10 Replies to “Korean Black Bean Noodles (Jjajangmyeon)”

  1. All Jjajanmyeon I’ve ever had was drowning in black bean sauce. It needs to be served in a bowl normally. That looks a little dry.

  2. Jjajangmyeon (black bean noodles) is a dish every Korean grows up eating. It’s known for being cheap while also being heckin’ delicious. This is my rendition of it! Normally knife-cut noodles are not used in jjajangmyeon, but I find they go well together. The sauce goes well with rice as well.

    [Full video!](https://youtube.com/watch?feature=youtu.be&v=vfdBccWIrbs)

    I should also note I’m using black bean paste that’s a bit different than raw chunjang (춘장), it’s a prepared black bean sauce. So you’ll see the colour is not as black as typical jjajangmyeon, but the flavours are basically the same. In the full video you can see which brand of black bean sauce I used for reference.

    Hope you enjoy!


    For the noodles:

    * 250g flour
    * 1/2 tsp salt
    * 1/2 cup water
    * 2 tbsp neutral oil

    For the black bean sauce:

    * 2 large onions (or 3 medium)
    * 4 garlic cloves
    * 1 tbsp cornstarch + 1 tbsp water for the slurry
    * 2 tbsp neutral oil
    * 1/2 lb ground pork
    * 2 tbsp soy sauce
    * 1/2 tbsp sugar
    * 2 tbsp Korean black bean sauce (can substitute with Chinese Tianmian sauce)


    1. Mix together flour and salt. Add water slowly and mix to hydrate the flour mixture evenly. Mix in neutral oil.
    1. Switch to mixing with hands when dough starts to form. Form a nice ball and set it aside to rest. Resting will relax the dough, making it easier to work with later.
    1. Dice the onions into big chunks and mince the garlic cloves.
    1. Mix together the cornstarch and water to create a slurry. We’ll use this to thicken the black bean sauce.
    1. Over medium heat, add oil and fry up 1/2 lb of ground pork until browned and mostly cooked.
    1. Mix in the minced garlic cloves and the soy sauce.
    1. Add 1/3 of the onions at a time, stir frying in between for about 3 minutes. This will add different layers of texture and sweetness.
    1. Add sugar and the black bean sauce. Stir fry until everything is well coated.
    1. If there is not enough liquid, add 1/4 cup of water. Bring it to a boil and mix in the slurry. Set it aside while we prepare the noodles.
    1. Generously dust your counter space. Roll out the dough as thin as you want your noodles to be. Mine rolled out to around 14″ x 8″.
    1. Very generously dust the top with flour to prevent the dough from sticking when we roll it up.
    1. Roll up the dough, being careful to not press it down.
    1. Before we cut the dough into noodles, dust the knife so the knife doesn’t stick to the dough.
    1. Cut the dough into strips, as shown in the video, however thin you want your noodles to be.
    1. Loosen up the noodles.
    1. Bring a pot of water to boil. Add the noodles and give it a quick mix so that they don’t stick to each other.
    1. Cook for about 3 minutes, until done.
    1. Top the noodles with a generous portion of the black bean sauce and enjoy! It goes really well with some gochugaru (Korean red pepper powder) and kimchi. The black bean sauce goes really well with rice as well.

  3. Yikes no cabbage? No zucchini? Also it shouldn’t be ground pork…I am all about doing your take on a dish but this just doesn’t even come remotely close to the target.

  4. That is clearly sloppy Joe over noodles 😂!

    Its actually kinda cool how two separate cultures can come up with something so similar.

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