I'll share a recipe for making Jajangmyeon easily at home.

The tips below are simple yet delicious ways to make it.

Tip One! You must fry the black bean paste in hot oil.

Tip Two! When frying the black bean paste, you should mix in sugar while tasting it (the black bean paste is salty and bitter. You need to sweeten it a bit)

Tip Three! Use finely chopped pork (with some fat) or ground beef with 30% fat for the best flavor.

Ingredients (for 2 servings)

  1. Noodle Ingredients:

    • 200g of Chinese noodles or udon noodles

  2. Jajang Sauce Ingredients:


    • 3 tablespoons of black bean paste (the black bean paste is very salty. For one serving, about one to two tablespoons is enough)

    • 200g of pork (minced)
      For the unique Jajangmyeon, use 200g of ground beef (30% fat, it will be dry without fat)

    • 1/2 onion

    • 1/2 potato

    • 1/4 cabbage

    • 1/4 carrot

    • 1/4 cucumber (for garnish)

    • 3 tablespoons of cooking oil

    • 1 cup of water

    • 1 tablespoon of sugar

    • 1 tablespoon of soy sauce

    • Starch water (1 tablespoon of starch + 2 tablespoons of water)

Instructions

  1. Prepare the Ingredients:

    • Cut the pork into bite-sized pieces and prepare it.

    • Dice the onion, potato, cabbage, and carrot.

    • Thinly slice the cucumber for garnish.

    • Prepare the starch water in advance (1 tablespoon of starch + 2 tablespoons of water).

  2. Boil the Noodles:

    • Boil water in a pot, then add the Chinese noodles or udon noodles and cook.

    • Once the noodles are cooked, drain them in a colander, add a little cooking oil, and toss them.

  3. Make the Jajang Sauce:

    • Heat 3 tablespoons of cooking oil in a pan and add the black bean paste to fry (for about 2-3 minutes).

    • When the black bean paste is fragrant and well mixed with the oil, add the pork and stir-fry.

    • Once the pork is cooked, add the onion, potato, carrot, and cabbage and stir-fry.

    • Add 1 tablespoon of sugar and 1 tablespoon of soy sauce, stir-fry, then add 1 cup of water and bring to a boil.

    • Once the ingredients are cooked, add the starch water to adjust the thickness. (For a dry version, do not add this. Add it until the sauce thickens.)

  4. Completion:

    • Place the noodles on a plate, top with the Jajang sauce, and garnish with sliced cucumber.

    • Mix well and enjoy!

Tips

  • If you fry the black bean paste too much, it can become bitter, so fry it quickly over medium heat.

  • The starch water is essential for adjusting the thickness of the Jajang sauce. If it's too thick, add a little more water to adjust.

  • The cucumber adds a clean taste to the Jajangmyeon. Be sure to include it!

With this, you can enjoy Jajangmyeon that tastes like it's from a Chinese restaurant at home. 

Have fun making it!

I'm going to the market to buy pickled radish~~