';

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).

Make jjajangmyeon

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

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

Make jjajangbap

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

Advertisement

652 Comments:

  1. greanea My profile page joined 7/15
    Posted July 19th, 2015 at 5:10 pm | # |

    Hello Maangchi! I made this today and it was delicious! Thanks for the awesome recipe :)


    See full size image

  2. Fattuma Ad My profile page joined 7/15
    Posted July 12th, 2015 at 7:52 am | # |

    hello maangchi !!
    please I need your help, I’m a girl from Lebanon
    and I want to try making this black bean noodles but I have a problem
    first I couldn’t find sesame oil, so so I replace it with normal oil or something else you suggest, or there’s no need to use anything to replace it ??
    and second, I found black beans, but it is not a paste, so if I smash it until it is like a cream would it be okay and continue cooking normally ?
    please help me Maangchi, I LOVE KOREAN FOOD
    and that’s why I’m trying my best to make it so thanks for your wonderful page and delicious recipes
    and thanks again for helping me :) Bye !!

  3. cinnahearts My profile page joined 7/15
    Posted July 1st, 2015 at 7:40 pm | # |

    Hi maangchi! I’m ordering the stuff for jajangmyun since i cant go to the korean mart, its too far away. which noodles do i order for jajangmyun? the noodles on the left or the noodles on the right?


    See full size image

  4. hanni My profile page joined 6/15
    Posted June 16th, 2015 at 8:36 pm | # |

    I don’t eat pork, can I use beef instead?

  5. cmykevin My profile page joined 6/15
    Posted June 8th, 2015 at 8:40 pm | # |

    I was just at Hanahreum getting ingredients but I forgot to get the noodles! Oh well, I’ll use udon or dangmyeon. Excited to see how it tastes!

  6. Maangchi New York City My profile page joined 8/08
    Posted March 22nd, 2015 at 5:29 pm | # |

    I would add more water and thin it out. Add a little bit more black bean paste if it’s too bland. Good luck!

    • Oxide California My profile page joined 2/15
      Posted June 19th, 2015 at 12:38 am | # |

      I made this recipe for dinner last night — I agree with the original commenter — the taste is bland, uneventful, not the usual Maagchi with a wonderful “wow” flavor. I would not make this again as posted.

      Looking at the ingredients list I do not see anything savory … nothing to pick up the flavor. Maybe 5 mins of cooking the veggies instead of 10 mins. Also, I would double the pork to 1 lb / 450 g. Instead of water, maybe chicken stock is a better choice … just looking for the savory.

      Maangchi, you should post a warning about black bean paste. That stuff ended up everywhere — on fingers, on dishes, on spoons, on dishes … everywhere! How can anyone measure 1/4 cup + 1 Tbsp of black bean paste without wearing it? That stuff ended up everywhere on everything.

      • sanne Munich My profile page joined 8/14
        Posted June 19th, 2015 at 6:57 am | # |

        Hi Oxide,

        Well – in that case, you got it exactly right … ;-/
        I had that once in Korea when we went to a jjajangmyun-restaurant (of all places!) with Korean friends. They recommended and liked it …
        It’s different, but not typically Korean at all. Unlike tangsuyuk (that’s lovely!), it’s a dish with Chinese origin that I simply don’t like. But that’s not Maangchi’s fault!
        You may use your black bean paste to make ma-po tofu – but that dish is even better with gochuchang instead. ;-D

        Bye, Sanne.

      • Cutemom Indonesia My profile page joined 3/13
        Posted August 1st, 2015 at 5:33 am | # |

        Sanne is right, Oxide. Jajangmyeon is chinese in origin just as tangsuyuk. If u found it bland, then u should caramelize your onion before adding the other vegetables and add a pinch of salt & pepper.

        When I tasted this dish in China, it has 2 version: with black bean sauce or with fermented bean sauce. The one with black bean sauce tasted a touch sweeter than this. Since Korean doesn’t like sweet food it evolved into what Maangchi shared with us.

        So you can always adjust it to your own taste.

  7. sazji Istanbul, Turkey My profile page joined 1/13
    Posted March 9th, 2015 at 3:01 am | # |

    Well, who knew this was so simple to make at home? I had only had the packaged ramen version of this, and the other day thought, “I wonder if I can find a recipe…the real thing must be much better!” It came out wonderfully! Luckily I can get fresh jjajanfmeon noodles and black bean paste at the store a block away, lucky me. :-) thanks for sharing this!

  8. telysu Iowa City, Iowa My profile page joined 2/15
    Posted February 22nd, 2015 at 3:28 pm | # |

    Dear Maangchi,
    Thank you so much for your videos and recipes! I made jjajangmyeon today for my husband, who is Korean. I am not Korean and had never tried Korean food prior to meeting him, so I had no frame of reference for cooking it. He is so happy! I have tried to make jjajangmyeon before (from a different Korean cookbook) and the result was not good so I didn’t even try to make it again for a long time. I do know how to cook, but I have been a vegetarian for almost 30 years, so unless I’m making a vegetarian dish, I cannot taste test it. So I have to rely on the quality of the recipes. I have had so much success with your recipes, my husband now says my food is better than the Korean restaurant here. (Yay! I think he loves me just a little bit more because I can cook the food he loves most for him). Thank you so much! Pilseung!

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2015 at 3:42 pm | # |

      haha, I’m very happy to hear that your Korean cooking is going well and your delicious Korean dishes satisfy your husband!
      “… a little bit more because I can cook the food he loves most for him” awesome!

  9. Luckychinowow New Jersey My profile page joined 1/15
    Posted January 9th, 2015 at 3:02 pm | # |

    Being new to Korean food, I tried these at a restaurant and asked for no meat because I’m a vegetarian, it was amazing, so when I saw you made a video about this I hopped over to H mart in my area and bought the ingredients, I skipped the meat added and just continued the recipe and it was great! I really enjoyed making this! Thanks maangchi!

More comments to read! Jump to page: 1 19 20 21

Leave a Reply