Main ingredients
porkassorted seafoodchunjangyellow soybean pasteoyster sauceChinese wheat noodlesonionzucchinigarlicgingerlarge green onion
Seonkyoung Longest's King-Sized Jajangmyeon
A hearty old-fashioned jajangmyeon that stir-fries pork, seafood, Chinese yellow soybean paste, and roasted chunjang over high heat to bring out wok hei and rich umami.
Ingredients needed 4 servings
Recipe
Cooking tips
- Pour the soy sauce around the hot wok edge, not over the ingredients, and let it sizzle briefly to bring out smoky flavor and umami.
- Blanch the seafood for only 15-30 seconds and do not overcook it in the sauce to keep it tender.
- Using roasted chunjang (black bean paste) gives a rich, non-bitter jajang flavor without the need for long frying.
Recommended for
- Those who want to make a hearty old-fashioned jajangmyeon with both pork and seafood.
- Those who want to use both yellow soybean paste and chunjang for a deep Chinese restaurant-style flavor.
- Those looking for a noodle dish to share generously with family or friends.
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