Jajangmyeon is a popular Korean-Chinese dish. Learn how to make these delicious black bean noodles at home with this easy to follow recipe!
Whether you grew up on these Korean black bean noodles or learned to love them as an adult, I’m sure you get strong cravings for this beloved dish every so often. Good news is that you can easily make this restaurant favorite at home as long as you have the black bean paste called chunjang (춘장)!
Jajangmyeon (자장면), also called jjajangmyeon (짜장면), is a noodle dish in a black bean sauce. Along with jjamppong (짬뽕, spicy seafood noodle soup) and tangsuyuk (탕수육, sweet and sour pork or beef), it’s a popular Korean-Chinese dish. Called collectively as Junghwa Yori (중화요리), Korean-Chinese cuisine was developed by early Chinese immigrants in Korea. It’s a huge part of Korean food culture.
Korean Chinese Food
Growing up, jajangmyeon was the dish that our parents treated us with on special occasions, such as graduation, exam days, birthdays, etc. It was every child’s favorite food! Still probably is.
As you might have seen on Korean dramas, it’s also the most popular dish for home delivery in Korea, just like pizza delivery in America. It’s the dish Koreans call to order on a hectic moving day.
As a more recent phenomena, jajangmyeon has become a symbolic dish that single people eat with their friends on Black Day (April 14) to commiserate with each other over black noodles for lacking a romantic relationship.
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Jjajangmeyon (짜장면): When there’s no other word in front of it, it simply refers to regular jajangmyeon, also known as yetnal jajangmyeon — yetnal meaning from the past or old-fashioned. For this type, water or stock is added to the sauce as well as some starch slurry to thicken it. The resulting sauce is liquidy.
Ganjjajangmyeon (간짜장면): The dish is made without the addition of any water or stock or thickening for the sauce. As a result, the sauce is dry with more solid ingredients per serving.
Samseon jjajangmyeon (삼선짜장면): Samseon means fresh delicacies from 3 sources — land, sea and sky, but in Korean-Chinese cuisine, it commonly refers to a dish with various seafoods. There’s usually samseon ganjjajangmyeon (삼선간짜장면) on the menu as well.
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This recipe is for regular jajangmyeon, but I didn’t add a lot of liquid. If you want your sauce to be more saucy/liquidy, you can add more stock or water.
The sauce is made with chunjang (춘장), which is a Korean-style black bean paste made with fermented wheat flour, soybeans and caramel sauce. Its use is pretty much limited to Korean-Chinese dishes. I know some have asked if a Chinese black bean paste can be a substitute for this dish. The answer is NO, if you want to make jajangmyeon as Koreans enjoy.
You can find chunjang at Korean markets, usually next to doenjang (된장, fermented soybean paste). Depending on the brands, some are saltier, sourer, and/or sweeter than others.
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When chunjang is fried in oil along with meat and vegetables, it becomes a jajang sauce. You first need to fry the black bean paste in oil. This process helps remove the bitter and sour taste of the bean paste. Some are sold pre-fried, so check the directions on the package. But, it would never hurt to fry it again.
In the past, and probably still the case at many restaurants, chunjang was fried in pork fat as a flavoring, so there’s your option if you want to try!
Pork is the classic option for the meat, but you can substitute it with any chicken, beef, and/or seafood. You can, of course, use lean meat, but some pork fat will add lots of flavor to the sauce.
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Typically, jajangmyeon includes lots of vegetables such as onion, green cabbage, zucchini, and potato. Onion and cabbage, especially, give the jajang sauce a delicious sweetness. I didn’t use potatoes in this recipe, but you can if you want. Carrots and green peas are also good options.
In this jajangmyeon recipe, I used good quality chicken stock to give the sauce extra flavor. I think it makes a big difference, but water is okay too.
Nothing is better than restaurants’ hand-pulled noodles, which are nicely thick and chewy. For home cooking, you can find ready-made fresh noodles in the refrigerator section of Korean markets, which are preferred. There are also frozen and dried noodles. These noodles are generally labeled for udon and jajangmyeon (우동 짜장면) or jungwhamyeon (중화면).
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1.If you're adding some potatoes, dice smaller than other vegetables, and add to the pan when the onions are added. Or you can briefly cook diced potatoes in the microwave because it takes longer to cook potatoes than the other vegetables.
2. Ganjajang is a drier sauce made without the addition of any water or stock. Some people prefer it this way, but this will yield less servings. (See the body of this post for types of jajangmyeon.)
3. If you want your sauce to be more liquidy/watery, add an addition 1/2 cup of stock or water with a little more starch when you make starch slurry (about 1 teaspoon more).
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This jajangmyeon recipe was originally posted in May 2011. I’ve updated it here with new photos, more information, and some changes to the recipe.It seems the web browser you're using doesn't support some of the features of this site. For the best experience, we recommend using a modern browser that supports the features of this website. We recommend Google Chrome, Mozilla Firefox, or Microsoft Edge
It's well known that overseas Chinese food tends to straddle the fake-versus-fusion boundary. Peruvians have airport (a dish that mixes chow mein and fried rice), Indians have Manchurian chicken, Jamaicans have jerk chow mein, and Americans have the beloved fortune cookie, crab rangoon, and sesame chicken. What about Koreans?
If you think Korean cuisine is all about kimchi, tofu soup and Korean BBQ, you're missing the big picture. Korea and China share a rich history that goes back several centuries, so it's highly conceivable that there would be an exchange of culinary traditions over that span. According to historical accounts, the birth of modern Korean Chinese cuisine can most likely be traced back to the settlement of ethnic Chinese people in the west coast port city of Incheon in the latter half of the 19th century. Korean Chinese cuisine is highly influenced by Northeast Chinese culinary traditions, including those of Beijing and Shandong Province — both less than 600 miles from Seoul and Incheon.
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While Korean Chinese food retains many elements from Northeast Chinese cuisine, it is still essentially Korean due to its localized flavors and concentration of restaurants in Korea and overseas Korean communities. Hence, the cuisine can accurately be described as Korean-style Chinese food and by no means masquerades as being entirely authentic. Outside of the Korean peninsula, Korean Chinese restaurants have popped up in major ethnic Korean communities in cities like New York, Los Angeles, and even parts of Beijing and Shanghai. Just like in the United States, Chinese food is well-regarded as an affordable, quick, and convenient eating option across South Korea. It's not at all uncommon to see Chinese delivery motorbikes with big, heated metallic boxes zipping across the street in any Korean town.
Below are some of the most well-known main and side dishes that comprise Korean Chinese food. Korean is a very tricky language to romanize, so the romanizations that appear below may not be the same you see on the restaurant menu. You may also refer to the Korean (left) and traditional Chinese (right) scripts.
It's the ubiquitous black bean sauce noodle plate that graces every table in your local Korean Chinese restaurant. Jjajangmyeon's sauce typically includes seafood, diced pork pieces, and sliced vegetables like zucchini or cucumber. Jjajangmyeon's signature thick noodles are made from white wheat flour. Jjajangmyeon, which literally means fried sauce noodles, is a Koreanized version of the Chinese dish zhajiangmian. Jjajangbap is a popular variation of this dish that swaps out noodles with rice.
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If you love spicy broth, seafood, and thick, chewy noodles, you'll probably love jjamgppong. Jjamppong, along with jjajangmyeon, are the two kings of Korean Chinese cuisine. Jjamppong is not to be confused with champon, a similar non-spicy Japanese noodle dish originating in Nagasaki.
Tangsuyuk is essentially a Koreanized version of sweet and sour chicken with an array of mixed veggies and fruits such as carrots, cucumbers, onions, tree ears, apples and pineapples. Beef and pork are also popular substitutes for chicken, which is more commonly used in the American counterpart. Tangsuyuk's crispy outer layer and sweet jelly sauce coating are two unique characteristics to the dish.
Those who love spicy garlic dishes must try kkanpunggi. Assorted veggies, including peas, peppers, onions, and dried red peppers add an array of colors to this beautiful dish. The deep-fried pork may be substituted with chicken, beef, or tofu. This savory dish is akin to General Tso's Chicken, but with added kick and personality.
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Mapa dubu is derived from mapo doufu, the irresistibly spicy Sichuanese tofu delicacy. Ingredients of this dish include: hard tofu, minced beef, red peppers, and green onions. Mapa dubu is known as mabodofu in Japanese Chinese cuisine. Mapa
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