Addictive Jjajang Ramen Stir-Fry with a Golden Ratio Jjajang Sauce
The Ultimate Jjajang Sauce from ‘Baekgong Shikdang’! Easy and Delicious Jjajang Ramen Stir-Fry Recipe
Inspired by the TV show ‘Baekgong Shikdang’, making my own jjajang sauce has become my secret weapon for weekend meals. Once you make a generous batch of this versatile jjajang sauce, you can use it in so many dishes! It’s not just delicious on its own; stir-frying it with ramen noodles creates an incredibly addictive dish. Especially on weekends when you need to prepare three meals a day, having this jjajang sauce on hand makes it so much easier to create a satisfying spread. Highly recommended!
Homemade Jjajang Sauce- 200g Ground Pork (optional)
- 1 Onion, finely minced
- 1 stalk White part of Green Onion, chopped
- 1 Tbsp Minced Garlic
- 3 Tbsp Cooking Oil
- 150g Chunjang (black bean paste)
- 1 Tbsp Sugar
- 1 Tbsp Oyster Sauce
- Pinch of Black Pepper
Cooking Instructions
Step 1
[Making the Jjajang Sauce] First, heat 3 tablespoons of cooking oil in a large pan. Add the minced onion and the chopped white part of the green onion, and sauté to release their aroma. Add 1 tablespoon of minced garlic and stir-fry together. 
Step 2
Continue to sauté the onion until it becomes translucent and soft, bringing out its natural sweetness. Now, add 200g of ground pork and a pinch of black pepper. Break up the pork as it cooks and stir-fry until it’s completely cooked through.
Step 3
Once the pork is cooked, add 150g of chunjang, 1 tablespoon of sugar, and 1 tablespoon of oyster sauce. Stir well with a spatula to prevent clumping and stir-fry for about 3-5 minutes to cook off any bitterness from the chunjang.
Step 4
When the chunjang is well combined with the oil and looks glossy, add a bit of the green part of the green onion for fragrance and stir-fry briefly to finish the jjajang sauce. Once completely cooled, store this jjajang sauce in an airtight container in the refrigerator. It will keep for over a week, making it very convenient to use whenever you need it!
Step 5
[Making the Jjajang Ramen Stir-Fry] Now, let’s start the main dish, the Jjajang Ramen Stir-Fry. In a wide pan, combine 4 tablespoons of the prepared jjajang sauce, 1 tablespoon of gochujang, and 1/2 tablespoon of gochugaru. Mix them well to avoid lumps. 
Step 6
Pour in 1.5 cups of anchovy-kelp broth and mix thoroughly with the sauce. Bring this mixture to a boil over high heat. Once the broth boils, your delicious jjajang sauce base is ready.
Step 7
When the broth is vigorously boiling, add 100g of the pre-soaked dangmyeon (Korean glass noodles). Stir the noodles with chopsticks or tongs to ensure they are evenly coated with the sauce and broth. Cook until the noodles are chewy yet tender, which should take about 5-7 minutes.
Step 8
When the noodles are almost cooked, add the julienned carrots and the sliced fish cake. Stir-fry together with the sauce for another 1-2 minutes until the fish cake and carrots are tender.
Step 9
Once the vegetables are tender and the noodles reach your desired texture, turn off the heat. Finally, add the diagonally sliced green part of the green onion (1/2 stalk), 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Give it a final gentle toss using the residual heat. Your delicious Jjajang Ramen Stir-Fry is now complete! The fragrant sesame oil adds an extra layer of flavor.
