Jung Ho-young's Sichuan Jajangmyeon
A Chinese-style Sichuan jajangmyeon made by adding plenty of pork and crunchy vegetables to instant jajangmyeon, enhanced with a spicy, savory flavor from doubanjiang.
Ingredients needed 1 servings
Recipe
Cooking tips
- Vegetables must be stir-fried quickly over high heat to prevent moisture buildup and achieve the crisp, fresh texture of restaurant-style jajangmyeon.
- Adjust the amount of doubanjiang to taste, but note it can make the dish salty—use noodle water to balance consistency and saltiness.
- A drizzle of truffle oil after serving blends the rich umami of jajangmyeon with the luxurious aroma of truffle, elevating the dish to a more refined level.
Recommended for
- Those looking to upgrade regular jajangmyeon into something unique and upscale.
- People who enjoy bold, sweet-savory Chinese-style noodle dishes with a kick.
- Anyone wanting a hearty, filling late-night meal packed with meat and vegetables.
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