Spicy & Savory! Homemade Gochujjajangmyeon (Spicy Black Bean Noodles)
Spicy & Savory! Homemade Gochujjajangmyeon (Spicy Black Bean Noodles)
JMT! Making Gunsan-Style Gochujjajangmyeon: The Secret to Frying Chunjang
While ordering jjajangmyeon from a restaurant is delicious, making it at home allows you to use your favorite cuts of meat and the freshest vegetables. If you’re craving Gochujjajangmyeon but don’t have a good place nearby, this recipe is for you! Be sure to check out the chunjang (black bean paste) frying technique to make a truly authentic jjajangmyeon. More details on our blog: https://blog.naver.com/beachblu/222210098944
Jjajangmyeon Ingredients- 200g Pork Neck (cut into bite-sized pieces)
- 1.5 Onions (cut into large chunks)
- 100g Cabbage (cut into large chunks)
- 3 Cheongyang peppers (deseeded and cut into large chunks)
- 10 Cocktail shrimp (thawed if frozen)
- 300g Fresh Chinese noodles (jjajangmyeon noodles)
Sauce Ingredients- 100g Chunjang (Korean black bean paste)
- 1 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1 Tbsp MSG (optional, also known as ‘Miwon’)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Grated ginger
- 100g Chunjang (Korean black bean paste)
- 1 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1 Tbsp MSG (optional, also known as ‘Miwon’)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Grated ginger
Cooking Instructions
Step 1
First, cut the pork neck into substantial, bite-sized pieces. Using pork neck will add a richer flavor and juicier texture to your dish.
Step 2
For a pleasant kick, deseed the Cheongyang peppers and cut them into large pieces. Similarly, chop the onions and cabbage into generous chunks. Larger vegetable pieces offer a more satisfying chew in the finished jjajangmyeon.
Step 3
If using frozen cocktail shrimp, rinse them under cold water to thaw. Then, briefly blanch them in boiling water. Be careful not to overcook, as this can make them tough. Rinse the blanched shrimp in cold water.
Step 4
Your vegetables for the jjajangmyeon are now ready! Double-check that you have all the ingredients prepared. The abundance of vegetables will significantly contribute to the final taste.
Step 5
The key to a great jjajangmyeon sauce lies in properly frying the chunjang. In a deep pan, combine the 100g of chunjang with enough cooking oil to submerge it. Bring to a boil over high heat, then immediately reduce to low heat and fry for about 5 minutes. You’ll know it’s ready when the chunjang becomes crumbly and develops a deep black color. Drain off excess oil, keeping the fried chunjang, to complete your sauce base. Stir continuously while frying to prevent burning.
Step 6
Gather all the ingredients for the jjajang sauce together. This will streamline your cooking process and prevent any mistakes. Ensure you have the chunjang, soy sauce, sugar, MSG, gochugaru, and grated ginger ready.
Step 7
Now, let’s stir-fry the main ingredients. Heat a wok or deep pan with plenty of oil. Add the pork neck and stir-fry until it’s nicely browned and slightly crispy, almost like deep-frying. This step is crucial for developing flavor and rendering any excess fat.
Step 8
Once the pork is golden brown, add the grated ginger and 1 tablespoon of soy sauce. Stir-fry briefly to release the aromatic ginger scent.
Step 9
Add the chopped onions, cabbage, 1 tablespoon of gochugaru for heat, 1 tablespoon of MSG for umami, and 2 tablespoons of sugar for sweetness. Stir-fry everything vigorously over high heat. Quick, high-heat stir-frying helps the vegetables retain some texture.
Step 10
When the onions begin to release their moisture and the vegetables start to soften slightly, reduce the heat to medium. Now, add the fried chunjang to the pan. Stir well, ensuring the chunjang evenly coats all the ingredients. Continue to stir-fry so the sauce melds with everything.
Step 11
Once the chunjang is well combined, add the blanched cocktail shrimp. Stir-fry for another 3 minutes. The addition of shrimp creates a visually appealing and delicious jjajangmyeon, reminiscent of what you’d find at a top jjajangmyeon restaurant! Turn off the heat and serve generously over hot, cooked Chinese noodles.
