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. 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

  2. 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 12,047 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

  3. 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!

  4. 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! :)

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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!

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

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

  11. 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)

  12. 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!

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

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

  14. 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 ;)

  15. 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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