Rich Homemade Jjajangmyeon
Craving Jjajangmyeon? Enjoy that Classic Taste with This Homemade Recipe!
Skip the delivery and make delicious, restaurant-quality Jjajangmyeon right in your own kitchen with this easy-to-follow recipe.
Jjajangmyeon Ingredients- 1 packet Sachuan Jjajang powder (store-bought)
- 300g Pork shoulder or front leg (cut into bite-sized cubes)
- 1/6 head Cabbage (roughly chopped)
- 1 Onion (roughly chopped)
- 1 Potato (diced)
- 1/2 Zucchini (diced)
- 3-4 servings Kalguksu noodles or fresh noodles
- 800-1000ml Water
Seasonings & Aromatics- 1 Tbsp Minced garlic
- 1 Tbsp Mirin or cooking wine (to remove pork odor)
- 1 Scallion (finely chopped, for scallion oil)
- 1 tsp Black pepper
- 2-3 Tbsp Cornstarch slurry (2 Tbsp water + 1 Tbsp cornstarch, for thickening)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin or cooking wine (to remove pork odor)
- 1 Scallion (finely chopped, for scallion oil)
- 1 tsp Black pepper
- 2-3 Tbsp Cornstarch slurry (2 Tbsp water + 1 Tbsp cornstarch, for thickening)
Cooking Instructions
Step 1
First, chop all your vegetables into bite-sized pieces. Roughly chop the cabbage and onion, and dice the potato and zucchini into about 1.5cm cubes. Cut the pork into similar-sized pieces as the vegetables. Marinate the pork by gently mixing it with mirin, minced garlic, and black pepper. While the pork marinates, dissolve the jjajang powder in about half a cup of cold water to prevent clumps.
Step 2
Heat a wok or deep pan over medium-high heat and add cooking oil. Add the finely chopped scallions and minced garlic, and stir-fry for about 1 minute until fragrant. This step creates a flavorful scallion oil base.
Step 3
Once the scallion oil is fragrant, add the marinated pork to the pan. Stir-fry over high heat until the pork is about 70% cooked and the exterior turns white. This helps to seal in the juices.
Step 4
When the pork is about halfway cooked, add the diced potatoes to the pan and stir-fry them together with the pork. Sautéing the potatoes in the oil will help them cook more evenly and absorb flavor.
Step 5
Once the potatoes start to soften slightly, add the roughly chopped cabbage and diced zucchini. Continue to stir-fry until all the vegetables are slightly wilted and well combined with the pork.
Step 6
Pour in 800-1000ml of water and bring the mixture to a boil over high heat. Let it simmer vigorously for 3-5 minutes to allow the flavors of the ingredients to meld into the sauce. Skim off any foam that rises to the surface for a cleaner broth.
Step 7
Once the sauce is boiling, reduce the heat to medium. Slowly pour in the dissolved jjajang mixture while stirring constantly with a spatula to ensure it mixes smoothly with the broth without any lumps. Stirring well is key to achieving a smooth sauce.
Step 8
After the jjajang sauce is well incorporated, lower the heat to low and let it simmer gently for another 5 minutes to deepen the flavors. If the sauce seems too thin, gradually add the cornstarch slurry while stirring until you reach your desired consistency. Be careful not to add too much at once, as it can become overly thick.
Step 9
In a separate pot, bring a generous amount of water to a rolling boil. Add the kalguksu or fresh noodles and cook according to package directions, typically 4-5 minutes, stirring occasionally to prevent sticking. The cooking time may vary depending on the thickness of the noodles. Once cooked, rinse the noodles briefly under cold water to remove excess starch, then drain thoroughly.
Step 10
Place the cooked noodles into serving bowls.
Step 11
Generously ladle the prepared jjajang sauce over the noodles. For an extra touch, garnish with shredded cucumber or peas. Mix well and enjoy your delicious homemade Jjajangmyeon!
