Often mislabeled as Asian or oriental-style noodles or vermicelli, these thick, chewy wheat noodles, used for jjajangmyeon (Noodles with black bean paste), are sold frozen in Korean grocery stores. Thaw them out if you’re going to use them right away, otherwise store them in your freezer in a ziplock bag and thaw them out a bit on your countertop before you use them. Frozen noodles will keep for up to 3 months.

jjajangmyeon noodlesjjajangmyeon noodles

Recipes that use jjajangmyeon noodles:


  1. Aimee3171 Washington DC joined 2/23 & has 1 comment

    Hello. Thank you for your wonderful site. I have celiac disease and only eat gluten free pasta. Do you have a noodle to recommend? Thank you.

  2. Moondoll Germany joined 11/17 & has 2 comments

    Hi , I really love your recipes,
    And now I will try this one.
    BUT I cannot a large amount of wheat, because I have a non celica gluten sensitvity. But I`m lucky enought that my body tolerates wheat in small amounts or in some sorts of preparation. (like in soy sauce for example), so long story but short question. Do you know how to make the noodles for this dish? I can use Einkorn flour (because it don`t has the protein in the gluten that my body hates) and then I would make my own noodles… But I don`t find a recipe for it..

    Greetings from Germany!


  3. Hi, I love jajjangmyun but in my place it’s very hard to find that kind of noodle (if yes very expensive). Can you make a video about how to make the noodle only, because I find spagetti and wheat noodles not very suitable, this noodle is more elastic and is perfect for jajjangmyon. Thanks :)

  4. Jacob United States joined 7/13 & has 17 comments

    Hi, so I recently went adventuring in my local Asian Grocery Store, and I looked in one of the freezers, and found noodles that were in the same display as these.. Like how it is twisted up and stuff. But, if I remember correctly, it says 소면 on the package.

    I wish I could look at the package right now, but I am currently not at home.

    I bought them because I figured they were the noodles for 짜장면… And I have the powder for the dish(my store doesn’t carry the paste), and me and my friend want 짜장면.

    Do you think that they are the same noodles? I’ll update once I get back home tonight.

  5. changminho Louisville,KY joined 1/11 & has 2 comments

    If my market runs out of jjajangmyeon noodles, what other type of noodles besides udon would you recommend?!

  6. fridabag15 New Jersey joined 5/10 & has 12 comments

    Is it possible to use the instant ramyun udon noodles for jjajangmyun? The ones from an asian mart?

  7. Eva4 joined 2/10 & has 3 comments

    Do jajjang noodles come in dried form also? I’m moving from Korea to Germany and want to stock up on my favorite foods before I move.:)

  8. Reinier Rotterdam, The Netherlands joined 2/09

    Great! I forgot to rinse them afterwards, i will be making Jjajjangmyun really soon again and will try it.

  9. Reinier Rotterdam, The Netherlands joined 2/09

    What is the best way to cook these noodles, i remember there was LOTS of foam coming up from the pan and they can be very sticky when eating.
    I use the exact same brand as on the picture.

  10. I bought the same brand of noodles but bought the “Korean style noodle vermicelle”. Will that work for jjajangmyun?

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