Cookim
/
KoreanNoodles
Cooking Time: 1 hour
Total Time: 1 hour
6 servings
ABOUT
Jajangmyeon is a beloved Korean-Chinese dish with roots that trace back roughly a century ago, when trade flourished between Korea and China. As Chinese merchants and laborers settled around Korea’s western port cities like Incheon, Gunsan, they brought their native culinary traditions with them, including the northern Chinese noodle dish zhajiangmian. Over time, the recipe evolved and adapted to Korean palates, incorporating sweeter fermented black bean paste (chunjang) and rich vegetable gravies to become the iconic Korean-style comfort food it is today
INGREDIENTS
300g pork
1 zucchini (400g)
2 onion (600g)
3 green onions (150g)
40g ginger
120g chunjang
500g Kombu(dashima) stock (or water + a pinch of MSG)
2 Tbsp sugar
Yondu
Potato starch
Noodles (for 6 servings)
Cucumber, julienned (for garnish)
METHOD
Cut the pork, zucchini, onion, and green onion into small 1–2 cm cubes. Finely mince the fresh ginger.
Heat a oil in a pan over high heat. Add the onions with a pinch of salt and stir-fry for about 2 minutes until nicely seared and sizzling (making sure they sear rather than steam) Transfer the sautéed onions into a large pot.
Repeat the same high-heat searing process separately for the pork, zucchini, and the green onion with minced ginger, transferring each into the pot once done.
Add the chunjang and Kombu(dashima) stock into the pot with all the seared ingredients.
Add 2 Tbsp of sugar for sweetness, then season with Yondu to taste until the flavors are well balanced.
Mix equal parts potato starch and water (1:1 ratio) to make a starch slurry.
Gradually pour it into the simmering sauce while stirring continuously until the sauce thickens to your desired consistency.
Serve the hot jjajang sauce over cooked noodles and finish with julienned cucumber on top
