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.
Ingredients needed 2 servings
Recipe
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.
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.
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