Kim Dae-seok's Potato Jjajangmyeon
A quick and chewy potato jajangmyeon made without the hassle of preparing fish stock, using coin broth and a wooden spoon for fast, clean results.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding potato starch to the dough accelerates gluten formation, so you don’t need to knead long or rest the dough for hours to achieve a chewy texture.
- Keep dipping the spoon and chopsticks in water frequently when peeling off the dough to prevent sticking and ensure smooth detachment.
- Soak sliced potatoes in cold water to remove starch, preventing the broth from becoming cloudy or overly thick.
Recommended for
- Those who want to make jajangmyeon cleanly without getting dough on their hands.
- People who want to enjoy a rich, hearty soup on rainy days without the trouble of making broth.
- Those seeking intense chewiness even with a short resting time.
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