Kim Dae-seok's Homemade Jajangmyeon

• Chinese fresh noodles 330g (for 2 servings)
• Pork shoulder 200g
• Onion 1 large (250g)
• Sautéed chunjang generous 2 tablespoons
• Vegetable oil 3 tablespoons
• Minced ginger 1/3 tablespoon
• Minced garlic 1/2 tablespoon
• soy sauce 1 tablespoon
• Sugar 1/2 tablespoon
• Oyster sauce 1 tablespoon
• Monosodium glutamate 1 pinch
• Cornstarch 1 tablespoon
• Water 3 tablespoons (for cornstarch slurry)
• Water 1/2 cup (for sauce)
• Cucumber a little

Recipe 🍳

Cooking tips 💡

• Be patient and cook the pork and onion until they turn dark and develop a golden-brown hue—this is essential for achieving the deep, savory sweetness characteristic of authentic Chinese restaurants.
• Boil the sauce once, then turn off the heat completely and let it rest covered. This step reduces the sharpness of the chunjang and creates a smoother, more balanced flavor.
• The noodles should be firm and ready to serve, so just before plating, briefly rinse them under hot broth to reheat them and keep them warm throughout eating.
• To achieve the signature clinging mouthfeel of authentic Chinese restaurant jajangmyeon, add a small pinch of MSG at the very end for a subtle but powerful flavor boost.

Recommended for 🙋

• ⭐Those who want to make real, old-fashioned, thick and oily jajangmyeon at home instead of instant ramen.
• ⭐Home cooks looking to impress family with chef-level techniques and create a memorable weekend dining experience.
• ⭐Anyone aiming to master authentic Chinese cooking skills such as Maillard browning, sauce resting, and noodle blanching (to-ryeum).