Yeo Kyung-rae's Sichuan-style Jajang
A spicy and refreshing jajang noodles made with doubanjiang and gochujang, without greasiness.
Ingredients needed 2 servings
Recipe
Cooking tips
- Potatoes are hard to cook through, so cut them smaller than other vegetables or cook them longer to ensure tenderness.
- The Sichuan-style jajang sauce should have a slight sweetness to balance the overall umami and give it that authentic Chinese restaurant flavor.
Recommended for
- Those who want a fresh, spicy kick instead of the greasy taste of regular jajangmyeon.
- Home cooks looking to recreate authentic Chinese restaurant dishes easily.
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