Rich & Flavorful Homemade Jjajangmyeon
Effortlessly Make Delicious Jjajangmyeon at Home
Craving a comforting bowl of Jjajangmyeon? You can easily recreate this beloved Korean-Chinese dish at home! Using pre-made black bean paste (jjajangmyeon sauce base) makes the process surprisingly simple, resulting in a deeply savory and satisfying sauce. Perfect for a hearty meal that the whole family will love.
Main Ingredients
- 2 cups chopped scallions
- 2 cups pork (thinly sliced for bulgogi, then chopped into bite-sized pieces)
- 2 onions (chopped into large pieces)
- 1 zucchini (chopped into bite-sized pieces)
- 1/3 head of cabbage (chopped into bite-sized pieces)
Jjajang Sauce Ingredients
- 1/2 cup cooking oil (approx. 100ml)
- 2 Tbsp soy sauce (approx. 30ml)
- 1/2 cup brown sugar (approx. 100g)
- 2/3 cup pre-made stir-fried jjajang paste (approx. 130g)
- 3 cups water (approx. 600ml)
- Cornstarch slurry (2 Tbsp cornstarch + 4 Tbsp water, mixed well)
- 1/2 cup cooking oil (approx. 100ml)
- 2 Tbsp soy sauce (approx. 30ml)
- 1/2 cup brown sugar (approx. 100g)
- 2/3 cup pre-made stir-fried jjajang paste (approx. 130g)
- 3 cups water (approx. 600ml)
- Cornstarch slurry (2 Tbsp cornstarch + 4 Tbsp water, mixed well)
Cooking Instructions
Step 1
First, heat 1/2 cup (approx. 100ml) of cooking oil in a pan over medium heat. Add 2 cups of chopped scallions and stir-fry until fragrant, about 5 minutes. This process creates a delicious scallion oil that deepens the jjajang sauce’s flavor.
Step 2
Add 2 cups of thinly sliced pork (like bulgogi cut pork neck or belly, chopped into bite-sized pieces) to the pan. Stir-fry, breaking up any clumps, until the pork is browned and cooked through. This helps render some of the fat.
Step 3
Once the pork is nearly cooked, add 2 Tbsp of soy sauce (approx. 30ml) to the side of the pan. Stir everything together, allowing the soy sauce to caramelize slightly and coat the pork and vegetables.
Step 4
Add 2 onions, chopped into large pieces, and stir-fry until they become translucent and release their sweetness. Cooking the onions well is key to the jjajang’s rich flavor.
Step 5
Add 1 zucchini and 1/3 head of cabbage, both chopped into bite-sized pieces. Continue to stir-fry for another 2-3 minutes until the vegetables are slightly tender but still hold their shape. Their natural sweetness will complement the sauce.
Step 6
Sprinkle in 1/2 cup of brown sugar (approx. 100g) for sweetness and stir well to combine with the ingredients.
Step 7
Now it’s time for the star of the dish: add 2/3 cup of pre-made stir-fried jjajang paste (approx. 130g). Stir thoroughly to distribute the paste evenly among the ingredients.
Step 8
Continue to stir-fry over medium-low heat for about 3-4 minutes. This step is crucial for developing the jjajang paste’s deep, savory flavor and reducing any potential bitterness.
Step 9
Pour in 3 cups of water (approx. 600ml) and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, stirring occasionally to prevent sticking, and simmer for about 5 minutes to allow the flavors to meld.
Step 10
Now, let’s thicken the sauce. Gradually add the prepared cornstarch slurry (2 Tbsp cornstarch mixed with 4 Tbsp water) while stirring continuously. Add just enough to reach your desired consistency, ensuring there are no lumps.
Step 11
Once the jjajang sauce has thickened to a nice, glossy consistency, simmer for another 1-2 minutes to further develop the flavors. Be careful not to overcook, as it can become too thick. Turn off the heat.
Step 12
Serve the hot, cooked noodles in a bowl. Generously ladle the prepared jjajang sauce over the noodles. For an extra touch, garnish with julienned cucumber, a fried egg (sunny-side up is classic), and a sprinkle of red pepper flakes. Mix everything together and enjoy immediately!
Step 13
The homemade jjajangmyeon offers a distinct, healthy, and deeply satisfying flavor compared to store-bought versions. Enjoy this delightful meal!
