Homemade Jjajangmyeon
Authentic Black Bean Sauce (Jjajang) Recipe
Make the best Jjajang sauce right at home that rivals your favorite Chinese restaurant! This recipe focuses on creating a rich, deeply flavorful black bean sauce perfect for spooning over freshly steamed rice.
Main Ingredients
- 1 potato (peeled and diced into 1cm cubes)
- 1/2 onion (diced into 1cm cubes)
- 3 cabbage leaves (chopped into 1cm pieces)
- 1/2 zucchini (diced into 1cm cubes)
- 1 cup (200ml) water
- 100g pork (minced or diced into 1cm pieces)
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp cooking oil
- 4 servings freshly cooked hot rice
Slurry for Thickening
- 1 Tbsp cornstarch or potato starch
- 1 Tbsp water
Jjajang Sauce Seasoning
- 5 Tbsp Chunjang (pre-fried Korean black bean paste)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp cornstarch or potato starch
- 1 Tbsp water
Jjajang Sauce Seasoning
- 5 Tbsp Chunjang (pre-fried Korean black bean paste)
- 1 Tbsp sugar (adjust to taste)
Cooking Instructions
Step 1
Heat 2 Tbsp of cooking oil in a deep pan or wok over medium heat. Add the pork, season with a pinch of salt and pepper, and stir-fry until the pork turns opaque.
Step 2
Once the pork is about halfway cooked, add the diced potato, zucchini, onion, and cabbage. Stir-fry everything together for about 2-3 minutes to coat the vegetables in oil and enhance their flavor.
Step 3
Push the cooked ingredients to one side of the pan. Add a little more cooking oil to the empty space. Add the 5 Tbsp of Chunjang and 1 Tbsp of sugar. Stir constantly over low heat for 1-2 minutes, being careful not to burn the paste, until it becomes fragrant and slightly darker. Frying the Chunjang with sugar helps to mellow any bitterness and adds a nice sheen.
Step 4
Once the Chunjang is well-fried, mix it thoroughly with the pork and vegetables. Pour in 1 cup (200ml) of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 10-15 minutes, or until the potatoes and vegetables are tender.
Step 5
While the sauce is simmering, prepare the thickening slurry. In a small bowl, whisk together 1 Tbsp of starch and 1 Tbsp of water until smooth. This will be added to thicken the sauce.
Step 6
When the vegetables are fully cooked and soft, reduce the heat to medium-low. Gradually stir in the starch slurry, a little at a time, until the sauce reaches your desired consistency. Cook, stirring, until it thickens slightly. Be careful not to make it too thick. Remove from heat once it has thickened.
Step 7
Serve the rich Jjajang sauce generously over warm, freshly cooked rice. For an extra touch, garnish with julienned cucumber or a hard-boiled egg. Enjoy your delicious homemade Jjajangmyeon!
