Korean cooking ingredients

Jjajangmyeon noodles

Jjajangmyeonyong guksu 짜장면용 국수

These 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.

jjajangmyeon noodlesjjajangmyeon noodles

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Recipes that use jjajangmyeon noodles:

Posted Tuesday, February 26th, 2008 at 11:30 pm.
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16 Comments:

  1. Jacob United States joined 7/13
    Posted December 7th, 2013 at 12:25 pm | # |

    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.

    (4)
  2. changminho Louisville,KY joined 1/11
    Posted January 14th, 2011 at 7:17 pm | # |

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

    (0)
    • Maangchi New York City joined 8/08
      Posted January 14th, 2011 at 8:53 pm | # |

      Use spaghetti noodles if jjajangmyeon noodles are not available. I found it works.

      (2)
  3. Trachot joined 11/15
    Posted November 22nd, 2015 at 5:28 am | # |

    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 :)

    (1)
  4. fridabag15 New Jersey joined 5/10
    Posted May 15th, 2010 at 5:15 am | # |

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

    (0)
  5. Eva4 joined 2/10
    Posted February 13th, 2010 at 8:33 pm | # |

    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.:)

    (0)
    • orionflux joined 8/09
      Posted February 14th, 2010 at 3:25 am | # |

      Yes, they do! :) They come fresh, frozen or dried. Dried are the least tasty, though.

      (0)
  6. Reinier Rotterdam, The Netherlands joined 2/09
    Posted June 27th, 2009 at 7:39 pm | # |

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

    (0)
  7. Reinier Rotterdam, The Netherlands joined 2/09
    Posted June 26th, 2009 at 6:40 pm | # |

    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.

    (0)
    • Maangchi New York City joined 8/08
      Posted June 26th, 2009 at 7:15 pm | # |

      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.

      (0)
  8. Angie
    Posted April 4th, 2009 at 10:04 pm | # |

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

    (0)
    • Ariel
      Posted April 6th, 2009 at 10:58 pm | # |

      I don’t think vermicelli works for this dish, because these two types of noodles are completely different…

      (0)
    • Mun
      Posted April 14th, 2009 at 7:28 pm | # |

      you can try udon.

      Thou it’s much thicker, but it still works, and it’s delicious…!

      Yum~

      (0)
    • Sarah
      Posted July 31st, 2009 at 4:32 am | # |

      On the package picture it says vermicelle… I think you had the right one.

      (0)

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