Modu Recipes

Yeo Kyung-ok's Uni-Jjajang

Sautéed minced meat and finely chopped vegetables with jjajang sauce, creating a smooth and richly flavored uni-jjajang.

🙋 Recommended for

  • ⭐ Those seeking a softer texture than regular jjajangmyeon, ideal for children or elderly eaters.
  • ⭐ Those who want to enjoy a hearty jjajang-bap by mixing the remaining sauce with rice after finishing the noodles.

Ingredients needed 🛒1 servings

  • 1 serving Chinese noodles
  • 80g minced pork
  • 1 onion
  • 1/4 zucchini
  • 1/2 green onion
  • 3 garlic cloves
  • a small amount of ginger
  • 1 tablespoon jjajang sauce
  • 3 tablespoons oil
  • 1 tablespoon rice wine
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 1/2 tablespoon oyster sauce
  • 2 tablespoons starch slurry
  • a small amount of sesame oil
  • a small amount of cucumber garnish

Recipe 🍳

  1. Dice the onion and zucchini into pieces smaller than 0.5 cm to match the size of the minced pork.
  2. Finely chop the green onion, garlic, and ginger and set aside.
  3. Heat 3 tablespoons of oil in a pan and add the minced pork, sautéing until browned.
  4. Once the pork is cooked, add 1 tablespoon of jjajang sauce and stir-fry together with the meat and sauce until well blended.
  5. Add 1 tablespoon of rice wine and 1/2 tablespoon of soy sauce, then mix in the finely chopped green onion, garlic, and ginger to enhance the aroma.
  6. Add the diced onion and zucchini and continue cooking over high heat until the onion is fully softened.
  7. Season with 1/2 tablespoon of sugar and 1/2 tablespoon of oyster sauce. As moisture releases from the vegetables, gradually add the starch slurry to thicken the sauce, then finish with a drizzle of sesame oil.
  8. Warm up boiled noodles rinsed under cold water, place them in a bowl, pour generous amounts of uni-jjajang sauce over, and top with sliced cucumber to serve.
  1. Finely chop the onion, zucchini, and aromatic vegetables.
  2. Heat plenty of oil in a pan and sauté the minced pork and jjajang sauce together.
  3. Add rice wine, soy sauce, and the chopped vegetables, then cook through. Season with sugar and oyster sauce.
  4. Adjust the consistency with starch slurry, finish with sesame oil, and serve over boiled noodles with garnish.

Cooking tips 💡

  • No need to fry the jjajang sauce separately—simply add it to the pork while cooking for easier preparation at home.
  • Jjajang sauce may appear light when first cooked, but as it simmers longer, moisture evaporates and the sauce deeply penetrates the ingredients, developing its signature rich dark color.
  • Since all ingredients are finely chopped, the leftover sauce after eating the noodles is perfect for mixing with rice to enjoy as jjajang-bap.

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