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.
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.
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!
Moondoll
sorry for grammatically mistakes, I hate typing on my mobile phone….
Hi! I’ve just seen your comment. In Korea there’s a dish called sujebi jjamppong which is done making the jjamppong recipe but then using the noodles of sujebi instead of jjajjangmyun noodles. So that could be a solution for you if you intended to cook jjamppong.
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 :)
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.
If my market runs out of jjajangmyeon noodles, what other type of noodles besides udon would you recommend?!
Use spaghetti noodles if jjajangmyeon noodles are not available. I found it works.
Is it possible to use the instant ramyun udon noodles for jjajangmyun? The ones from an asian mart?
Do jajjang noodles come in dried form also? I’m moving from Korea to Germany and want to stock up on my favorite foods before I move.:)
Yes, they do! :) They come fresh, frozen or dried. Dried are the least tasty, though.
Great! I forgot to rinse them afterwards, i will be making Jjajjangmyun really soon again and will try it.
Thanks!
hey question i live in holland too but i can’t find the myun, bean paste and asian radih where di u get it?
I’ve never been there but someone told be they have everything: http://www.shilla-amsterdam.nl/contents/en-uk/d37_Diverse_noodel_soorten.html ^^
What is the best way to cook these noodles, i remember there was LOTS of foam coming up from the pan and they can be very sticky when eating.
I use the exact same brand as on the picture.
Boil it in a lot of water for a few minutes and drain and rinse it in cold water so that the noodles will be more chewy and not sticky.
I bought the same brand of noodles but bought the “Korean style noodle vermicelle”. Will that work for jjajangmyun?
I don’t think vermicelli works for this dish, because these two types of noodles are completely different…
you can try udon.
Thou it’s much thicker, but it still works, and it’s delicious…!
Yum~
On the package picture it says vermicelle… I think you had the right one.