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How to Make Jjajangmyeon 짜장면

July 26, 2013

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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:

Ingredients:

– 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)

*SEE NOTES FOR OPTIONS

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.

NOTES:

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.

Yeah!

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

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How to Make Jjajangmyeon 짜장면

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

    3 years ago
  2. 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 :)

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

    3 years ago
  4. 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 :(

    3 years ago
    • 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!

      3 years ago
      • 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.

        3 years ago
  5. I realllllly liked this video’s fast-paced high on crack format!

    3 years ago
  6. 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.

    3 years ago
    • 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

      3 years ago
      • 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?

        3 years ago
        • 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.

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

    3 years ago
  8. 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).

    3 years ago
  9. 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

    3 years ago
  10. 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

    3 years ago
  11. Oh man, I hope I don’t forget to yell BAM when doing this.

    3 years ago
  12. 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

    3 years ago
  13. 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 ^_^

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

    3 years ago
  15. 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)?

    3 years ago
    • I only learned to peel potatoes with a knife from my German (mostly) great grandmother :) My boyfriend is always scared when I do it and I’m like,”I’ve been peeling potatoes like this since I was like… four?” Potato peelers annoy me sometimes… they don’t always work as well as a knife.

      3 years ago
    • Request! Request! Request!

      3 years ago
      • kimchi jjigae +1

        3 years ago
      • Definitely Soondubu jjigae then! That has to be next! ^_^ That’s my absolute favourite (so far – from the Korean food that I’ve tried)! – even though the seafood might be a little expensive for a uni student :(

        3 years ago
      • If possible, you should try to make those zongzi/ketupat leaf-wrapped yummies that you had in Signapore. I have made them (a long time ago) and the construction is fairly easy but I wouldn’t even know where to start as to what to put in them or in varying the ingredients. Surely you could get the ingredients in Korea?

        3 years ago
      • Kimchi please…. and I think the dish we love is “-something- Jayook”? It’s either spicy pork or chicken??

        Ya know, anything relatively easy would be great… at least as easy as tteokbokki or jjajamyeong. Naengmyeon might be good?? I would think spicy fried chicken might not be too hard either?

        3 years ago
      • Say…. Martina, you’re a good cook. Could you, perchance, figure out the secret to epic ramen noodle-y-ness for home cooking?

        3 years ago
        • That’s not real ramen….. that’s packaged ramen. BIIIIIIIIGGGG difference.

          3 years ago
        • Yeah, Martina has a Tteokbokki recipe on here somewhere too… I think that one was made about the same time.

          3 years ago
        • i foresee eat your kimchi will eventually expand and open up their own restaurant with martina’s own recipes.

          3 years ago
  16. 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!

    3 years ago
  17. 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

    3 years ago
  18. I’m watching this while making cereal.. lol I cant cook for ish~

    3 years ago
  19. 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.

    3 years ago
  20. 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. :)

    3 years ago
  21. This is probably the most entertaining food video I’ve watched. XD

    3 years ago
  22. That was the best cooking video I’ve seen…………..so far ^_^

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

    3 years ago
  24. I think you can add some seafood mix while making sauce. Then you will have 삼선짜장!

    3 years ago
  25. THE funniest most awesomest “how to make food” video EVAAA!

    3 years ago
  26. 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!

    3 years ago
  27. 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!

    3 years ago
  28. 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.

    3 years ago
  29. Eat Your Kitchen

    3 years ago
  30. 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!!!

    3 years ago
  31. 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…

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

      3 years ago
    • 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.

      3 years ago
    • 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 :)

      3 years ago
    • 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.

      3 years ago
    • 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)

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

        3 years ago
  32. 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!

    3 years ago
  33. 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?

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

    3 years ago
  35. sounded slightly like epicmealtime haha funny and informative :D

    3 years ago
  36. 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!

    3 years ago
  37. You probably could use beef, or just cube up some veggies like eggplant and radish.

    3 years ago
  38. Beef would definitely work! Any ground meat, I think, would be fine :D

    3 years ago
  39. Love!! I am deffinatly making this!!

    3 years ago
  40. Please make this a thing. Please, please, please, make this a thing each week. <3

    3 years ago
    • Yes, I hope it becomes a thing too. Tightly edited cooking videos with skits is a fresh idea. I also hope we see Simon doing some of the cooking too! Because, you know, the ladies (and some men too) love seeing a man in an apron. Your page views will sky rocket!

      3 years ago
    • yes, this needs to be a new weekly series

      3 years ago
    • I agree this will help tones to learn how to cook korean food. :)

      3 years ago
    • Glad you liked it!

      3 years ago
      • Can i use beef or must it be pork??

        3 years ago
      • Maybe not every week but this would be an awesome idea :D
        I like how you cut out the really obvious parts, Jjang!

        3 years ago
        • It could be a monthly thing!
          PS: This show (Kimchi Kitchen) is hilarious. Good luck Chef Martina

          3 years ago