19, Oct 2022
Delicious Homemade Jjajangmyeon





Delicious Homemade Jjajangmyeon

Easy Recipe for Making Jjajangmyeon with Chunjang

Delicious Homemade Jjajangmyeon

Jjajangmyeon is a common delivery food – today, I made it at home easily! Enjoy the rich flavors of homemade Jjajangmyeon using chunjang.

Recipe Info

  • Category : Noodles & Dumplings
  • Ingredient Category : Flour / Wheat
  • Occasion : Late-night snack
  • Cooking : Stir-fry
  • Servings : 3 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Beginner

Main Ingredients

  • 1 medium Onion
  • 1/2 Zucchini
  • 1/4 head of Cabbage
  • 125g Chunjang (black bean paste)
  • 150g Ground Pork
  • 3 servings Chinese Noodles

Cooking Instructions

Step 1

First, prepare the vegetables for the jjajang sauce: onion, zucchini, and cabbage. Slice the onion thickly, and cut the zucchini into half-moon shapes. It’s best to cut the cabbage into thick shreds as well. Cutting them in larger pieces will result in a more satisfying texture in your jjajangmyeon.

Step 1

Step 2

Heat a generous amount of cooking oil in a pan over medium-high heat. Add the ground pork and stir-fry until it’s mostly cooked. Then, add 1 Tbsp of soy sauce and continue to stir-fry. This step helps to remove any porky odors and adds a savory depth.

Step 2

Step 3

Now it’s time for the star ingredient: the chunjang. Add the 125g of chunjang to the pan with the cooked pork. Reduce the heat to low and stir-fry for at least 5 minutes. Stir-frying the chunjang sufficiently removes any bitterness and brings out its nutty, deep flavor. Be careful not to burn it.

Step 3

Step 4

Add the sliced onions to the pan where you stir-fried the chunjang. Sauté until the onions become translucent. Once the onions are softened, add the zucchini and cabbage and stir-fry everything together. The moisture released from the vegetables will meld with the chunjang, forming the base of a delicious jjajang sauce.

Step 4

Step 5

Once the vegetables are well sautéed, pour in 3 cups of water and 3 Tbsp of sugar. Bring the mixture to a boil over high heat. The sugar balances the saltiness of the chunjang and adds sweetness, creating a well-rounded flavor for the jjajangmyeon.

Step 5

Step 6

As the sauce begins to boil, prepare to thicken it. In a small bowl, combine 3 Tbsp of cornstarch with 4 Tbsp of water. Mix well until there are no lumps to create a cornstarch slurry. This slurry will make the jjajang sauce wonderfully thick.

Step 6

Step 7

Gradually pour the prepared cornstarch slurry into the boiling jjajang sauce while stirring continuously. Add enough slurry until you achieve your desired thickness. Once the sauce has thickened, season with salt to taste. If it’s too bland, add a little more salt to adjust. Simmer for another 2 minutes, and your delicious jjajang sauce is complete.

Step 7

Step 8

In a separate pot, bring plenty of water to a rolling boil. Add the 3 servings of Chinese noodles and cook according to the package instructions until al dente. Rinsing the cooked noodles under cold water and draining them well will result in a chewier, more pleasant texture.

Step 8

Step 9

Generously spoon the freshly made, delicious jjajang sauce over the hot noodles. For an extra touch, top with a perfectly fried sunny-side-up egg. Your magnificent homemade jjajangmyeon is now ready to be mixed and enjoyed!

Step 9



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