Main ingredients 🥩
udon noodleschunjangporkoniongreen oniongarlicgingersoy sauceoyster sauce
Yeo Kyung-ok's Plate Jajang
Sautéing soybean paste and pork belly together in oil to enhance richness, then quickly tossing with blanched udon noodles for a quick-style plate jajang.
🙋 Recommended for
- ⭐ Those who want a healthier, richer homemade version of jajang noodles instead of delivery options
- ⭐ Home cooks looking for a convenient Chinese-style recipe that finishes from soybean paste sauté to sauce completion in one go
Ingredients needed 🛒2 servings
- frozen udon or Chinese noodles as needed
- soybean paste as needed
- pork belly (pork) as needed
- generous amount of onion
- small amount of green onion
- small amount of garlic
- small amount of ginger
- soy sauce 1 tablespoon
- oyster sauce as needed
- vegetable oil 3 tablespoons
Recipe 🍳
- Cut the onion into large pieces about 1–2 cm in size, and finely chop the green onion. Coarsely mince the garlic and ginger, and slice the pork belly into bite-sized pieces.
- Heat 3 tablespoons of vegetable oil in a pan, then add the sliced pork belly and soybean paste together. Sauté thoroughly until the pork is fully cooked.
- Once the pork is cooked, add the minced green onion, garlic, and ginger, and stir well to distribute their aroma evenly.
- When the ingredients are nicely browned and darkened, pour in 1 tablespoon of soy sauce along the edge of the pan to deepen the flavor and add a smoky note.
- Add the large-cut onions and sauté until they just begin to wilt, then add the oyster sauce to complete the jajang sauce.
- Place the blanched udon noodles, drained of excess water, into the finished sauce and quickly toss to evenly coat with seasoning.
- Prepare the pork, onion, green onion, garlic, and ginger in appropriate sizes.
- Heat oil in a pan, sauté the pork and soybean paste first, then add aromatic vegetables, soy sauce, onion, and oyster sauce to build the sauce.
- Add the blanched udon noodles to the sauce and toss evenly, then serve on a plate.
Cooking tips 💡
- Sauté the soybean paste with pork in generous oil, as if frying it, to eliminate its bitterness and maximize its savory depth.
- Since the onions add natural sweetness, there’s no need to add sugar separately—flavor will be plenty.
- After boiling, make sure to remove all excess moisture from the noodles before adding them to the sauce, so the seasoning doesn’t become too diluted and adheres properly.
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