Savory Doenjang Jjajangmyeon (Korean Soybean Paste Noodles – No Black Bean Paste!)
Savory Doenjang Jjajangmyeon (Korean Soybean Paste Noodles – No Black Bean Paste!)
Homemade Doenjang Jjajang: A Unique and Delicious Noodle Dish
Experience the rich, savory, and deeply satisfying flavors of Korean fermented soybean paste (doenjang) in this unique jjajangmyeon recipe. We’re making a delicious noodle dish without the traditional black bean paste (chunjang), highlighting the earthy notes of doenjang. Perfect for those seeking a healthy and distinctive noodle experience!
Key Ingredients- Pork (ground or diced) 400g
- Onion (medium) 1/2
- Korean Doenjang (fermented soybean paste) 80g (use homemade or store-bought)
- Dark Soy Sauce (or regular soy sauce) 3 Tbsp (for color and depth)
- Sugar 2 Tbsp (balances the saltiness of doenjang and adds umami)
- Water 200ml
- Potato Starch 2 Tbsp (mixed with 3 Tbsp water to make a slurry)
- Chinese Noodles (or fresh noodles, udon noodles) 3 servings
- Lard or Cooking Oil, as needed
- Salt, to taste (for final seasoning adjustment)
Cooking Instructions
Step 1
Let’s prepare the noodles. Bring a large pot of water to a rolling boil and add the Chinese noodles. Cook for approximately 4 minutes, adjusting the time based on your noodle type for the perfect al dente texture.
Step 2
Once the noodles are cooked, drain them immediately and rinse thoroughly under cold running water. This step removes excess starch, ensuring the noodles remain firm and don’t become mushy.
Step 3
Drain the rinsed noodles well in a colander. Then, immerse them in an ice bath for 5 minutes. This will further enhance their chewy texture, making each bite delightful.
Step 4
Dice the onion into roughly 1cm cubes. The onions will soften and sweeten as they cook, adding a wonderful flavor to the sauce.
Step 5
To build the savory base: In a bowl, combine the doenjang and lard (or cooking oil). Mix them together until well incorporated and slightly paste-like. This step helps to mellow the doenjang and prepare it for frying.
Step 6
Heat a wok or a large skillet over medium-low heat. Add the seasoned doenjang mixture from step 4. Gently fry the doenjang, stirring constantly to prevent burning, until it becomes fragrant and its raw aroma dissipates. This careful frying is key to the deliciousness of doenjang jjajang.
Step 7
Transfer the fried doenjang to a separate bowl. Setting it aside allows us to add it back later, preserving its aromatic qualities in the final sauce.
Step 8
In the same wok, add the pork and cook over high heat. Break up any clumps and stir-fry until the pork is browned on all sides. You can drain excess fat if desired.
Step 9
Once the pork is mostly cooked, add the diced onions from step 3. Continue to stir-fry until the onions become translucent and tender. Their natural sweetness will complement the pork beautifully.
Step 10
To the wok with the pork and onions, add a pinch of salt and the sugar. The sugar helps to balance the inherent saltiness of the doenjang and enhances the overall flavor profile.
Step 11
Add the reserved fried doenjang from step 6 back into the wok. Stir everything together well, ensuring the doenjang coats the pork and onions evenly. Sauté for another minute or two.
Step 12
Pour the dark soy sauce (or regular soy sauce) down the sides of the wok. Let it caramelize slightly against the hot surface before stirring it into the mixture. This adds a lovely dark color and a deeper layer of flavor.
Step 13
Pour in the water and bring the sauce to a simmer over medium-high heat. Allow it to bubble gently, letting the flavors meld together.
Step 14
Prepare the starch slurry by mixing the potato starch with 3 tablespoons of water until smooth. Gradually add the slurry to the simmering sauce while stirring constantly until it reaches your desired thickness. Be careful not to make it too thick.
Step 15
Simmer the sauce for another minute to cook the starch through and thicken it fully. Taste and adjust the seasoning if necessary. If it’s too salty, add a touch more water or sugar. If it’s not salty enough, add a tiny bit more doenjang or salt. Your delicious doenjang jjajang sauce is ready!
Step 16
To serve, place the prepared noodles in a bowl and generously ladle the hot doenjang jjajang sauce over the top. Enjoy your homemade savory noodle masterpiece!
