 12:27 am | # |

    Thank you for the recipe! It is so delicious, all your recipes are amazing! Thanks for teaching us Korean recipes!

  365. Maangchi New York City My profile page joined 8/08
    Posted February 25th, 2008 at 11:28 pm | # |

    Hi, Anonymous who don’t eat pork
    I used beef instead of pork. If you don’t eat meat, skip it. It’ll still be delicious as long as you make delicious stock. You like korean dramas? I know there are many scenes of eating food in Korean dramas. : ) I don’t know about the color of this dish. Mine is the most delicious! : )

  366. Anonymous
    Posted February 25th, 2008 at 2:36 pm | # |

    i dont eat pork. is it neccessary to put it to make the sauce?

    how come in the k-dramas, the sauce seems to be darker and thicker?

    looks tasty anyways.

  367. Maangchi New York City My profile page joined 8/08
    Posted February 18th, 2008 at 12:23 am | # |

    Shaye,
    I’m glad to hear about your successful jja jang myun!
    Thank you for letting me know about it.

  368. shaye
    Posted February 17th, 2008 at 8:19 pm | # |

    I want to thank you for posting your recipes and instruction! I cooked Jja jang Myun for Valentine’s Day and it was a huge success! My boyfriend’s mother was very satisfied with it when she tasted it! They said it was better than it is in the restaurants!

    Thanks again Maangchi for all of your help! I look forward to cooking more of your recipes!

    Shaye.

  369. Maangchi New York City My profile page joined 8/08
    Posted January 31st, 2008 at 6:11 am | # |

    Ruth,
    I hope you have no problme with finding the noodles.

  370. Anonymous
    Posted January 31st, 2008 at 3:17 am | # |

    Thanks, Maangchi. I don’t want you to shop the noodle with me, I want to actually eat all the food you cook for this blog instead!!! Anyway, I’ll keep searching for the noodle. Shall let you know when it’s found.

    ruth

  371. Maangchi New York City My profile page joined 8/08
    Posted January 26th, 2008 at 9:57 am | # |

    Hi,Gourmet Ruth, : )
    I can’t help smiling while reading your comment. I can see how desperately you are looking for the hard chewy noodles.
    I’m sure you will be able to find the noodles. You said, “Wang” ? or “Wong” I guess. I have never paid attention to a brand name when I buy the noodles. Go to freezer section at a korean grocery store and find thick noodles wrap in plastic wrap.
    I wish I could visit a korean grocery store with you to get it for you. : )
    Or ask a grocery owner “I would like to buy noodles for Jja Jjang Myun”

  372. Anonymous
    Posted January 26th, 2008 at 2:36 am | # |

    Thanks, the jja jiang is a success, very yummy. But not the noodle, I can’t find your noodle. I bought another korean brand frozen noodle which is very soft. I only like hard, chewy elastic noodle. Did you use Wang oriental style noodle? Have I got the name correct? I have been searching from korean stores here but couldn’t find this brand. Are there other brands which I can use? I have been searching for this hard chewy noodle for years. I know they must be available because the jja jiang myun served from the korean restaurants here is really chewy. I tried many brands already but still failed to find it. Please help me, Maangchi!!! (tho’ the jja jiang is also very good on rice, hard chewy noodle is still my favourite)
    Thank you!!!

    ruth

  373. Maangchi New York City My profile page joined 8/08
    Posted January 22nd, 2008 at 8:06 am | # |

    Yes, there are spcial noodles for jja jaang myun. They are more chewy
    and thiker than usual noodles. The noodles are usually sold frozen.

  374. Anonymous
    Posted January 22nd, 2008 at 6:13 am | # |

    hi, i was suearching for ways to make jja jang myun… finally i saw ur video in you tube i came to your blog. well, i havent tried it yet but i does look tasty.. would love to try it.. so, i have aquestion, what noodle to use? there is a special noodle for jja jang myun right? so, what if i can’t find it at my place.. what other noodle could work? do you have the recipe to make the noodle?thanks

  375. Maangchi New York City My profile page joined 8/08
    Posted January 16th, 2008 at 10:42 pm | # |

    Hi,fifth
    Yes, I kept the left over jja jaang sauce in my refrigerator for a couple of days. But no more than 1 week! : ) You can reheat it and put it on fresh warm noodles when you eat it again. No problem.

  376. Fifth
    Posted January 16th, 2008 at 5:40 pm | # |

    Hi,Maangchi:

    First thank you for all your efforts. I made grilled beef the other day. It was soooooo awsome. I just have one question about “jja jaang myun”. From what I saw from videl, you made a big amount of “jja jaang myun” sauce, however you only use a small portion on noddles. What do you do with the rest? Can it be kept for a long time for later convinience?

    Thanks

  377. Maangchi New York City My profile page joined 8/08
    Posted January 15th, 2008 at 6:59 am | # |

    Rena,
    I’m glad to hear your success in making jja jaang myun.

  378. Rena
    Posted January 15th, 2008 at 12:05 am | # |

    Hi there! I just made Ja Jung Myun after watching your video today! it was SOO YUMMY!! taste like the ones i had in restaurants! except with less grease which is what i always wanted~ =) I really love your cooking videos! thank you for showing us how to cook these delicous korean recipes!

  379. Rena
    Posted January 15th, 2008 at 12:02 am | # |

    Hi there! i just made the jja jung myun right after watching your video~! ITS SOOO YUMMY!! taste like the ones in resturants!! except with less grease which is what i wanted~ thank you for teaching us how to make it!! i love watching your cooking videos~!

  380. Anonymous
    Posted August 21st, 2007 at 7:17 pm | # |

    I made this for dinner tonight…delicious!
    Please keep making more videos!
    lisa in panama

  381. Maangchi New York City My profile page joined 8/08
    Posted August 15th, 2007 at 6:57 am | # |

    hi,tokii,
    It’s called “Dol sot bibimbab”. Dol sot means stone bowl. : )

    Your grandmother must be an expert in cooking : )

  382. Tokii
    Posted August 15th, 2007 at 6:46 am | # |

    I love your jajangmyun video!!
    I’ve been looking for a recipe that is good for a while, and items that I can actually find in my local asian grocery store!

    I have a question though, I know this is unrelated to jjangmyun but what is this korean dish? My grandmother always use to make it for me and they serve it alot in restaruants.

    Its a stone bowl, that is heated so its very hot and on the bottom there is rice and layers of meat vegetables and bean sprouts and then you either crack a un-cooked egg on top of the bowl and mix it all together or put a fried egg on top. I’m really curious what it is called! ><

  383. Maangchi New York City My profile page joined 8/08
    Posted August 9th, 2007 at 9:00 pm | # |

    Hi, Lisa from Panama,

    I’m smiling at your story that your interest in korean cooking comes from Korean dramas! Unfortunately, I don’t have much chance to see Korean dramas.

    The other day, I went to a hair salon run by a Korean in koreatown. I asked my hairdresser if he sees people eating food in Korean dramas. He said,
    “Yes, right. a couple of days ago, at the end of work, all we were watching a Korean drama while working, and saw some people eating jja jang myun which made my mouth watery. Right after finishing work, all my employees and I went to a restaurant to eat Jja jang myun”

  384. Anonymous
    Posted August 9th, 2007 at 4:47 pm | # |

    Thanks for the recipes! My teenage daughters and I love to watch Korean dramas and have become interested in Korean cooking from them! We live in Panama and my daughters do some Japanese cooking they learned from my mother-in-law who is Japanese, but we are excited to try the spicier Korean cooking too.
    Thanks!
    lisa in panama

  385. Maangchi New York City My profile page joined 8/08
    Posted August 7th, 2007 at 8:48 pm | # |

    Hi,Lilian,
    sure, right after my oee kimchi(cucumber kimchi) runs out, I will make a video.
    Thanks,

  386. Lillian
    Posted August 7th, 2007 at 6:27 pm | # |

    Hi Maangchi,

    Thanks for the new video. I would also like to see the oee kimchi recipe. I have a ton of cucumbers this year and I like them much better pickled than fresh. I think I will try jja jang myun in a restaurant before I try cooking it. This looks like a good, hearty dish.

  387. Maangchi New York City My profile page joined 8/08
    Posted August 5th, 2007 at 11:43 pm | # |

    Ginger,
    I am not sure!
    I buy blackbean paste at a korean grocery store. It’s called “Chun Jang” or “Jja jang”.
    I have never seen blackbean sauce which contains clams in it.
    The color of chunjang is very black and salty.
    When you buy it in a korean grocery, get it brand name “haechandeul”.
    Good luck with Jja jang myun.

  388. ginger
    Posted August 5th, 2007 at 9:41 pm | # |

    Hi Maangchi! I’m back to watch the video because I needed to write down the ingredients. Just a question though for the black bean paste. Is that the same one that’s used in Chinese dishes? For example, clams in black bean sauce? I have a small jar of XO Black Bean paste but I can’t imagine using that for this recipe. Can you just clarify for me?
    Thanks!! =)

  389. Maangchi New York City My profile page joined 8/08
    Posted August 5th, 2007 at 9:33 am | # |

    Dear,Anonymous,

    Oee kimchi (cumcumber kimchi)! sure, when my oee kimchi runs out, I should make a cooking video for you. I made 8 heads of cabbage kimchi yesterday which was an all day project. : ) The recipe is the same as the one in my cooking video.

    Be sure to wait until the sweet rice porridge cools down before you mix oysters, green onions,crushed garlic, and strips of radish. I was too busy to explain it in my cooking video.

    And after putting your kimchi in a container, be sure to seal it tightly by pressing the top with your hand to prevent air from coming inside.

  390. Anonymous
    Posted August 5th, 2007 at 3:26 am | # |

    I love your show. It’s the best. I’m gonna try your kimchee recipe. Please post OYEE kimchee recipe too.

    Yumi

  391. Maangchi New York City My profile page joined 8/08
    Posted August 3rd, 2007 at 8:10 am | # |

    hi,blackaugust,

    Did you see the metal box made of tin for delivery of chinese food in a korean drama? : )

    Jja jang myun dish is created in Korea, but many koreans think it is chinese food because it is sold in a chinese restaurant. I have never met any chinese who knows about “Jja jang myun” so far.

    It is cheap, convenient, and quick lunch for many people. When you order 8 plates of Jja jang myun over the phone, they usually bring it in 30 minutes in a tin box.

  392. BlackAugust
    Posted August 3rd, 2007 at 1:39 am | # |

    Hi Maangchi, I have seen that special metal box for delivering food in many Korean dramas. Want I am interested to know is: Why do Koreans usually get Jja Jang Myun from a Chinese Restaurant? Is it a Chinese or Korean dish? Just a question that I am interested to know. Thanks!

  393. Maangchi New York City My profile page joined 8/08
    Posted August 2nd, 2007 at 5:38 pm | # |

    James,
    What kind of “Bean paste(Doen Jaang)” did you buy?
    It’s not sour taste at all.
    You mentioned “tub” which means “tube”? A tube of bean paste?
    I wouldn’t buy bean paste or hot pepper paste in a tube.
    Brand name “Hae Chan Deul” or “Wang” are good.

    When you make “Doenjang stew” or “Doen jang soup”, you should add some dried anchovies or shrimp or clams to make it taste better.

    Regarding “Jja Jang Myun”(Black bean noodles), you can eat it with rice instead of noodles if it is not easy for you to find proper noodles.

    Thanks,

  394. james
    Posted August 2nd, 2007 at 4:43 pm | # |

    Hi Maangchi, it’s me again. I made 자장면 before but I didn’t have the right noodles. Thanks for the instructions. Next time I’ll buy the right kind.

    I have a question about 된장. Is it supposed to have a hint of sourness? I made the soup with tofu but there was a sour taste that I did not like. Is it from the bean paste? I bought a big tub and I don’t know what to cook with it.

  395. Maangchi New York City My profile page joined 8/08
    Posted August 1st, 2007 at 7:36 am | # |

    Lisa,
    Thanks for your story and email.
    I know my decision to make cooking videos was a good one when I hear this kind of story.

    I have been to San Francisco some years ago. I still have good memories whenever I think about the city. Beautiful houses on hillsides, ocean. As a tourist, I thought everybody in San Francisco looked cool. Even a beggar on the streets looked fashionable. He was wearing a leather coat which made me surprised.

  396. Lisa
    Posted July 31st, 2007 at 2:50 pm | # |

    Hello,
    I just wanted to tell you that I found your videos on youtube.com this weekend, and I have watched them all! They are so great.

    I am a Korean Drama addict, and came to learn about cooking Korean food from watching them. I am a mom of 3 kids and live in the San Francisco Bay Area–but had never had Korean food until last summer. That is when I started watching k-dramas (I started with My Girl and Full House and moved on from there) and my husband took us to Japantown and we ate at Seoul Garden restaurant. I taught myself to make Bulgogi and Bibimbap, but have been struggling to learn more. I also make a korean chicken stew recipe that I found online (it has potatoes and carrots and red chilli pepper in it).

    I am a total “white girl”–blonde, blue eyes–and was raised with typical “American” food. I am a pretty darn good cook–but Korean food is a whole different style to me. I found a Korean Grocery store, and now have a source for my soybean paste and red chilli paste. I use sesame oil in everything now, and tried your salad dressing with the soy sauce and sesame oil tonight–it is so good! The little bit of sugar makes all of the difference.

    I have been stuggling with all of the chopping, but your technique is so good—and I am trying to imitate how you do it. I am making the tofu stew tomorrow night. I went to the k-market and got the anchovies (I never would have thought to buy those) and all of the other items for it. I have a great rice cooker, and just ordered a clay pot online today.

    I just want to say thank you for uploading your videos–and I anxiously am waiting for more! Thank you so much for taking the time to do this–you are helping me so much!

    Take care,
    Lisa

    • buppy
      Posted May 2nd, 2009 at 11:27 am | # |

      Hi Lisa, if you ever want to discuss kdramas there’s a terrific chat board runboard.com where we watch a drama every month and discuss them. At runboard, choose CJK Dramas, then Korean dramas, and then the group “Always Current….”

  397. Maangchi New York City My profile page joined 8/08
    Posted July 30th, 2007 at 4:02 pm | # |

    Hi,andreas, and ginger,
    yeah, it’s easy to follow the instruction right? chop chop chop!

  398. Ginger
    Posted July 30th, 2007 at 3:45 pm | # |

    Looks good!! I can’t wait to try it! =) Thanks Maangchi!

  399. Andreas
    Posted July 30th, 2007 at 3:03 pm | # |

    A new Maangchi clip, and it’s one of my favorite dishes! I will try this one. Gotta get this black bean paste! Spent too many years eating instant jjajang!


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