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

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

    6 years 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?

    6 years 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.

      5 years ago
  4. 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…

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

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

    7 years ago
  7. 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

    7 years ago
  8. 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!!!

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

    7 years ago
  10. 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.

    7 years ago
  11. 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!

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

    7 years ago
  13. 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.

    7 years ago
  14. 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!

    7 years ago
  15. 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!

    7 years ago
  16. 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

    7 years ago
  17. 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.

    7 years ago
  18. 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.

    7 years ago
  19. 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

    7 years ago
  20. 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!

    7 years ago
  21. -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

    7 years ago
  22. 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

    7 years ago
  23. SIMMER DAT SHIET. OH LORDY.
    i died xDDDDDDDDDDDDDDDDDDDD
    i enjoyed this so much, PLEASE continue making these :DDD

    7 years ago
  24. 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

    7 years ago
  25. 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.

    7 years ago
  26. 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.

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

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

    7 years ago
  29. 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~

    7 years ago
  30. 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!

    7 years ago
  31. 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?!

    7 years ago
  32. 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

    7 years ago
  33. 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.

    7 years ago
    • I would think that would be okay as long as you use a high ratio beef so that you don’t make the noodles even more greasy.

      7 years ago
  34. 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.

    7 years ago
  35. 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!!

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

    7 years ago
  37. 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 :/

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

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

    7 years ago
  40. 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

    7 years ago