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
Directions for making jjajang sauce
- 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.
- Pour out the excess pork fat.
- Add radish and stir fry for 1 minute.
- Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
- Clear a space in the center of the wok by pushing the ingredients to the edges.
- 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.
- Add 2 cups of water to the wok and let it simmer and cook with the lid closed for about 10 minutes.
- 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.
- Add the sesame oil and remove from the heat.
- 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.
- Boil the noodles in a large pot and drain. Rinse and strain in cold water.
- 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:
- Make one serving of rice, and add the jjajang sauce over top.
- Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.
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I just wanted to say thank you so much for all your recipes and videos. My kids beg me to make jjajangmyeon. My love for korean dramas sent me searching for recipes I would see served. After trying some of your recipes out my family was hooked My kids are not radish or sweet potato fans so I use carrots in place of those veggies and add more squash. So yummy!!
Thank you for the recipe. Just wanted to ask how long does the sauce keep in the fridge if I have extra? Thanks.
You can keep the sauce in the fridge up to 1 week.
Hey Tough Girl!
I was wondering if you could get the potato starch in the same way you get it when making potato pancakes instead of buying it at the store? Also since I am not adding the meat is there another ingredient I can add to jazz up the flavor? Thanks in advance Maangchi! You are so dedicated to people who are trying to learn how to cook Korean food. I feel like you are genuinely trying to help people cook Korean. Figured you would get a kick out of this:
https://www.youtube.com/watch?v=HGyXp1Rug_o
hello maangchi and everyone, i have a problem of the jajang sauce being too soy sauce flavory. i’ve tried adjusting it with the oil but it gets only a little better. i’m not getting the nutty flavor like in those packets or ramen jajang packets. i skipped on the onion and radish. any help anyone? thanks.
Mannchi, first of all, you ooze such personality and your Anerican Eng laced with Korean accent is so cute!
Your instruction is so crisp n clear, you are very eloquent plus your personality is so cute! Your one word remarks are very funny, I love watching your show.
Keep going and Please add more….more recipes!
How about a video introducing korean ingredients?
Hi Maangchi! I just want to say thanks for always sharing your recipes. They are so easy to follow and always turn out so delicious! I thought I should share that my mom was a little put off by the color/texture of the sauce while i was cooking but once i served my bowl she sneaked a bite and ended up eating my noodles and asked for seconds! lol Here is a picture of my bowl before my mom devoured it. :D
-Vero
(p.s. sorry for the bad picture quality!)
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Thanks so much for this recipe – Jjajangmyeon is one of my favorite Korean dishes. This dish seemed popular among Korean people so I was really eager to try it myself and was really glad when I finally found somewhere that served it.
I hope more people discover this brilliant dish.
I just made this and it’s absolutely delicious!! I did do minor alterations to the recipe. I used boneless pork chop and mixed it with mirin, minced garlic, salt, and pepper. I let it sit in the marinade until the veggies were chopped up. I omitted the radish and used cabbage instead since I’ve always had cabbage in jjangmyeon.
Your method sounds very delicious, too!
Hello Maangchi! I made this today and it was delicious! Thanks for the awesome recipe :)
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Your jjajangmyeon looks very tasty! Congratulations!
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 !!
You can skip sesame oil but the black bean paste is not optional. I wish I could give you the recipe for it but I don’t know how to make it. One of my readers shared her black bean paste recipe on the forum. Check it out. https://www.maangchi.com/talk/topic/how-to-make-black-bean-paste
thank you a lot Maangchi :)
this recipe will help me a lot !!
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?
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Choose the noodles on the right! : ) Good luck! https://www.maangchi.com/ingredient/jja-jjang-myun-noodles
I don’t eat pork, can I use beef instead?
Yes, replace pork with beef. Yum!
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!
I would add more water and thin it out. Add a little bit more black bean paste if it’s too bland. Good luck!
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.
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.
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.
I know this is a late reply but I agree with you on this! I tried the recipe as well and it was very bland to me. I remember eating these noodles as a child in Korea and they had a savory oniony slightly sweet flavor and the sauce was rich and thick. I actually like some dried instant packages- they include an oil packet that smells so savory and good almost like roasted onions or something. Tasty!
I have to disagree with people when they say Koreans don’t have sweet foods. There are a ton of recipes that call for sugar! In the sauces, in kimch chi pastes, with meats, noodles, etc. it balances out stronger flavors and it makes savory flavors more pronounced!
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!
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!
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!
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!
Hello! Maangchi-shi, greetings from Mexico! :D , I have started to take interest on korean food, and so when I was in Paris I found this korean supermarket and bought lots of ingredients, I found this black bean sauce powder and I was wondering if it can also work maybe by mixing it with water or something, I seriously have no idea and I wasn’t able to find out how to use it, could you please help me? Thank you soooooo much, I really appreciate it :)
Upload the photo of the powder, please. I can’t tell you without looking at what it is.
Hai, maangchi can you teach me how to use this jjajang powder
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I just tried jjajangmyeon, I thought it was amazing! So did my wife. I am dying to try more Korean food.
Annyeonghaseyo :)
Your videos are daebak ;) thank you for always sharing.
I have a little issue, i can’t find the black bean paste here, they only sell black bean sauce. Can i use this? If yes, do i have to reduce the amount of water or modify the recipe otherwise?
Thank you.
I think you need Korean black bean paste called chunjang to make jjajangmyeon. https://www.maangchi.com/ingredient/black-bean-paste
Anyeonghasseyo maagchi, I am in love with your videos. I was gonna try and make this, but I was wondering if we could use beef instead of pork? Thank you!! :D
Yes, you can use either beef or pork. Beef will turn out very delicious! Good luck!
Can I substitute the black bean paste (couldn’t find any) with Lee Kum kee black bean garlic sauce?
Hi jstevsns6,
“Lee Kum kee black bean garlic sauce” *is* jjajang!
At least, a Korean friend told us so when giving it to us.
Bye, sanne.
So…do I make it the same way? Or jst add it to pork and onions after its done? Is this sauce the easy way as the not do the extra steps that you have to do with the paste?
Hi jstevsns6,
follow Maangchi’s steps for a good meal, using Lee Kum Kee – or just use the sauce alone if you are in a hurry.
You have to taste it yourself to decide what you prefer.
Bye, sanne.
hello maangchi
i made this jjajangmyun for my parents and friends and they loved it =] and hopefully if i have children i would definitely cook this for them as well .
i also made the soon du boo jjigae and my father loved it exp my food does not taste as good when i try to make it for a lot of people haha >.<;; may be i am putting less ingredience then i calculated.
and last but not last my mother loved the manjoo i had learned from your web site it was soo soo delicious, so i wanted to thank you for this web site it had help me so soo much =D
PS: Nice Blue Wig =] I Have The Same One Too^.^!
Sincerely: YJ
Jjajangmyeon, sundubu jjigae, and manju are not easy recipes for a beginner cook, but you made all these well. Congratulations! Cheers to our blue wigs.
Hi,
Great recipe as always!
Is it possible to replace the raw daikon with daikon kimchi?
Thank you :)
“make a little stage for miss beanpaste :)” I love it! your videos are wonderful. Since I found your website a few years ago I have recently re-located to Pittsburgh and have had much better luck finding Korean ingredients. Looking forward to trying more of your recipes now that I am able to get most of what I need!
It sounds like you are ready to cook and experiment many kinds of Korean dishes! Check out a list of Korean grocery stores in your area.https://www.maangchi.com/shopping/us#PA
Good luck with your Korean cooking!
Love this. Been following you for quite some time and just adore this recipe. Thanks for the hard work.
Thank you!
Hello!
First I would like to say how happy I am now that I found your videos. You are amazing at cooking and…just…THANK YOU! ^^
–The real question is: When making jjajangmyun, can you use beef instead of pork? It is just because I do not eat pork.
I love Korean language and culture and really want to immerse myself in the food now. You have helped me do that. I am not that good of a cook, but you have made me want to perfect my cooking even more now.
Keep up the good work! Maangchi fighting!
Yes, you can use beef or chicken instead of pork. Good luck with your Korean cooking!
Hello Maangchi,
I was wondering, if there is too much jjajangmyeon and I cannot eat it all how do I store it in the fridge? Do I just throw it in there with bowl and lid or do i use plastic wrap to seal it?
Also, I love all your videos and the food all look really good and delicious. Thank you for making them =)
You can keep it in the fridge and eat it later but it won’t be very delicious because the noodles will expand and won’t be chewy. If you have leftover sauce, keep it in the fridge up to 3 days. When you are ready to eat, cook some noodles and reheat the sauce and make jjajangmheon again.
Hello, Maangchi:
1st of all, thank you so much for posting these videos online! I’ve been looking for ways to taste these dishes!
2nd, i was looking all over for the ingredients to make this dish and i came up with:
Hatcho miso soy bean paste and dried udon.
Do you think with these ingredients i can make a good jjajangmyun?
ooh i hope so! *.*
Once again, thank you for being so helpful =D
Daniela
Hi Daniela,
I wish I could say, “yes, you can!”
But you will need black bean paste sold in a Korean grocery store to make good jjajangmyeon. https://www.maangchi.com/ingredient/black-bean-paste
I found a Korean store in Lisbon, Portugal. https://www.maangchi.com/shopping/portugal
Good luck with your Korean cooking!
Hi Maangchi, I got Bogum black bean sauce, which is in a round glass jar. You used the fermented black bean paste in your recipe. What are the differences? Can i use that bogum black bean sauce instead? Thank you.
oh, you bought pre-fried chunjang. Then you don’t have to stir-fry it with oil before using. Add it to the sauce directly. Good luck with making delicious jjajang sauce!
I followed recipe provided to the very dot (only minor change was using kobe beef for I cannot stomach pork belly). When I finished cooking, preparing it, and started eating, I felt like something was missing. Like the taste is not as robust as I remember it to be when I had ordered it at a Korean restaurant. Is there any way I can save the dish? Perhaps some salt to bring out the flavors more? Please help. I really love this dish and would like to perfect it before making it for my boyfriend.
It sounds like your jjajang sauce turned out too bland. I would add more black bean paste and add just a little bit of sugar. Good luck!
Aw Maangchi, you are a star! Really love the unaffected way you present your videos – warm, homely and friendly! I live close to Durban, South Africa and maybe I am your first South African fan? Although cooking Indian food since I was a kid, after many trips to the East and specifically on holiday in Kuala Lumpur, my love for Thai and Chinese food went through the roof and now I found your lovely Korean offerings! I will probably also struggle to find black bean paste, but I am sure Chinese stores will stock it. A few question, as a strict vegetarian not really into soy substitutes —
1) would black mushrooms work in place of the pork you used and maybe the cheese I make, which can be grilled or fried?
2) Would teriyaki sauce be okay to replace the fish stock you use? Or what vegetarian alternative do you recommend?
3) What is Buchu? (from your Kimchi recipe, which sounds divine and I want to try and make as well.
Maangchi, thank you — sure looks like we keep you very busy with all our many questions! You sound like a very special family!
Thank you for your nice words about my website and recipes. I have some of South African readers, but not many just as you said. : ) This is my answers to your questions:
1. black mushrooms or shiitake mushrooms will work well.
2. No, you need chunjang (black bean paste) : https://www.maangchi.com/ingredient/black-bean-paste It’s sold in Korean grocery stores.
I found 2 Korean stores submitted by my South African readers but 1 is in Cape Town and the other is in Johannesburg. I hope one of the stores are in your area where you are living. https://www.maangchi.com/shopping/south-africa
3. Buchu is Asian chives. You can replace it with green onions in all my recipes. https://www.maangchi.com/ingredient/asian-chives
Good luck with your Korean cooking!
Hello Maangchi I really love your recipes i just try this one and i love it!!
In few words my parents and sister too, and incredible one of my cousins(he’s 7 years old and don’t like to eat vegetables)
Here’s the picture hope you can see it! :D
https://www.facebook.com/photo.php?fbid=229823993858092&set=a.122637897910036.22562.100004914787094&type=3&theater
Thank you!!
p.s: I’m learning korean and i love the idea “Learn this in korean” :D
감사합니다!!!
I will try this for Black Day.
Can i use the black bean paste you see in the link?
http://www.amazon.de/Wu-Chung-Schwarze-Bohnen-Paste/dp/B006GC4J6W/ref=pd_rhf_pe_p_d_4
Hey Maangchi! Thanks for the recipes! I made jjajangmyeon tonight, I just substituted the noodles with Udon noodles because they’re just more practical to keep, and it was freaking delicious! I love the mixture of textures with the potatoes, the pork <3
I made a little video of my happy cooking :)
http://instagram.com/p/mGQIXou9J_/
awesome, yes, yours looks very delicious!