Delicious Homemade Jajangmyeon
Homemade Jajangmyeon Recipe
Enjoy a delicious bowl of Jajangmyeon at home, featuring a savory blend of fresh vegetables, succulent pork, and rich Chunjang sauce! This recipe brings the authentic taste right to your kitchen.
Jajangmyeon Ingredients (Serves 4)
- 4 servings of Jajangmyeon noodles (Chunghwamyeon)
- 2 Tbsp Chunjang (black bean paste)
- 1 Tbsp Doubanjiang (spicy bean paste)
- 300g Pork (shoulder or belly recommended for flavor)
- 1 Tbsp Minced garlic
- 1/2 stalk White part of green onion, minced
- 1/2 Tbsp Grated ginger
- 1 medium Potato (approx. 200g)
- 1 medium Onion (approx. 200g)
- 100g Cabbage
- 1/3 Carrot
- 1/3 Zucchini
- 1 Korean chili pepper (optional, for a hint of spice)
- 1/3 Cucumber (for garnish)
- 2 cups Water (400ml)
- 5 Tbsp Cooking oil
Jajang Sauce Seasoning
- 1 Tbsp Soy sauce
- 1 Tbsp Fish sauce (adds umami)
- 1 Tbsp Maesil-cheong (plum extract, for subtle sweetness and depth)
- 2 Tbsp Sugar
- 2 Tbsp Mirin (or rice wine)
- 1 Tbsp Oyster sauce
- 1 Tbsp Chili oil (or regular cooking oil)
- A pinch of Black pepper
Slurry for Thickening
- 2 Tbsp Cornstarch (or potato starch)
- 3 Tbsp Water
- 1 Tbsp Soy sauce
- 1 Tbsp Fish sauce (adds umami)
- 1 Tbsp Maesil-cheong (plum extract, for subtle sweetness and depth)
- 2 Tbsp Sugar
- 2 Tbsp Mirin (or rice wine)
- 1 Tbsp Oyster sauce
- 1 Tbsp Chili oil (or regular cooking oil)
- A pinch of Black pepper
Slurry for Thickening
- 2 Tbsp Cornstarch (or potato starch)
- 3 Tbsp Water
Cooking Instructions
Step 1
Prepare all your ingredients by chopping them. Cut the pork into bite-sized pieces. Dice the potatoes, onions, and cabbage into roughly equal, medium-sized cubes. Chop the carrots and zucchini into similar sizes. Finely mince the white part of the green onion and the ginger. If using, deseed the Korean chili pepper and mince it. Thinly julienne the cucumber for garnish. In a small bowl, mix the cornstarch and water to create the slurry for thickening.
Step 2
Heat about 2 tablespoons of cooking oil in a deep pan or wok over medium heat. Add the minced ginger, minced garlic, and minced white part of the green onion. Stir-fry until fragrant, about 1-2 minutes. This infuses the oil with aromatic flavors.
Step 3
Add the pork to the pan and stir-fry until it’s no longer pink and lightly browned. You can drain off some of the excess fat if desired for a lighter sauce.
Step 4
Once the pork is mostly cooked, add the firmer vegetables: carrots, potatoes, onions, and cabbage. Stir-fry with the pork for about 3-4 minutes until they begin to soften slightly.
Step 5
Add the Chunjang (black bean paste) and Doubanjiang to the pan. Stir-fry them with the other ingredients for about 2-3 minutes. This step is crucial for developing the rich, savory flavor of the sauce and reducing any raw taste from the pastes. Be careful not to burn them.
Step 6
Add the zucchini and the optional Korean chili pepper. Stir-fry everything together for another minute to combine the flavors.
Step 7
Pour in 2 cups (400ml) of water. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 5-7 minutes, or until the potatoes and other vegetables are tender.
Step 8
Stir in all the seasoning ingredients: soy sauce, fish sauce, maesil-cheong, sugar, mirin, oyster sauce, chili oil, and black pepper. Taste the sauce and adjust the sweetness or saltiness to your preference. Remember, the flavors will meld as it thickens.
Step 9
Bring the sauce back to a gentle boil. Give the cornstarch slurry a quick stir, then gradually pour it into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency. It should have a glossy sheen.
Step 10
Meanwhile, cook the Jajangmyeon noodles in plenty of boiling water according to the package instructions until al dente. Drain the noodles thoroughly and divide them among serving bowls.
Step 11
Ladle the hot, thick Jajang sauce generously over the cooked noodles. Garnish with the julienned cucumber. Your delicious homemade Jajangmyeon is ready to be enjoyed! Mix well and savor every bite.
