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 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. Familie Mustermann Vienna joined 9/16
    Posted September 23rd, 2016 at 3:22 am | # |

    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

  2. Fattuma Ad joined 7/15
    Posted July 12th, 2015 at 7:52 am | # |

    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 !!

  3. Maangchi New York City joined 8/08
    Posted March 22nd, 2015 at 5:29 pm | # |

    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
      Posted June 19th, 2015 at 12:38 am | # |

      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
        Posted June 19th, 2015 at 6:57 am | # |

        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
        Posted August 1st, 2015 at 5:33 am | # |

        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.

  4. Thammy89 Mexico joined 1/15
    Posted January 9th, 2015 at 2:53 pm | # |

    Hello! Maangchi-shi, greetings from Mexico! :D , I have started to take interest on korean food, and so when I was in Paris I found this korean supermarket and bought lots of ingredients, I found this black bean sauce powder and I was wondering if it can also work maybe by mixing it with water or something, I seriously have no idea and I wasn’t able to find out how to use it, could you please help me? Thank you soooooo much, I really appreciate it :)

    • Maangchi New York City joined 8/08
      Posted January 11th, 2015 at 10:58 am | # |

      Upload the photo of the powder, please. I can’t tell you without looking at what it is.

  5. R0bin US joined 5/16
    Posted May 30th, 2016 at 9:36 pm | # |

    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!!

  6. telysu Iowa City, Iowa joined 2/15
    Posted February 22nd, 2015 at 3:28 pm | # |

    Dear Maangchi,
    Thank you so much for your videos and recipes! I made jjajangmyeon today for my husband, who is Korean. I am not Korean and had never tried Korean food prior to meeting him, so I had no frame of reference for cooking it. He is so happy! I have tried to make jjajangmyeon before (from a different Korean cookbook) and the result was not good so I didn’t even try to make it again for a long time. I do know how to cook, but I have been a vegetarian for almost 30 years, so unless I’m making a vegetarian dish, I cannot taste test it. So I have to rely on the quality of the recipes. I have had so much success with your recipes, my husband now says my food is better than the Korean restaurant here. (Yay! I think he loves me just a little bit more because I can cook the food he loves most for him). Thank you so much! Pilseung!

    • Maangchi New York City joined 8/08
      Posted February 22nd, 2015 at 3:42 pm | # |

      haha, I’m very happy to hear that your Korean cooking is going well and your delicious Korean dishes satisfy your husband!
      “… a little bit more because I can cook the food he loves most for him” awesome!

  7. masonr123 Los Angeles joined 4/17
    Posted April 24th, 2017 at 8:37 pm | # |

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

  8. John in Baton Rouge Baton Rouge Louisiana joined 12/16
    Posted March 18th, 2017 at 10:38 pm | # |

    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…

  9. budji Philippines joined 4/16
    Posted April 28th, 2016 at 7:45 am | # |

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

    • Maangchi New York City joined 8/08
      Posted April 28th, 2016 at 10:27 am | # |

      You can keep the sauce in the fridge up to 1 week.

  10. KrisSin Hkg joined 2/16
    Posted February 16th, 2016 at 11:46 am | # |

    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?

  11. eunicorn joined 11/15
    Posted November 14th, 2015 at 4:47 pm | # |

    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.

    • Maangchi New York City joined 8/08
      Posted January 11th, 2016 at 10:18 am | # |

      Your method sounds very delicious, too!

  12. greanea joined 7/15
    Posted July 19th, 2015 at 5:10 pm | # |

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

    See full size image

    • Maangchi New York City joined 8/08
      Posted January 11th, 2016 at 10:27 am | # |

      Your jjajangmyeon looks very tasty! Congratulations!

  13. cinnahearts joined 7/15
    Posted July 1st, 2015 at 7:40 pm | # |

    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

  14. hanni joined 6/15
    Posted June 16th, 2015 at 8:36 pm | # |

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

    • Maangchi New York City joined 8/08
      Posted June 18th, 2015 at 6:18 pm | # |

      Yes, replace pork with beef. Yum!

  15. sazji Istanbul, Turkey joined 1/13
    Posted March 9th, 2015 at 3:01 am | # |

    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!

  16. yusraa mauritius joined 12/14
    Posted December 3rd, 2014 at 10:02 am | # |

    Annyeonghaseyo :)
    Your videos are daebak ;) thank you for always sharing.
    I have a little issue, i can’t find the black bean paste here, they only sell black bean sauce. Can i use this? If yes, do i have to reduce the amount of water or modify the recipe otherwise?
    Thank you.

  17. adelini Romania joined 3/16
    Posted May 5th, 2017 at 2:18 pm | # |

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

  18. masonr123 Los Angeles joined 4/17
    Posted April 24th, 2017 at 8:33 pm | # |

    Thank you for posting these recipes!

  19. Cbiz Iowa, United States joined 3/16
    Posted April 27th, 2016 at 11:57 pm | # |

    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:

  20. duongz maryland joined 3/16
    Posted March 12th, 2016 at 1:43 am | # |

    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.

  21. xveroxverox Moreno Valley, CA joined 2/11
    Posted January 11th, 2016 at 1:37 am | # |

    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

  22. Koreanweightloss joined 1/16
    Posted January 9th, 2016 at 7:51 am | # |

    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.

  23. cmykevin joined 6/15
    Posted June 8th, 2015 at 8:40 pm | # |

    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!

  24. Luckychinowow New Jersey joined 1/15
    Posted January 9th, 2015 at 3:02 pm | # |

    Being new to Korean food, I tried these at a restaurant and asked for no meat because I’m a vegetarian, it was amazing, so when I saw you made a video about this I hopped over to H mart in my area and bought the ingredients, I skipped the meat added and just continued the recipe and it was great! I really enjoyed making this! Thanks maangchi!

  25. alex79lief uk joined 12/14
    Posted December 10th, 2014 at 4:15 pm | # |

    I just tried jjajangmyeon, I thought it was amazing! So did my wife. I am dying to try more Korean food.

  26. relenawhite Dortmund, ermany joined 7/17
    Posted July 5th, 2017 at 5:05 am | # |

    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

  27. glutenfreekdramas Virginia, U.S.A. joined 6/17
    Posted June 7th, 2017 at 11:52 pm | # |

    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?

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