Gourmet Jjajangmyeon Recipe You Can Enjoy at Home
Jjajangmyeon Made with Abundant Ingredients, Just Like Chef Lee Sun-kyun from ‘The Northbound Team to Siberia’
Late one night, while watching ‘The Northbound Team to Siberia,’ I was captivated by Lee Sun-kyun transforming into a chef and making a wonderfully sophisticated jjajangmyeon. Seeing him cook jjajangmyeon instead of pasta made my mouth water! The next morning, I made a simple version with just cabbage and onion from my fridge, ate it alone, and then immediately went to the mart to buy pork and make it properly. Now you can enjoy a sophisticated jjajangmyeon at home, just like a chef!
Main Ingredients
- 2 packs Jjajangmyeon (black bean noodles)
- 300g Pork (for jjajang)
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp Cooking wine (mirin or similar)
- 1/4 Cabbage
- 1/2 Onion
- 2 Green onions
- 1 Tbsp Gochujang (red chili paste)
- 1 Tbsp Oyster sauce
- 1 cup (200ml) Water
- A little cooking oil
Cooking Instructions
Step 1
We’re making two packs of jjajangmyeon today, and to make it extra special, I’m adding 300g of pork. This is a great way to use up leftover meat, and it makes the dish incredibly satisfying. First, season the pork with a pinch of salt, a pinch of black pepper, and 1 tablespoon of cooking wine to help tenderize it and remove any gamey smell. Marinating the pork beforehand will make it more tender and flavorful.
Step 2
Now, let’s prepare the vegetables. Chop the green onions into large, bite-sized pieces (about 2 large stalks). Cut the cabbage into quarters (about 1/4 head) and the onion into halves (about 1/2 onion), then chop them into similarly sized pieces (around 2-3 cm). Cutting them into larger chunks helps maintain a pleasant texture when stir-fried and ensures they pair well with the jjajang sauce. Having them pre-chopped makes the cooking process much smoother.
Step 3
For the jjajang, I’ve chosen a cut of pork that isn’t too fatty. Heat a little cooking oil in a pan over medium heat and add the chopped green onions. Sauté them until their fragrance is released, creating an aromatic green onion oil. Once fragrant, add the marinated pork and stir-fry until it’s browned on all sides. It’s important to break up any clumps of meat as you cook to ensure even browning.
Step 4
Once the pork is nicely browned, add the roughly chopped onion and cabbage to the pan. Stir-fry them with the pork, allowing them to get lightly coated in the oil. This helps to bring out the natural sweetness of the vegetables and enhances the overall flavor. Cook just until the vegetables are slightly softened but still retain a bit of crispness – this is key for a good texture.
Step 5
Now it’s time to create the jjajang sauce base. Pour 1 cup (about 200ml) of water into the pan with the cooked pork and vegetables. Adding water will help the ingredients simmer gently and create a smoother sauce consistency, preventing it from becoming too thick.
Step 6
Next, we’ll add the flavor enhancers. Stir in 1 tablespoon of gochujang for a boost of umami and a hint of mild spiciness, and 1 tablespoon of oyster sauce for a deeper, savory flavor. Don’t forget to add both of the jjajang powder packets that came with your noodles.
Step 7
Stir everything together well to ensure all the ingredients and seasonings are evenly combined. Since we’ve added water and the vegetables will release moisture as they cook, reduce the heat to low and let it simmer gently. Simmering on low heat allows the flavors to meld beautifully, creating a richer taste. Let it simmer for about 5 minutes.
Step 8
While the jjajang sauce is simmering, bring a separate pot of water to a boil. Add the jjajangmyeon noodles and the dried vegetable mix (if included). Cook for about 3 minutes, which is slightly less than the package instructions. Cooking them slightly al dente ensures the noodles remain chewy and don’t become mushy when mixed with the hot sauce. Once cooked, drain the noodles thoroughly in a colander.
Step 9
Here’s the final step! Add the perfectly cooked noodles to the simmering jjajang sauce. Also, include the oil packet that comes with the jjajangmyeon for extra richness. Gently toss everything together until the noodles are evenly coated with the delicious sauce. Congratulations, you’ve just made a fantastic jjajangmyeon that’s almost like ‘ganjjajang’ (a drier style)! Enjoy your homemade masterpiece!
