Main ingredients 🥩
steak-grade beefonionzucchinicucumberfried jajang pastesoy saucepotato starchnoodles
Park Eun-young's Steak Jajangmyeon
A premium jajangmyeon with generous chunks of thick steak, maximizing rich flavor and satisfying chewiness.
🙋 Recommended for
- ⭐ Those who want to make a far more sophisticated and delicious jajangmyeon than delivery versions
- ⭐ People seeking hearty, meat-filled noodle dishes
Ingredients needed 🛒2 servings
- beef ribeye or tenderloin 300g
- onion 2 pieces
- zucchini 1/2 piece
- cucumber 1/3 piece
- fried jajang paste 3 tablespoons
- soy sauce 1 tablespoon
- sugar 2 tablespoons
- starch slurry (1 tablespoon starch, 2 tablespoons water)
- generous amount of cooking oil
- Chinese noodles 2 servings
Recipe 🍳
- Cut onions and zucchini into large 1.5cm cubes, and slice cucumber into strips.
- Slice the beef into large pieces similar in size to the vegetables for a satisfying bite.
- Heat a wok over high heat, add cooking oil, then sear the beef until the surface turns golden brown, creating a Maillard reaction.
- Without reducing the heat, pour soy sauce around the edges of the cooked beef to enhance aroma by lightly charring it.
- Add the prepared onions and zucchini to the wok and stir-fry quickly over high heat to preserve crispness.
- Add the fried jajang paste and sugar, and stir thoroughly until evenly combined.
- If needed, add a small amount of water, then gradually incorporate the starch slurry to achieve a thick consistency.
- Place the boiled noodles on a plate, generously top with jajang sauce, and finish by garnishing with sliced cucumber.
- Dice vegetables and beef into large pieces.
- Heat oil in a wok, sear beef until golden, then add soy sauce to build aroma.
- Add onions and zucchini, stir-fry quickly over high heat.
- Mix in jajang paste and sugar, then adjust thickness with starch slurry.
- Pour sauce over boiled noodles and top with cucumber to finish.
Cooking tips 💡
- Avoid cutting vegetables too small, as they release too much moisture during cooking, thinning the sauce. Always cut them large and stir-fry quickly over high heat.
- Use pre-fried jajang paste instead of raw paste to reduce cooking time and prevent bitterness.
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