Homemade Minced Meat Jjajangmyeon (Yuni Jjajang)
Homemade Minced Meat Jjajangmyeon (Yuni Jjajang)
Enjoy a Healthy and Flavorful Minced Meat Jjajangmyeon Made by Stir-Frying at Home
Homemade jjajangmyeon, stir-fried with black bean paste and fresh ingredients, offers a distinctly different charm from restaurant versions. When you make it at home, you can control the caramel coloring and sugar, making it much more wholesome and healthy. Finely mincing the pork and vegetables before stir-frying creates a delightful texture that is both tender and satisfyingly chewy. Making a generous batch also makes for a hearty side dish. Complete your meal with this special, homemade Yuni Jjajang.
Vegetables & Meat- 1/2 head Cabbage (finely chopped)
- 2 cups Minced Onion
- 2 cups Minced Pork (lean cuts recommended)
- 1 cup Minced Scallion
- 2 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
Stir-fry Sauce- 3 Tbsp Cooking Oil
- 6 Tbsp Chunjang (black bean paste; adjust based on saltiness)
- 3 Tbsp Oyster Sauce
- 1 Tbsp Chicken Stock (or water)
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Soy Sauce
Thickener (Slurry)- 3 Tbsp Cornstarch
- 4 Tbsp Water
- 3 Tbsp Cooking Oil
- 6 Tbsp Chunjang (black bean paste; adjust based on saltiness)
- 3 Tbsp Oyster Sauce
- 1 Tbsp Chicken Stock (or water)
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Soy Sauce
Thickener (Slurry)- 3 Tbsp Cornstarch
- 4 Tbsp Water
Cooking Instructions
Step 1
1. First, prepare all your vegetables and meat. Finely mince the cabbage, onion, and pork. Traditionally, Yuni Jjajang calls for very finely minced ingredients, but if you prefer a bit more texture, you can chop the vegetables slightly coarser. Feel free to adjust this to your preference.
Step 2
2. In a deep pan or pot, heat 3 tablespoons of cooking oil over medium-low heat. Add the minced garlic, ginger, and scallions. Stir-fry for about 1 minute until fragrant, allowing the aromatics to infuse the oil.
Step 3
3. Add the minced pork to the fragrant oil and stir-fry. Once the pork starts to brown, add 1 tablespoon of soy sauce and continue to cook. The soy sauce will add a depth of flavor as it cooks with the pork. When the pork is about halfway cooked, add the minced onion and cabbage. Stir-fry until the vegetables soften.
Step 4
4. Once the cabbage becomes translucent and tender, add all the stir-fry sauce ingredients: oyster sauce, chicken stock, sugar, cooking wine, and chunjang. Increase the heat to medium-high and stir-fry for about 5 minutes, ensuring the ingredients and sauce are well combined. Be careful not to burn the chunjang while stir-frying.
Step 5
5. Pour 5 cups of water into the stir-fried mixture and mix well. Bring to a boil over medium heat, then reduce to low and simmer for about 5 minutes, stirring occasionally. You can adjust the amount of water so that the ingredients are well submerged. Once the sauce has slightly reduced, gradually add the cornstarch slurry (3 Tbsp cornstarch mixed with 4 Tbsp water) while stirring to achieve the desired thickness. Continue to cook and stir for another 3-5 minutes until the sauce is thick and glossy.
Step 6
6. While it might seem a bit complex, it’s actually quite straightforward if you follow the steps. Once the ingredients are prepped, the stir-frying and simmering process goes by quickly. Enjoy this final stage of creating your delicious Yuni Jjajang!
Step 7
7. For the noodles, choose any type that complements the sauce. Options like Kalguksu (knife-cut noodles), Udon noodles, or any Chinese-style noodles work wonderfully. Use whichever is most convenient for you to find.
Step 8
8. And there you have it – a bowl of homemade, healthy, and delicious Yuni Jjajang! Making it at home allows you to enjoy the pure flavors of the ingredients without worrying about artificial additives, making it even more special.
Step 9
9. For the fried egg topping, prepare it to your liking. If you prefer the Chinese restaurant style, use a generous amount of oil. Carefully fry the egg without breaking the yolk, then spoon hot oil over the yolk while it cooks for a more appealing finish.
Step 10
10. This recipe yields enough to make jjajangmyeon and jjajangbap once each for two people. Leftover sauce can be stored in an airtight container in the freezer, allowing you to enjoy delicious jjajang dishes anytime.
