Jjajang Hand-Pulled Dough Noodles: A Delicious Fusion of Chewy Noodles and Savory Jjajang Sauce
Jjajang noodles made with potato hand-pulled dough… A delightful twist on a classic!
We tried putting hand-pulled dough noodles into jjajang sauce! Experience the unique and satisfying combination of chewy potato noodles and rich, flavorful jjajang sauce.
Main Ingredients
- 1 pack potato hand-pulled dough noodles (store-bought)
- 1 packet jjajang (black bean sauce) powder
- 1 pack pork tenderloin (or shoulder)
- 1 medium onion
Cooking Instructions
Step 1
First, prepare the ingredients for the jjajang sauce. Peel the onion and slice it into about 1cm thick strips. Cut the pork tenderloin (or shoulder) into bite-sized pieces, approximately 2-3cm. Having all ingredients prepped makes the cooking process much smoother.
Step 2
Heat a wok or a large, deep pan over medium heat. Add 3 tablespoons of cooking oil and 1 tablespoon of minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the prepared pork and cook until the surface turns white. Stir-frying the pork well helps to remove any gamey odor and adds a delicious depth of flavor.
Step 3
Once the pork is almost cooked through, add the sliced onion. Continue to stir-fry for another 2-3 minutes over medium heat until the onion becomes translucent and slightly tender. Sautéing the onions with the pork enhances their natural sweetness, boosting the savory umami of the jjajang sauce.
Step 4
After stir-frying the pork and onions, pour in 700ml of water. Bring to a boil over high heat, then reduce to medium heat and let it simmer for a few minutes for the flavors to meld together.
Step 5
In a separate small bowl, place 1 packet of jjajang powder. Add 100ml of cool or lukewarm water and whisk until smooth and lump-free. Using a whisk or spoon, mix thoroughly to create a smooth sauce base. Dissolving the powder beforehand prevents clumps when added to the hot liquid.
Step 6
Now, let’s prepare the chewy hand-pulled dough noodles. Get one pack of store-bought potato hand-pulled noodles ready. While you can make them from scratch, using store-bought ones is a quick and easy way to enjoy this unique dish.
Step 7
Bring a large pot of water to a rolling boil. Carefully add the potato hand-pulled noodles and cook for about 5 minutes. Stir occasionally to prevent them from sticking together. The noodles are typically done when they float to the surface. Cooking for around 5 minutes ensures a perfectly chewy texture.
Step 8
Pour the dissolved jjajang mixture into the simmering 700ml of water. Whisk or stir well with a spatula as it cooks. Continue to simmer for another 2-3 minutes until the sauce thickens and the jjajang powder is fully incorporated. Adjust the consistency by adding more water if it’s too thick, or simmering longer if it’s too thin. Your delicious jjajang sauce is now complete!
Step 9
Drain the cooked hand-pulled noodles and immediately rinse them under cold running water. This step helps to firm up the noodles and prevent them from sticking. Make sure to drain them thoroughly.
Step 10
Finally, arrange the drained hand-pulled noodles in a serving bowl and generously ladle the hot, savory jjajang sauce over the top. This is your delicious Jjajang Hand-Pulled Dough Noodles! Mix well and enjoy this delightful fusion dish. For an extra touch, consider garnishing with shredded cucumber or a boiled egg.
