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

jjajangmyeon vegetables

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

I have a detailed recipe for jjajangbap but this is the basics:

  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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732 Comments:

  1. maangchi, ur videos are so good, ive been addicted to them since i first tried making kimchee..Thumbs up!

    i got a question about hae chan deul, is it purely black bean paste only without any hint of alcohol? bcoz i cant take many kinds of food like pork and alcohol..is there any other brands than this? if i use any brands as long as it is ‘black bean paste’, would it be ok?

    i truly2 wanted to try eating jjajangmyun! it looks soooo delicious in those K-dramas! hoping to see more of ur videos!!

  2. Maangchi New York City joined 8/08 & has 12,045 comments

    deppbbey,
    yes, you can use beef for this recipe. Thank you!

  3. deppbbey& has 2 comments

    아! THIS IS THE ONE THAT I’VE BEEN LOOKING FOR ><
    I’ve seen jjajangmyun in almost every Korean dramas I watched! It looks extremely yummy o_0 I’m a huge fan of your cooking web! awesome :D I’ll try this recipe as soon as possible ! :D
    Oh, I have one tiny question. Can I exchange the pork with beef? cause I can’t eat pork :)

  4. Maangchi New York City joined 8/08 & has 12,045 comments

    Chuchie,
    Wherever you go or whomever you meet, you will see there are some good people and bad people. : )

  5. Maangchi, I work in Koreana Grocery in Cebu City, Philippines!! Many KOrean tourists travel here and many have also settled here like my boss who’s been here for 12 yrs or so, coz his children are studying here in international school. I really love your food, and I think you’re lovable too!! Do you also get mad?? Don’t get me wrong, isn’t it that most KOreans are very temperamental? But you seem like an angel!! LOve your dishes!

  6. Maangchi New York City joined 8/08 & has 12,045 comments

    Churchie,
    oh, you are working at a Korean grocery store in the Philippines! Wonderful! Where in the Philippines?

    You know my website has “forum” section? You can leave your Korean grocery store address and contact number under “Where do you buy Korean ingredients?”. If you do, it will be big help for those who are looking for Korean grocery stores in your area.

    Thank you very much!

  7. Hi Maangchi!
    Your JJajangmyun really looks great. You see one of my early favorites in Korean dishes is the jjajang especially sacchhon jjajang!! I really love eating that! I’m Filipina and I work in a Korean grocery store for five years now, that’s why I’m very familiar with all the ingredients you use because we sell all of it in the store. So, when I feel like cooking my favorite Korean dish, I know what to use! I’m really glad I found your site, you really made my dream come true–cooking authentic Korean dishes!!

  8. Maangchi New York City joined 8/08 & has 12,045 comments

    Hi, all,

    I made my jjajangmyeon by following my recipe today because a few people pointed out their jjajangmyeon turned out too bland.
    I exactly followed the measurements in the recipe and found out some were wrong! I don’t know what happened to me when I wrote down the recipe!
    I corrected the recipe and already updated it.

    Thank you Linda and Jen! Without your comments, I probably would never have found the wrong measurements.

  9. Maangchi New York City joined 8/08 & has 12,045 comments

    Linda,
    You are right. I don’t use much jjajang (black bean paste) in Jjajang sauce because I really cut down salt in my food these days. But as you see, I use lots of ingredients which makes the sauce delicious.

    You can adjust the recipe to your taste of course. Put more blackbean paste in the sauce then, but be careful, it’s very salty. And also put less hot pepper flakes in your kimchi if it’s too spicy for you.

    I have been making my own kimchi for decades, so I sometimes use spicy kimchi and sometimes less spicy kimchi. It depends on my mood.

  10. haha, bt the way, i made ur kimchi.. Oh my god.. i put like 4 cups of gochugaru.. -_-.. spiciest kimchi i ever had in my life.. LOL i shouldve just put like 1 and 1/2 cup at most 2!.. LOL after i poured in the gochu garu.. i was like… is maangchi sure about 4 cups ….-_- LOL! well regardless, luckily i east spicy food very well, so it was alrite.. but my bf can’t eat it period.. Way too spicy for him LOL..

  11. Hi, hmm so I’ve made a few of ur dishes, and came out pretty well.. but lol this jajang ..well it turned out alrite, not the best i’ve had.. When i made it, it looked good, but the taste was very light. Wasn’t strong enough taste. Should i have put more jajjang sauce? Wouldnt that make it salty? Cause i remember at restaurants its thick, black, and strong flavor.. Mine was just blah.. help~

  12. hey I’m from australia and I’ve always wanted to try Jja Jang Myun , and when i found your video on youtube i was sooo looking forward to making it. problem is that i can’t find the black bean paste anywhere here in Australia! :( i even tried the Asian grocery stores

  13. Maangchi New York City joined 8/08 & has 12,045 comments

    nina, let me know how your jjajangmyeon turns out later.

  14. hi maangchi.

    i tasted jjajangmyeon in a korean restaurant here in the philippines with my korean friends. i loved it since then. i’ve been wanting to make it at home. thank you for the recipe.

  15. Maangchi New York City joined 8/08 & has 12,045 comments

    Summa,
    Yes, I know jjajangmyeon was originated from China. : )

  16. Hii
    Jja jang myun is cooked by chinese people too, it is a tiny bit different though. When you say it in chinese, it is almost the exact same as how to say it in korean, this looks very yummy so i’m hoping to make it very soon ^-^

  17. Maangchi New York City joined 8/08 & has 12,045 comments

    Jen,
    Sorry! I may have to change my written recipe. I’m going to make jjajangmyeon soon and follow the measurement exactly and find out how many cups of water should be added. Important thing is to pour water until all ingredients are submerged. Thank you for letting me know about it. : )

  18. Oh no! I do trust you! Just that when I actually went back to make it I looked over at the written part of the recipe and it said 7 cups…so thats what I used. Oh well I should’ve remembered from the video. But maybe you want to change it to 2 cups…or just say enough to cover everything…just only a suggestion. But yes it really was more like a soup…still tasty tho! Thank you!!

  19. Maangchi New York City joined 8/08 & has 12,045 comments

    Jen,
    haha, see? trust me!
    you made jjajang soup instead of jja jang sauce.
    (I’m not laughing at you but teasing you)

  20. Thanks Maangchi! It came out ok but I should’ve went by your video and not the actual measurements in the directions. I put 7 cups but was way way too much…maybe its more like 2 cups. When I watched the video I thought…aww man!! haha
    But was still good and now I know for next time!

  21. Maangchi New York City joined 8/08 & has 12,045 comments

    Jeannie,
    Welcome to my site! Jangjorim is one of side dishes requested by many people. I will try to post it someday soon. Thanks,

  22. Hi Maangchi!!

    I am soo happy to have found your site. I plan to make EVERYTHING!! I am especially excited about Jja jiang myun because this was my favorite childhood dish and my mom never made it at home! Only had it in the restaurant.

    One question- do you know how to make jangjorim gogi? I also loved this one!!

    thanks again,

    Jeannie

  23. Maangchi New York City joined 8/08 & has 12,045 comments

    Seth,
    Congratulation!

  24. Maangchi, thank you so much for posting this recipie! I just made my first batch of Jja jang, and it turned out delicious. I used to have this every week when I stayed in Korea, I’m happy I can now make it at home.

  25. Maangchi New York City joined 8/08 & has 12,045 comments

    Johnloveskdrama,
    haha, thank you very much!

  26. Tottaly love this lady..after watching korean movies and seeing them eat these popular dishes..i wanted to try to make them and who then better to show me teh best and easiest ways to make these delicous foods..maangchi!!!!

  27. i tried making this months ago..even though it made a lot, my family finished all of it in one sitting!it is really good!cant wait to make mandu next..

  28. Maangchi New York City joined 8/08 & has 12,045 comments

    Gloria,
    Thank you for your comment. Let me know how your Korean cooking turns out later.

  29. Gloria Kim& has 2 comments

    A friend of mine showed me your video. THANK YOU for doing this. I LOVE korean food, but never learned how to make it. My mom would cook when i wasn’t around so I grew up not knowing how to cook. I can’t wait to try all your receipes.

  30. Maangchi New York City joined 8/08 & has 12,045 comments

    raiihana,
    Yes, you can replace pork with beef, chicken, or seafood such as shrimp, scallop, and squid.

  31. hey there Maangchi ^^!
    i really wanna try your Jja ja myun someday !
    but i have a question here (:
    instead of using pork, what do you recommend me to replace it with? is chicken suitable?
    thanks for your time ^^!
    your Site rocks ! Maangchi jjang ! XD

  32. Maangchi New York City joined 8/08 & has 12,045 comments

    샤넨,
    Congratulation on your successful jja jang myun making!

  33. I made your Jja jang myun recipe today for my dinner. It was my first time making jja jang but it was SOOO~~~ good!! It tasted better then at the korean restaurants! I love your recipes. Thanks so much!

    P.s. You should open a restaurant! You’d be a great success!

  34. Maangchi New York City joined 8/08 & has 12,045 comments

    마리,
    oh, I should post the photo of potato starch powder on my ingredient category. I will post it soon. It’s called Jeon boon in korean (전분). You will have to prepare it to make jja jang myeon and other dishes. It helps thicken soup or sauce.

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