Spicy Sichuan-Style Jajangmyeon with Noodles
Spicy Sichuan-Style Jajangmyeon with Noodles
A Grandeur Like Being in Sichuan! Chewy Sweet Potato Noodles with Savory Black Bean Sauce ★
A tsunami of spiciness is coming your way! Using chewy sweet potato noodles instead of regular noodles doubles the chewiness and triples the addictive flavor! This recipe is from ‘Every Recipe in the World,’ ManKkye Recipes.
Essential Ingredients- 1 bundle Chinese sweet potato noodles (approx. 100g)
- 1/2 onion
- 1/3 carrot
- 1/8 zucchini
- 1 paper cup minced pork (approx. 150g)
- 1 potato
- 1 stalk green onion
- 1/2 Tbsp minced garlic
- 3 Tbsp Chunjang (Korean black bean paste)
- 2 Tbsp sugar
- 2 Tbsp oyster sauce
- 1 L water
- 3 Sichuan chili peppers (adjust to spice preference)
- 1/2 Tbsp chicken stock (optional, for added umami)
- A little cooking oil
- 2 Korean green chili peppers (optional, for extra heat)
- A little salt
- A little black pepper
Slurry for Thickening- 3 Tbsp starch (potato or cornstarch)
- 3 Tbsp water
- 3 Tbsp starch (potato or cornstarch)
- 3 Tbsp water
Cooking Instructions
Step 1
First, let’s prepare all the vegetables before stir-frying. Finely chop the green onion and Korean green chili peppers. If you prefer it spicier, feel free to adjust the amount of green chilies.
Step 2
Dice the onion, carrot, zucchini, and potato into roughly bite-sized cubes. This size ensures they cook evenly and maintain a pleasant texture. For the potatoes, rinsing them under water after dicing can help remove excess starch, preventing the sauce from becoming cloudy.
Step 3
Heat a generous amount of cooking oil in a deep pan or wok over medium heat. Add the chopped green onion and minced garlic, and stir-fry until fragrant. Then, add the minced pork and Sichuan chili peppers, and cook until the pork is no longer pink. The Sichuan chilies will infuse a spicy aroma.
Step 4
Now, it’s time to stir-fry the vegetables. Add the potatoes and carrots first, as they take longer to cook. Once they’ve softened slightly, add the zucchini and onion and continue to stir-fry until the vegetables become slightly translucent.
Step 5
Add the Chunjang, sugar, and oyster sauce to the stir-fried meat and vegetables, and cook for another minute or two. Stir-frying the Chunjang well over low heat prevents bitterness and enhances its savory flavor. Pour in 1 liter of water and the chicken stock (if using). Bring to a boil, then reduce heat to medium-low and simmer until the potatoes and carrots are tender.
Step 6
Once the potatoes are nearly cooked, add the pre-soaked Chinese sweet potato noodles and mix well. Prepare the thickening slurry by whisking together the starch and water. Gradually pour the slurry into the simmering jajang sauce while stirring continuously until you achieve your desired thickness. Be careful not to make it too thick. Season with salt and pepper to taste.
Step 7
Transfer the finished Spicy Sichuan-Style Jajangmyeon to a serving bowl. Garnish with the chopped Korean green chilies on top. You’ve now created a dish that’s both spicy and savory with a wonderfully chewy texture! Enjoy your meal.
