Main ingredients 🥩
Chinese noodlesOnionZucchiniPork tenderloinPotatoShrimpSquidMinced gingerLight soy sauceChunjangOyster sauce
Yeo Kyung-rae's Yeogane Jajangmyeon
A premium jajangmyeon with rich seafood and meat flavors, maximizing the delicious balance of sweet and savory through a harmonious blend of soy sauce, oyster sauce, and sugar—without any artificial seasonings.
🙋 Recommended for
- ⭐ Those seeking a jajangmyeon that is less greasy than store-bought versions, offering a clean yet deep flavor profile.
- ⭐ Those who want to enjoy a generous, hearty meal at home with fresh seafood and meat without holding back.
Ingredients needed 🛒2 servings
- Chinese noodles 2 servings
- Onion 1 large
- Zucchini 1/2 medium
- Pork tenderloin 100g
- Boiled potato 1/2 medium
- Shrimp 6 pieces
- Squid 1/2 medium
- Vegetable oil 5 tablespoons
- Minced ginger 1 pinch
- Light soy sauce 2 tablespoons
- Chunjang 2 tablespoons
- Oyster sauce 1 tablespoon
- Sugar 1 tablespoon
- Slurry (cornstarch mixed with water) to taste
Recipe 🍳
- Cut the onion, zucchini, pre-boiled potato, and pork tenderloin into thick pieces about the size of a thumbnail.
- Slice the shrimp and squid into bite-sized pieces, then blanch them briefly in boiling water to remove impurities and set aside.
- Heat 5 tablespoons of vegetable oil in a pan, then sauté the cut pork and onion over low heat first.
- Add 1 pinch of minced ginger to eliminate any pork odor, then pour in 2 tablespoons of light soy sauce to marinate the meat.
- Add the remaining onion and zucchini to the pan, and stir-fry over high heat to preserve their crisp texture.
- Add the blanched seafood and potato, then sprinkle 2 tablespoons of chunjang to evenly coat all ingredients with the jajang color and aroma.
- Pour in enough water or broth to just cover the ingredients, then add 1 tablespoon of oyster sauce and 1 tablespoon of sugar to adjust seasoning.
- Once the sauce begins to boil, gradually add the slurry in small portions to achieve a thick, glossy consistency.
- Rinse the boiled Chinese noodles under cold water to remove starch, then reheat them briefly in hot water before placing them in a bowl, and finally top with the jajang sauce.
- Prepare the meat, vegetables, and seafood into thumbnail-sized pieces; blanch the seafood briefly.
- Sauté ginger, meat, and soy sauce in generous oil, then add onion and zucchini and continue frying.
- Mix in the seafood, potato, and chunjang, coating everything evenly, then add a little water and season with oyster sauce and sugar.
- Adjust thickness with slurry, then place the rinsed and reheated noodles in a bowl and pour the sauce on top.
Cooking tips 💡
- When sautéing the meat, add the soy sauce early and cook it gently in the oil to enhance flavor and ensure even seasoning throughout the meat.
- After boiling the noodles, rinse them thoroughly under cold water to remove starch, which helps achieve a chewy texture. Reheat them briefly in hot water before serving to enjoy them warm.
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