Delicious ‘Jjajangmyeon-Egg-Cheese’ (Jjakyechi) Recipe
Easy Weekend Treat! Make ‘Jjakyechi’ with the Perfect Combo of Jjajangmyeon, Egg, and Cheese
Introducing the ‘Jjakyechi’ recipe, which is incredibly simple to make for those lazy weekend mornings or when you need a quick, kid-approved snack. It’s a delightful fusion of chewy Jjajangmyeon noodles, a savory fried egg, and rich cheddar cheese that will captivate both children and adults. Adding refreshing cucumber slices on top makes it even more enjoyable without feeling heavy. We highly recommend Jjakyechi as a simple yet special weekend meal!
Jjakyechi Ingredients- 1 packet of Jjajangmyeon (including noodles, powder soup, and flakes)
- 1 fresh egg
- 1 slice of high-quality cheddar cheese
- A little cucumber (for garnish and texture)
- 600ml water (approx. 3 cups)
Cooking Instructions
Step 1
First, prepare the fried egg, one of the key components of Jjakyechi. Lightly grease a heated pan over medium-low heat with cooking oil, and carefully crack the egg into it. Try not to break the yolk, and gently cook until the egg white is set. You can adjust the doneness to your preference, whether you like it sunny-side up or over-easy. Mixing the slightly runny yolk with the noodles is also a delicacy.
Step 2
Wash the fresh cucumber for topping thoroughly, pat it dry, and then thinly julienne it. The crisp texture of the cucumber will further enhance the flavor of your Jjakyechi.
Step 3
Prepare a pot for boiling the Jjajangmyeon noodles. Pour 600ml of clean water (about 3 standard cups) into the pot and bring it to a rolling boil over high heat. Sufficiently boiling water is crucial for achieving perfectly chewy noodles.
Step 4
Once the water is boiling vigorously, add the Jjajangmyeon noodles and the included dried vegetable flakes. Stir gently to prevent the noodles from sticking together, and cook for about 5 minutes until they reach your desired tenderness. You can adjust the cooking time based on your personal preference.
Step 5
After the noodles are cooked, drain the water using a colander. It’s important not to drain all the water; leave about 8 tablespoons (approximately 100ml) of starchy water to help the sauce mix well. Add the Jjajangmyeon powder soup and the included olive oil (or seasoning oil) to the remaining water. Stir quickly over low heat until the noodles and sauce are evenly coated. Focusing on creating a glossy coating of sauce on the noodles will result in a more delicious dish.
Step 6
Transfer the well-mixed Jjajangmyeon to a nice serving bowl. Place the prepared slice of cheddar cheese on top of the noodles and let it melt slightly. Finally, crown your dish with the perfectly fried egg in the center, and artfully arrange the julienned cucumber. Your ‘Jjakyechi’ is now complete! It tastes best when enjoyed immediately while warm.
