Lee Kyung-kyu’s Ma-Jang-Myeon: Homemade Version
Lee Kyung-kyu’s Ma-Jang-Myeon: Homemade Version
Recreate the Popular Convenience Store Taiwanese-Style Ma-Jang-Myeon at Home!
This is a recipe for Ma-Jang-Myeon, a dish created by entertainer Lee Kyung-kyu and launched as a convenience store item at CU! If it sells out, you can still enjoy it by making it yourself! This recipe makes it easy to recreate the popular dish at home. Discover the delicious recipe from Man-Gae-Recipe, your go-to source for all things culinary!
Noodle and Topping Ingredients- Rice noodles 100g
- Sesame oil 15g
- Cucumber 30g (for topping)
- Store-bought Ma-Jang-Myeon sauce 80g (or easy sauce alternative)
Aromatic Pickled Cucumber Ingredients- Cucumber 300g
- Cheongyang chili peppers 45g (adjust for desired spiciness)
- Minced garlic 20g (approx. 1.5 Tbsp)
- Sugar 30g (approx. 2 Tbsp)
- Vinegar 50g (approx. 3.5 Tbsp)
- Salt 12g (approx. 1 Tbsp)
- MSG or flavor enhancer 8g (optional)
Homemade Ma-Jang-Myeon Sauce Ingredients (Optional)- Zhajiangmian sauce (Chinese black bean paste) 20g
- Reserved cucumber liquid 40g
- Soy sauce 20g
- Sesame oil 10g
- Cucumber 300g
- Cheongyang chili peppers 45g (adjust for desired spiciness)
- Minced garlic 20g (approx. 1.5 Tbsp)
- Sugar 30g (approx. 2 Tbsp)
- Vinegar 50g (approx. 3.5 Tbsp)
- Salt 12g (approx. 1 Tbsp)
- MSG or flavor enhancer 8g (optional)
Homemade Ma-Jang-Myeon Sauce Ingredients (Optional)- Zhajiangmian sauce (Chinese black bean paste) 20g
- Reserved cucumber liquid 40g
- Soy sauce 20g
- Sesame oil 10g
Cooking Instructions
Step 1
First, prepare the cucumber for the topping. Lightly smash the cucumber using the side of a Chinese cleaver, then cut it into approximately 3cm lengths. Finely chop the Cheongyang chili peppers after removing their stems.
Step 2
In a bowl, combine the smashed cucumber with the chopped Cheongyang chili peppers, minced garlic, sugar, salt, vinegar, and the optional flavor enhancer. Mix well. Let this mixture sit at room temperature for about 1 hour to allow the flavors to meld.
Step 3
After marinating, strain the cucumber mixture through a sieve to collect the cucumber liquid (this will be our ‘cucumber water’). Set aside the cucumber solids for topping. The collected liquid will be used later for the sauce.
Step 4
If you’re making the sauce from scratch, combine the Zhajiangmian sauce, reserved cucumber water, soy sauce, and sesame oil in a bowl. Whisk until smooth and well combined. If using a store-bought Ma-Jang-Myeon sauce, you can skip this step.
Step 5
Bring a pot of water to a boil. Add the rice noodles and cook according to the package directions, or until tender but not mushy. Be careful not to overcook the noodles.
Step 6
Drain the cooked rice noodles thoroughly. Place them in a serving bowl. Gently loosen the noodles to prevent clumping, then drizzle evenly with sesame oil. This step adds flavor and prevents the noodles from sticking together.
Step 7
Finally, generously spoon the homemade (or store-bought) Ma-Jang-Myeon sauce over the sesame-coated noodles. Top with the prepared pickled cucumber mixture. Your delicious homemade Ma-Jang-Myeon is ready to be enjoyed! Feel free to add crushed peanuts or cilantro for extra flavor.
