Delicious Jajang Noodles Made at Home
Delicious Jajang Noodles Made at Home
Rich Jajang Noodles Recipe Using Homemade Chunjang
Jajang noodles, lovingly prepared with chunjang (black bean paste) we had at home, are an irresistible delicacy that never gets old. The deep flavor of freshly made, warm jajang noodles combined with chewy somen (thin wheat noodles) is more than enough to stimulate your appetite. With this recipe, you can easily recreate the delicious taste of professional jajang noodles right in your own kitchen.
Main Ingredients- 3 medium onions
- 1/2 medium carrot
- 4 cloves garlic
- 2 Tbsp ginger (minced)
- 300g beef (sirloin or bulgogi cut)
- 3 servings somen noodles (approx. 300g)
Jajang Sauce Seasoning- 1 Tbsp sugar
- 200g chunjang (black bean paste)
- 2 Tbsp potato starch
- 3 Tbsp water (for starch slurry)
- 1 cup cooking oil (for frying chunjang)
- A little cooking oil (for stir-frying)
- 1 Tbsp sugar
- 200g chunjang (black bean paste)
- 2 Tbsp potato starch
- 3 Tbsp water (for starch slurry)
- 1 cup cooking oil (for frying chunjang)
- A little cooking oil (for stir-frying)
Cooking Instructions
Step 1
First, prepare the vegetables that will form the base of your jajang sauce. Peel and wash 3 medium onions thoroughly, then dice them into approximately 1 to 1.5 cm cubes. Peel half a carrot and dice it into cubes of a similar size to the onions. Cutting the vegetables into uniform pieces ensures they cook evenly.
Step 2
Mince 4 cloves of garlic. Finely mince about 2 tablespoons of ginger; adding ginger not only removes any gamey odor from the sauce but also enhances its flavor. Prepare 300g of lean beef, trimming off excess fat, and cut it into bite-sized cubes, similar in size to your diced vegetables.
Step 3
Now, it’s time to fry the chunjang. Pour about 1 cup of cooking oil into a deep pan or wok and preheat it over medium heat. Once the oil is sufficiently hot, add the 200g of chunjang directly into the oil and stir-fry until it’s fragrant. Frying the chunjang in oil removes its bitterness and brings out a nutty flavor.
Step 4
Continuously stir the chunjang with a cooking chopstick or spatula as it fries. When the chunjang has softened and blended well with the oil, emitting a delicious aroma, turn off the heat. Be careful not to burn the chunjang.
Step 5
Leave about 2-3 tablespoons of the oil used for frying the chunjang in the pan. Increase the heat to high and stir-fry the cubed beef. Searing the beef over high heat seals in the juices, keeping it tender and flavorful. Cook the beef until it’s no longer pink.
Step 6
Once the beef is cooked, add the diced carrots and stir-fry them together. Carrots take a bit longer to cook, so adding them after the beef is ideal. When the carrots begin to soften slightly, add the minced garlic, minced ginger, and the diced onions. Stir-fry everything together to release their aromas.
Step 7
Now, add all the fried chunjang to the pan. Stir-fry it with the vegetables and meat, ensuring it’s well combined with the oil. You’ll notice the rich color and aroma of the chunjang, filling your kitchen with the scent of delicious jajang sauce.
Step 8
Continue to stir-fry everything over high heat for about 2-3 more minutes, allowing the chunjang to meld with all the ingredients. Stir occasionally to prevent sticking and ensure the vegetables soften and blend evenly with the chunjang and meat, forming a flavorful base for the sauce.
Step 9
Since the amount of stir-fried jajang mixture might seem quite large, it’s a good idea to divide it in half for later use. Transfer approximately half of the prepared jajang mixture to a separate bowl and set it aside. This allows you to easily adjust the sauce consistency and quantity as needed.
Step 10
To the remaining half of the jajang mixture in the pan, add 1 tablespoon of sugar to enhance the sweetness. Pour in about 2/3 of a mug (approximately 150ml) of water. Bring the mixture to a boil over high heat. The sugar balances the saltiness of the chunjang and softens the overall flavor profile.
Step 11
While the sauce is coming to a boil, prepare the starch slurry. In a small bowl, combine 2 tablespoons of potato starch with 3 tablespoons of water, whisking until smooth and lump-free. Gradually pour this starch slurry into the boiling jajang sauce while stirring continuously. Add it slowly to achieve your desired thickness.
Step 12
Using a spatula or scraper, stir the sauce, making sure to scrape the bottom of the pan. You’ll notice the sauce gradually thickening as the starch cooks. Once it reaches your desired consistency, turn off the heat. Your rich and delicious jajang sauce is now complete! Keep the sauce warm.
Step 13
Now, it’s time to cook the somen noodles. Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, carefully add the 3 servings of somen noodles (about 300g), spreading them out to prevent sticking. Gently stir the noodles with chopsticks to ensure they separate.
Step 14
As the somen begins to boil and rise, add 1 cup of cold water to prevent the water from boiling over. Adding cold water helps the noodles cook evenly, resulting in a chewier and more al dente texture. Stir the noodles gently again as the water returns to a boil.
Step 15
When the noodles boil up again, stir them thoroughly to ensure they are separated, then turn off the heat. Immediately rinse the noodles under cold running water. This step removes excess starch, keeping the noodles firm and preventing them from clumping. Drain the noodles well in a colander.
Step 16
Arrange the perfectly cooked somen noodles in serving bowls. Generously ladle the warm, thick jajang sauce over the noodles. Mix the sauce and noodles together thoroughly and enjoy your homemade jajang noodles! For an extra touch, consider garnishing with julienned cucumber, peas, or a fried egg.
