Main ingredients 🥩
Chinese noodlesChunjangPork bellyOnionZucchini pumpkinBoiled potatoShrimpSquidMinced gingerSoy sauceOyster sauceStarch slurry
Park Eun-young's Compromise-Style Homemade Jajangmyeon
A chef's compromise-style jajangmyeon that combines the crisp texture of light jajang and the moist richness of regular jajang.
🙋 Recommended for
- ⭐ Those looking to move beyond store-bought instant jajang powder and create authentic restaurant-quality jajangmyeon
- ⭐ People who desire a premium jajangmyeon where crisp vegetables harmonize perfectly with a moist, rich sauce
Ingredients needed 🛒2 servings
- Chinese noodles 2 servings
- Pork belly 100g
- Onion 1 large
- Zucchini pumpkin 1/2 medium
- Pre-boiled potato 1/2 medium
- Marinated shrimp a small amount
- Squid a small amount
- Stir-fried chunjang 2 tablespoons
- Soy sauce 1 tablespoon
- Oyster sauce 1 tablespoon
- Sugar 1 to 2 tablespoons
- Minced ginger a small amount
- Water (or stock) 1/3 cup
- Starch slurry a small amount
- Cooking oil 3 tablespoons
Recipe 🍳
- Cut onion, zucchini pumpkin, and boiled potato into small square pieces about the size of a thumbnail. Briefly blanch shrimp and squid in boiling water to remove impurities.
- Heat cooking oil in a pan, add pork belly and minced ginger, and stir-fry until browned. Add 1 tablespoon soy sauce to coat the meat and enhance flavor and seasoning.
- Add the sliced onion and zucchini pumpkin, and quickly stir-fry over high heat to preserve their crisp texture.
- Add 2 tablespoons stir-fried chunjang to coat all ingredients, then mix in the blanched shrimp, squid, and boiled potato.
- Pour in water (or stock) to just cover the ingredients, then adjust flavor with oyster sauce and sugar to balance bitterness and enhance umami.
- Gradually add starch slurry in small amounts to thicken the sauce to desired consistency.
- Boil the noodles in water, rinse under cold water to remove excess starch, then briefly reheat in hot water before placing in a serving bowl. Top with sauce and serve.
- Dice vegetables into small squares and briefly blanch seafood.
- Stir-fry pork with ginger and soy sauce, then add onion and zucchini and cook quickly over high heat.
- Add chunjang to coat, then mix in seafood, potato, stock, oyster sauce, and sugar for seasoning.
- Adjust thickness with starch slurry and pour over cooked noodles to finish.
Cooking tips 💡
- Since potatoes used in jajangmyeon should not be fully cooked, the chef recommends pre-boiling them until tender and adding them at the final stage to avoid overcooking.
- Rinse the cooked noodles under cold water to remove starch, then reheat them briefly in hot water (a process called 'to-ryeom') so the sauce adheres evenly without sliding off.
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