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!


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 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 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.
  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.



  1. R0bin US joined 5/16 & has 1 comment

    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!!

  2. budji Philippines joined 4/16 & has 2 comments

    Thank you for the recipe. Just wanted to ask how long does the sauce keep in the fridge if I have extra? Thanks.

  3. Cbiz Iowa, United States joined 3/16 & has 4 comments

    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:

  4. duongz maryland joined 3/16 & has 1 comment

    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.

  5. KrisSin Hkg joined 2/16 & has 1 comment

    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?

  6. xveroxverox Moreno Valley, CA joined 2/11 & has 3 comments

    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


    (p.s. sorry for the bad picture quality!)

    See full size image

  7. Koreanweightloss joined 1/16 & has 2 comments

    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.

  8. eunicorn joined 11/15 & has 1 comment

    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.

  9. greanea joined 7/15 & has 1 comment

    Hello Maangchi! I made this today and it was delicious! Thanks for the awesome recipe :)

    See full size image

  10. Fattuma Ad joined 7/15 & has 3 comments

    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 !!

  11. cinnahearts joined 7/15 & has 1 comment

    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?

    See full size image

  12. hanni joined 6/15 & has 1 comment

    I don’t eat pork, can I use beef instead?

  13. 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!

  14. Maangchi New York City joined 8/08 & has 12,015 comments

    I would add more water and thin it out. Add a little bit more black bean paste if it’s too bland. Good luck!

    • Oxide California joined 2/15 & has 47 comments

      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.

      • sanne Munich joined 8/14 & has 220 comments

        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.

      • Cutemom Indonesia joined 3/13 & has 81 comments

        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.

      • peonygirl portland, oregon joined 8/09 & has 50 comments

        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!

  15. sazji Istanbul, Turkey joined 1/13 & has 4 comments

    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!

More comments to read! Jump to page: 1 26 27 28 29 30

Leave a Reply