Jjajangmyeon - Korean Wheat Noodles in Black Bean Sauce Jul 25, 2026

We've been doing a lot of Korean cooking lately and this past weekend was Max's first foray into cooking up Jjajangmyeon, or Wheat Noodles in Black Bean Sauce. I declare mission accomplished with unprecedented success! 🥢😋👍
Jjajangmyeon-001 Banchan or side dishes are a must with any Korean meal. We already had cabbage kimchi and radish kimchi that Max had made a month ago. My job was to make...
1 Banchan or side dishes are a must with any Korean meal. We already had cabbage kimchi and radish kimchi that Max had made a month ago. My job was to make…
Jjajangmyeon-002 Cut the daikon into quarters lengthwise and then 1/4
2 Cut the daikon into quarters lengthwise and then 1/4" thick slices
Jjajangmyeon-003 Rub 1 tablespoon of kosher salt into the radish and let sit for at least 30 minutes
3 Rub 1 tablespoon of kosher salt into the radish and let sit for at least 30 minutes
Jjajangmyeon-004 The rest of the ingredients for the Danmuji: ½ cup sugar, ½ tsp turmeric powder, ½ tbsp salt, 1-½ cups water, and 1 cup rice vinegar
4 The rest of the ingredients for the Danmuji: ½ cup sugar, ½ tsp turmeric powder, ½ tbsp salt, 1-½ cups water, and 1 cup rice vinegar
Jjajangmyeon-005 To make the pickling brine, bring all the ingredients except for the vinegar to a simmer until the sugar is dissolved. Let cool and stir in the vinegar.
5 To make the pickling brine, bring all the ingredients except for the vinegar to a simmer until the sugar is dissolved. Let cool and stir in the vinegar.
Jjajangmyeon-006 After 30 minutes, thoroughly rinse and drain the radish slices
6 After 30 minutes, thoroughly rinse and drain the radish slices
Jjajangmyeon-008 Pour the brine over the radish slices, cover and refrigerate for at least 2 hours, and voilá you have Danmuji!
7 Pour the brine over the radish slices, cover and refrigerate for at least 2 hours, and voilá you have Danmuji!
Jjajangmyeon-009 In the meantime, I had started to sous-vide the pork belly the night before for 12 hrs at 160°. Because pork belly has so much fat which is lighter than water,...
8 In the meantime, I had started to sous-vide the pork belly the night before for 12 hrs at 160°. Because pork belly has so much fat which is lighter than water,…
Jjajangmyeon-010 Max starts prepping the Jjajangmyeon or Wheat Noodles in Black Bean Sauce which is an extremely popular Korean homestyle dish
9 Max starts prepping the Jjajangmyeon or Wheat Noodles in Black Bean Sauce which is an extremely popular Korean homestyle dish
Jjajangmyeon-011 Max cubes the pork belly after it had a chance to cool down from the sous-vide
10 Max cubes the pork belly after it had a chance to cool down from the sous-vide
Jjajangmyeon-013 Crisping up the pork belly and cubed daikon
11 Crisping up the pork belly and cubed daikon
Jjajangmyeon-015 The Korean wheat noodles have been cooked and rinsed, and potatoes onion, and zucchini have been added to the stir fry
12 The Korean wheat noodles have been cooked and rinsed, and potatoes onion, and zucchini have been added to the stir fry
Jjajangmyeon-018 Black bean paste goes into the mix
13 Black bean paste goes into the mix
Jjajangmyeon-020 Water and potato starch are added, some simmering, and we have Jjajangmyeon!
14 Water and potato starch are added, some simmering, and we have Jjajangmyeon!
Jjajangmyeon-021 The banchan or side dishes: Max's radish kimchi, my Danmuji, Max's cabbage kimchi, some diced thai chiles for added heat, and julienned cucumber for garnish
15 The banchan or side dishes: Max's radish kimchi, my Danmuji, Max's cabbage kimchi, some diced thai chiles for added heat, and julienned cucumber for garnish
Jjajangmyeon-023 The mighty fine result! 😋🥢
16 The mighty fine result! 😋🥢