korean noodles

Jajangmyeon: Korean Noodles with Black Bean Sauce is my adaptation of a Chinese black bean noodles recipe. This Jajangmyeon recipe is easy to make and SO delicious - loaded with savory pork and vegetables, and topped with fresh cucumber. Your family with love this yummy complete meal in one bowl!*I love a lot of vegetables in my jajangmyeon. If this is too much, you can reduce and only add 2 small potatoes, diced. 

Korean Jajangmyeon: Noodles with Black Bean Sauce

sesame oil (split)

potatoes*

onion

zucchini (diced)

Korean black bean paste

sugar (start with 1 tablespoon)

garlic

water (split)

cornstarch

oz fresh jajangmyeon noodles

cucumbers

In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork and potatoes for 2 to 3 minutes.

Add the onions and zucchini and continue to sauté for 2 to 3 minutes.

Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.&nbsp;

Add 1/2 cup of water and bring to a boil. Taste and add more black bean paste if needed. Reduce to a simmer.&nbsp;

Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.

Cook for about 10 to 15 minutes, or until vegetables are tender.

While your sauce is simmering, prepare noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook.&nbsp;

To Serve: Place a large helping of noodles in a bowl. Ladle the jajang sauce over the noodles and top with the cucumber or or raw zucchini garnish. Enjoy! 

These easy Korean spicy noodles are a little sweet, a little salty, and full of spice. Despite their depth of flavor, they come together in a quick 30 minutes and make for the perfect weeknight meal.

Easy Korean Spicy Noodles (with Beef)

noodles

lb beef

lb mushrooms

lb carrots

green onions

spinach

soy sauce

brown sugar

tbsp sesame oil

tbsp sriracha sauce

red peppers

sesame seeds

Prepare Ingredients

Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions. 

Cook Veggies

Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.

Add Sauce

In a small bowl, whisk together all the sauce ingredients. In the wok, saute the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.

Add Noodles and Veggies

Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes. 

Serve

Hello hello everybody! : ) I&#039;m re-introducing jjajangmyeon (noodles in blackbean sauce) to you today with a new, updated video. I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Yes, it was 5 years ago! Time flies too fast!...

Jjajangmyeon (Noodles in blackbean sauce)

water

Korean

zucchini,

potato,

vegetable oil

black bean paste

potato sugar

sesame oil

cucumber,

Yes, homemade jjajang sauce is best, because we add a lot of stuff inside. Definitely your jjajang sauce looks delicious&hellip;

I love this recipe, and like the jjajang even better with rice!

Start the jjajang sauce

Stir-fry the pork belly in a large, deep wok with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy. Pour out the excess pork fat. Add radish and stir fry for 1 minute.

Add vegetables

Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.

Add black bean paste

Clear a space in the center of the wok by pushing the ingredients to the edges. Add 2 tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.

Finish the sauce

Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick. Add the sesame oil and remove from the heat.

Serve with noodles

Boil and drain the noodles. Rinse and strain in cold water. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.

Hello hello everybody! : ) I&#039;m re-introducing jjajangmyeon (noodles in blackbean sauce) to you today with a new, updated video. I originally uploaded a video showing you how to make jjajangmyeon in 2007, not long after I started posting to YouTube. Yes, it was 5 years ago! Time flies too fast! That video was so popular that I decided to make a new version that&#039;s easier to follow, and also shows you how to make jjajangbap with rice instead of noodles. Jjajangmyeon is everybody&#039;s favorite food. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. When you order it from a Chinese restaurant they bring you the noodles in a special tin box in under 30 minutes! I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex! Enjoy the recipe! Ingredients for 2-3 servings. jjajangmyeon noodles &frac12; pound pork belly, cut into &frac12; inch cubes (about 1&frac12; cups&#039; worth) 1 cup of Korean radish (or daikon), cut into &frac12; inch cubes (about 1 cup&#039;s worth) 1 cup of zucchini, cut into &frac12; inch cubes. 1 cup of potato, peeled and cut into &frac12; inch cubes. 1&frac12; cups of onion chunks. 3 tablespoons of vegetable oil. &frac14; cup and 1 tablespoon of black bean paste 2 tablespoons of potato starch powder, combined with &frac14; cup water and 1 teaspoon of sugar in a small bowl, set aside. 1 teaspoon of toasted sesame oil. &frac12; cup cucumber, cut into thin matchsticks for garnish. water. Directions for making jjajang sauce. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy. Pour out the excess pork fat. Add radish and stir fry for 1 minute. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. Clear a space in the center of the wok by pushing the ingredients to the edges. Add 2 Tablespoons of vegetable oil to the center of the wok, then add &frac14; cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes. Open the lid and taste a sample of the radish and potato. If they&#039;re fully cooked, stir in the starch water little by little. Keep stirring until it&#039;s well mixed and thick. Add the sesame oil and remove from the heat. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap). Make jjajangmyeon Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy. Boil and drain the noodles. Rinse and strain in cold water. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish. Make jjajangbap Make one serving of rice, and add the jjajang sauce over top. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.

Top your Korean vermicelli noodles with an uncomplicated beef sauce. Simple and perfect, especially on warm days.

Korean Noodles with Beef Sauce

beef

tsp oil

garlic (minced)

sugar

tbsp honey

ginger (1/8-inch thick)

pepper

tsp sesame oil

vermicelli wheat noodles

cucumber (thinly julienne)

Heat 2 teaspoons of oil in a pot over medium heat and saute onion and garlic for 2 minutes. Add the ground beef and cook until the beef is browned.

Add soy sauce, water, sugar, honey, and a slice of ginger. Bring to a gentle boil and simmer for 15 minutes over low heat, slightly covered.  Remove the ginger slice.

Add the sesame oil, sesame seeds, and green onion to the beef and mix well. Set aside to cool.

Cook vermicelli noodles according to the package directions. Rinse under cold running water and drain. Put in a individual portion of noodles to an each serving bowl.

Top with 2-3 tablespoonful of beef sauce over the noodles and add the cucumber slices. Drizzle more sesame oil if you wish.

This easy kimchi udon is loaded with kimchi, onion, pork belly, and udon noodles, all coated in an intensely flavorful sauce to pamper your tastebuds. This one-pan meal is incredibly quick to make and calls for simple ingredients from your fridge to make the best stir fried udon noodles in just 15 minutes. 

15-Minute Kimchi Udon Stir Fry

servings (17-oz/500 grams) udon noodles (preferably frozen (see notes below))

onion (sliced)

100 g pork belly (sliced,

(200 grams) aged kimchi (diced)

tbsp kimchi juice

tsp sugar

tbsp Gochugaru (Korean chili flakes) (or to taste)

tbsp oyster sauce (or soy sauce)

tbsp sesame oil (to finish)

sesame

To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat oil in a pan over medium heat, and add pork belly. Fry both sides until golden brown, add onion and green onion, and cook until aromatic.

Add kimchi and sugar and cook until the kimchi is cooked through, about 2 minutes. Add gochugaru, oyster sauce, kimchi juice, and water, mix to combine, and cook for an additional minute until the sauce is slightly thickened.

Add udon noodles and toss together until the noodles are evenly coated. Season with salt if needed, and add sesame oil to finish. Garnish and enjoy!

Japchae <br>(Korean Glass Noodle Stir Fry)

pork

yellow onion

1.8 oz (50 grams) carrot

1.8 oz (50 grams) red/yellow bell peppers

1.8 oz (50 grams) shiitake mushrooms

1.8 oz (50 grams) garlic chives

4.2 oz (120 grams) Dangmyeon noodles (자른 당면)

tbsp dark soy sauce (optional)

tbsp neutral-tasting oil

salt and pepper,

tbsp minced garlic

oyster sauce

tsp MSG (optional)

Cut the pork loin into thin strips.

Slice the onion but u0022not too thinu0022. Cut the carrot, bell peppers, and mushrooms into thin slices.

Cut the garlic chives into long strips.

Prep Meat and Vegetables

In a wok (or pot), add Dangmyeon noodles with 6 cups of water. Add 1/2 tbsp dark soy sauce (if using). Bring it to a boil over medium heat.

Once it starts to boil, set a timer for 6 minutes. Stir it occasionally. Drain the noodles and put them in a bowl. Coat them with sesame oil (1.5 tbsp). Set aside.

Cook Noodles

In a small container, mix together sugar, soy sauce, oyster sauce, and MSG (if using).

Make Sauce

In a wok (or pan), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the pork and season with salt and pepper.

Once the pork is no longer pink, add the garlic (1 tbsp), onion, carrot, and bell peppers. Stir-fry everything. 

Once the vegetables are slightly cooked, add the shiitake mushrooms and garlic chives. Add the sauce.

Reduce the heat to low. Add the noodles and stir to combine.

Transfer it to a serving plate. Sprinkle on a good amount of sesame seeds. Enjoy~!

Stir-Fry Everything

Here's a super tasty recipe for Vegan Kimchi Noodles, stir-fried with lots of healthy veggies you probably have on hand. Keep it vegan or add an egg, chicken or shrimp! Crispy tofu is also a delicious option here!

Kimchi Noodles

soy sauce (or GF liquid aminos)

maple syrup (or honey, agave or sugar)

rice wine vinegar

fish sauce (VEGANS: sub 1 teaspoon miso paste)

shallots, diced (or half an onion)

garlic cloves, rough chopped

ginger,

oil oil

Salt and pepper

kimchi, chopped

Start noodles to cook. Drain and set aside.

If you&#8217;d like to add crispy tofu, pan-seared chicken or shrimp, pan-sear first in the wok, with salt and pepper- set aside.

Heat oil over medium-low heat in a wok or skillet. Add shallots, garlic, and ginger and saute 1-2 minutes. Add veggies (adding longer cooking ones first) and salt and pepper and stir fry until just tender, yet still vibrant and crisp.

Make a well in the center and fry the noodles for 1 minute. Add the Sauce and chopped kimchi, tossing everything together. Taste. Adjust heat adding more chili paste if you like as well as fish sauce or soy sauce. (I usually add 1 more tablespoon of Chili paste and a dash of fish sauce.) Lastly, add in any protein you&#8217;ve prepped at the very end, tossing to combine.

Serve immediately, dividing the amount 2-3 bowls, sprinkling with scallions and sesame seeds. Feel free to top with any additional toppings.

This is soooooo wonderful. I find myself craving it on the regular. I usually double the recipe so we have lots leftover, it is even GREAT cold and has even more flavour a day later. Thank you so much for sharing this ABSOLUTE GEM of a recipe. It is a great way to use up veggies in the fridge too!

Hi Sylvia,

I love your blog and have tried many of your recipes.  Everything has been wonderful and I love the inspiring quotes!

I want to make your kimchi noodles, but all I have on hand is Korean “Mu” Radish kimchi.  Could I substitute it in this recipe?

I made this with shrimp and followed the directions exactly except for more kimchi 
This is delicious! This is going to be a monthly staple.

This dish was SO good. One of my favorites!

Awwww yeaaaaah ... this is SO GOOD. Hit another one out of the park, Sylvia! And, thanks to you, I have now discovered I absolutely love kimchi and must have it in the fridge to munch on all the time. Really excited to try your recipe for that too. Thanks so much for what you do!

YUMMILICIOUS!!! So flavorful. I made it with pan fried tofu (extra firm, organic) -- I used Soba noodles and it was actually better the next day, cold. Key here is to use really good Kimchi (obviously). I am Korean, so am somewhat picky about kimchi recipes, but this really was so yummy! Highly recommend.

Awesome recipe, made it several times and always a winner!

Awesome recipe. Definitely hits  that midnight craving for yummy pasta.  I made mine with soba noodles and tofu. One thing, in your instructions, you say to sauté shallots, garlic and onions — Did you mean ginger instead of onions?

This was sooo phenomenally good! It took some time to prep all the ingredients, but then it comes together super quickly! I could imagine prepping veggies and protein ahead of time to make this even more weeknight friendly. Thank you so much, as always, for inspiring and delighting with your recipes! :)

This was super tasty. Mine ended up being wetter/saucier than pictured in the blog, which isn’t bad necessarily but different than expected. I think it might be due to half the veg amount being bok choi. Or not using a large enough pan. I’ll make this again!

Jap Chae is a savory, full-flavored stir fry consisting of potato starch glass noodles. It's naturally healthy and gluten free. A combination of veggies and tender beef makes this a standout dish. Bring it to your next party and watch it vanish.

Jap Chae (Korean Stir Fry Noodles - GF)

oz beef (filet mignon

garlic (minced, divided)

sugar (divided)

TB tamari sauce (divided)

TB Asian toasted sesame oil

olive oil

onion (thinly sliced)

carrots

mushrooms

oz white mushrooms (thinly sliced)

oz baby spinach leaves (bagged/prewashed is easiest)

oz sweet potato starch noodles

green onion

table salt and black pepper

TB toasted sesame seeds

Combine

In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and 1/4 tsp ground black pepper. Stir to combine, cover, and chill in fridge.

Cook

In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.

Boil

Bring a large pot of salted water to boil.

Cook Beef

Meanwhile, in the same nonstick pan (now empty,) add 1 TB olive oil, beef, and green onions over medium heat. Stir until beef is no longer pink. Add beef mixture to the large bowl of veggies and cover.

Place noodles into the large pot of boiling water, stirring often, 7-8 minutes or just until noodles are soft and chewy. Drain, rinse briefly with cold water, draining well. Using kitchen shears, make a few cuts through the noodles so they aren't as long. Place noodles back in empty pot. Add 3 tsp sugar, 2 tsp soy sauce, and 4 tsp sesame oil. Toss well to combine.

Mix together the noodles and the beef/veggie mixture (either in large bowl or large pot.) Add remaining garlic, sugar, soy sauce, and sesame oil. Add salt/pepper to taste. Toss well by hand. Sprinkle on toasted sesame seeds and serve warm or at room temp.

https://content.jwplatform.com/videos/rufrjbdb.mp4

COL - Japchae (Korean Noodles)- Rectangle.mp4

Jjajangmyeon is everybody&#039;s favorite food. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture.

Whenever I want something savory but packed with alot of vegetables, I make JJajangmyeon. Jajangmyeon – Korean Noodles in Black Bean Sauce is one of my favorite Korean recipes, and it is super easy to make at home.

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