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Noodles for Jajangmyeon and Jjamppong

Noodles for Jajangmyeon and Jjamppong

Korean Cooking Ingredients – Noodles for Jajangmyeon and Jjamppong

This is a short post about one of the cooking ingredients (noodles) I use for Jajangmyeon (자장면, Korean black bean sauce noodles) and Jjamppong (짬뽕, Korean spicy noodle soup). When I first used this pack of noodles a few years ago, I instantly fell in love with them.

Noodles for Jajangmyeon and Jjamppong

Noodles for Jajangmyeon and Jjamppong

  • Product name: Chinese style noodles = Jung-hwa-myeon (중화면)
  • Brand name: Wang
  • Manufacturer: SamJin GlobalNet
  • Price: Approx AUD $6.00
  • Serves 5 people

They look like some sort of egg noodles covered in white flour. And they are fresh. (Well, mine was kept in the freezer section but it separates well after 10 mins on room temperature.) I have to say that thanks to these noodles my Jajangmyeon and Jjamppong taste even more authentic as if it was made at a Korean Chinese restaurant. 🙂

I will be buying these noodles every time I make Korean Chinese noodle dishes from now on so long as I can get them! I hope you are lucky enough to get these noodles in your local Korean/Asian grocery store. Try them. You won’t be disappointed.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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16 thoughts on “Noodles for Jajangmyeon and Jjamppong”

    • Hi Jennifer, without looking at the packet again, I don’t know whether these noodles contain egg or not. But you can certainly use other types of noodles. 🙂

      Reply
  1. I have came across this noodle and decided to use as an substitute for ramen noodle. I’m not sure if it just the packaging or being left in the fridge for a couple day. However, the point was that when I separated the noodle. It broke apart and at first, didn’t know I dropped the whole roll of noodles into the boiling pot and instead I got a load of gooey noodles. I would love to give it a try again and would like to know how you separate the noodles to the cooking point in receiving such great results?

    Reply
    • You just need to simply separate the noodles as much as possible to stop getting gluggy. It’s not too difficult to separate them (I just use my fingers). Though, in general, I find if the noodles are old (close to the expiry date) or was exposed to the air too long somehow then it tends to stick together even before I open the packet. Also, while the noodles are boiling, I shift around a lot with tongs. I heard that noodles gain nice bouncy texture when it contacts air while it’s boiling. I hope it makes sense. 🙂

      Reply
      • Thank you for your respond! I greatly appreciate it. I took your tip and indeed, it just needed to be cook in boiling water. My first attempt, I had the noodles in the pot before water boiled for it turned gooey. Again, thank you!

        Reply
  2. Hi Sue – thanks for the tip, I was going to make jajang for Black Day but the time came and went. I still plan to make it soon, I will look for these noodles. I’ve made jajang with rice noodles for my gluten-free friends and it came out pretty good too. We have a big Korean market here in Torrance, so I am sure to find them. YAY.
    Thanks so much for tweeting my Kimchi Bokkeumbap with Broccolini! So nice of you to share!
    Lori Lynn

    Reply
    • No worries! Oh I haven’t tried Jajangmyeon with rice noodles. I should give it a go next time. Lucky that you live near a big Korean market. The Korean grocery I go to isn’t bad but I wish we have US style H-mart here too. 🙂

      Reply
  3. I have used these noodles many times, and they are REALLY good with jajangmyeon! Now, I just have to perfect my jajangmyeon sauce, lol!

    Reply
  4. I have never seen such fresh noodles here (no Korean shop alas), but I bet they were delicious, especially with the black bean sauce from your previous post.

    Reply

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