Hearty Cabbage Jajangmyeon
Noodle Dish – Rich Jajang Sauce & Jajangmyeon with Plenty of Cabbage
Make Jajangmyeon with Chunjang (black bean paste)! You might think it’s complicated and difficult, but surprisingly, it’s quite simple to make!
Ingredients- 1-2 onions, diced or cut into cubes
- 1/5 head of cabbage, cut into large pieces
- 1/4 zucchini, diced
- 200g minced pork
- 140g Chunjang (black bean paste)
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 550ml water
- 2 Tbsp cornstarch
- 3 Tbsp water (for cornstarch slurry)
- 3 servings of Jajangmyeon noodles (Chunghwamyeon)
- 3 eggs (for fried eggs)
Cooking Instructions
Step 1
First, prepare the vegetables for the Jajang sauce. Dice the onions, zucchini, and cabbage into similar-sized pieces. For the cabbage, cutting it into slightly larger pieces will give a nice texture.
Step 2
Heat a generous amount of oil in a pan over medium-high heat. Add the minced pork and stir-fry until it’s cooked through. It’s important to break up the pork as it cooks so it doesn’t clump together.
Step 3
Once the pork is mostly cooked and has changed color, add 2 tablespoons of sugar and stir-fry it in. The sugar helps to remove any gamey smell from the pork and adds a nice depth of flavor.
Step 4
Now it’s time for the star ingredient: Chunjang. Add 140g of Chunjang and 1 tablespoon of soy sauce to the pan. Stir-fry over low heat for about 5 minutes until fragrant. Stir-frying the Chunjang in oil is crucial to remove its bitterness and bring out a rich, nutty aroma. It’s best to use plenty of oil and fry it as if you’re deep-frying it for the best flavor.
Step 5
After thoroughly stir-frying the Chunjang, add the prepared onions, zucchini, and cabbage to the pan.
Step 6
While it’s common to stir-fry vegetables separately for Jajang sauce, we’re adding them directly to the pan with the pork and Chunjang to simplify the process and preserve the fresh taste of the vegetables.
Step 7
Once the vegetables begin to soften and turn slightly translucent, pour in 550ml of water and bring it to a boil over medium heat. Let it simmer to allow all the flavors to meld together.
Step 8
When all the vegetables are tender and the sauce has reduced slightly, reduce the heat to low and gradually add the cornstarch slurry to thicken the sauce. (Mix 2 Tbsp cornstarch with 3 Tbsp water to make the slurry.) Add the slurry little by little while stirring constantly until you reach your desired sauce consistency. Be careful not to make it too thick.
Step 9
Once the sauce reaches your desired thickness, turn off the heat. The residual heat will continue to thicken the sauce slightly.
Step 10
In a separate pot, bring plenty of water to a boil. Add the Jajangmyeon noodles and cook for about 5 minutes. Stir occasionally to prevent them from sticking. After cooking, rinse the noodles thoroughly under cold running water to remove excess starch for a chewier texture.
Step 11
Place the drained noodles in a serving bowl. Ladle a generous amount of the prepared Jajang sauce over the noodles to complete your delicious Jajangmyeon! You can also add a fried egg on top for an even more satisfying meal. Enjoy your hearty and flavorful Jajangmyeon packed with fresh vegetables!
