Noodles with blackbean sauce

Jjajangmyeon 짜장면

Hello hello everybody! : )

I’m re-introducing Jjajangmyeon (blackbean noodles) 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!

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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. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order jjajangmyeon from a Chinese restaurant the delivery man brings 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!

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 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 sesame oil
  • ½ cup cucumber, cut into thin matchsticks for garnish
  • water

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Directions for making jjajang sauce

  1. Stir-fry the pork belly in a large, deep wok 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 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 and drain the noodles. 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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701 Comments:

  1. telysu Iowa City, Iowa joined 2/15 & has 1 comment

    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!

    • Maangchi New York City joined 8/08 & has 11,684 comments

      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!

  2. Luckychinowow New Jersey joined 1/15 & has 3 comments

    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!

  3. Thammy89 Mexico joined 1/15 & has 1 comment

    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 :)

  4. alex79lief uk joined 12/14 & has 1 comment

    I just tried jjajangmyeon, I thought it was amazing! So did my wife. I am dying to try more Korean food.

  5. yusraa mauritius joined 12/14 & has 1 comment

    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.

  6. michelleredillo California joined 10/14 & has 1 comment

    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

    • Maangchi New York City joined 8/08 & has 11,684 comments

      Yes, you can use either beef or pork. Beef will turn out very delicious! Good luck!

      • jstevsns6 memphis joined 11/14 & has 2 comments

        Can I substitute the black bean paste (couldn’t find any) with Lee Kum kee black bean garlic sauce?

        • sanne Munich joined 8/14 & has 200 comments

          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.

          • jstevsns6 memphis joined 11/14 & has 2 comments

            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?

          • sanne Munich joined 8/14 & has 200 comments

            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.

  7. ms.YJ ny joined 10/14 & has 1 comment

    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

    • Maangchi New York City joined 8/08 & has 11,684 comments

      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.

  8. alien_sun Montréal joined 9/14 & has 1 comment

    Hi,
    Great recipe as always!
    Is it possible to replace the raw daikon with daikon kimchi?
    Thank you :)

  9. rmbennet Pittsburgh, PA joined 12/13 & has 1 comment

    “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!

  10. Thegrandwombat Washington, U.S.A. joined 7/14 & has 1 comment

    Love this. Been following you for quite some time and just adore this recipe. Thanks for the hard work.

  11. harucat South Carolina joined 7/14 & has 1 comment

    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!

  12. Elliana19 Connecticut joined 5/14 & has 1 comment

    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 =)

    • Maangchi New York City joined 8/08 & has 11,684 comments

      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.

  13. Daniela R. Portugal joined 4/14 & has 1 comment

    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

  14. Molly2066 Vancouver Canada joined 11/11 & has 2 comments

    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.

    • Maangchi New York City joined 8/08 & has 11,684 comments

      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!

  15. shiya143 Temecula, CA joined 4/14 & has 1 comment

    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.

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