Hello hello everybody! : )

I’m re-introducing jjajangmyeon recipe (noodles in black bean sauce) 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. It’s actually a very popular Korean Chinese dish, created by early Chinese immigrants in Korea, catering to Korean tastes. Tangsuyuk (sweet and sour pork) is another example. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order it delivered they bring you 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.

Koreans even have a nonofficial celebration for jjm on April 14th, when single people celebrate their shared loneliness on Black Day with a bowl of jjajangmyeon.

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 chunjang (Korean 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 toasted sesame oil
  • ½ cup cucumber, cut into thin matchsticks for garnish
  • water

jjajangmyeon vegetables

Directions for making jjajang sauce

  1. Stir-fry the pork belly in a large, deep wok (or pan) 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 simmer and 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 the noodles in a large pot and drain. 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

I have a detailed recipe for jjajangbap but this is the basics:

  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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734 Comments:

  1. Leekr Brazil joined 10/12 & has 1 comment

    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

  2. gullahgirl2004 Pennsylvania joined 10/11 & has 3 comments

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

  3. Madihah Malaysia joined 9/12 & has 1 comment

    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! ^_^

  4. Minseok Queens, NY joined 9/12 & has 2 comments

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

    Thank you for the recipe :D

  5. gaa129 North Jersey joined 5/11 & has 4 comments

    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.

  6. soko2usa Minnesota joined 4/09 & has 55 comments

    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 joined 8/08 & has 12,045 comments

      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!

  7. velder United States joined 9/12 & has 1 comment

    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.

  8. zei_0029 Phillipines joined 6/11 & has 9 comments

    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 ^^

  9. Souavarat Houston, Texas joined 9/10 & has 45 comments

    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 joined 8/08 & has 12,045 comments

      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.

  10. aidelade27 United States joined 8/12 & has 1 comment

    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! :)

  11. ThaisM Brazil joined 8/12 & has 1 comment

    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.

  12. Bebe013 Winslow joined 7/12 & has 2 comments

    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!

  13. chicagojosh Chicago, IL joined 7/12 & has 1 comment

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

  14. JamieKim United States joined 5/12 & has 1 comment

    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!

  15. Aditu Vienna, Austria joined 6/11 & has 1 comment

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

  16. sparklingmaiz29 Texas joined 4/12 & has 1 comment

    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.

  17. Christinasme Clarksville, TN joined 4/12 & has 1 comment

    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!!!!

  18. littlez Boca Raton, FL joined 8/11 & has 11 comments

    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?

  19. SoffyyEmira Malaysia joined 3/12 & has 1 comment

    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 ;)

  20. islandwatergirl Carlsbad, Ca joined 11/11 & has 3 comments

    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 joined 8/08 & has 12,045 comments

      How can I know!!! : ) cheers!

    • Lil Heir Long Island joined 2/12 & has 1 comment

      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 joined 8/09 & has 51 comments

      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!

  21. fhoenix philippines joined 2/12 & has 3 comments

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

  22. fobbiyo Home joined 1/12 & has 2 comments

    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 joined 8/08 & has 12,045 comments

      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!” https://www.maangchi.com/fans/julie

  23. ebowling_01 Grand Rapids, MI joined 12/11 & has 7 comments

    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!

  24. TDenham77 McLeansboro, IL joined 12/11 & has 8 comments

    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! :)

  25. Godisgood Vancouver, Washington, U.S. joined 5/11 & has 15 comments

    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.

  26. klazar Canada joined 12/11 & has 1 comment

    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!

  27. islandwatergirl Carlsbad, Ca joined 11/11 & has 3 comments

    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!

  28. jdhammer41 Denver joined 11/11 & has 2 comments

    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.

  29. kinokio23 Montreal, Quebec, Canada joined 11/11 & has 3 comments

    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!

  30. anhvo Minnesota joined 10/11 & has 7 comments

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

  31. SapphireXIII Glendale, Az joined 10/11 & has 1 comment

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

  32. Hankk Amsterdam joined 10/11 & has 1 comment

    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 joined 1/13 & has 1 comment

      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!

  33. Simi-ka Germany joined 9/11 & has 5 comments

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

  34. HayleyMonty South Africa joined 9/11 & has 1 comment

    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 ;)

  35. DominiqueEchard North Carolina joined 5/09 & has 36 comments

    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!

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