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. Thank you so much for posting a VIDEO— that makes it so much easier to understand! And also for annotating all the ingredients that I’m not familiar with (I didn’t know they SOLD black bean paste!). This is amazing, thank you. I hope you get to host a korean cooking show on foodnetwork!!

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

    Young Hee,
    Yes, you can use either corn starch or potato or sweet potato starch. For jja jang myun, it’s very important because it will make the sauce thicker and shiny.

    The noodles for jja jang myun should be chewy, so do you think the noodles you picked will be chewy?

    Let me know how your party goes later. : )
    Thanks

  3. Hi Maangchi.

    Today I specifically went out of my way to the huge Chinese market in the city to get all my Asian goodies. I found Jja jang myun sauce (yes!) and I also got everything to make kimchi (I’m determined to make it right this time).

    I didn’t find jja jang myun noodles but what I did get were fresh Chinese wheat/egg noodles. They aren’t white like I see on your video-they have this sort of light grey/beige hue. Does this sound right to you?

    Oh, and I couldn’t find potato starch anywhere! There was corn starch however. How important is it that I use potato starch?

    I hope you’ll get back to me asap-I would like to make this for my very good friend who is coming to visit me tomorrow. :-)

    Thank you!!!

  4. I think “Jja jang myun” might be a variation of a Chinese dish called “Zha jiang mian” (lit. fried sauce noodle). My grandmother used to make it for me. It’s a northern regional dish, so it wouldn’t be surprising that Chinese from other parts of the country might not know about it.

    I’m so glad I found your videos. Even though I grew up in a Chinese household, Korean food is definitely something I crave more than mom’s cooking (but don’t tell her that!).

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

    Winny,
    Fresh jja jang noodles which is sold frozen, is more chewy than dried noodles.But if it’s hard for your to find it, you can use any thick noodles.

  6. Maagchi.. thanks for your jjajang myun recipe! I’m looking forward to try it! Looks very yummy…

    hmm does it matter if you use fresh jjang noodle or dried ones(in the packet like spagetthi)?

    cus i think it’s hard to find fresh jjajang noddle…

    looking forward for your next recipe!

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

    lillian,
    I see you are gradually becoming a connoisseur about korean food!

    I imagine you are looking around other people’s dishes at a restaurant to see what they are eating.

    CUTE!

    Now you can judge like this, “this food is good or not good, or so so.” : )

    If we meet together someday, I’m sure we will have fun talking about korean food hours and hours.

    When I meet Deborah who is in my kimchi stew video, we always talk about food.

    Yes, you are right. It’s hard to find a good restaurant for Jja jang myun.

  8. Hi Maangchi,

    So I finally tried jja jang myun in a restaurant last night. I have to admit I didn’t like it as much as I thought I would. I’m not sure if it’s the way the restaurant made it or if it’s simply not something I’m wild about. They didn’t put as many vegetables in it as you did and the meat pieces were so tiny I could barely find them. Also the sauce seemed really thick. All I can say is that when you cook, the food looks sooooo good! Sometimes reality can’t live up to my imagination of how it tastes.

    My mom got a beef and kimchi stew with yam noodles, which was really tasty. At the next table they had a hot stone bowl with tofu soup, which I think I’ll try next time. While I was there I got a radish for the beef and radish soup. I’ll let you know how it turns out. If I can find my camera I’ll send pictures too!

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

    Jen,
    It sounds like you made some dishes from my recipes. Very good!

  10. Thank you for the recipe! It is so delicious, all your recipes are amazing! Thanks for teaching us Korean recipes!

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

    Hi, Anonymous who don’t eat pork
    I used beef instead of pork. If you don’t eat meat, skip it. It’ll still be delicious as long as you make delicious stock. You like korean dramas? I know there are many scenes of eating food in Korean dramas. : ) I don’t know about the color of this dish. Mine is the most delicious! : )

  12. i dont eat pork. is it neccessary to put it to make the sauce?

    how come in the k-dramas, the sauce seems to be darker and thicker?

    looks tasty anyways.

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

    Shaye,
    I’m glad to hear about your successful jja jang myun!
    Thank you for letting me know about it.

  14. I want to thank you for posting your recipes and instruction! I cooked Jja jang Myun for Valentine’s Day and it was a huge success! My boyfriend’s mother was very satisfied with it when she tasted it! They said it was better than it is in the restaurants!

    Thanks again Maangchi for all of your help! I look forward to cooking more of your recipes!

    Shaye.

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

    Ruth,
    I hope you have no problme with finding the noodles.

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