Jajangmyeon (Noodles in Black Bean Sauce)

Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. Learn how to make jajangmyeon at home with this easy to follow, delicious recipe!
Jajangmyeon recipe
As mentioned in my last post on jjambbong (spicy noodle soup), this sweet and savory noodle dish, jajangmyeon (also spelled jjajangmyeon or jjajangmyun), is another popular Korean-Chinese noodle dish. In fact, it’s a huge part of Korean food culture. Everyone loves it!
Deeply embedded in the childhood memories of most Koreans, jajangmyeon is a dish that parents often treat their children with on special occasions, such as graduation, exam days, birthdays, etc. In recent years, jajangmyeon has become a symbolic dish that single people eat with their friends on Black Day to commiserate with each other over black noodles.    
Korean black bean noodles
Jajangmyeon recipe

Jajangmyeon sauce

If you have the Korean black bean paste called chunjang (춘장), this dish is very easy to make at home. The black bean paste is first fried in oil. This process helps remove the bitter taste of the bean paste. The fried (or roasted) black bean paste is called jjajang (짜장). You can buy either one from most Korean markets. To balance out the bitterness and saltiness of the black bean paste, it’s important to add a little bit of sugar.

Pork is the classic option for the meat, but of course you can substitute it with any meat or seafood. Typically, jajangmyeon includes vegetables such as onion, cabbage, zucchini, and potato. In this jajangmyeon recipe, I used good chicken stock to give the sauce extra flavor, but water is fine too.

Jajangmyeon noodles

Traditionally, restaurants use hand-pulled noodles, which are nicely chewy. For home cooking, you can find ready-made fresh noodles in the refrigerator section of Korean markets, or use dried noodles. These noodles are generally labeled for udon and jajangmyeon (우동 짜장면) or jungwhamyeon (중화면). 

Fresh jjajangmyeon noodles

jajangmyeon recipe

Jajangmyeon recipe 350x350 - Jajangmyeon (Noodles in Black Bean Sauce)

Jajangmyeon (noodles in a black bean sauce)

4.64 from 38 votes
Main Course
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Author: Hyosun
Print Recipe


  • 12 – 14 ounces fresh jajangmyeon/udon noodles
  • 5 tablespoons Korean black bean paste chunjang or jjajang
  • 2 tablespoons oil canola or vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce optional
  • 4 ounces pork loin
  • 1 tablespoon rice wine or mirin
  • 1/2 teaspoon grated ginger
  • salt and pepper
  • 1 large onion 4 ounces cabbage
  • 1/2 zucchini about 4 ounces
  • 1 tablespoon oil canola or vegetable oil
  • cucumber matchsticks for garnish optional
  • 1 cup chicken stock or water
  • 1 tablespoon potato or corn starch* dissolved in 1/4 cup of water
  • jajangmyeon recipe


  • Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
  • Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
  • Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly. (If using pre-fried/roasted black bean paste, you can skip this process. Just add the sugar and the optional oyster sauce when stirring in the bean paste.)
    jajangmyeon recipe
  • Heat a large pan with a tablespoon of oil over medium high heat. Add the pork and stir fry until no longer pink. Add the vegetables and cook until soft, stirring occasionally.
    jajangmyeon recipe
  • Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
    jajangmyeon recipe
  • Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
    Jajangmyeon recipe
  • Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
    jajangmyeon recipe
  • Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them. Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment



  1. Deborah Rose says

    Hi! Just discovered your website – enjoying it greatly! Is it possible for this recipe to substitute rice based noodles as I have a wheat intolerance? Thanks much. Deb

  2. Do you have a recipe to make the chunjang or jjajang from scratch please?

  3. TheFibroFighter says

    5 stars
    This is amazing!! Made it tonight exactly as recipe states and I am in love!! Never had it before or really any korean food but I wanted to try something that is a popular dish. Thanks for the recipe.

  4. 5 stars
    I had never eaten this before but people on TV seem to love it, so thought I’d make it – this was SO delicious!! Perfect comfort food,and so easy to make. Thank you so much for sharing this recipe πŸ™‚

  5. Pls is there any way I could replace the pork
    I’m a Muslim so I’m not really supposed to eat pork

  6. 5 stars
    You can find good jia jiang mien in a few places. Mandarin inn in Macon, GA. Koreans own this Chinese restaurant and it’s not on the menu but it’s really good. You gotta ask for it. Several places on Oahu, Los Angeles, Atlanta, GA; in the Duluth area and pretty much any Korea towns in big cities have a couple places that does the dish right. I’m half Korean, born there and lived there until 8 and then grew up in Hawaii. Now I live in Charelston, SC and there is no good Korean food here. I have to go to North Carolina or Atlanta to find good Korean food. Luckily I can cook most of it pretty well.

  7. 5 stars
    Do you have a recipe for crispy,spicy and sweet bone in chicken chunks. I think it’s called Najugogi. My mom used to make it when I was little and lived in Daegu in the 70’s.

  8. Can you use black bean sauce instead of paste?

    • What type of black bean sauce are you talking about? The noodles will be delicious with any sauce, but for authentic jajangmyeon taste, you’ll need to use the type of black bean paste/sauce described in the recipe. Hope this helps.

  9. Replacing the water with chicken broth makes such a big difference! Homemade jajjangmyun was always just meh until I tried your recipe. Thank you for sharing!

  10. I know it’s late, but I’ve just stumbled on to this recipe and I love it! The only thing is that when I put the chicken stock in, it makes it really runny, and then it doesn’t thicken up even when I put in the cornstarch mixture. Is there something I could be doing wrong that would explain it. It still tastes great though!

  11. Is the black bean garlic sauce can use for this dish? I cant find any black bean paste huhu help

  12. joongkoogjip says

    Looks delicious.Thanks For sharing this post.

  13. Semzang Soo says

    Thanks for sharing generously your family recipe. I am interested in Korean temple good recipe as I’m a vegan. Thank you. Semzang, Malaysia

  14. Maybe I missed out on something, but the recipe doesnΒ΄t add up for me. Is it supposed to taste sweet? Like, really sweet and not salty at all? I added a bit of salt, and it tasted better. And the oil is way to less for this amount of vegetable as well for the black bean paste. It nearly burned even with constant stirring. I never tasted jajangmyeon, so maybe I just dont know. Thanks for the recipe though.

  15. Nor Fadzilah says

    This recipe look yummy! My kids gonna love it!…Is there any other ingredients to substitute rice wine? I’m a Muslim.. wine & any type alcohol drinks are prohibited in Islam. Thanks.

  16. yay! i’m so glad you included korean-chinese dishes on your blog.
    I am half korean/half american and growing up, my mom would always give me “chocolate noodles” and it’s something i still enjoy eating with my mom, along with the korean version of sweet and sour pork. thank you for sharing your recipes

  17. Hai mom,
    i wonder if you could share how ro make the jajang (chunjang paste). I would be very appreciate it.

    • Hi nuri – Sorry about the late response! I haven’t made chunjang myself. It is fermented black beans, so the process would be quite involved.

  18. I’m unable to find he black bean sauce here. Is there any way we can make it from scratch or substitution? Tq.

    • Making it from scratch will be difficult because it takes long fermentation. No substitute either, but have you tried on-line such as Amazon or H-Mart.

  19. Robin Pigott says


    Thank you for this recipe! This was my first Jjajangmyeon I ever made and to my surprise, it tasted really well (I say that because I really didn’t think I could make it), if not better than some of the mediocre Jjajanmyeon I have tasted in many Chinese/Korean restaurants. Now, I know that it is simple to make, flavorful and ahhh…, brings me back a lot of those fond memories. I guess this is one of the reasons why I love cooking because, sometimes, cooking sort of completes the circle, of those memories of my childhood πŸ™‚ Thanks, again!

    • I am trilled to hear it turned out well for you! Yes, cooking does bring back fond memories. And we all loved jajangmyeon growing up.

  20. Is there any where other than a Korean market where I can buy chunjang? There are none where I live > <"

  21. Hello,

    My husband loves eating this Jajangmyeon and asked me if I could learn how to cook. I am very excited to come across your blog; but I am a little confused when I went to a Korean supermarket to find the black bean sauce, can you please tell me what’s the difference between “Fermented Black Bean Paste” and “Roasted Black Bean Paste”? Which one should I buy for this noodle?

    Thank you very much for your time and effort!!

    • You can buy either the Korean black bean paste called chunjang (좘μž₯) or the roasted (or fried) black bean paste called jjajang (짜μž₯). The black bean paste should be first fried in oil for this sauce. This process helps remove the bitter taste of the bean paste. So, if you buy the latter, you can skip the frying step. Hope this helps. Cheers!

  22. I just made this recipe this evening and wanted you to know how delicious it was! Do you think it would work to make the sauce a day in advance and just heat it up and add the noodles before serving?

    Thank you!

    • That’s awesome! Thanks for letting me know. Making the sauce in advance will be fine. Just save the last step for adding the starch until you reheat.

  23. Hey! I want to try this so bad, but I dont eat meat :'( What would you suggested subbing in? eggplant?

  24. I’m in Atlanta, GA where there is a huge Korean population. I remember the first time I ordered this at a Korean/Chinese restaurant and being completely surprised. I thought it would be more Chinese -i.e., brown with more stuff in the sauce. I’ve liked it enough to order it a few more times, but always felt like there’s too much sauce and not enough meat/seafood/vegetables. I find myself digging for the “good stuff”. Now that I have your recipe, I can bump up the meat and veggies. I’ve brought all the ingredients from H-Mart and am ready to cook. Thanks so much!!

  25. Yum !!!! This looks and sounds totally cool !!! I’m sure finding half the stuff u mentioned above is going to be literally impossible here in India

  26. I am so excited to find this recipe!! I studied abroad in Korea in 2005 and competently fell in love with the country AND the food!!!! I had this dish a lot as takeout when we were out eating late night. Unfortunately, there are not many Korean markets in CO. I will find one though! Thank you so much!

  27. I love this dish. I made this for my parents who hate to try anything new and they loved it too. Now I get request for it and jajangbop. I have also learned to make kimchi as well.

  28. First I’ve tried it at my favorite restaurant, now I’ve cooked it myself. Thank you so much for this recipe, I will make it on a regular basis from now on. Used seafood since I’m not a fan of meat, still turned out great.

    • Hi Robert – So happy to hear it turned out great for you! Seafood in jajangmyeon is always good. BTW – We call seafood jajangmyeon “samseon jajangmyeon”. Cheers!

    • Robert Kiss says

      I know πŸ™‚ I am studying your beautiful language too. Now just on my own, but for the basis I had Korean help. Great people, great food, beautiful language, culture, hope to visit someday.

  29. I was able to easily make a vegan version of this. It came out great. Just Google for the recipe.

  30. I made this recipe using chunjang, substituting tofu and mushrooms for pork. It turned out really salty and bitter. I don’t think I used enough oil when frying the chunjang, but is there anything else I can do to take away the saltiness?

    • Hyosun Ro says

      Some brands are saltier than others. Try using more oil and fry longer. The rule of thumb is to use 1:1 (chunjang to oil), though I used less. You can remove some of the oil after frying, so don’t be too afraid to use more oil. Also, using more sugar and liquid will help. Let me know how it turns out with these tips. Thanks!

  31. Anonymous says

    Thank you thank you thank you for posting this! When I lived in Seoul as a student we would order Korean-Chinese food take out (we were very amused that Chinese food was a take out food in Korea just like in the US… for some reason we thought Chinese would be a more “sit down” meal in Korea). There was no English on the menu so we just ordered blindly until one day we ordered this dish! From then on it was the only thing we ordered, we all loved it so much. We tried to get the delivery guy to teach us how to say it, but I never mastered it enough to know the English spelling, so I could look it up. I stumbled upon this recipe today and it made me so happy! Thank you!

  32. Hyosun,

    Hello, I know this is an old post, but if you get to see my comment… I’ve tried to make this dish twice and both time they come out such a fail. I’m using the pre-fried and it’s just so salty, way saltier than when I buy it at a restaurant. I wonder if it’s the brand I’m using (Wang) or if using chunjang would make it less salty. Any thoughts? Thanks,

    • Hi Soyon – I haven’t used Wang brand, but I know certain brands are saltier than others. You can try it using less paste, more liquid, and more sugar. Also, if using chicken stock, use low (or no) sodium. Let me know if any of these helped. Thanks!

  33. Thank you for this recipe. This was my favorite dish when I was stationed in Korea (US Army) in 1984. I’ve been to many restaurants looking for this dish with no luck. I’ll be making this on Saturday.

  34. Hello, I’ve borrowed a photograph from this post for a blog entry about Valentine’s day (and White day and Black day) on my blog. I have linked it to this post. If you would rather I find a different photograph let me know and I will take it off, no ill will was intended but I wanted to let you know (here is the link so you can check, and not to advertise myself http://thegoodthebadthequirky.blogspot.co.uk/2013/02/happy-valentines-day.html). Best wishes.

  35. Jared Stanley says

    I recently went to Korea and had this dish quite a bit there and have tried making it back home in Australia. Finding the Black Bean paste has been difficult. I asked at an Asian Grocery store if they had Black Bean paste and they handed me a jar of Black Bean Sauce telling me it is the same thing. They then also said I could buy fermented black beans and make the paste myself, which I did, by blending the beans with a little water, however my dish turned out brown. πŸ™ Flavour was still good compared to what I experienced in Korea.

    Any idea how to make the black bean paste?

  36. I made this for my husband for the first time today. He’s been talking about eating it for so long but his mom doesn’t make it anymore and no restaurants have it here either. I’m so glad I found the recipe here. My MIL is a fabulous cook but isn’t a good “teacher” of Korean food. I agree with others that I would LOVE to see you have a cookbook someday.

  37. How do you make the black bean paste itself?

  38. I had often read that jjajangmyeon is mostly eaten by loveless people during Black Day. Whatever! I eat mine anytime I like because it’s delicious.

  39. Ted and Maria says

    I just made this for my Korean son’s 2nd birthday celebration….we all loved it! So, so good! I’m also excited that there’s a Korean market close-by where I can pick up the authentic ingredients. The only drawback? The noodles aren’t gluten-free (I have a wheat allergy), so next time we’ll go with rice. πŸ™‚

    • Very happy to hear you and your family loved it. This sauce served over rice is called jajangbap. It will be good. Thanks!

    • Ted and Maria says

      Good to know, thank you! I just realized today that the black bean paste also has wheat flour in it. πŸ™ Sad, but I can’t NOT have this every once in a while. My first Korean dish, and I can’t wait to make more…Thanks for making cooking Korean so accessible!

  40. Blueberry says

    it makes me watery ahahaha …. I really want to try that , but only no pork on it hehehe

  41. I like to eat my jjanangmyun with pickles sometimes in place of the cucumbers

  42. Sas – Thank you so much for leaving me detailed comments about various ways my recipe can be modified. Sounds like you are a great cook! Let me know how it goes when you use Korean black bean paste. Cheers!

  43. Thanks for posting this, I made a slightly modified version of your recipe and all of the family loved it!

    I made it vegetarian by using tofu and sliced king oyster mushrooms instead of pork, which worked well (I think the mushrooms give it a richer, meatier taste & texture than the tofu alone). I had to substitute a few things because I didn’t have the ingredients to hand: chinese black bean sauce instead of Korean, a yellow pepper instead of zucchini, and spaghetti instead of the noodles (my kids are some of the few children in the world who don’t like noodles, but they do like pasta so the only way I can cook noodle dishes is to sub spaghetti!). I also added sweet potato as I found another recipe for jajangmyeon that included them and I had one lying around & wanted to pack lots of veggies in.

    So it probably didn’t turn out very authentic, but we all enjoyed it anyway – I can imagine eating this a few more times over the winter, as it’s very tasty, comforting sort of food that will go down especially well in the colder weather. I’ll have to hunt down Korean black bean sauce and make it properly next time!

  44. Anonyomous – Thank you! I wish I do, but hopefully one day that would happen.

  45. Hi. Do you have a cook book in English for all these wonderful Korean recipes…with step by step pictures???

  46. Nami @ Just One Cookbook says

    Hi Hyosun! Thank you so much for your kind comment on my blog, and I’m so happy to find your site! My mom loves Korean cultures and she goes to Korea A LOT. She actually teaches quilts there a few times a year. She told me all about Korean food and she’ll enjoy your site! I love Korean food and often go to a restaurant. As for Korean home cooking, I used to have a great Korean friend who cooks Korean food for me. But he went back to Korea and I’ve missed so much of his cooking. Now with your blog, I think I’ll start Korean home cooking more. Not just BBQ… home cooking! Jajangmyeon is my favorite noodle too. What a coincidence!

  47. Kay Heritage says

    Oh, I love this dish,Hyosun!! Brings back so many wonderful memories as a child in Korea! My most favorite noodle dish to eat. Unfortunately it is most difficult to get good jajangmyeon in Savannah. I guess I will need to make it myself using your wonderful recipe! πŸ™‚ THANK YOU!!

  48. Bliss Bunny says

    Whoops! I just saw that you posted a picture of the brand you prefer. Thank you! I’m going to try this! Ill write again after I make this. Thank you!

  49. Bliss Bunny says

    Hi there! There are many different brands of jjajiang paste at the Korean Grocery store. Is there a brand that you recommend? Thank you! I think I’ll make this next. I LOVE YOUR BLOG!

  50. Biren @ Roti n Rice says

    I’ve never tried this but it sounds very tasty. Black beans are so good with pork. As always, I love how you present your dish πŸ™‚

  51. Hyosun Ro says

    invisaligngal – Of course shrimp would be a great substitution. Restaurants also add squid in their seafood version. Just remember to put it in at the end to avoid overcooking. I have not tried it with garlic since I really don’t think garlic pungency is necessary in this sweet and savory dish. But I am sure a little bit of garlic would be fine.

    Thanks a lot for the encouraging words! I really appreciate it.

  52. Hi Hyosun! I’m hoping my comment works this time. I tried to leave you a comment on your last post seafood noodle post about a week ago but I received an error message.

    I never knew that there were Korean Chinese restaurants! I love black bean sauce dishes and frequently order them at the Chinese restaurant. I need to go to our local Korean supermarket to look for this black bean sauce. I purchased and Americanized instant black bean sauce but I was disappointed. I’m sure I’ll love the black bean paste you’ve recommended! Have a great week!

  53. invisaligngal says

    Your pictures are so beautiful and now I want to make this tomorrow for dinner! This was my absolute favorite dish growing up and it was the only thing I would ever order at the Korean-Chinese restaurants. My mom or dad would say, “How about Jjamppong today?” and I would always say no!

    I have made this dish many times and it is almost like yours, except for the cabbage and oyster sauce! I will have to try that. I also stopped using pork and potatoes (lately I don’t like them). Do you think shrimp is a good substitute? Also, do you ever add garlic? I have seen some recipes that put that in too. Thank you so so much for this blog. It continues to be my inspiration and motivation to become a better Korean cook!

  54. Hyosun Ro says

    Hi Judy – I am sure LA has many good Korean-Chinese restaurants. I think you should try to go to one. It will be a memorable experience. They are quite different from Korean restaurants but still uniquely Korean.

    For this dish, you will really need Korean made black bean paste. If you like other black bean paste dishes, you’d really like this dish. Thanks always for stopping by.

  55. Hyosun Ro says

    Chris – Thank you!

    Stephanie -Hope you can find the paste and give the recipe a try. Let me know how it turns out. Thanks.

    Kevin – Hope you try it and let me know how you like it. Thanks for stopping by.

    Pierre – I am glad to hear you will be going to Seoul this summer. Hope you find the best jajangmyeon you’ve been looking for. Oyster sauce is very common in Chinese cooking, and it adds another layer of flavor.

    Andrea – That’s what’s good about making it at home. You can control everything that goes in to the dish. I think you’d really like this recipe. Hope it turns out to be your family favorite. Thanks.

    Michelle K – Oh I am so thrilled to hear you and your husband liked it. Thank you so much for the kindest words. They mean a lot to me. Let’s hope to see my recipes in a cookbook one day.

    Cooking Gallery – Thanks for stopping by and leaving me a comment.

  56. Cooking Gallery says

    I’ve seen this many times featured in other blogs and I have been wanting to try it but haven’t done so till now. You remind me how delicious it looks (and sounds). As an avid noodle lover, I really shouldn’t wait much longer…;)!! Btw, I’m so glad to find your blog because I love Korean food :D)

  57. Michelle K says

    Thank you so much for posting this. I have made this two days in a row. It is that good. And it’s so easy to make. My Korean husband thanks you too. Now my Korean sister-in-law is asking me where I got the recipe. I would love to see a cook book with your recipes. I have many Korean cook books, but often the pictures look great, but the dish doesn’t taste that good and involves way too many odd ingredients. So your blog is my go to place when I am cooking. Thank you for that.

  58. I love jajangmyeon, and I have been wanting to make it at home for long time now as I’m a bit worried about all the fat in the restaurant version (I can’t handle too much fat very well because of my gallstones). Thanks for the recipe! It’s going my my “list!” πŸ™‚

  59. Jjangjangmyeon instant noodle has always been my childhood favourite. Kinda suprised how very different it tasted from the real stuff when I first tried it 10 years ago. And how rare it is to find the good authentic one, I tried a few specialty restaurant in Seoul… and still disappointing. I’m still on the look out for the best on in Seoul next time I go there in August.

    Oyster sauce? Is that commonly used?

  60. Looks good! I have been wanting to try jajangmyeon for a while now.

  61. Stephanie says

    Yum this looks delicious. I found a Korean market near my house so I’ll have to see if they have the paste

  62. Christopher Ro says

    looks delicious!

  63. Hyosun Ro says

    Tammy – Thanks for stopping by!

    Jean – The Chinese black bean paste is similar, but not the same. For authentic flavors, you will need to use Korean black bean paste. Hope you try the recipe. You will like it. Thanks for stopping by.

    Roxan – It is really easy to make, so get that bean past in your next trip to a Korean market. Thanks.

    Ali – I am sure your sister will be impressed if you make this for her at home. Great to hear from you. Thanks.

  64. Hyosun Ro says

    erica – Pre-frying is a traditional technique used to remove the bitterness and fully develop flavor of the bean paste. The rule of thumb is to use 1:1 (chunjang to oil), enough to have a deep frying effect, which would be hard to achieve if simply stir-fried with meat and vegetables and boiled. (We know how good deep-fried food tastes.) This is what restaurants and professional chefs usually do.(Some actually use pork fat for richer flavor.) However, like you, I am a little concerned about using that much oil, so my recipe only calls for 2 tablespoons of oil to fry 5 tablespoons of chunjang. So the choice obviously is yours, but I suggest you try pre-frying using healthy oil to see how different it is to you. Hope this helps. Thanks for stopping by. I am always happy to see you here.

  65. My sister used to eat jajangmyeon at her best friend’s house all the time growing up. I’ve never had it myself but my sister, in an effort to feed her addiction, would buy the packaged grocery store version and eat it at home.

    Of course, that’s nowhere near as good as the original but now that I have this recipe, I think I’ll surprise her and make it sometime πŸ™‚

  66. Oh, Hyoson! I LOVE jjanangmyun. I haven’t had it in so long. I’d love to make some but I need to get that black bean paste first.
    I think a trip to Koreatown is in order!

    PS This is Roxan from kitchen meditation! I have a new blog πŸ™‚

  67. lemonsandanchovies says

    Hyosun, this looks like comfort food that I would enjoy over and over again. Is Korean black bean paste similar to the Chinese kind? Either way, I think I’d like this. πŸ™‚

  68. Tamar1973 says

    I’ve never eaten authentic jjajangmyun because it has pork in it. I usually get gan jjajangmyun with beef instead.

  69. Oh, I love jjajangmyeon! Great post–I have been asking a lot of my Korean friends why it is necessary to fry the chunjang before adding it to the rest of the ingredients, so your explanation is very helpful! I still wonder, though: if the chunjang is going to be cooked in the following steps to the point of boiling, is it truly necessary to pre-fry it? I have never pre-fried the chunjang in the times I’ve made this dish, and I always find the end result tasty. But maybe I am missing out on authentic flavor?

    I am always torn over this issue–do I want to do it the authentic way or do I want to save the calories by skipping the frying step? I would be curious to get your thoughts on this!


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    […] paste), making not-quite-authentic “Korean inspired” stews. I really want to make jajangmyeon, but I’ll have to visit a Korean market in Moore to find the right kind of black bean […]