Jjajangmyeon with Abundant Vegetables and Plenty of Cheese
Jjajangmyeon with Abundant Vegetables and Plenty of Cheese
♧ How to Enjoy Jjajangmyeon Deliciously ♧
This Jjajangmyeon is made with a generous amount of various vegetables, sweet tomatoes, and plenty of gooey mozzarella cheese, making it a richer and more special dish. The savory cheese enhances the deep flavor of the Jjajang sauce!
Main Ingredients- Cabbage, plenty (generous amount)
- Green pepper, 1/8 piece
- Carrot, 3-4 pieces
- Cherry tomatoes, many (for added sweetness)
- Green onion, 2 stalks
- Lettuce, 4 leaves (for garnish)
- Packaged Jjajangmyeon noodles, 1 pack
- Mozzarella cheese, plenty (for richness)
- Egg, 1
- Kkakdugi (cubed radish kimchi) and its brine, 5-6 pieces (optional, for extra umami)
Cooking Instructions
Step 1
First, wash and roughly chop a generous amount of cabbage. This will add depth of flavor and texture to your Jjajang sauce. Don’t be shy with the cabbage!
Step 2
Prepare other vegetables you have on hand (like onion, zucchini, etc.) by chopping them finely. Also, get your topping ingredients ready: an egg and cherry tomatoes. Halving the cherry tomatoes will make them easier to cook and eat.
Step 3
Before stir-frying the chopped vegetables, fill a pot with plenty of water and bring it to a rolling boil over high heat for cooking the noodles.
Step 4
Once the water is boiling, add the chopped vegetables to a pan and stir-fry until they are slightly tender. When the vegetables are partially cooked, add the halved cherry tomatoes and cook them together. The sweetness from the tomatoes will blend beautifully into the sauce.
Step 5
While the vegetables are cooking, add the Jjajangmyeon noodles to the boiling water and cook for the time specified on the package (usually around 5 minutes). Be careful not to overcook them until they become mushy.
Step 6
While the noodles are boiling, prepare a pan for cooking the scrambled egg. Lightly oil another pan, pour in the beaten egg, and quickly scramble it with chopsticks. Cook it until it’s still moist, then flip it briefly before turning off the heat. This will result in a tender, fluffy scrambled egg.
Step 7
Now, let’s complete the Jjajang sauce. Push the cooked vegetables to one side of the pan. You can remove a little noodle water if needed. Add the Jjajang powder mix and the black bean paste. Stir well to combine. Finally, add a generous amount of mozzarella cheese and stir until it’s melted and gooey. Serve the cheesy Jjajang sauce on a plate, top with the cooked noodles, scrambled egg, cherry tomatoes, lettuce, green onion, and kkakdugi. Mix everything together and enjoy your delicious meal!
