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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:


– 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!



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How to Make Jjajangmyeon 짜장면


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  1. We have a korean restaurant which has this in Adelaide, however it is also very similar to a dish I had at a Chinese restaurant (the name of which I couldn’t read, however in english it had it listed as “Noodle with Black Pork”. Both tasted pretty much the same, I think the jajangmyeon was slightly sweeter whereas the chinese place’s was slightly more salty

    10 months ago
  2. Martina!!!!!! This noodles are in fact chinese, even if they are not easily found in other countries. The name is also very similar to the korean one. In chinese they are called zhajiangmian you should check on you tube the channel “off the Great Wall” the video called 6 types of chinese noodles you must try. Mike and Dan do an amazing job at explaining. Wish I could find them here in Greece!!!

    12 months ago
  3. I really would like to make this but there are no korean food stores in NYC, at least, none that I know about. I know that this won’t taste as good without it, but is there anything else can be used as a replacement for the Chunjang?

    1 year ago
    • Just go to H-Mart in Koreatown, it’s a Korean grocery store, they’ll definitely have it.

      K-town is only a block from the Herald Square Macy’s, so it should be easy to find.

      9 months ago
  4. 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 years ago
  5. 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…

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

    2 years ago
  7. K.

    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 ♥

    2 years ago
  8. Corn starch/flour or arrowroot powder. :)

    2 years ago
  9. I’m so engire to try this now!

    2 years ago
  10. We don’t really use potato starch ourselves anymore. We use Xantham gum as our thickening agent of choice as of late :D

    2 years ago
    • Dear Martina,
      I am a Muslim and want to try this recipe. Is there any alternative to the pork?

      12 months ago
      • You can probably substitute beef or chicken if you like. It might taste a bit different but most of the flavour comes from the bean sauce. Remember, you can always substitute one type of meat for another in things like this.

        6 months ago
  11. I got the ingredients today :D very excited to try it :D

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

    2 years ago
  13. 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 :/

    2 years ago
  14. I made some, it was delicious! Tastes better than it looks in the pan!

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

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

    2 years ago
  17. The closest Asian food market here is 4 hours away :(

    2 years ago
  18. For how many ppl is this recipe ? i want to make it for 4 people ^^

    2 years ago
  19. Kim

    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. :)

    2 years ago
  20. 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

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

    2 years ago
  22. 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!

    2 years ago
  23. 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)

    2 years ago
  24. 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?

    2 years ago
  25. 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

    2 years ago
  26. my mom just made jajangmyeon. the chinese style.

    2 years ago
  27. 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….

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


    2 years ago
  29. おかあさん の “ジャジャミョン” たべたい です.

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

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

    2 years ago
  32. 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 ^^

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

    2 years ago
  34. 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.

    2 years ago
  35. 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!

    2 years ago
  36. If you wanted to replace the pork, could you use beef or chicken instead?

    2 years ago
  37. I’ve made this recipe before but it comes out bitter. Any suggestions?

    2 years ago
  38. 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??

    2 years ago
  39. I’m not a pork eater, so would beef be a good substitute for this recipe?

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

    2 years ago