korean noodles. sweet and easy. 

if you follow me on facebook or instagram,  you know that I made this for dinner for my family last week and promised to share the recipe.

{Sorry for the lack of -and quality- of the photos} they were all taken from my phone in a hurry as I was headed out for night out with the girls. 😉

짜장면, pronounced jja-jang-myeon (Korean blackbean noodles) is a very popular dish in Korea (and in China too). If you are in the motherland, you can call in an order and in 10 mins. A person on bike will peddle to your location, and open up an aluminum box attached to that bike to unveil a steaming hot bowl of noodles complete with yellow radish and onion on the side. In the states, you need to go to a restaurant, or make it at home. I choose the second option, and that’s only because I know how after years of making it. My hubby had always told me that it tastes better than a restaurant, but then when his own parents visited several years ago, and told me the same thing, I took THAT as the ultimate kiss of approval. That is quite a compliment, coming from my mother in law who is quite the ultimate korean chef. Like all of my recipes  this isn’t one that you need to refer to for ingredients. It’s engrained in my head and I know exactly what to do to prepare, every time. It’s a fave dish in our family and a cultural favorite to many other families. It is hearty and perfectly sweet all at once, and who doesn’t love noodles? 🙂



-1 small zucchini, 1 small onion, 1 small potato (diced into small cubes 1/2 inch or smaller if you can)

-pork (also chopped up into 1/2 inch pieces)- 2 cups worth

jja jang myun noodles & black bean paste (both can be found at Korean or Chinese grocery store)

-1/4th cup of sugar

-4 tablespoons of cornstarch+4 tablespoons of water (mixed very well- should be completely liquid consistency and look like milk)

sesame oil

teaspoon or two of finely minced garlic


Cook your noodles, drain, then set aside in a strainer.

Get a large frying pan or wok, add a tablespoon of sesame oil. Throw  in your veggies and toss for about 2 minutes. Add the pork last, and toss until pork is nice and brown.

after the pork is brown, add your garlic, toss well, then add the 2 heaping tablespoons of black bean paste and mix thoroughly with the veggies and pork for a minute. I always buy the Wang brand. Tried a lot of them and always stick to this one.

add about 2 cups of water, (sometimes a little more- depends on how salty you like your sauce) and your sugar- (again add little by little as you go- depends how sweet you like your sauce. Everyone’s taste buds are different so my rule of thumb is to ALWAYS taste as you go . When you have tasted perfection, that is when you finally add the cornstarch+water that you mixed earlier. This is what makes the sauce thick. Pour it in, and stir until sauce thickens.

You’re finally ready to eat.

 serve with noodles, and thinly sliced cucumber for garnish.

(Most Koreans add cucumbers), but my family *except me* does not like them so I always use a little green onion instead.