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Noodles · Korean home cooking

Glossy classic jajang ramyeon

A reliable way to make packet black-bean noodles glossy and springy: save noodle water, stir the sauce over low heat and stop before the noodles turn soft.

15 min2 servings6 stepsDifficulty: Easy
Glossy classic jajang ramyeon

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Instant Korean black-bean noodle packs with included sauce is unavailable

    Use instead
    Plain instant noodle blocks plus ready-to-eat Korean black-bean sauce
    Substitute quantity
    2 blocks + ½ paper cup sauceReference quantity: about 200 g noodles + 90 g sauce

    Cook the plain noodles to their packet time. Use the ready-to-eat sauce instead of the missing powder sachets; it may already contain salt and oil, so start with less noodle water.

  • Essential

    Boil noodles in 900 ml water. Before draining, save ⅔ paper cup (120 ml) of this water; you will add only what the sauce needs.

  • Optional

    Use as a cool fresh topping; leave out if unavailable.

  • Optional

    Use the packs’ included oil sachets if present. If the sauce is already oily, skip extra oil.

  • Optional

    Sprinkle on at the end, or leave out.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Open the two instant black-bean noodle packs. Keep both sauce sachets and any dried-vegetable or oil sachets. Set the powder or liquid sauce aside; the two kinds need different amounts of noodle water. Slice the optional cucumber into thin strips.

    Open the two instant black-bean noodle packs. Keep both sauce sachets and any dried-vegetable or oil sachets. Set the powder or liquid sauce aside; the two kinds need different amounts of noodle water. Slice the optional cucumber into thin strips.

  2. Step 2

    Step 2: Bring 5 paper cups (900 ml) of water to a boil in a medium pot. Add the two noodle blocks and any dried-vegetable sachets. Cook for about 3–4 minutes, or one minute less than the packet time, stirring once so the noodles separate.

    Bring 5 paper cups (900 ml) of water to a boil in a medium pot. Add the two noodle blocks and any dried-vegetable sachets. Cook for about 3–4 minutes, or one minute less than the packet time, stirring once so the noodles separate.

  3. Step 3

    Step 3: Before draining, scoop ⅔ paper cup (120 ml) of hot noodle water into a heat-safe cup. Drain the noodles carefully. Put them back in the warm pot over low heat; never leave them in a dry hot pot without sauce.

    Before draining, scoop ⅔ paper cup (120 ml) of hot noodle water into a heat-safe cup. Drain the noodles carefully. Put them back in the warm pot over low heat; never leave them in a dry hot pot without sauce.

  4. Step 4

    Step 4: Add both full sauce sachets. If they are powder, pour in 4 level eating spoons (60 ml) of reserved noodle water. If they are liquid sauce, begin with only 2 level eating spoons (30 ml). Add the included oil sachets or optional 1 small teaspoon of oil only if the sauce needs it.

    Add both full sauce sachets. If they are powder, pour in 4 level eating spoons (60 ml) of reserved noodle water. If they are liquid sauce, begin with only 2 level eating spoons (30 ml). Add the included oil sachets or optional 1 small teaspoon of oil only if the sauce needs it.

  5. Step 5

    Step 5: Toss gently over low heat for 30–60 seconds, until every noodle is evenly coated and glossy. If powder remains dry, add saved water 1 level eating spoon at a time; stop when the sauce clings to noodles rather than pooling in the pot. Do not boil hard.

    Toss gently over low heat for 30–60 seconds, until every noodle is evenly coated and glossy. If powder remains dry, add saved water 1 level eating spoon at a time; stop when the sauce clings to noodles rather than pooling in the pot. Do not boil hard.

  6. Step 6

    Step 6: Turn off the heat immediately. Divide between two bowls and add optional cucumber strips and sesame seeds. Serve hot; the sauce thickens as noodles cool. Taste before adding salt, because the packet sauce is already seasoned.

    Turn off the heat immediately. Divide between two bowls and add optional cucumber strips and sesame seeds. Serve hot; the sauce thickens as noodles cool. Taste before adding salt, because the packet sauce is already seasoned.

03 / Enjoy your meal

Finished dish

Finished dish: Glossy classic jajang ramyeon
Glossy classic jajang ramyeon
Helpful tips

Packet sizes and sauce formats differ. Use two matching packs and follow their stated noodle cooking time if different. For powder sauce start with 60 ml saved noodle water; for ready-to-use liquid sauce start with 30 ml. Add more water one spoon at a time, never all 120 ml automatically.

Enjoy every bite

How to enjoy it

For the best texture, drain one minute early and finish the noodles in sauce over low heat. A little cucumber makes the rich black-bean flavour feel lighter.

Serve it with