Sung Si-kyung's Uni Jjajangmyeon

• 200g ground pork
• 1 large green onion
• 1 1/2 onions
• 1/3 zucchini
• 1/2 tablespoon minced ginger
• 3 servings Chinese-style noodles
• generous amount cooking oil
• 3 tablespoons soy sauce
• 1 tablespoon cheongju
• 2 1/2 tablespoons sugar
• 3 tablespoons chunjang
• a pinch of Miwon
• appropriate amount potato starch slurry

Recipe 🍳

Cooking tips 💡

• Minced ginger is essential for cutting the richness of the jjajang and adding the sophisticated aroma typical of Chinese restaurants.
• Adding the onion in two stages allows some to melt into the sauce for sweetness while the rest retains a crisp texture.
• When adding the starch slurry, lower the heat and add it gradually while stirring to prevent lumps and achieve a smooth consistency.

Recommended for 🙋

• ⭐Those who want to make proper homemade jjajangmyeon instead of instant jjajang ramyun.
• ⭐Those who want to deliciously use up leftover vegetables in the fridge.
• ⭐Those who want to recreate the rich, savory taste of restaurant-style uni jjajang at home.