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
- 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.
- Pour out the excess pork fat.
- Add radish and stir fry for 1 minute.
- Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
- Clear a space in the center of the wok by pushing the ingredients to the edges.
- 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.
- Add 2 cups of water to the wok and let it simmer and cook with the lid closed for about 10 minutes.
- 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.
- Add the sesame oil and remove from the heat.
- 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.
- Boil the noodles in a large pot and drain. Rinse and strain in cold water.
- 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:
- Make one serving of rice, and add the jjajang sauce over top.
- Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.
Buy this recipe's ingredients online
I really like Weee! they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! Check them out!
Hi!
Well I am a BIG fan of your videos, and korean dramas, and everytime i watch a drama, there is not a single one that doesn’t eat black bean noodles!!! and it looks sooo yummy! but i’ve checked all the asian stores and couldnt find any black bean paste! but i found some black bean SAUCE, and was wondering, is there a difference between the paste and the sauce???
yes, you will have to find a right ingredient to make jjajangmyeon.
This is what I use. https://www.maangchi.com/ingredients/black-bean-paste
which starch makes the taste better?
I like potato starch powder.
I made this tonight and it is soooooo yummmo!!! Thank you so much Maangchi!! I have been making a weekly dinner schedule with all your recipes and my husband and daughter are so happy! You and your recipes are god sent… :o) Thank you. You should make dvd to sell with all your recipes and I will buy it..
Sorry! I think I am blind or maybe it is because I am blonde LOL hehe just kidding. I didn’t even see the tab for the store where I can buy the DVD’s and books.. :oP I am buying them right now off Amazone.
Thank you Amie!
Hi can i use any noodles for this recipe?
The noodles are very important to make good jjajangmyeon, but if they are not available, use spaghetti noodles.
hi maangchi i’ve always wanted to make jja jang myun but the only ingredient i cant get is the black bean paste no asian or oriental store sells it. is there any way i can order it online or something? please help
Check this out and if you can’t find any Korean grocery stores in your area,search for on-line store.
plz. https://www.maangchi.com/shopping
Hi! This looks nice. But, I am vegetarian so I don’t eat pork and I can not buy the radish here… it is a bit boring without those 2 things, do you have any suggestions to replace those? :)
yay now that i finally found the recipe this is what i’m gonna make next time. thanks ! but i’m scared to make it because i’m scared i’ll mess up. but i’ll try thanks soo much for the recipe!:)
follow the direction step by step, then you will make delicious jjajangmyeon. Good luck!
I made this tonight and it was a big success. It took much longer to make than it should have since I had 3 little children picking fights with each other and a husband in and out of the kitchen checking up on me. Luckily the jjajang didn’t suffer from all of these interruptions and I was able to almost exactly follow your recipe (I was a little short on black bean paste and didn’t have zucchini). You should have seen my husband’s face when he saw the finished product and tasted it. Total happiness! And my kids fingers and faces were a mess because they were enjoying it so much. Everyone finished every bit on their plate (of course they were all very hungry by the time I had finally finished making it). It was one of those nights when I almost gave up trying to cook out of frustration, but I am glad I hung in there so we all had a great meal.
Your story gives me total happiness now! “You should have seen my husband’s face when he saw the finished product and tasted it. Total happiness! And my kids fingers and faces were a mess because they were enjoying it so much.” : )
Guess who made jjajangmyun while looking at your recipe tonight? My husband! He was very proud of himself and made it a point to say that it only took him 15 minutes from start to finish (not quite sure about that, but yes, he did cook it much faster than me). When I asked one of my daughter’s if she liked appa’s jjajangmyun she replied, “Yes. It is better than mommy’s.” Maybe and maybe not, but the upside to that is that I don’t have to cook when we want jjajang because my hubby is the expert in the house now. ;)
What a nice happy family story!
can i make this without zucchini?
yes, skip it. It will still be delicious. Use more onion and potato.
I made this without the meat and it was still great. I followed the recipe and just skipped the meat
wow … finally found this recipe. I have always wondered what it’s like in the Korean movies. I have never eaten this noodle before, but i’m very curious.
I will try to make this this weekend, and will let you know what i think :D
Thank you so much Maangchi. You are so lovely <3
yes, let me know how it turns out. Good luck!
hi.. i tried to do this today but the taste is a bit funny.. i cant eat pork so i change it to beef.. and i used potato not sweet potato.. i followed all the instruction but somehow it turn out a bit bitter and bland.. i wonder is it becoz too much of black bean paste.. or should i put any beef stock to make the sauce good.. thank u..
bitter? hmm! strange. None of the ingredients should be bitter.
Check the expiration date of the black bean paste.
If your jjajang sauce is too bland, add more beef, onion and sugar (just a little bit) and black bean paste. Black bean paste is salty. You don’t have to use beef stock. Use more ingredients.
Hey..Which part of the pork did you use ?? Thanks ^^
pork belly is good.
hi maangchi :)
i was wondering, so like we dont put any salt in it?
and does it taste better if i dont drain the pork oil?
Laury,
no, you don’t need to add salt at all because the black bean paste is very salty. “does it taste better if i dont drain the pork oil” eww! Don’t do that! : )
Thank you Maangchi! I made cha jang myun twice in 10 days. Second time, I didn’t drain the oils and fats from pork. It was “so delicious”. I’ll be sending you a photo. You are a peach!
awesome!
Hi Maangchi,
Thanks for all of your recipes! I tried cooking jjajangmyun yesterday and it was really tasty :D …however, when i opened the lid of my box of paste, it was in brown instead of black paste as shown in your photos. i added chinese dark soy sauce to make the sauce darker and it turned out well…the silly me just realised today that i bought soybean paste instead of black bean paste :P i wonder if the jjajamgmyun would taste differently with soybean paste…
eww! Jjajangmyeon made with soybean paste? I wouldn’t like it at all. Find black bean paste please. If you skip jjajang (black bean paste) and use doenjang (soybean paste), the name of the noodle dish should be changed as “doenjangmyeon” : )
https://www.maangchi.com/ingredients/black-bean-paste
opps, the 2 pastes really taste so different? but i quite like that “doenjangmyeon”, i guess i have strange taste bud hehe…will try to cook again with jjajang. Thanks for the reply, maangchi!
Hi Maangchi!!! i live in laredo, texas which there is absolutely nothing korean and the only korean markets are about a 4 hour drive away. Saw your video for the jajang and decided on making it but unfortunately, i know i shouldnt have, but i substituted the black bean paste with lee kum black bean and garlic sauce and it comes out way WAY to salty. Where do you recommend i buy the black bean paste from without having to do a 4 hour drive to San Antonio, Texas.
oh, I’m sorry to hear that. Yes, this black bean paste called Chunjang is sold at a Korean store. It can’t be substituted because it is only made for Korean style jjajang. https://www.maangchi.com/ingredients/black-bean-paste
Next time, right ingredient, baby! ^^
of course next time i will the right ingredient!! thanks maangchi. i need to learn to cook korean foods the right way! oh do you know how to make tteokboki?
yes, the recipe is here:
https://www.maangchi.com/recipe/ddukbokkie
You can order from amazon or korean supermarkets online, try: http://www.hmart.com/. It might be expensive with shipping, but it beats driving for hours to San Antonio or Austin.
Maangchi!
I tried the black bean noodles and I didn’t like it!!!! Can you believe I like the packaged noodles better? It didn’t taste sweet enough I think. I used white potato instead of sweet potato and also I think I put in too much potato starch- too thick! I’ll try again. thanks for your great work Maangchi.
Your next batch of jjajangmyeon will turn out better. “Can you believe I like the packaged noodles better?” of course I can believe you! : ) I never like the taste though.
My friend loves jajang but I never taste it but I really want to try so we’re gonna make this in a 2 weeks together! I cant wait~
I can’t wait to hear how your jjajangmyeon turns out! : )
hi, im Fon and im in Thailand. i can speak Korean for a little and i wanna know is it fine, if i dont add the pork ? cuz im a pure vegetarian.
Korean food is the good way for vegetarian. that the reason why i choose to cook Korean food. and please advise me about another Korean food that vegetarian can cook and eat. cant wait your answer and your recommend. ^^ thanks..
Yes, you can make vegetarian version of jjajangmyun. I think someone else posted her vegetarian version jjajangmyun a while ago somewhere on my website. Fried tofu could be replaced with pork.
Check this category, https://www.maangchi.com/recipes/vegetarian
Thank you very much!
Your recipe was great! This is my first time to cook Korean dishes. I kinda added a little chili flakes though because my family really like spicy foods! Well, they loved it. :) I paired it with Bulgogi. It really goes well together! Thanks again! :D
First time Korean cooking! Congratulations!
I’ve always wanted to try jja jang myun
but i live too far from where most korean store would be so I never get the chance to try it out.
Can You tell me how jja jang myun taste like, just incase if I was
to make it one day I wouldn’t be surprise of how it turns out?
It’s a little sweet, salty, and the sauce is a little sticky and the noodles are chewy. aww! just make it! : )
Maangchi!!
I made JjaJjang and I’ve been running around the house screaming ‘jjajjang!’ (quietly). whats best is my mom likes it ^^ she was scared of the color and how it looks but she keeps eating more XD I didnt make the noodles yet im waiting for dad to get home from work so my mom and I just keep munching on the sauce mix. Now im waiting for my dad to get home ~ so he can try it.
Its a cold rainy day and this totally warms you up when you eat it :)
Thank You Maangchi for another great chance for me to make something new and yummy and healthy for my parents to eat ( and me too).
I’m sending the Email to you with the pictures now.
wow, I’m looking forward to the photos! “I’ve been running around the house screaming ‘jjajjang!’ (quietly)” haha, funny!
OMG!!! my mouth is watering! i have a question. can you use the same sauce to put on rice? thanks!
~Justine
yes, you can. It’s called jjajangbap. : ) bap is cooked rice in Korean.
maangchi, how many servings is this for?D:
cause i’m going to make it for myself lol
4 servings!
Hi!
I followed your recipe and I’m not sure if I’m the only one that made this mistake, but in your recipe it says:
Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that’s hot, add 7 tbs of black bean paste and stir fry for 1 minute.
but in your video it says 2 tbs.
I added the 7 before watching the video and it came out really really dry and grainy.
I’m not sure if the 7 is a typo.
oh,you must have watched my Jjajangmyeon video on YouTube? check this out, please
https://www.maangchi.com/blog/jjajangmyun-recipe-updated
love, love, love jjajangmyun. my mom, who is korean, used to make this all the time when i was a kid. we used to call it korean spaghetti, it was the only way to describe it to our friends who weren’t 1/2 korean.
i tried to make jjajangmyun once from memory, and told my mom, she laughed cause i forgot some of the ingredients, i forgot the potato, but i remembered the zucchini; it was still good though!
there is also a type of jjajangmyun with seafood, but i don’t remember what its call, its very tasty tasty!
james
p.s. now that i have your website to refer to, i can make all my favorite korean foods from my childhood. i still call my mom from time to time and say, “omma, how do i make …?” i can’t call my ommuni all the time, so your site comes in handy.
Greetings from Singapore!
I cooked this for dinner last night!
Our 6 & 5 yr old loved it and asked for 2nd helping!
Hubby didn’t realised tht radish & sweet potatoe is in the dish :P
yay! Congratulation on your successful jjajangmyun making! I’m happy to hear that your family loved it!
Hi Maangchi,
i would like to ask, in stead of the Jjajangmyun….what noodle can i use to replace the Jjajangmyun…as i will really wish to make this for my family….thanks for ur recipe….
p/s: my mom make the cabbage kimchi js after watching ur video….:P
or can i use spaggeti noodle to replace the Jjajangmyun??
pLUS….wat can i use to replace the black bean paste???
yes, you can replace the jjajangmyeon noodles with spaghetti noodles, but the black bean paste can’t be replaced. Check any Korean grocery store in your area. Most Korean grocery stores sell black bean paste. https://www.maangchi.com/ingredients/black-bean-paste
Hey Maangchi,
I actually tried this recipe of black bean noodle for dinner tonight. My husband LOVES this dish. I just change some ingredients I put in this dish, since I am trying to use what I have in the fridge. So instead of pork belly, I use chicken breast and instead of radish and potato I use just zucchini and carrot and onion. It turns out pretty good too. Thanks for sharing this recipe with us.
“I use chicken breast and instead of radish and potato I use just zucchini and carrot and onion. It turns out pretty good too”
You are a smart cook! : )
Hi there — was looking for recipes for the Korean food I know and love, but cook by the “this and that” method, and am so GLAD to find your blog!
Regarding my version of JjaJang, I never use potatoes. I use tofu (firm, organic). I cut it into small matchsticks, and cook in place of the potatoes. I also then do not need to boil my sauce so long, leaving the vegetables a little more substance. Just a thought!!
potato must be a common ingredient (at least in southern korea), because Aeri, from Aeri’s kitchen also uses potato:
http://aeriskitchen.com/2008/09/jja-jang-bap-noodle/
she made hers with beef, instead of pork, though.
Hi Maangchi!
I had a question about the vegetables.
Can they be cut smaller than your size?
I think they are a little to big.
Can i cut them about half the size?
Thank you much
Dong Thien Nguyen
yes, cutting all the vegetables smaller may be better! : )
Hi unnie, do you have any suggestions for the alternative of zucchini? It looks like that veggie doesn’t sold here in the Philippines.
you could probably use any kind of summer squash. i can also send you some seeds for zucchini, if you’d like to try to grow some. :) it’s a pretty common ingredient in the US & in Korea. all squash are in the gourd family. just google “summer squash” and see if anything looks familiar, if not, just email me or something. :)
awww, you are so kind!
Maangchi,
I am a 44-yr old Korean-American wife/mother (born here in the States) who has been struggling all my life with Korean cooking. Thanks to you, I struggle no more! I am SO grateful for you and your recipes. My Korean husband, who has very high standards for Korean food, loves everything I have made off your website. He is thankful for you, too! And thank you so much for taking the time to measure out all the ingredients – without those specific measurements, I would be a disaster!
Thank you so much, Maangchi! You are a life-saver!
I’m so happy to hear that! : )
Cheers!