So, last week we showed you how to order Chinese Food Delivery in Korea, but we know that 97% of you don’t live in Korea. So, you’re pretty much screwed if you want to eat this stuff. Unless you live in a K-Town region in the world, but still, probably NO DELIVERY!!! This week, then, we’re gonna teach you how to make this stuff at home. Booyah!

So we’re hoping to make these cooking segments kind of a regular segment peppered throughout the FAPFAP time schedule because it’s “Food Adventure Program” so why not do all types of food programs? Also, for those of you that don’t know- and maybe I’m bias here- Martina is a really good cook who genuinely loves to cook and bake. So, she is really excited about this segment. And take over Martina!

HERMIGAWD I’M SO NERVOUS!!! Okay, so I started with this dish in particular because you’ve had the chance to see it and it’s fresh in your mind but soon I want to do other Korean dishes, like the jjiages, desserts, and even making kimchi! Please give me your suggestions of what you want to see! I’m going to stick to giving the basic prep in the video and leaving the deeper explanation in the blog post. The reason why: I’ve looked up a lot of instructional videos for cooking on YouTube and I find the videos are so long that I’m scrubbing through it to see them get to the point because a lot of the instructions are obvious to me. For example, “cut the onions” and it’s a 30 second scene of onion cutting. Unless it’s a special technique needed for the recipe, I personally don’t need to see 30 seconds of onion cutting. SOOOOOOO I’m hoping to give you the basic gist of how to put all the ingredients together, and leave the details to the blog post.

Just some info about this: all that really matters is the preparation of the sauce, rather than the noodles themselves. You can put the jjajang sauce on anything else. We’ve had jjajangbap before (jjajang sauce + rice, rather than noodles) and it’s delicious. So, be as creative as you want, and don’t feel restricted to just noodle usage :D

And, on that note, here’s our recipe:


- 7 TBSP oil (I used olive to be healthier)
- 7 TBSP Black Bean Paste AKA Chunjang 춘장
- 2 medium sized onions
- 250 g of ground pork (but we’re using 300g of pork because booyaa)
- 1/4 TSP ground black pepper (or add more to taste)

- 1/2 TBSP Sugar
- 1 TBSP Oyster Sauce (I used chili oyster sine I like spice)
- 2 Cups of Water or low sodium Broth
-Fresh noodles, preferably kalguksu 칼국수 noodles (4 servings)

For The Thickener:
- 1 TBSP Potato starch
- 2 TBSP cold water

Kicthen Tools:

-Small sauce pan (sauce)
-large frying pan (pork + sauce)
-medium sauce pan (noodles)


Cooking Instructions:

1. In a small sauce pan heat the oil over low heat. Add the black bean paste and stir together constantly for 6-8 minutes.

2. When the mixture starts to release a strong smell (like chocolate or freshly baked bread) or once the time is up, strain/pour off the excess oil. Set the black bean paste aside off the heat.

3. Add about 1 TBSP of the excess oil to a frying pan and toss in the onions. Sauté on medium heat until softened but not totally cooked.

4. Add the pork, grind on some black pepper while yelling BAM and let it cook.

5. As the pork cooks, start boiling hot water for the noodles.

6. Once the pork is lightly browned (don’t dump off the pork oil) add the black bean sauce and stir furiously! You should coat the pork well.

7. Add the 2 cups of liquid (water or broth) and simmer for about 5 minutes. If you’re adding more veggies, add them now but reduce the liquid to 1.5 cups since the veggies will create more liquid.

8. While the pork mixture simmers, cook the noodles according to the package instructions. Most kalguksu noodles require you to rinse them in cold water after you drain them until they are almost cool or else they will form a death ball of noodles that cannot be separated. Unless you’re into that kind of thing.

9. Add 2 TBSP of cold water to 1 TBSP of potato starch and mix with a fork or an adorable mini-whisk. This is your thickener aka slurry.

10. The more your reduce the pork and black bean sauce, the saltier and more intense the black bean mixture will be, so you can test the flavour as you simmer it and decide when you want to stop. Once you like the flavour, add the potato starch slurry to thicken it. Stir well and it should thicken almost instantly. Sauce is finished!

11. Add the noodles to a bowl and scoop on a hearty serving of sauce. Garnish with thinly sliced cucumber and eat before it gets cold!

12. Take a picture and send it to me on Facebook or Twitter. Haha just joking, you don’t have to but I’d love it if you did! Martina makes big puppy eyes.


First off, after searching several Korean food blogs SooZee, Leigh, and I decided on this recipe, but I did tweak it a bit because the instructions were super vague. I also made some personal changes, but I explained my changes to the original recipe below.

1. The oil being used should be grapeseed or other flavourless oils but for health sake I chose to go with olive oil and I didn’t notice a taste difference.

2. The original recipe users 1 TBSP of sugar but I used 1/2 TBSP of xylitol coconut sugar.

3. You can use cornstarch instead of potato starch.

4. The black bean paste is really really salty so if you add broth instead of water (which I did) make sure you use a low sodium kind or your salt tastebuds will explode.

5. Some Korean recipes are measured differently than I’m used to. They use grams or “full spoon”, “half spoon” and “quarter spoon” which refers to the average Korean spoon, not a TBSP or TSP. So I measured the Korean spoon and translated the recipe into cups and TBSP/TSP. In this case, 100 grams of bean paste = 7 TBSP.

6. I would personal add some more vegetables/stuff to this such as cubed zucchini, eggplant, and tofu, but since I wanted it to be a “delivery” style jjajamyeon, I stuck to the basics.


Lastly, don’t forget to click on this lovely button below. It’s so worth it!

  1. Ok so I live in the middle of nowhere and I was wondering what kind of noodle could be substituted for the fresh noodles? Regular spaghetti noodles?

  2. Can somebody tell me for how many servings the measurements are? Though I think I’m just to stupid to see it >.<

  3. Ever since you postet the video I thought “I have to try this!” and today I finally did! It tastes great and I don’t know why but it’s a somehow familiar taste, though I never ate jjajamyeon before…

  4. What’s the serving size of this meal? I need to make it for 80 ppl. Thanks :)

  5. OMG, I just HAVE to try this!! I’ve been dying to eat this (I’m from Austria, so it’s impossible to eat the real thing haha)
    me & my friend have tried cooking bbibbimbap & sweet potato pizza already, so this is gonna be the next challenge :D:D thanks for posting this video (btw, I love how you explained what you were doing with single words :P) I’ll be looking forward to many more recipe posts ♥

  6. i just did my first Jjajang Myeon results are amazing.I did for 2persons only. Thank you Martina ^^ i wanted to do this but was to afraid for failing. ;)

  7. I have a question!! ^_^ im allergic to anything that relates to fish!! (I know its weird) so I was wondering can you replace the oyster sauce to something else?? And if so, what would be best?? ^_^

  8. I’ve made this before, I used corn starch as a thickener and I just got a ready made jajangmyun black bean sauce from an Korean grocery store so I skipped the oil, only added a little bit to fry the onions with. Thanks for the recipe!

  9. I’m so engire to try this now!

  10. I want to ask how many servings is this recipe? Because i kind of want to make this for my family (i have 5 including me in my family). Thanks

  11. Instead of potato starch could you use any type of thickening agent? In Australia I don’t think we have potato starch…


    Do we have to use meat? :o Unfortunately I’m out.

  13. Is it possible to make it vegitarian (was that spelled right)?

  14. I got the ingredients today :D very excited to try it :D

  15. Nicole Parrillo

    I’m gonna have to try this at some point. I need to go to Homeplus anyway. XD

  16. I couldn’t find black bean paste / my country has no asian market stuff/. Sooo~ I want to ask whether I can use soy bean paste. It looks similar.

  17. Oh and When do i use the oyster sauce??

  18. I bought Kalguksu noodles but the preparation instructions are in Korean. How do you normally prepare the Kalguksu noodles.

  19. REQUEST: Non-Instant Ramen (ramyun) pleeez ^^

  20. Have you seen Runnyman ordering food online form Japan ;) ?? It’s really good!

    I’ll tried this out when I’ve times, school just started :/

  21. cooking with olive oil is not healthy :(

  22. I made some, it was delicious! Tastes better than it looks in the pan!

  23. LinZi

    P.S… favorite part is probably the “Apron Me!” magical apron. yes.

  24. LinZi

    this was an amazing whirlwind of cooking joy. MORE, I say, bring me MORE!

  25. The closest Asian food market here is 4 hours away :(

  26. For how many ppl is this recipe ? i want to make it for 4 people ^^

  27. I made this and followed the directions exactly. It was really liquidy from the broth I think. I re read everything and noticed that you don’t have instructions on when to add the oyster sauce or sugar. I will try again and add those in to see if it makes a difference. It still came out good. :)

  28. Oh my… I went to the local asian store but our strongest asian community here is chinese and not korean, so I’m not sure if the black bean paste is the same kind since everything was either in chinese or translated to portuguese (Chunjang or the cymbols for it nowhere to be found!). It says it has garlic too. I have no idea if it’s the same thing you guys used, but HERE’S TO EXPERIMENTING!

  29. I made it by following your recipe! :D
    except i forgot to buy starch so it is runny. but it was still delicious. my bf from HK loved it ;D

  30. what can I use to substitute pork? Or no substitute at all? I am vegetarian. :D thanks so much the help. :D

  31. i loved it i loved it i loved it!!!! this is the kinda cooking show that i like watching and that SHOULD be used… straight to the point, funny, and delish! (and cutsie Hello Kitty napkins!! :3) i love u guys and i’m expecting loads of this! MOAAAAAARRRR!

  32. I really wish I had taken a picture of the jjajangmyeon that I mad today, but the summary was litarelly that my parents loved it. I did change a few things, used a black bean sauce (instead of paste) from maanchi’s recipe (as the asian market I went to didn’t have any, le sigh), and added a whole lot of chinese cabbage as well. I just wish it tasted more for me, but sadly it rarely does when you’ve cooked it yourself. (sad face)

  33. i tried out the recipe today, and it went pretty alright for someone who seldom cooks anything but instant noodles. i wasn’t able to get the proper noodles (used udon) and black bean paste (used sauce), so i ended up with too much noodles and not enough sauce lol. i’ll definitely try it again after getting the right main ingredients though. u make cooking look fun and easy to do :D

    about the recipe, i was guessing ur ingredient amounts served 4 because it said 4 servings of noodles. and u didn’t say when to add the oyster sauce and sugar, but i’m guessing it’s at step 10?

  34. What does it taste like >< ? It looks so good and the ingredients don't sound weird when they are mixed together, but how does it taste? It just randomly popped up in my head :P

  35. my mom just made jajangmyeon. the chinese style.

  36. I made this again today–I remembered the sugar this time, added some chili-flavored oil, and threw in some zucchini I had on hand. Plus the Asian market I went to this time didn’t have kalguksu noodles, so I used udon instead. Completely different dish! The zucchini made it much less sweet even with the sugar, and more like a ratatouille. I see endless variations here….

  37. Recipe of black bean paste, if you are unlucky as me that the asian store didn’t have paste that was already made.


  38. Thank you for this, I love you guise ( ; A ;)/

    I tried instant jjajangmyeon and was very disappointed >33

    + the video rocks <3

    Thanks again! Can't wait for another one!! (thank goodness you started with jjajangmyeon <3)

  39. おかあさん の “ジャジャミョン” たべたい です.

  40. I’d love to see Japchae!! And Bibimbap! Also Kimchi&Pork fried rice. Some of my favourites!!

  41. …I’m so going to try this with tofu instead of pork!
    *Runs off to look for chunjang in Asian market*

  42. AoiHitomi

    Thank you Martina! I love cooking but I’ve never tried with korean food so these videos are great! Please, do more in the future ;)
    Greetings from Spain ^^

  43. i hope i can find a place where i can buy black bean paste because this dish looks so freakin’ delicious!

  44. Thank you sooooo much for this recipe. My brother lived in Korea for 2 years and this was his favorite dish. You should have seen his face when I made it for him.

  45. I just made this–it was delicious!

    But the best part was that my iPod decided to serve up Zico & Hanhae’s “If I Ain’t Got” the minute I sat down to eat!

  46. If you wanted to replace the pork, could you use beef or chicken instead?

  47. I’ve made this recipe before but it comes out bitter. Any suggestions?

  48. i think u can find chinese jjajang myeon in beijing or shanghai. I’m not from China but the place I live has some shanghai restaurants selling dumplings and all kinds of noodles, they do have jjajang myeon.

  49. I’m not a pork eater, so would beef be a good substitute for this recipe?

  50. I made it!! it was delicious! I forgot to put the starch, so it didn’t thicken too much, but it still tasted amazing!

  51. Fabulous! Not only hilarious but informative too. One of the reasons I got interested in Asian culture is because of their food. Since it’s a rice based culture it’s easier to adapt their recipes to my gluten free diet. So cool to see recipes!!

  52. Any Polish Nasties here? Where can I find an Asian supermarket? xD An online one would be good, too…

  53. Omg I am loving Martina’s recipe voice! And the thumbs up from ‘How To Speak Korean’! Loved it and will definitely try this at home :D

  54. The nearest Asian grocery store to me is about 50 minutes away (in Madison, Wisconsin). My friend who lives up there volunteered to go with me to get the ingredients in a few weeks. I can not wait to make jajangmyeon! I’m also going to make kimbap and bubble tea!

  55. Becky Strickland

    Super Great Cooking Show! I’m gonna try it with tofu or that fake ground meat stuff. really good! oh and i can’t wait, i live in the country side, but today we are going to Cincinnati, OH an and going to eat at a Korean restaurant for the 1st time! Thanks to you for EYK i have something new to explore and learn about. ‘Cause learning is fun!

  56. Can i use beef or must it be pork?

  57. Just made this tonight and it was super yummy! I posted a picture on your facebook page. My son loved it and he’s pretty picky so thank you, thank you, thank you! I would love for this to become a biweekly/monthly thing!

  58. Is black bean paste the same as black bean sauce? Because I can’t find any plain black bean paste other than sweetened black bean paste in the Asian market.

  59. there is this website i use to try out a lot of korean recipes. they have a really tasty recipe for jjajangmyeon similar to this one but more vegetables. it taught me how to make my own kimchi. the woman who created the site also does videos the recipes. idk if im allowed to post the site on here though.

  60. I loved this! Every cooking video should be to the point like this one. If you haven’t checked them out, I would search for Thug Kitchen on Facebook. I think they would be right up your alley.

  61. Could you do some jjigae recipes? I tried making budae jjigae but I feel like it went terribly wrong lol. And maybe hoddeok!

  62. Thank you thank you thank you, Martina!! I have attempted to make jjajangmyeon in the past, but the video I used was so confusing and my dish came out a mess. A big, gloppy, tasteless mess.
    Now I’m gonna use your very easy to follow recipe when I attempt this again this weekend.
    Wish meh luck!

  63. Can you substitute oyster sauce with something else?


      Because this is a Korean riff of a Chinese dish you really should use Oyster sauce. But if you cannot find it or are allergic to oysters, I would recommend something like Hoisin sauce. It has a somewhat similar taste and is also Chinese. It is sometimes labeled as Peking Duck sauce in grocery stores.

  64. Hi there Martina ^_^ I subscribed to an awesome youtube cooking channel called ‘yellowsaffron’. They actually are really talented cooks from Italy (don’t worry, it’s all in in english :D) and they upload lots of instructional videos for (OHMAGOWD SO DELICIOUS!) italian food. They keep their vids short but stuffed with all the important information :O If you like check them out, for inspirational purposes of course ;D (not to tryout all their recipes and grow fattyfatfat because of the pure deliciousness of italian food xD). But still, this was a great video, I’ll definetly go and try this at home :3 thank you guise!!

  65. Martina and Simon, you are so funny!! Make these kind of videos often, I love cooking and always want to try something new!

  66. Aaaargh I once made the Teokbokki according to your recipe. I was in my local asian supermarket looking for all the ingredients and I couldn’t find the red pepper paste (gochujang) so I don’t think I’ll find the black been paste either… Someone who wants to send me some? ^_^ And they had the rice cake used for teokbokki only once… I never saw it again. Y u no let me make korean food Belgium? T_T

  67. You should do a “Cooking with Dog” spoof with the Supdgy and Meems.

  68. Erika Kalkofen

    I would like to say that, yes, they do have jajangmyeon in China. I often ordered it on rainy days in Shanghai (lonely me). But it is not a black sauce, tastes different, and often has some different veggies in it. Still, the basic concept of stirring messy noodles and getting sauce all over your face is a universal jajangmyeon fact. Love it in Korea and China~

  69. Emilie

    This fall, I’m going to be responsible for cooking my own food every day for the first time in my life since I am no longer going to be on the meal plan at my college. I’m excited to try all of the recipes you put out! :D This looks delicious!

  70. question though: is it okay to substitute the pork with another meat, like ground beef for instance? i’m so glad i have an Asian market near my house because I AM SO MAKING THIS.

  71. this is great! i just tried this recipe and i can’t wait for more. do you think you can make cold noodles next? i’ve been wanting to try that myself.

  72. I’m curious as to what it tastes like? I’ve read that the black bean paste is kind of a like an acquired taste (like with beer). I would love to try making it but fear not being able to find the black bean paste xD. And what kind of noodles did you use? Are they like egg noodles? Annnnd, I think these videos are awesome! I think we need to see the “making” of the FAPs and not just the “eating” because my monitor doesn’t have smellovision and you can’t share through the screen :p

  73. I’m really bummed out . We don’t have any Asian store where I live.
    Do you by any chance know any online shops that sell Asian foods and ingredient?!

  74. Isabel Ruby

    oh please please please teach me how to make soondubu jjigae~!!!!! [hoping i spelled that right >.>] iT’S MA HAVORITE FOOOOOOOOOOD thanks :D

  75. Yey cooking video! This is so helpful. I am actually moving soon and after watching your last FAFAP I thought it would be cool to eat this on my moving day except that it would be impossible to order in MT USA but now I can just make it myself.

  76. -I am going to sound like a know-it-all- BUTTTT I recommend you guys to use canola oil instead of olive, bc once olive oil is used in cooking, then it wouldn’t be healthy as much like canola (losing its taste and nutrients). Okay, I’m done yapping now. <3

  77. Hi Martina! I recently discovered soon doo boo and I love it but it is expensive where I live! I would love it if you could make that on this show so I can learn and eat soon doo boo every day! Nomnom

    i enjoyed this so much, PLEASE continue making these :DDD

  79. Added some eggplant and zucchini to mine based on your notes ^^ 맛있어요!

    • AWESOME!!!! I think the extra veggie would really add a depth to this meal. Thanks for posting a pic!

      • Oh! I forgot to mention that I also made it vegetarian. For the pork, I used a soy-based ground “beef” (I know it sounds violently unappetizing, but the bean paste has so much flavor that the soy went undetected by all the omnivores with whom I shared). As for the oyster sauce, there are actually a few oyster flavored sauces that are made from mushrooms! Just a heads up to any other vegetarian Nasties ^^

        • thanks girl!!! I appreciate this! I was wondering how to make it vegetarian!

  80. Cyber_3

    This was great! I really loved it and you are right Martina, I enjoyed it all the more for the lack of mundane unnecessary details. While your kimbap video was cuter/funnier/longer, this was interesting and faster to watch for the important points – both styles are good ^_^v.

    While it is clear from this video and the Chinese food delivery one from last week that you enjoy the food, it would be nice if you could describe the flavour or compare it to something else since not everyone likes the same things (is it light or heavy?). I would always assume that your recipe makes enough for 2 (you and Simon) so if it makes more or less, it would be good to note it in the recipe (this recipe implies that it’s for 4? but it would be helpful if it was specifically stated because some of us are a little flustered when trying out new recipes). Thanks. I also think that it would be great if you did other recipes that weren’t specifically Korean dishes from time to time – I am definitely interested in some of your healthier/coconut-ier dishes.

  81. Graciela Ivonne

    HEY all you nasties^^ i was just wondering if anyone knew if ground pork was a must… ANY NON-PORK SUBSTITUTIONS? my dad doesn’t eat pork and i’d love to make this dish for him. i’d really appreciate it :3

  82. Danielle J. Pekalski

    This looks awesome! My boyfriend and I dabbled in Korean cooking (we live by great Korean areas in NYC!) We have soondubu jjigae down, and bulgogi (so GOOD!) Kimchi I won’t try making because I can get really good store bought at H-Mart (I <3 H-Mart!!)

  83. Graciela Ivonne

    i have been wanting to make jjajangmyeon this summer and this is just God’s way of sending me a sign…. i can’t deny my family the awesomeness of this dish (it’s one of my favorite korean dishes). next week i shall be making a trip to han ah reum XD

  84. YAY CHEF MARTINA IS BACK! My boyfriend and I loved your ramyun and kimbap recipes, we make them at home all the time now~ Can you pretty, pretty please make a soondubu jjigae video?? <3 <3 <3

  85. That was, hands-down, the BEST cooking show I’ve ever watched. I loved the energy and format. LOVE IT.

    And nice use of the whip-pan when cutting to Hipster Simon. (I’m assuming that was all you, Intern Leigh. Props.)

  86. OMG! MARTINA, I’M SO EXCITED THAT YOU MIGHT MAKE THIS A REGULAR THING! IT’S SO COOL! Thanks so much for doing this. I can’t wait to get cooking!

    Your padewan cooker.

  87. This was really cool. It was humorous dynamic colourful featured indie music.. i was already used to dragged out tedious fapfaps and wanks – and then WHAM!!! Such an improvement <3

  88. tiff_mash

    Love this idea!! You should do a video on how to make patbingsu :D

  89. Hi Martina and Simon, I know this has nothing to do with jajangmyeon, but I are you both into J-pop? If so I want to know your opinion of some j-pop groups, especially Morning Musume and AKB48 (do a video about j-pop) and please come to London, I so wanna meet you both! You have such awesome characters and spudgy is sooooooo fluffy.

  90. Ooo this looks so good… I want to make it… I’m worried about one thing, though: Monosodium glutamate. Is it common for the jjajang sauce to have MSG as an ingredient? It looks like one of those things it could easily be prevalent in. I wonder how the jjajang is made and if I could make that at home too, without the chance of exitotoxins. MSG makes the brain go wonky so it can’t talk to itself right and makes you grumpy. D:

  91. KATHyphenTUN

    ohhhh i’m so excited to try this!
    You should make a nasty cookbook Martina!!! ^.^

  92. Does anyone have any idea on how to make this kosher? I don’t follow the dietary laws per say, but my mom does (in the house), and I would love to make a kosher version of this. Any ideas?

  93. There’s a Korean supermarket about an hour away from me, and my best friend and I stopped in there once to look around. I was so excited because I thought I could get all this cool stuff for recipes but the guy that runs the store was severely grumpy. When we left the store I looked up some reviews and everyone said he’s really mean to anyone who isn’t Asian :( It made me super sad.

  94. I need to say; At first I was like “It’s not even 3 minutes … how is that supposed to work?” But now I think this is one of the best short “how to”s I’ve seen. As someone said before; one does not really need all the details, just… let’s say some references to check if the stuff one has in his/her own pot looks like the stuff you have in your pot, which translates to: checking wether you’ve done everything right so far.
    I would defenitely give you thumbs up to do something like this more often for FAPFAPs.

  95. It’s saying I can’t watch your video…. :-(

  96. Thanks, I like seeing a different style to make this :D I can see now how it can be so fattening when made delivery style… the way I learned from Kimchi Chronicles doesn’t say anything about cooking the black been paste in oil first. I will have to try it and see what it does to the sauce :) The way I learned has you frying the meat, draining the meat, cooking the veggies, stirring everything in the black bean paste then adding water to simmer for a bit. I like the idea of adding sugar and will definitely try your style since I have plenty of paste left.

    OH and if you can’t get Korean style noodles you can use fetuccine noodles if needed, I am told it’s similar if you don’t have another option ;)

    I love this short cooking style as well, Martina is right… sometimes it’s a real pain following the instructions when the videos are too long ;) MORE videos please… I can only make Tteokbokki (which I first learned about from your first cooking video you made forever ago), Haemul Pajeon, Jjajamyeong and I forget the name but it’s basically beef strips and veggies stir fried in a soy sauce, sugar, vinegar combo :)

    I would like to be able to make my own Kimchi since it’s not easy to get here… and I really prefer fresh Kimchi :)

  97. Wow you made my Jjajangmyeon look so healthy in comparison! I don’t even add oil to my sauce anymore, and I put so much zucchini and mushroom in mine. And I have no problem messing up future leftovers and I just saute the fresh noodles in the sauce instead of boiling them… at least that was how different recipes told me how to do it.

    And I liked how quick you made the video editing. We don’t need to watch how to cut an onion. If you were a cooking blog/channel, I would say it would make more sense to make individual videos on how to do specifics like cut and onion, etc.

  98. From the “Jajangmyeon” Wikipedia page “The dish originated from zhajiangmian (炸醬麵, literally “fried sauce noodles”) in China’s Shandong region. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.”

    So yeah, it is a Chinese dish :)

  99. I really enjoyed your cooking video and I love JJajangmyeon. I hope you can keep this up I have enjoyed all of the cooking videos that you have made. I used your ramen recipe the other day and it turned out great! I bought the ingredients for the Ddukbokki as well and am hoping to make some of that as well!!! Thanks for all the work you put into these videos, I really enjoy watching them and I have learned quite a bit from them.

  100. Mio Mio

    I really love this, unfortunately I doubt we have things like oyster sauce or black bean paste here in the Balkans :( I’m so sad.

  101. I LOVED this video. I love cooking and trying to make new things, especially Asian recipes. The only problem is that most of my family doesn’t seem to really like Korean food. I’ve always wanted to be able to try out new Korean recipes. But I’m storing all these ideas and recipes for when I actually do move out and get my own place. I’ve made Hodduk and they have liked those, but when it comes to anything with kimchi, they don’t even attempt to try it. I’ve made Kimchi jigae and dukbokki as well.

    These cooking videos definitely need to be an regular thing.

  102. If you don’t eat pork, can you substitute it with chicken? Cuz the jajangmyeon looks really good <3

  103. I love to cook too! I wanted to be a chef once upon a time in my early 20′s. I love cooking Korean food a lot, so any recipes that I can add to my very short list of Korean dishes I can make w/o the actual recipe is short or even with the recipe…lol! So I look forward to your home-made FAP FAPs. Thanks!

  104. A weekly thing would be an awesome idea!!! Wish all food cooking videos were this good.

  105. hi and thx wonderfull martina,

    to pimp your jjajjang myeon you can also add a sprinkle of sesamoil when serving ;)

    Guten Appetit

    Greetings from Germany *thumbs up*


  106. I hate where i live there are no Asian markets anywhere close to me and i don’t think my mom would drive me a couple of hours to get one ingredient … TO THE INTERNET I GO TO FIND A ASIAN MARKET CLOSE!

  107. Hurmmm Can you teach us how to make fishcakes?! CX Like those on the streets? OUO and I agree, those cooking shows on tv (or Youtube) are like 15 minutes long and half of the time they just show us them cutting stuff…boring. But this…This is the most AWESOMEST Cooking show ever. OUO

  108. you should do vegetarian/vegan recipes

    • Unfortunately authentic Korean food is not even close of being vegetarian, let alone vegan. The only vegan food I ate in Seoul was the FAPFAP S & M went on to Lovin’ Hut (which was hands down the best vegan food I’ve ever had!).

  109. i like how martina sounds so enthusiastic in this video, well she’s prolly excited doing this judging from the blog post. :D

  110. Thank you for this!!!! I’m a vegetarian, so getting restaurant jjajangmyeon is crazy hard. Now I can make a suspicious soypork version at home! So excited :))

  111. Thank you Thank you Thank you for coming up with this idea! I would love to be able to make the dishes that you show at home!

  112. Please make this a new segment!! Pretty Please???? It was hilarious lol

  113. “Martina makes big puppy eyes.”
    ok, i’m determined to try this and post it. lol!

  114. Jolene 졸린 McConnell

    Yay! I really missed your cooking shows; I thought it might be a regular thing way back when you made ddeokbokki and doctored-up ramyen. I would love for you to make kimchi jjigae and soondubu jjigae, mul kimchi, and most any kind of vegetable banchan.

  115. can i add suggestions to the recipe? my dad makes jajangmyun, but chinese styled zha jiang mian cuz we’re chinese XD he’ll put in eggs (like scrambled eggs) and bean curd chopped into really small cubes into the sauce. Sometimes we don’t even put meat in it either. if you guys want to, you can give that a try sometime :)

  116. Oh my gosh, this was amazing. xDDD I had no idea what to expect so it totally exceeded all expectations!! I wanna go out and cook this now!
    Buuuttt….. as I am probably going to be in Korea in just a few days… I won’t.

    (Reminds me… Your Korean Ramen video is what turned me on to you two in the first place… :3!!! So it’s no surprise I would love this. YAAY FOOD! YAAY COOKING! YAAY SIMON & MARINTA~!!!!)

  117. Schermie (pronounced sure-me)

    Okay you guys, this is one of your best posts in a while. Great humor. Please make more videos in this style! Also more videos about making Korean food would be appreciated. You should make kimchi :)

  118. When I think of Jjajangmyeon, the movie, “Castaway on the Moon” comes to mind. Other than that, I’ll probably make this when I have the chance to go to Koreatown if I can’t find any chunjang.

  119. wow , we have a very long time not see your home ! can you show us what your department look like now ?? may be video- tour to your home , please ?

  120. Y’all have the wrong video linked to this article, ^^ I can’t wait to try making this!

  121. Lee Unđerground Manson
    Lee Unđerground Manson

    all that food is soooo Low-Carb ;D

  122. YAY!! :D Lately I’ve been wondering on how to make jjajangmyeon because it looks delicious when I watch kdramas or other korean shows but there isn’t any korean food restaurant where I live :’( so thanks for this awesome yet simple video :D now I just need to find the black bean paste… I MUST FIND IT!!! o__o

  123. when i lived in china last year i was able to watch youtube! loading your videos took forever but its totally worth it ^__^ haha gotta love freegate! which also let me use netflix in korea! woot woot!!!

  124. Really liked the video, specially because it goes straight to the point, while keeping EYK flavor. The recipe also looked better than the average Korean plate looks. Hope this becomes a regular series. :)

  125. i was so confused at first… the video that played first was your korean chinese food delivery video.

  126. *giggling forever* that was awesome xD I love your take on cooking videos! Entertaining yet easy to follow and don’t seem impossible to achieve!

  127. it’s actually very common in Northern china, I’m not sure why your friends in China said it’s not there. There are chain restaurants specializing in this item in many major cities in China now.

  128. hi guys! i love this idea of recipe cooking segments :)
    could you guys occasionally do vegetarian foods as well though?

    Although i love the taste of korean food, i found it really hard to find vegetarian food that was a substantial meal rather than just snacks or desserts.

  129. I would love to see more cooking shows! It looks DELICIOUS~
    By the way, what is the serving size for the recipe?

  130. I love when Martina slapped the “Asian food market Complainer”. That’s how I feel when I hear people say that. GET OVER IT THE SMELL PEOPLE. lol I have food shopping rage and I love Asian and Korean supermarkets (HMART :angel music:)

    • HMART! /highfive
      I just wish the HMart near me wasn’t an hour drive away in Carrollton, Texas lol
      Darn you, Dallas, why isn’t your Korean population much larger??

  131. Hiya, I would love to see ya make kimchi! I love it, but I have no idea how to make it. I know it’s used in several recipes. Thank you and I love this video!

  132. For future videos don’t even try to add in sound effects.
    Just make them yourselves. The power of the mouth.
    That was so awesome.

  133. OMG Why did I watch this at this time of night?! Of course, to torture myself HA!

  134. I shouldn’t try to watch this video when i’m hungry…I read the post and now I’m heading to our local Korean restaurant. They have jajang, but the kimchee bulgogi lunchbox usually calls my name :)

  135. ugghhh why is there always food vids when im hungry and should be sleeping???? why do you do this to me????

  136. I LOVE this. It would make me so happy if this was a regular segment. And I totally agree with you about a lot of cooking videos being really boring. Much better to have a fun, interesting video and explain the boring fiddly bits in the blog post.

    If you’re taking suggestions, I’d love to see you do soondubu jjigae. It’s my favorite Korean food but making it at home hasn’t really worked out yet :(

    • Oh HO HO! I’ve made soondubu jjiage at home. My fav of the jjigaes!~
      TIme to share my recipe! Really positive responses so far so I think it will be a regular segment!

      • Totally agree with you! Soon Dubu Jjigae iis my favorite jjigae too. MARTINA you have to make a recipe video. I’d love to see how your recipe compares with mine. OH! And Kimchi Jjigae too. My local Korean restaurant doesn’t have it on the menu, so I’d love to make it at home.

  137. I realllllly liked this video’s fast-paced high on crack format!

  138. Seven tablespoons of oil is a LOT of fat regardless of the type of oil. The thing that fat does in food is carry flavor and, in this case, smooth out the bean paste. I’m betting you could get by with three tablespoons of oil and then use low sodium broth or water. For the veg heads tempeh might work as a meat substitute. Or you could add tofu at the end. Also use a veg broth.

    • tempeh!!!!!!!!!!!! i love it but probably most non Malaysian or non Indonesians wont know what it is so tempeh is just soybeans fermented in a cake shape really good fried

      • I use a great “beef” tempeh that could easily be chopped up finely even with some diced firm tofu and would make an awesome substitute. I’d just be worried that some of the oil from the pork would be missing so maybe a dash more?

        • blackcatamaran

          Maybe a drop or two of oil would help keep the tempeh from sticking. I bet that you could also use a couple of patties of whatever brand veggie burger you like as well. Oooooh or chopped and sauteed mushrooms? I’ve also worked with Textured Vegetable Protein (TVP) before, but, I don’t get it.

          I eat jajangmyeon at the local Korean restaurant and I really like it, but know that I know what’s in it, I think I’ll have to eat it less often. I’m also going to look for the black bean paste at the K market.

  139. For authentic restaurant jjajangmyun flavor, add 5 TSP of MSG. No, I am not kidding. Yes they use that much.

  140. YES! DO MORE OF THESE! I’m not going to cook jjajang anyway because I won’t get at least half of the ingredients where I live but I really enjoyed watching it. I was surprised that the video was so short and thought that there must be part 2 or something but no! Ingredients, cooking instruction and even a few jokes (I loved “Apron me” :D) boiled down to 2:49, that’s amazing! Cooking tv shows should watch it and learn how to be concise. Good job!
    Sidenote: the playlist does not work properly for me (it skips the first video).


  142. YESSSS! This is amazing! I can’t go out to a korean restruant all the time since its like 15 dollars a bowl. I will make this like everyday at home. Thank You sooooo much Simon and Martina

  143. Martina this was incredible! You are the funniest and one of the most entertaining chefs I’ve seen, please do more like this!!! Also, the skit with Simon was hilarious!! XD

  144. Oh man, I hope I don’t forget to yell BAM when doing this.

  145. Looks good! But that’s so much onion…. i really dislike onions so anyone have any ideas for a substitute? lol i know its a big part of the recipe but i just… bleh

  146. Rea Lynne Lopez Aguinaldo

    Let’s get cooking! Can’t wait to try out this recipe :) Thanks for this! Been experimenting in the kitchen lately with Korean food. Earlier I pickled some radishes and made goguma pizza because I saw Kyuhyun make one in HT’s late night cafeteria ^_^

  147. This was very interesting and fun to watch! Hope to see more of this in the future!
    Also I never knew that “jajangmyeon” is considered to be chinese dish, because I often buy it in “only add water” format and in commercial video they call it “korean noodle”)

    Now that I know how to cook it, I think I’ll try to make it myself))

  148. クリスティナ(Kristina)

    Thank you so much. I bought some Black Bean Paste, but I wasn’t sure, how I can cook this without poisoning myself ^.^

  149. But where can i buy these products online ? :(

  150. Wow! That was amazing! Can we make requests? Like Kimchi jjigae maybe? Or Bibimbap? Luckily there’s a good Asian store around the corner from me… *_*
    By the way, why does no one use a potato peeler in Korean dramas/variety shows? They always use these huge knives just to cut the skin off the vegetables – do they not exist in Korea (potato peelers, that is)?

  151. I really loved this! I love cooking and food and the format of this video was super hilarious, and I appreciated that it was concise and to the point, just like you wrote. Seriously, I loved this and would love to see more of it!

  152. I’m vegetarian so I can’t put pork in, is there anything else I could use instead? It looks so tasty and I love the format of the video :D

  153. I’m watching this while making cereal.. lol I cant cook for ish~

  154. As soon as I find bean paste, I’m trying this. I’m going to Singapore in a couple of days, so maybe I won’t have to hunt for an asian market where I live.
    Thanks for the recipe and the list of alternative ingredients. Also thanks for making the video so fun to watch. Hopefully more will come in the future.

  155. LongClawTiger

    Not sure if I will try this dish anytime soon since we have some picky eaters in our house. But it certainly does get me brainstorming what else I can make with those ingredients or similar ones. :)

  156. Akira Miyashi

    This is probably the most entertaining food video I’ve watched. XD

  157. That was the best cooking video I’ve seen…………..so far ^_^

  158. AHHH I CANT WAIT TO MAKE THIS! Martina – continue with these videos! They’re so funny and amazingggggg <3

  159. I think you can add some seafood mix while making sauce. Then you will have 삼선짜장!

  160. THE funniest most awesomest “how to make food” video EVAAA!

  161. thisisjustforfunval

    Thankfully we have a couple of Korean restaurants here and I’ve had jjajangmyeon but the one I ordered had shrimp, squid and veggies. This restaurant had a lot of options you could pick from. One day I need to make your recipe at home and try it with the pork or beef :) Liking this new segment!

  162. Buwhahaha, I give my husband the exact same look when I make something new. I watch cooking videos on youtube all the time and I Love this unique EatyourKimchi style. Yay!

  163. I absolutely LOVEEEDDD Martina in this video.

  164. Loved this video! I’ve only ever had the instant version, and i’ve been dying to make it from scratch!! Please do more cooking videos, at least once a month LOL

  165. DAVIDPD

    I always sigh when I go to my local Korean market because they only sell premade choonjang for jajjangmyun. T_T** But I can find the real deal stuff at my local Chinese market.

  166. Eat Your Kitchen

  167. I totally agree with the idea of a cooking segment!! Written recipes are cool, but seeing it followed on video is much more informative and somehow motivating.

    Plus, I have not tried Korean food much so I am very excited to try these recipes out.

    Thanks, guys!!!

  168. We don’t have an Asian super market around here (downside of living in the valley) but I think I saw black bean pasta at the grocery store! Now… as long as it’s not too expensive, I’ll get to try jjajangmyeon!! :D

  169. I love the format you chose for showing us your mad cooking skills! I was grinning ear to ear the entire time, it definitely had the EYK touch :D Looking forward to whatever else you’re gonna cook up ;P

  170. NOTE to everyone who, like me, never use cups as meaasurement:

    1 cup = 2 1/3 decileters…(or 2,365882375 decileters, you decide)

    Sorry to tab into this like this, but I personally wish sometimes that the world used the same meassurements… and the same words for lengths and such (miles anyone). But please thumb this comment up so that all you nasty hungry little… nasties can happily cook.jjajanmyeon, and those nasty recipes I have a feeling S & M will post for us.

    Happy eating everyone… now I am off to make noodles myself for dinner…

    • haha I got so annoyed at seeing cup measurements on recipes that I went out and bought a cup set. It turns out I prefer using my cups to measure instead of the scales. That can be so messy.

      But you are so right about a universal measurement system. I live in the UK and it is such a mess because you have a generation of people using fahrenheit, stones/pounds and miles and the others using celsius, kilos and kilometres. Unfortunately, people hate change! My nan still talks about shillings… they haven’t been used since 1967 haha!

      • My Baka taught me how to cook her Croatian recipes with a scale! It was confusing when I started cooking on my own and had to use cups, so I know your pain. Also, I heard the only accurate way to use flour in any baking recipe is via a scale but it’s pretty much obsolete now. Poop!

        • Nina Johansson

          It’s not completely obsolete, I do whenever i find a recipe that has shows weight, and then you don’t ever have to worry about getting meassurements wrong… unless your scale is lying (happened once when my mom had mixed with it for meassuring rhubarb)

        • when I took the baking class in college they used scales it was accurate but a royal pain in the neck

        • Mio Mio

          yes like everyone here uses grams and kilograms if you didn’t make the thing 300 times and you know it like the back of your hand like my (majka i tata :P). So when I started using cups I usually used too much sugar or flour ugh.

        • Oooh I never realised you were Croatian, my Baka also tried to teach me to cook without a scale or cups or anything. I feel like she just uses a random amount depending on how she feels, yet it always turns out perfect somehow. I still can’t cook any of her recipes without her there judging how much of an ingredient I need to use haha.

        • LinZi

          oermahgod i’m croatian too…. do you make palachinke. so yum. and… oh wait that’s all I ever really make.

      • I am in the Uk too :) and I use Stones, Miles , and Celcius. Damn you parents, I am very confused. But we have a very cool pair of Bronze scales at home where you measure into a bowl on one side and add weights onto the other :)

  171. Loved this cooking video, you made it look so simple and it seems easy to make, gonna have to try it now. Glad I have two Korean supermarkets down my road where I can buy the ingredients I need.

    I hope to see more of these cooking videos guys!!!

  172. PunkyPrincess92

    ahahaha loved this so much!

    i’ve been wanting to know how to make this for a long time so YAY!!
    i’d like to see more of these vids!

  173. Okay, so this is pretty much a dream come true. Jjajangmyeon is the first Kdish I made on my own, so it’s fun to see if I was even close to doing it right. :) Only difference is I add zucchini and fewer ingredients, mainly due to laziness. Still not too bad, but I will have to try your version. I think this is a fun idea and hope you stick with it.

  174. I think I’ll give this a try tomorrow! Have you tried making the sauce one day and refrigerating it and using it a few days later?

  175. I really like cooking videos on Youtube and this is one of the best I’ve seen :D

  176. sounded slightly like epicmealtime haha funny and informative :D

  177. This video has convinced me that I need to get myself an apron, just so I can use the word ‘apronation’. Can’t wait to try the recipe!

  178. Love!! I am deffinatly making this!!

  179. Please make this a thing. Please, please, please, make this a thing each week. <3

  180. Firstly, awesome recipe and i’ll definitely be trying this out in the future!
    Any ideas on different types of mince that can be used if you can’t eat pork/pig at home (e.g. Halal/Kosher)
    I was thinking beef mince would be a decent alternative but honestly I’m not sure if it would change the taste significantly since I don’t eat pork because I have to be keep Kosher at home etc

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