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COMMENTS

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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  1. Ashley Strickland

    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. Dovile Mickunaite

    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. Tegan N Heggblum

    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. K.m. Paskins

    I’m so engire to try this now!

  10. PedoBearAnnie

    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…

  12. QUESTIONNNNNNNNNNNN:

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

  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
    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. Sarah Gordon

    Oh and When do i use the oyster sauce??

  18. Sarah Gordon

    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. ashtenmorgan

    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. Eirinn Winchester

    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. Deborah de Vries

    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. Laura Fernandes

    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. LuLu Mawi

    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. Nina Johansson

    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. Aideen Hwang

    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. Keri Kerbear

    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. Nina Johansson

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

    http://www.maangchi.com/talk/topic/how-to-make-black-bean-paste

  38. disqus_TjuzQoMkPm

    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. kpopfan123

    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!!

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