K-Food Recipes

Lee Yeon-bok's Jajangmyeon

A Korean-style Chinese dish made by stir-frying chunjang (black bean paste) in oil with pork, onions, potatoes, cabbage, etc., to create a thick black sauce that is poured over chewy noodles and mixed before eating. It is one of the most beloved delivery foods in Korea.

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 330 kcal per serving· about 660 kcal total· ⏱ 25 min(AI estimate)
0 selected
  • Chinese-style noodles(중화면)2 servings
  • Pork(돼지고기)150 g
  • Chunjang (Black bean paste)(춘장)1.5 tablespoons
  • Zucchini(애호박)0.3 piece
  • Onion(양파)1 piece
  • Ginger(생강)1 tablespoons
  • Oyster sauce(굴 소스)1 tablespoons
  • Sugar(설탕)0.5 tablespoons
  • Soy sauce(진간장)0.5 tablespoons
  • Starch(전분)1 tablespoons
  • MSG (Mi-won)(미원)pinch

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Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Cut the pork into small pieces, and dice 1 onion and 1/4 of a zucchini.▶ 0:15
  2. 2Add 5 tablespoons of cooking oil to a frying pan and preheat over medium heat.▶ 1:13
  3. 3Finely mince enough ginger to measure 1 tablespoon.▶ 2:11
  4. 4Add the diced pork, a portion of the onion, and the minced ginger to the preheated pan and sauté over high heat.▶ 3:09
  5. 5Once the meat is fully cooked, add 1/2 tablespoon of soy sauce and the rest of the vegetables, then stir-fry.▶ 4:07
  6. 6When the vegetables are tender, add 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, 1.5 tablespoons of black bean paste, and a splash of water, stirring well. Taste and decide if you need to add more black bean paste.▶ 5:05
  7. 7Gradually add the starch slurry to thicken the sauce, and stir in a pinch of MSG if desired to add a deeper flavor.▶ 6:03
  8. 8Boil the Chinese noodles in a separate pot.▶ 7:01
  9. 9Place the cooked noodles in a bowl and pour the jajang sauce over the top to serve.▶ 7:59

💡 Cooking Tips

"Frying the paste" by stir-frying chunjang in plenty of oil over low heat for 3-5 minutes to remove bitterness determines 90% of the flavor. Adding a little starch water at the end to adjust the consistency helps the sauce coat the noodles well.

⇄ Substitutes

If you don't have chunjang, you can substitute it with Chinese Tianmianjiang, but reduce the amount as it is sweeter. Noodles can be replaced with udon or thick flour noodles, and if you add shrimp or squid instead of pork, it becomes Samseon Jjajang.

Storage

Jajang sauce can be stored in an airtight container in the refrigerator for 3-4 days, or up to one month in the freezer. Noodles should be boiled right before eating and mixed with the sauce immediately so they stay chewy and don't get soggy.

Related

Ganjajang, Samseon Jjajang, Jjajang-bap, Chapagetti.

FAQ

  • Q. What is the difference between Jjajangmyeon and Ganjajang?

    A. Standard Jjajangmyeon is made by adding starch water to the stir-fried chunjang sauce to make it thick, which is then poured over the noodles. Ganjajang (乾-) is made by stir-frying ingredients and chunjang on the spot without starch water and serving the noodles and sauce separately, making it more savory and oily.

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