Noodles with blackbean sauce

Jjajangmyeon 짜장면

Hello hello everybody! : )

I’m re-introducing jjajangmyeon (noodles in blackbean 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. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order it from a Chinese restaurant 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!

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.


Rate this recipe:

So far this recipe is rated 5/5 from 117116 votes

Be the first to rate this recipe.


  1. chantel1963 Huntsville joined 5/17 & has 2 comments

    When I found this recipe, I was very happy. When I lived in Seoul I was introduced to it and fell in love. I did find the instant version at my local Korean Market but have been wanting to make my own. I like mine with rice vinegar and topped with toasted sesame seeds, too. Thank you for posting these videos.
    I also love your recipes for Kimchi. In June, my daughter-in-law’s mother and father are coming from Hawaii and they love Kimchi. I will be making a batch for them to enjoy.

  2. LiljaS Iceland joined 3/18 & has 16 comments

    I love how Korean meals are presented, with the side dishes everything looks so pretty. Since there are just a few Korean ingredients available here I’ve ordered a lot from Amazon and eBay (I think the staff at the post office are beginning to recognize me ). Here is my jjajangmyeon, very tasty. I couldn’t find the special jjajang noodles anywhere but found instant fresh udon noodles that you only have to heat up, and think they work just fine I was also surprised by how good raw onions with a little chunjang taste.

    See full size image

  3. CrystalKim WI, USA joined 2/18 & has 3 comments

    I made this for the first time last night. I think my Korean man fell in love with me all over again!

    See full size image

  4. shimeringstars McKees Rocks joined 6/17 & has 13 comments

    I’ve been looking forward to trying this and I was not disappointed. I love the taste of this and will definitely be making this again.!

    See full size image

  5. gicos Missouri joined 11/17 & has 2 comments

    Here’s a solution for all those having a hard time finding chunjang. This is very, very close to sauce made with chunjang. I was in Seoul for 3 1/2 years and ate a LOT of jjajangmyeon, so I have a pretty good understanding of what it should taste like. It makes sense, since traditionally Korean soy beans and soy sauce are fermented in the same containers.

    Per serving:

    3/4 cup cold water
    1/4 cup regular soy sauce
    2 tbsp corn or potato starch
    1 tbsp brown sugar
    1/2 tsp sesame oil

    Combine ingredients in a bowl and stir to incorporate starch. Add to pot after frying other ingredients and then follow Maangchi’s recipe. As the sauce nears a simmer it will suddenly thicken and change from light brown to almost black. If the typical jet black sauce is desired it can be achieved with the same caramel food coloring that’s used in chunjang (and dark sodas and thousands of other things).

  6. Sandralum Singapore joined 10/17 & has 1 comment

    Dear Maangchi,
    I love your Jjajangmyeon receipe it taste delicious and it not difficult to cook.

    See full size image

  7. bertman4 Seattle, WA joined 10/17 & has 9 comments

    Maangchi, I have had jjajangmyeon before but I think it was Chinese style. I like some things about your recipe more and some less. I like the pork belly instead of ground pork. I liked the addition of radish and squash (I used Korean squash). I did not care so much for flavor. I think the Chinese/Japanese jjajangmyeon use 甜面酱 sweet bean sauce and it is different flavor compared to Korean black bean paste. It is still delicious but I will try next time with alterations. Thank you!

    See full size image

  8. Vey Indonesia joined 6/17 & has 12 comments

    Thanx for recipe but i must change some ingredients coz not easy to find here..

    See full size image

  9. relenawhite Dortmund, ermany joined 7/17 & has 1 comment

    Hi! i am so so so excited to try this out! but i dont eat pork, so i was wondering what other meat i could use, and which parts excatly? Also i didnt find the same fresh twisted noodles you reccomended, but the shop clerk gave me these tall, hard,straight stick noodles instead. I did try to get the thickest type i could find, and made sure they were rice based. It was the best match i could find make against the special Jjangmeoyn noodles. Do you think they’ll work or should i endeavour to find the right noodles? Finally, i saw alot of posts that said to balance out the saltiness with sugar? i was luckly able to find the correct fremented blackbean paste, but i am cooking half the servings, so i just wanted to see if you could speculate how much sugar would that add up to

  10. glutenfreekdramas Virginia, U.S.A. joined 6/17 & has 1 comment

    I was recently diagnosed with Celiac Disease and thus can’t have wheat in any form — or anything derived from wheat. I think the sauce is gluten free, but if I ever want to eat this again I’ll have to substitute the type of noodles used in the recipe. What type of gluten free noodle (made of rice, buckwheat, etc.) would be best for this as far as the taste goes?

  11. adelini Romania joined 3/16 & has 4 comments

    In Korea, no salt is used? I do not like sweet foods.

  12. masonr123 Los Angeles joined 4/17 & has 2 comments

    Jjajangmyeon is the best! Thank you for this recipe. Which of noodles do you recommend?

  13. masonr123 Los Angeles joined 4/17 & has 2 comments

    Thank you for posting these recipes!

  14. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    How the heck did I get this black bean paste all over me? :) Awesome though… Oh, I added garlic! :) And guess what I used for the meat because I had no pork belly on hand? Good Ole Spam! LOL! Delicious…

  15. Dear Maangchi,

    after watching tons of your awesome, entertaining videos i’ve started my korean cooking adventures today with Jjajangmyeon and – sorry to say that – was a little disappointed. After browsing through the comments, i found out, that i’m not alone with that. And then, when i read your advise “to be careful with the very salty” black bean paste, i got it. The problem seems to lie in different black bean pastes which people use. I bought “chunjang” in a korean supermarket (see attached picture), which is absolutely not salty and after searching your video i saw in freeze frame that you used FERMENTED black bean paste, which obviously has a different flavour.

    If we do not use the fermented black bean paste in that recipe it tastes just bland, watery and slightly bitter. I pimped the dish with light soy- and fishsauce, which gave a rounder body and saltiness to the nuty bean flavour sauce, but it’s probably not the same taste as it should be.

    But when your doctor recommends to save some salt, you should go for the non-fermented paste, which gives you full control over the amount of salt you like, without being stingy with the black beans.

    At the end i enjoyed my black and white noodles, especially the great jajang noodles, but are planning to lick my wounds with the glorious return of the much more colorful and life-affirming jobchae.

    See full size image

More comments to read! Jump to page: 1 27 28 29 30 31

Leave a Reply

You must create a profile and be logged in to post a comment.