Homemade Jjajangmyeon: Easy & Delicious at Home!
Make authentic Jjajangmyeon at home, as easy as making curry!
During the long holiday last week, I made delicious Jjajangmyeon for my family that tasted just like from a professional restaurant.
Ingredients
- Black bean paste (Chunjang) 60g
- Kalguksu noodles, 1 serving
- Cabbage, 200g
- Potato, 1 medium
- Onion, 1/2 medium
- Pork (ground or thinly sliced) 200g
- Chicken stock or Oyster sauce, 1 Tbsp
Cooking Instructions
Step 1
In a pan with plenty of oil (about 4-5 Tbsp), add 2 Tbsp of black bean paste (Chunjang). Stir continuously over medium heat for about 10 minutes, making sure it doesn’t burn. This process helps to remove any bitterness from the paste and develop its rich, nutty aroma. Keep stirring to prevent sticking.
Step 2
Dice the onion and potato into approximately 1.5cm cubes. This size is good as it will soften but not completely disintegrate during cooking, maintaining a pleasant texture.
Step 3
Shred the cabbage into pieces about 0.5cm thick. Cutting it a bit thicker than paper will ensure it retains a nice bite.
Step 4
Remove the fried black bean paste to a separate bowl. Add more oil to the same pan and heat over medium heat. Return the fried black bean paste to the pan and continue to stir-fry for about 10 minutes. It’s crucial to stir constantly to prevent it from sticking to the bottom or burning. This step deepens the flavor and removes any remaining bitterness.
Step 5
Add the pork to the fried black bean paste and cook until it’s about halfway done. Then, add the shredded cabbage, diced onions, and potatoes. Stir-fry everything together until the vegetables are tender and slightly caramelized. Continue to stir frequently to prevent sticking and to allow the natural sweetness of the vegetables to come out.
Step 6
Once the vegetables are well-fried and softened, pour in 100ml of water (about half a paper cup) and add 1 Tbsp of chicken stock or 1 Tbsp of oyster sauce. Let this mixture simmer gently until the flavors meld and the sauce thickens slightly. Keep it on low heat for a good simmer.
Step 7
When the vegetables are very tender and the sauce has reduced, prepare a cornstarch slurry by mixing cornstarch and water in a 1:1 ratio. Gradually pour this slurry into the sauce while stirring continuously until it reaches your desired thick, glossy consistency. Cook for another minute to ensure the starch is fully cooked.
Step 8
Your delicious Jjajang sauce is now ready! It’s time to prepare the noodles to go with it.
Step 9
Bring a pot of water to a rolling boil. Add the kalguksu noodles and cook for about 3 minutes. Kalguksu noodles are thicker than regular noodles, so they require slightly longer cooking time to become perfectly tender. Drain the noodles well once cooked.
Step 10
Place the drained noodles into a serving bowl. Ladle a generous amount of the hot, savory Jjajang sauce over the noodles. Mix well and enjoy your homemade, restaurant-quality Jjajangmyeon!
