Noodles with blackbean sauce

Jjajangmyeon 짜장면

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

  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

  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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730 Comments:

  1. thefoodarchitect Philippines joined 10/10 & has 1 comment

    I tried cooking this just now but I haven’t really tasted a real jjajangmyun.. I followed the instructions but the taste is really unknown because I dont know if it should be sweet or it should be spicy or it should be salty.. I’m confused.. but I am happy that I was able to find chunjang in a korean store and was able to cook a jjajangmyun…

    so what does it really taste like?

  2. mamim bangkok joined 9/10 & has 5 comments

    Waiting for your style gujeolpan ,I’ve tried my style from Thai web. but it’s not the same in Seoul.May be the sauce ingredients,fill up my desire please.

  3. can i use another type of meat besides pork belly? i found it to bee too fat :(

  4. Brigitte Montreal,Canada joined 1/10 & has 29 comments

    I can’t find porkbelly:(could I replace it with something?

  5. Sky Canada joined 9/10 & has 12 comments

    Haechandle chunjang (black bean paste): $3.49

    You can order on this site:
    http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801007053721

    Contact(Customer Service):
    http://www.hmart.com/cs/cs_contact_online.asp

    H Mart STORE (Korea Store):
    1.201.507.9900
    1.877.427.7386(Toll free)

  6. Hi!
    Well I am a BIG fan of your videos, and korean dramas, and everytime i watch a drama, there is not a single one that doesn’t eat black bean noodles!!! and it looks sooo yummy! but i’ve checked all the asian stores and couldnt find any black bean paste! but i found some black bean SAUCE, and was wondering, is there a difference between the paste and the sauce???

  7. kyo USA joined 8/10 & has 10 comments

    which starch makes the taste better?

  8. Amie VA joined 4/10 & has 4 comments

    I made this tonight and it is soooooo yummmo!!! Thank you so much Maangchi!! I have been making a weekly dinner schedule with all your recipes and my husband and daughter are so happy! You and your recipes are god sent… :o) Thank you. You should make dvd to sell with all your recipes and I will buy it..

  9. sayyidah Malaysia joined 8/10 & has 4 comments

    Hi can i use any noodles for this recipe?

  10. hi maangchi i’ve always wanted to make jja jang myun but the only ingredient i cant get is the black bean paste no asian or oriental store sells it. is there any way i can order it online or something? please help

  11. enaj joined 8/10 & has 2 comments

    Hi! This looks nice. But, I am vegetarian so I don’t eat pork and I can not buy the radish here… it is a bit boring without those 2 things, do you have any suggestions to replace those? :)

  12. yay now that i finally found the recipe this is what i’m gonna make next time. thanks ! but i’m scared to make it because i’m scared i’ll mess up. but i’ll try thanks soo much for the recipe!:)

  13. mokpochica Michigan joined 1/09 & has 89 comments

    I made this tonight and it was a big success. It took much longer to make than it should have since I had 3 little children picking fights with each other and a husband in and out of the kitchen checking up on me. Luckily the jjajang didn’t suffer from all of these interruptions and I was able to almost exactly follow your recipe (I was a little short on black bean paste and didn’t have zucchini). You should have seen my husband’s face when he saw the finished product and tasted it. Total happiness! And my kids fingers and faces were a mess because they were enjoying it so much. Everyone finished every bit on their plate (of course they were all very hungry by the time I had finally finished making it). It was one of those nights when I almost gave up trying to cook out of frustration, but I am glad I hung in there so we all had a great meal.

    • Maangchi New York City joined 8/08 & has 12,047 comments

      Your story gives me total happiness now! “You should have seen my husband’s face when he saw the finished product and tasted it. Total happiness! And my kids fingers and faces were a mess because they were enjoying it so much.” : )

      • mokpochica Michigan joined 1/09 & has 89 comments

        Guess who made jjajangmyun while looking at your recipe tonight? My husband! He was very proud of himself and made it a point to say that it only took him 15 minutes from start to finish (not quite sure about that, but yes, he did cook it much faster than me). When I asked one of my daughter’s if she liked appa’s jjajangmyun she replied, “Yes. It is better than mommy’s.” Maybe and maybe not, but the upside to that is that I don’t have to cook when we want jjajang because my hubby is the expert in the house now. ;)

  14. rhealhyza manila,philippines joined 7/10 & has 1 comment

    can i make this without zucchini?

  15. anything Toronto joined 2/10 & has 3 comments

    I made this without the meat and it was still great. I followed the recipe and just skipped the meat

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