I finally made Jajangmyun with my own recipe. It was my first try and it turned out well. Maybe it was a bit too sweet. Anyway, if you are thinking about making this meal for a date, reconsider the menu even if you are good at using chopsticks.
There are also various recipes to cook other types of Jajangmyun, and I am going to try them all some other time. I am very excited about that. Are you?
Ingredients for 2 people
(Expected preparation time – 15 minutes, Cooking time – 20 to 25 minutes)
- Noodles for 2 people (I used the left over from when I made Kalguksu)
- Pork 100g (At the supermarket, the pork packet says “for curry or jajang” in Korean. It is cut in cubes already.)
-Pork Marinating Sauce-
- Refined rice wine – 1 tsp
- Salt 2 sprinkles
- Pepper 2 sprinkles
- Ginger 2 sprinkles
- 1 onion
- 1 medium size potato
- 1/4 a zucchini
- 1/4 a carrot
- 3 leaves from 1/3 size cabbage (1 leaf from one cabbage)
- Black bean paste (Chunjang in Korean) – 3 tbsp
- Olive oil – 2 tbsp
- Sugar – 2 tbsp (You can reduce it, it was a bit too sweet.)
- Cooking syrup – 1 tbsp
- Refined rice wine – 2 tbsp
- Water 2 cups
- Starch water (Mix of starch 2 tbsp +water 2 tbsp)
- Rinse the pork in cold water.
- Add the pork marinating sauce onto the pork. Mix them well.
- Cut the onion, potato, zucchini and carrot into small cubes.
- Cut the cabbage into medium size pieces.
Cooking (You will need a wok, a frying pan and a pot.)
1. Pre heat the wok.
2. Add some oil and the pork and stir fry it.
3. Add the carrots and potatoes, stir it.
4. Add the zucchinis, onions, and cabbages, stir it.
5. Pre heat the frying pan and add the olive oil and black bean paste.
6. Stir no.5 on medium heat for 1 minute.
7. Scoop out the black bean paste without the oil. Add it to the wok.
8. Mix the vegetables with the black bean paste.
9. Add the cooking syrup, sugar, and rice wine into the wok. Stir it.
10. Add the water and boil it.
11. Add the starch water into the wok. Stir it. (It is the final stage of making sauce.)
12. Boil the water in a pot.
13. Add the noodles when it starts to boil.
14. Boil them for about 3 minutes. (You can start doing this at stage 10)
15. Rinse them in cold water.
16. Put them into a bowl.
17. Add the jajang sauce on top of the noodles.
18. You can serve it itself or decorate it with some cucumber slice, egg or green beans. In my case I used some radish sprouts and the egg.
19. Mix the sauce and the noodles well with chopsticks.
20. Dig in. (It is ideal to have them with yellow pickled radish. Apparently it helps digestion. Also dig it up quickly before the noodles get swollen.)
You can serve the dish with some rice, like the picture below if you want. Its name would be “Jajangbap” then. (Bap means cooked rice.)
You can learn more about Jajangmyun from Wikipedia.