Heart Mind & Seoul

Jajang Myon

Jajang Myon

Jajang Myon (Korean-Chinese style black noodles) is one of the most popular dishes in Korea. Jajang Myon is something that I used to eat at restaurants. I never thought to make  it at home.

jajang2But when I came to America, unable to find any Korean style Chinese restaurants where I lived, I had to find a way to enjoy one of my favorites things. Luckily, I was able to find Black noodle sauces at the Korean market that I love.

jajang3But I’ll admit, the sauces you find at grocery stores aren’t as good as the real thing from restaurants, but when you’re craving it, you just have to settle with the next best thing you got.

jajang4You can use steak meat but I used ground beef. It still works wonderfully. I’d always used just the sauce and water to make the sauce but this time, I added some rice wine and sugar, which made the sauce more flavorful and delicious! For noodles, I used Asian Jajang style fresh noodles, but I think Spaghetti noodles would work great, too, if you’re unable to get special noodles.

Jajang Myon
Cook time

Total time


Recipe type: Noodles
Cuisine: Korean/Chinese
Serves: 2

  • 1 bunch fresh Jajang noodles or use Spaghetti noodles
  • ½ lb lean ground beef or steak meat, diced
  • 1 tablespoon oil
  • ½ yellow onion, diced
  • 1 small potato, peeled and diced
  • ½ zucchini, sliced in half moons
  • 1 green onion, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • ½ cup frozen peas
  • 2 heaping tablespoons Jajang paste (black paste)
  • ½ cup water
  • 2 tablespoons rice wine
  • 1 tablespoon sugar (or more)
  • Cucumber, peeled and cut in matchsticks

  1. Prepare noodles by following package instructions. Cook beef in pan until fully cooked. Set aside.
  2. Heat oil in large pan, add the onions, diced potatoes, and zucchini and stir until translucent. Add the green onion, garlic, ground ginger, and frozen peas.
  3. Add the cooked beef to the pan. Add the jajang paste and stir well. Add the water, rice wine, and sugar. Stir well. Reduce heat to simmer and cook until the sauce thickens. If the sauce does not thicken, combine 1 teaspoon cornstarch and 1 tablespoon water in small bowl, and add it to the sauce, stirring well.
  4. In shallow bowls, divide noodles equally. Pour the prepared sauce on top of the noodles. Top them with cucumbers and serve warm.



8 Responses to “Jajang Myon”

  1. #
    Belinda @zomppa — May 30, 2013 at 3:58 pm

    DEFINITELY one of my absolute favorite dishes!

  2. #
    Lokness @ The Missing Lokness — May 31, 2013 at 10:42 am

    I haven’t tried this noodles before, but it looks very delicious! I would love to make it. Is this dish spicy at all?

    • Sook replied: — May 31st, 2013 @ 11:41 am

      Hi! These noodles are not spicy. More sweet. :)

  3. #
    Irina @ wandercrush — June 2, 2013 at 1:01 pm

    I grew up with the Chinese version and only recently have tried the Korean kind :) Both are delicious, though, and I like that you’ve added sweet potato!

  4. #
    Kate — June 5, 2013 at 11:10 am

    Hi Sook! Is there a particular brand of jjajang paste that you like? The one I bought doesn’t taste right to me and I am wondering if there’s a better one.

    • Sook replied: — June 5th, 2013 @ 11:42 am

      Hi Kate! What is the brand you used? I try to avoid any American brands when purchasing Korean stuff. For example, I never buy Assi brands as I had a really bad experience with it. But any authentic Korean brands such as CJ, Baekseol, Ottugi, Soonchang, etc are very good.

  5. #
    Kate — June 6, 2013 at 4:34 am

    Thanks, Sook! It was the Assi brand. Not good! I will check out those other ones :)

  6. #
    Dianna — June 22, 2013 at 6:18 pm

    What is jajang paste? I’ve never heard of it before. Your noodles look spectacular!!!

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