Easy Homemade Jajangmyeon
Making Jajangmyeon with Kal-guksu Noodles Using Pantry Ingredients
When your child craves jajangmyeon late at night, this recipe is your savior! Gathered the ingredients at home, I found a jajang powder mix in the pantry. I was a bit skeptical if it would work, but decided to give it a try. Fortunately, I had most of the main ingredients except for zucchini. I used kal-guksu (knife-cut noodle) noodles for a delightful chewy texture. This is a simple yet satisfying meal.
Jajangmyeon Ingredients- 1 packet Jajang powder mix
- 300g Pork (including fatty parts)
- 2 Onions (chopped into large pieces)
- 0.5 Carrot (diced small)
- 1 Potato (diced small)
- 2 Green onions (chopped finely)
- 1/4 Cabbage (chopped into large pieces)
- 0.5 cup Olive oil
- 3 Tbsp Oyster sauce
- 0.5 tsp Black pepper
- 2 servings Kal-guksu medium noodles
Cooking Instructions
Step 1
Heat 0.5 cup of olive oil in a wide pan over medium heat. Add the pork (including fatty bits) and the large-chopped onions. Sauté for about 5 minutes until the pork renders some fat and the onions become translucent. This builds a flavorful base.
Step 2
Add the diced potatoes, carrots, and finely chopped green onions to the pan. Continue to stir-fry for another 5 minutes. I found some leftover cabbage in the fridge and decided to add about 1/4 of it, chopped into large pieces. Looking back, this was a great addition as it added sweetness and texture, making the final dish even more enjoyable. Cook until the vegetables are slightly softened.
Step 3
Powdered sauces like jajang, curry, or soup mixes tend to clump if added directly to hot oil. To ensure a smooth sauce, it’s best to dissolve the powder in water first. In a separate bowl, place the jajang powder mix and gradually add a little water, stirring until it forms a smooth paste without any lumps.
Step 4
Add 3 tablespoons of oyster sauce to the sautéed pork and vegetables, and mix well. Pour in the dissolved jajang sauce and stir to combine. Since I used frozen pork, I added 0.5 teaspoon of black pepper to help neutralize any potential gamey smell, ensuring a cleaner taste.
Step 5
Turn up the heat to high and continue to stir-fry for about 3 more minutes until the jajang sauce thickens to a desirable consistency for coating noodles. I initially thought I might need cornstarch, but since I used a jajang powder mix, it thickened perfectly on its own without any additional starch. Cook the kal-guksu noodles according to package directions (usually boiled until al dente), drain them, and toss generously with the delicious homemade jajang sauce. Enjoy your comforting meal!
