Homemade Jajangmyeon: A Delicious Stir-Fried Black Bean Noodle
Crafting Authentic Jajangmyeon at Home
Experience a healthier and more delicious version of Jajangmyeon than your average takeout, made right in your own kitchen! This recipe focuses on a ‘gan-jajang’ style, stir-fried in a pan, resulting in a rich, less saucy, and intensely flavorful black bean sauce. Generously ladle this exquisite sauce over freshly boiled noodles for a truly satisfying meal. It’s also fantastic served over a warm bowl of rice. The enticing aroma of freshly fried ‘chunjang’ (black bean paste) alone is enough to make your mouth water! Unlike some greasy delivery options that can leave you feeling heavy, this homemade version is surprisingly light and wholesome, making it perfect even for breakfast. If you’ve ever felt uncomfortable after eating delivery Jajangmyeon, this recipe offers a clean and flavorful alternative. You can even enjoy it as a tasty snack by adding it to ramen or thin noodles.
Jajang Sauce for 4 Servings
- 100g ground pork (or diced pork for a chewier texture)
- 1 Korean zucchini (Aehobak)
- 1/2 carrot
- 2 onions
- 2 Tbsp stir-fried Chunjang (black bean paste)
- 1/2 Tbsp cornstarch slurry (1/2 Tbsp cornstarch + 1/2 Tbsp water)
- 2 Tbsp plum extract (or soy sauce)
- 1/2 Tbsp minced garlic
- A little cooking oil
Cooking Instructions
Step 1
First, thoroughly wash and pat dry the zucchini, carrot, and onions. Dice them into approximately 1.5cm cubes. Cutting all vegetables into uniform sizes ensures they cook evenly.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium-high heat. Add the minced garlic and ground pork, and stir-fry until the pork is about halfway cooked. Then, add all the prepared vegetables to the pan and continue to stir-fry together. (Tip: If you prefer a chewier texture, you can dice the pork into larger, 1.5cm cubes instead of using ground pork. Choose based on your preference!)
Step 3
As the pork and garlic become fragrant, add the diced onions and carrots. Continue to stir-fry vigorously over high heat. This helps to maintain the vegetables’ crispness while ensuring they cook through.
Step 4
Once the onions become translucent and slightly sweet, add the 2 tablespoons of stir-fried Chunjang (black bean paste). Stir well to coat the vegetables and pork evenly with the paste. Reduce the heat to medium and continue stir-frying to prevent the paste from burning.
Step 5
Mix all the ingredients together after adding the Chunjang. The sauce should start to thicken and gain a glossy sheen, indicating it’s cooking properly.
Step 6
Now, add the diced zucchini and 2 tablespoons of plum extract (for sweetness and depth). Stir-fry again over high heat for a short time. Zucchini cooks very quickly, so be careful not to overcook it.
Step 7
Prepare the cornstarch slurry for thickening the sauce. In a small bowl, combine 1/2 tablespoon of cornstarch with 1/2 tablespoon of water and whisk until smooth, ensuring there are no lumps. (Cornstarch to water ratio: 1:1)
Step 8
Gradually pour the prepared cornstarch slurry into the Jajang sauce while stirring continuously. Bring to a gentle simmer and stir until the sauce reaches a thick, glossy consistency. Your delicious Jajang sauce is now ready!
Step 9
Congratulations! Your homemade Jajang sauce is complete. Generously spoon it over your freshly boiled noodles and enjoy this delightful dish!
