Ultimate Jjajangmyeon Upgrade: How to Enjoy it 520,000 Times Better!
Ultimate Jjajangmyeon Upgrade: How to Enjoy it 520,000 Times Better!
Elevate Your Instant Jjajangmyeon: The Secret Recipe with Onions, Pork, and Gochujang
Tired of the same old instant Jjajangmyeon? This recipe transforms it into a gourmet experience! By adding sautéed onions, savory pork, and a touch of gochujang (Korean chili paste) for depth, we’re unlocking a whole new level of flavor. This recipe is designed for two servings, as one packet alone is never enough to satisfy! Prepare for a Jjajangmyeon revelation that’s richer, more complex, and absolutely delicious.
Ingredients- Pork 100g (minced or thinly sliced)
- Onion 1 (medium size)
- Gochujang (Korean chili paste) 1 Tbsp
- Jjajangmyeon 2 packets
- Cucumber 1 (for garnish)
Cooking Instructions
Step 1
First, prepare one medium-sized onion by slicing it thinly into strips. The thickness can be adjusted to your preference, but aiming for thin slices will help it meld beautifully with the sauce.
Step 2
Cut the 100g of pork into bite-sized pieces, about 1-2 cm in size. The exact shape isn’t critical, but avoid cutting them too small as they might break apart during cooking. Pieces roughly the size of a fingertip work well.
Step 3
Heat a little cooking oil in a pan over medium heat. Add the sliced onions and sauté until they become translucent and develop a light brown color. This process caramelizes the onions, bringing out their natural sweetness and adding a deep flavor base.
Step 4
Once the onions are nicely sautéed, add the pork to the pan. Cook until the pork is thoroughly browned and cooked through. Ensure the pork is no longer pink and its juices are sealed in. A little freshly ground black pepper at this stage can help eliminate any porky odors.
Step 5
Pour 1 liter of fresh water into the same pan where you cooked the onions and pork. Bring the water to a boil over high heat. This will be the base for cooking your Jjajangmyeon noodles.
Step 6
While the water is coming to a boil, prepare the garnish. Wash the cucumber thoroughly, remove the seeds, and slice it into fine julienne strips. Thin, delicate strips will provide a refreshing crunch without overpowering the dish.
Step 7
Once the water is boiling, add the two packets of Jjajangmyeon noodles. Cook them for about 1-2 minutes longer than the time indicated on the package for a perfectly al dente texture. Drain the noodles completely using a colander. Importantly, reserve about one cup of the noodle cooking water before discarding the rest. This starchy water is liquid gold for adjusting sauce consistency!
Step 8
Return the drained noodles to the pot. Add the two Jjajangmyeon seasoning packets, 1 tablespoon of gochujang, and the sautéed pork and onion mixture. Stir vigorously with chopsticks or a spatula to coat every strand of noodle evenly with the rich sauce. The gochujang adds a wonderful depth and slightly spicy kick.
Step 9
If the sauce seems too thick, gradually add the reserved noodle water, a little at a time, while stirring. Continue until you achieve a luscious, thick consistency similar to ‘ganjjajang’ (dry Jjajangmyeon), where the sauce clings beautifully to the noodles.
Step 10
Transfer the sauced Jjajangmyeon to serving bowls. Garnish generously with the finely julienned cucumber strips on top. The cool, crisp cucumber provides a delightful contrast to the rich, savory noodles. Enjoy your elevated Jjajangmyeon!
