Kim Dae-seok's Jjapaghetti Jajangmyeon

• jjapaghetti 2 packs
• pork belly 150g
• green onion 18cm
• onion 1/2
• cucumber a little (for garnish)
• yellow sugar 1 tablespoon
• soy sauce 2 tablespoons
• minced garlic 1 tablespoon
• oyster sauce 1 tablespoon
• hot water 200ml
• potato starch 1 tablespoon
• vegetable oil 1 tablespoon
• sea salt 1 tablespoon (for boiling noodles)

Recipe 🍳

Cooking tips 💡

• Adding 1 tablespoon of potato starch to the sauce ensures a thick, clingy consistency similar to restaurant-style jajangmyeon.
• Adding sea salt to the boiling water allows the seasoning to penetrate the noodles, making them more chewy and flavorful.
• Rinsed noodles should not be served directly with sauce as they will cool down and lose flavor—always briefly reheat in hot water before adding sauce to maintain optimal temperature and taste.

Recommended for 🙋

• ⭐Those looking to move beyond the light taste of regular jajang ramen and create a deep, rich jajangmyeon at home.
• ⭐Home cooks who want to recreate the thick, glossy appearance of professional Chinese restaurant-style jajangmyeon.
• ⭐Anyone wanting to elevate simple ramen into a special, standout dish.