Lee Yeon-bok's Jajangmyeon
이연복의 복주머니 2.7M💬 1.2K⏱ 8:52
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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)
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- 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
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- 1Cut the pork into small pieces, and dice 1 onion and 1/4 of a zucchini.
- 2Add 5 tablespoons of cooking oil to a frying pan and preheat over medium heat.
- 3Finely mince enough ginger to measure 1 tablespoon.
- 4Add the diced pork, a portion of the onion, and the minced ginger to the preheated pan and sauté over high heat.
- 5Once the meat is fully cooked, add 1/2 tablespoon of soy sauce and the rest of the vegetables, then stir-fry.
- 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.
- 7Gradually add the starch slurry to thicken the sauce, and stir in a pinch of MSG if desired to add a deeper flavor.
- 8Boil the Chinese noodles in a separate pot.
- 9Place the cooked noodles in a bowl and pour the jajang sauce over the top to serve.
💡 Cooking Tips
Make sure to fry the chunjang (black bean paste) thoroughly in oil to reduce bitterness and bring out a nutty flavor. Don't add all the starch slurry at once; add it gradually while checking the consistency.
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