Authentic ‘Uni Jjajang’ Kalguksu Noodles at Home
Homemade ‘Uni Jjajang’ Kalguksu: A Rich and Flavorful Recipe
The weather in Canada is absolutely beautiful today! On a day like this, we’d normally be heading out with the kids for a picnic and some fresh air, perhaps to a restaurant for Jjajangmyeon and Jjamppong. However, with the current serious situation regarding COVID-19, school outbreaks are becoming a concern, though schools remain open, adding a layer of irony to the secrecy around confirmed cases. Unable to go out, I decided to make my craving for Jjajangmyeon a reality at home. I’ve named this dish ‘Uni Jjajang,’ and since I’m using kalguksu (handmade noodle) dough, it’s now ‘Uni Jjajang Kalguksu.’ This recipe captures the deep, savory flavor of the fermented black bean paste (‘chunjang’) and perfectly complements the chewy texture of the fresh kalguksu noodles. The process of stir-frying the ‘chunjang’ not only mellows its inherent bitterness but also releases a delightful nutty aroma, creating a truly irresistible sauce.
Main Ingredients
- 1 serving of chewy kalguksu noodles
- 200g ‘Chunjang’ (fermented black bean paste; using pre-oiled chunjang is recommended for ease)
- 1 onion, finely diced
- 1/4 head of cabbage, finely diced
- 2 Tbsp sugar (adjust to taste)
- 4 Tbsp vegetable oil
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 100g ground pork
- 100g ground beef
- 550ml chicken broth or water
- 1 Tbsp cornstarch mixed with 2 Tbsp water (for thickening)
Cooking Instructions
Step 1
First, heat 4 tablespoons of vegetable oil in a pan over medium heat. Once the oil is warm, add the 200g of ‘chunjang’ and stir continuously with a spatula for about 10 minutes, being careful not to burn it. You’ll notice the ‘chunjang’ separating from the oil and becoming glossy – this indicates it’s well-fried. This crucial step removes any bitterness from the paste and develops a rich, nutty flavor.
Step 2
Do not discard the oil used to fry the ‘chunjang’; it’s essential for the sauce’s flavor. Add 1 tablespoon of minced garlic and 1/2 teaspoon of grated ginger to the same pan with the fried ‘chunjang’. Stir-fry for about 30 seconds until fragrant. Next, add the ground pork and ground beef. Break up any clumps and stir-fry until the meats are fully cooked through.
Step 3
Once the meat is cooked, add the finely diced onion and cabbage. Continue to stir-fry over medium-low heat until the vegetables become tender and translucent. Add 2 tablespoons of sugar during this stage; this helps to caramelize the vegetables and meld with the savory notes of the ‘chunjang’ for a deeper, more complex sauce.
Step 4
Pour in 550ml of chicken broth or water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5 minutes to allow the flavors to meld. To achieve the desired sauce consistency, ladle out approximately 3 tablespoons of the broth into a small bowl. Whisk in the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) until smooth, then gradually add this mixture back into the simmering sauce, stirring until it reaches your preferred thickness.
Step 5
Meanwhile, bring a separate pot of generously salted water to a boil for the kalguksu noodles. Add the noodles and cook according to package directions until al dente. Drain the noodles immediately and rinse them very briefly under cold running water to remove excess starch; avoid rinsing for too long, as this can make them mushy. Place the prepared noodles into serving bowls.
Step 6
Let’s prepare a side dish that pairs perfectly with Jjajangmyeon: pickled radishes (‘danmuji’). Thinly slice the radishes and toss them with a pinch of red pepper flakes, a little sugar, a splash of vinegar, and a drizzle of sesame oil. This simple preparation adds a refreshing sweet and spicy contrast that cuts through the richness of the Jjajang sauce.
Step 7
Finally, let’s add some toppings for visual appeal and texture. If you have canned corn, sprinkle some over the noodles – it adds a lovely pop of color and a slight sweetness. While thinly sliced cucumber is traditional, if you don’t have it, a small mound of fresh salad greens works beautifully to add color and freshness. These vibrant toppings complete your delicious homemade ‘Uni Jjajang Kalguksu’!
