Lee Yeon-bok's Old-Style Muljjajang

Name: Lee Yeon-bok's Old-Style Muljjajang
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Chinese noodles (or udon noodles, frozen noodles) for 3 servings; Pork (with some fat) a little; Onion 1/2; Zucchini 1/3; Potato (small) 1; Ginger a little; Cooking oil 3 tbsp; Soy sauce 1 tbsp; Water 320ml (20ml for stir-frying + 300ml for sauce); Oyster sauce 1 tbsp; Sugar 1 tbsp; Stir-fried chunjang 1 heaped tbsp; Starch water (2 tbsp starch, water as needed); Egg 1 (for garnish)

A nostalgic old-style watery jajangmyeon that is budget-friendly and moist, made with generous vegetables and starch water.

25 min Difficulty Easy Noodles & bunsik

Main ingredients

Noodles Pork Onion Zucchini Potato Ginger Soy sauce Oyster sauce Stir-fried chunjang Starch Egg

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Noodles Pork Onion Zucchini Potato Ginger Soy sauce Oyster sauce Stir-fried chunjang Starch Egg

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Detailed recipe

Quick recipe

Cooking tips

Unlike dry jajangmyeon (ganjjajang), watery jajang includes potatoes, so make sure to add water and boil thoroughly to cook the potatoes well.
To replicate a Chinese restaurant style, when frying the egg, tilt the pan to pool the oil in one spot and fry until crispy like deep-frying.

Recommended for

Those who miss the soft and moist taste of old-style jajangmyeon.
Those looking for a budget-friendly dish with minimal chunjang and plenty of vegetables to feed the whole family.

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Lee Yeon-bok's Old-Style Muljjajang

Main ingredients

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