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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. -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
  2. 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
    i enjoyed this so much, PLEASE continue making these :DDD

    7 years ago
  4. 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
  5. 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
  6. 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

    7 years ago
  7. 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

    7 years ago
  8. 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.)

    7 years ago
  9. Love this idea!! You should do a video on how to make patbingsu :D

    7 years ago
  10. 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:

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

    7 years ago
  12. 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?

    7 years ago
  13. 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.

    7 years ago
  14. 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 :)

    7 years ago
  15. 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.

    7 years ago
  16. 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.

    7 years ago
  17. 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.

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

    7 years ago
  19. 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!

    7 years ago
  20. A weekly thing would be an awesome idea!!! Wish all food cooking videos were this good.

    7 years ago
  21. 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*


    7 years ago
  22. 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!

    7 years ago
  23. you should do vegetarian/vegan recipes

    7 years ago
    • 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!).

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

    7 years ago
  25. 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 :))

    7 years ago
  26. 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!

    7 years ago
  27. 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.

    7 years ago
  28. 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 :)

    7 years ago
  29. 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~!!!!)

    7 years ago
  30. 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 ?

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

    7 years ago
  32. all that food is soooo Low-Carb ;D

    7 years ago
  33. 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

    7 years ago
  34. 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!!!

    7 years ago
  35. 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. :)

    7 years ago
  36. i was so confused at first… the video that played first was your korean chinese food delivery video.

    7 years ago
  37. 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.

    7 years ago
  38. 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.

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

    7 years ago
    • hahaha. The first serving size is probably better for me so that my plate is not too salty as well. So Simon likes his things more saucy? SO NASTY! ;D hehe

      7 years ago
  40. 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.

    7 years ago