Easy Homemade Jjajangmyeon
Amazingly Delicious & Simple Jjajangmyeon Recipe | Make it Like a Pro at Home!
Now you can easily make delicious Jjajangmyeon at home that rivals restaurant quality. With fresh ingredients and a simple cooking method, anyone can follow along. Enjoy a healthy and flavorful Jjajangmyeon that your whole family will love, made right in your own kitchen.
Essential Ingredients
- 1 medium Onion
- 100g ground Pork
- 1 Tbsp minced Garlic
- A little bit of Ginger (minced)
- 3 Tbsp Olive Oil
- 1 Tbsp Black Bean Paste (Chunjang)
- 1 Tbsp Cooking Wine (Cheongju)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 100ml Water
- A drizzle of Sesame Oil (for finishing)
- 2 servings Jjajangmyeon Noodles or fresh noodles
- A little bit of Cucumber (for garnish)
- 1 Tbsp Cornstarch
Cooking Instructions
Step 1
First, prepare the garnishes. Wash the cucumber thoroughly and julienne it into thin strips. For the star of the sauce, peel and finely dice the onion into about 0.5cm pieces. Prepping the ingredients like this will make the cooking process much smoother.
Step 2
Heat 3 tablespoons of olive oil in a pan over medium heat. Add the ground pork and begin to stir-fry, breaking it apart as it cooks. Add the minced garlic and ginger, and sauté until fragrant, which helps to remove any porky odor. Finally, add 1 tablespoon of cooking wine (Cheongju) to enhance the flavor and cook off the alcohol.
Step 3
Once the pork is nicely browned, add the diced onion to the pan and stir-fry. Continue to cook until the onions become translucent and tender. Sautéing the onions thoroughly will bring out their natural sweetness, contributing to the deep flavor of the Jjajang sauce.
Step 4
When the onions are about half cooked and releasing a sweet aroma, add 1 tablespoon of black bean paste (Chunjang) and stir-fry it well with the pork and onions. It’s important to fry the Chunjang in oil to remove any bitterness and develop a rich, nutty flavor. Next, add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce, mixing and stir-frying everything together.
Step 5
Pour in 100ml of water and let the sauce simmer until it thickens slightly. To achieve the desired consistency, mix 1 tablespoon of cornstarch with 3 tablespoons of cold water to create a slurry. Gradually add this cornstarch slurry to the simmering Jjajang sauce while stirring constantly until it reaches your preferred thickness. A tip is to add it little by little to control the consistency.
Step 6
Finally, drizzle in a little sesame oil for a nutty aroma. Your delicious Jjajang sauce is now complete! Turn off the heat and set it aside.
Step 7
Now it’s time to cook the noodles. In a large pot, bring plenty of water to a rolling boil. Add the 2 servings of Jjajangmyeon noodles (or fresh noodles), a pinch of salt, and 1 tablespoon of olive oil. Cooking the noodles with olive oil prevents them from sticking together and results in a chewier texture.
Step 8
As the noodles come to a boil, add a little cold water to prevent them from boiling over (repeat this 2-3 times). Once the noodles are cooked to perfection, drain them in a colander and rinse them under cold running water twice. This step makes the noodles extra springy and removes excess starch, allowing them to bind better with the sauce.
Step 9
Place the cooked noodles in a serving bowl. Generously ladle the prepared Jjajang sauce over the noodles. Garnish with the julienned cucumber if desired. Mix the sauce and noodles well before eating, and you’ll enjoy a fantastic Jjajangmyeon experience right at home, just like from a restaurant. Enjoy your meal!
