Main ingredients 🥩
Chinese noodlesStir-fried chunjangBeef tenderloinOnionPotatoZucchini pumpkinSquidShrimpOyster sauceSoy sauceMinced gingerCucumber
Park Eun-young's Three-Ingredient Jajang
Authentic jajang made by stir-frying crisp onions and fresh seafood with chunjang without adding any water
🙋 Recommended for
- ⭐ Those who want to recreate the smoky, restaurant-style jajang they love from Chinese restaurants at home
- ⭐ People looking for a special weekend treat packed with meat and fresh seafood
Ingredients needed 🛒2 servings
- Chinese noodles 2 servings
- Stir-fried chunjang 1 tablespoon
- Beef tenderloin 150g
- Onion 4 pieces
- Potato 1 piece
- Zucchini pumpkin 1/2 piece
- Squid 1/2 piece
- Shrimp 8 pieces
- Oyster sauce 1 tablespoon
- Soy sauce 1 teaspoon
- Minced ginger a little
- Sugar 1/2 tablespoon
- Cooking oil generously
- Cucumber a little
Recipe 🍳
- Cut onion, zucchini pumpkin, and potato into similar-sized square pieces. Since potatoes are firm, blanch them briefly in boiling water first.
- Cut beef tenderloin and squid into similar sizes as vegetables, and clean shrimp thoroughly, preparing them to bite-sized portions.
- Heat a pan and add generous oil, then stir-fry the cut beef until crispy, adding a small amount of minced ginger to eliminate any off-flavors.
- Press soy sauce slightly along the edge of the pan to develop a smoky aroma and caramel notes, allowing the seasoning to penetrate the meat.
- Add the prepared onions to the pan’s edge and stir-fry over high heat until sweet and golden.
- Once the onions begin to cook through, add the blanched potato, pumpkin, shrimp, and squid together and stir-fry all ingredients.
- Add 1 tablespoon oyster sauce, 1/2 tablespoon sugar, and 1 tablespoon stir-fried chunjang, then stir-fry vigorously over high heat without water until the sauce fully coats the ingredients.
- Place the boiled Chinese noodles on a plate, pile the jajang sauce generously on top, and garnish with sliced cucumber to finish.
- Cut vegetables, meat, and seafood into uniformly sized, square pieces.
- Heat oil in a pan and stir-fry beef with ginger and soy sauce until crispy and fragrant.
- Start with onions, then sequentially add remaining vegetables and seafood, stir-frying everything together.
- Add oyster sauce, sugar, and stir-fried chunjang, then stir-fry thoroughly without water and serve over noodles.
Cooking tips 💡
- Using store-bought stir-fried chunjang instead of raw chunjang eliminates the need to fry it separately, resulting in a cleaner, less bitter jajang.
- The key to jajang is using no water at all—stir quickly over high heat, constantly moving the pan to prevent vegetables from burning.
- For extra flavor, add green onions at the end or include spicy chili peppers or gochugaru for a kick, depending on preference.
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