Flavorful ‘Wok-Hei’ Jjajangmyeon
Flavorful ‘Wok-Hei’ Jjajangmyeon
Jjajangmyeon with a Smoky ‘Wok-Hei’ Flavor
Tired of the same old jjajangmyeon? Elevate your instant noodles with this recipe! We’re infusing it with the rich aroma and smoky essence of ‘wok-hei’ by caramelizing scallions in hot oil. This easy and quick method guarantees a delicious, restaurant-quality jjajangmyeon that anyone can make.
Ingredients- 3 packs Jjajangmyeon (instant black bean noodles)
- 2 stalks large scallions (green onions)
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Start by gathering your ingredients: 3 packs of jjajangmyeon and 2 fresh large scallions. Begin boiling a pot of water for the noodles. Preparing the water while you prep the other ingredients will save you time.
Step 2
Thoroughly wash the scallions, then chop them into roughly 5cm (2-inch) pieces. It’s important to cut them thick; if they are too thin, they might become mushy or tough when stir-fried, affecting the texture and flavor.
Step 3
Heat a frying pan over high heat. Add the oil sachets that came with your jjajangmyeon, plus 1 tablespoon of cooking oil. Add the chopped scallions and stir-fry over high heat for about 1-2 minutes until they soften slightly. High heat is key to drawing out the scallions’ sweetness and imparting a subtle smoky flavor without them burning.
Step 4
Once the scallions are fragrant, carefully add about 3 ladlefuls of the boiling water used for the noodles to the pan. Reduce the heat to medium, then add the jjajang powder mix. Stir well until the powder is completely dissolved, forming a rich sauce base.
Step 5
Add the cooked noodles directly into the sauce pan. Toss them with the sauce for no more than 30 seconds, ensuring the noodles are evenly coated. This quick stir is all it takes to finish your delicious jjajangmyeon. Be careful not to overcook, or the noodles will become soggy.
Step 6
Now, enjoy your flavorful ‘wok-hei’ jjajangmyeon! The natural sweetness of the scallions and their infused aroma perfectly complement the savory jjajang sauce. Remember, stir-frying the scallions over high heat is the secret to achieving that desirable smoky ‘wok-hei’ flavor. Enjoy your meal!
