Saturday, July 26, 2008

Jja Jang Myun - Korean Noodles with Black Bean Sauce - (짜장면)

I thought I would make Munchkin some Jja Jang Myun this morning. It's Korean style noodles with a black bean sauce. I guess the easiest way to explain it would be Korean-style Spaghetti. =P

First bring a pot of water to a boil and ready your noodles.

While the water is boiling, get your vegetables ready.

Chop up about 1/2 cup each of onions, squash, potatoes, and carrots. You can add mushrooms and other vegetables you want also.

In a wide pan (preferably a wok) heat some oil and add about 1/2 TB of minced garlic and some beef. I chose to use some leftover ground beef that I had, but you can use beef chunks or even pork chunks.

After sautéing the beef for a while, add the potatoes and carrots and add a dash of salt and pepper.

Then add the squash and onions...

Finally add about 4 TB of black bean paste, 1 cup of water, and 2 TB of sugar.

I also threw in some green onions just because I always have green onions in my fridge. =)

At this point mix some corn starch and water at a 1:1 ratio and mix it up very well.

Pour in this mixuture a little bit at a time and let the sauce thicken.

Keep boiling until the sauce thickens up to a thick curry consistency.

Get your boiled noodles and transfer it to a bowl...

Pour some sauce over the noodles and garnish it with some thinly sliced cucumber (pickle?).

I added half a boiled egg to mine, but the MR (above) doesn't like eggs. =P

Don't forget to eat it with some dan-moo-ji! =) I have no idea what this is in English...pickled horseradish? They sell it in the tofu section of the K-market.


  1. The dan-moo-ji is just pickled white radish. Those noodles look good. I'll have to try that brand. I always try new brands to test them out.

  2. i'm salivating over the finished bowls. i take your dish with the egg!! :P

  3. This looks so good. I can't find a restaurant in this area to get it fresh, so I'm definitely appreciative of you posting this recipe!

  4. I followed your directions exactly (except a little less sugar and no meat) and it turned out just like my mom used to make it! Thanks so much.

  5. I actually tried making this but it turned out salty! It was sooo salty my husband (who is Korean and I am not) couldn't eat it and I got my feelings hurt, hahaha. Do you think it's because I used fermented black bean paste? I'd like to try making it again but don't wanna get my feelings hurt.

  6. I don't/can't cook. No seriously, I'm really bad. My husband is the chef of our family. I made this last week and my husband loved it! I'm making it again tonight. My husband and my kids thank you. =P

  7. It's originally from China, so i would call it a Korean style Chinese Spaghetti??!

  8. I'm gonna make your recipe! Hope it turns out as good as it looks in your pictures! Thanx. =D

  9. I know this is a old post. But I have a question for you... Have you noticed the jja jang myuns and jjang pong(which I loovvee!) you eat at restaurants have a smokey taste to it? especially the jja jang myun... Do you have any idea how to make the homemade ones taste like that?! I'm korean, and I make this all the time at home. I still haven't figured out what makes it give that smokey flavor!



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