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.
  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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  1. Romy1978 Argentina joined 4/13 & has 4 comments

    Hi! How is it?
    I want to know if I can make homemade black bean paste. Because here, in Argentina, is too expensive, all korean products are really really expensive.
    Thanks and have a nice day!!

  2. Erfhina Indonesia joined 7/13 & has 2 comments

    Hi Maangchi ♥

    I love your website and the way how you show the cooking tutorials…
    Very easy to understand and exciting!

    I’m a vegetarian (non onion), so every time I saw your recipes I need to re-work & change some ingredients. But still okay, since I never tried the original korean food lol.

    I done Kimchi, Rice cake & Ddeokbokki with Vegetarian version, because of you me & my family can enjoy the vegetarian homemade korean food ♥

    Now I’m gonna make the jjajjangmyeon, I’ve bought a black bean paste in korean mart at Singapore. Its written “chinese black bean paste (chunjang)” is it correct? I was in doubt with the chinese black bean actually.

    Thanks a lot Maangchi, love you!!

  3. missx food nation joined 7/13 & has 1 comment

    I just want to first say that I love your website and your recipes! Oh, and I have a tip that I want to share. When I stir-fry the jajang sauce, I add some sugar into it. I read it somewhere that it help get rid of the bitterness. I tried it and I loved how the sauce turned.

  4. icetorch COnnecticut joined 7/13 & has 2 comments

    I love jjajangmyeon so much I want to swim in a sea of it. Jjajangmyeon is truely the comfort food of Korea. This was a good recipe.

  5. angelina Texas joined 12/09 & has 1 comment

    Hi, maangchi. I made jjajangmyun for lunch today. Is jjajangmyun supposed to be salty. I made it, and it’s too salty. Is it because the black bean is already salty?

  6. linda73 Malaysia joined 5/13 & has 1 comment

    Hi Maangchi,
    I made jjajangmyeon for dinner tonight.Taste good but can be improve as I used the instant bean powder sauce b’cos the black bean sauce ran out stock. I think using the bean paste would taste much delicious. And the noodle that I used is not springy :( I will use a better noodle or spaghetti next time.
    I have followed & used yr recipes to cook korean meals for my family since 2 years ago. My husband loves korean cuisine a lot………….and he introduced me to it. Now my son who is 12 years old loves it very………………much too especially BBQ Pork Belly, Spicy Rice Cake & etc. ever since he started watching Running Man ^_^ I wanted to thank you so much for yr blog. Keep up the good work!!! ^_^

  7. shethatisnau Las Vegas, NV joined 5/10 & has 8 comments

    Maangchi, thank you!

    I love your videos and jjajangmyun is one of my favorite dishes of all, thanks to you~!

    This might be silly for me to ask… but I remember the last recipe video using slightly different ingredients… before didn’t you use carrot and asian white yam? This version is simpler and easier~ but I like the other ingredients, too! Maybe healthier with the extra veggies, right?

    Anyway, you’re always adorable and I love all the videos you make! Keep up the good work!

  8. hellokitty08 joined 5/10 & has 35 comments

    Do you have any suggestions on how to make the sauce more tastier? My husband is used to the taste of the black bean noodles that comes in the package called chapagetti. lol I’m trying to get him to eat this healthier version.

  9. TiffanyTrang Florida joined 3/13 & has 1 comment

    Hi Maangchi, I couldn’t find black bean paste at any of groceries stores near my place, is it okay if I use chinese black bean paste?

  10. nicadmous Orange, CA, usa, mars, 2nd star on right an straight on till morning joined 3/13 & has 2 comments

    HI, I just tried your recipe but I didn’t use the exact ingredients. The only difference is I used olive oil instead of vegetable oil. Also, the fermented black bean paste is not the same container. Shouldn’t it still work though? Even without onions? Here is a the youtube vid of how it turned out.

  11. what can I do to make it more of a stronger flavour? My boyfriend likes food with strong flavour. Thank you!

  12. DNT Massachusetts joined 2/13 & has 1 comment

    Maanchi: thank you so much for this incredible recipe. Heard about this dish from a Korean friend and sounded good to me. She directed me to your site for good Korean recipes. I’ve made this twice in the past year. Recently we just went to a Korean restaurant and since only eating your recipe we ordered this to see how I was doing. It wasn’t as flavorful! My husband and I both agreed your recipe is the best. Can’t wait to make it for my friend now. Thank you do much for amazing dishes that are simple and delicious!

  13. MissElla New Zealand joined 1/13 & has 1 comment

    Hi Maangchi!
    I want to make Jjangmyeon when my best friend comes back here to New Zealand from Korea. I was just wondering if olive oil will be alright for this recipe? and if daikon radish will be alright as well?

  14. Lore Colombia joined 1/13 & has 3 comments

    I can’t find the black bean paste. Is there a way to do it?

  15. cisbrane Austin, TX joined 9/12 & has 3 comments

    What is the best way to reheat the jjajang sauce from leftovers? Can it be done in microwave?

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

      I usually use my stove. Put the cold sauce into a pot and reheat it over medium heat. You may need to add just a little bit of water if the sauce is too sticky. And keep stirring until hot.
      Or you can reheat it in microwave oven.

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