"Jjajangmyeon" and "Jjajangbap" are fun to choose from
It's fun to choose just one sauce Making "Jjajangmyeon" and "Jjajangbap".
3 serving
Within 60 minutes
달콤스윗맘
Ingredients
  • Pork
    600g
  • Cabbage
    1/2pack
  • Potato
    3ea
  • Carrot
    1ea
  • onion
    1ea
  • Pumpkin
    1ea
  • leek
    4TS
  • olive oil
    1/2cup
  • Soy sauce
    1small cup
  • black bean paste
    4~5TS
Cooking Steps
STEP 1/16
If you cut the ingredients into bite-sized pieces and prepare them in the refrigerator in advance, it is convenient to make jajang sauce.
STEP 2/16
Add 1/2 cup olive oil (cooking oil) and stir-fry chopped green onions over low heat to make green onion oil.
(If you don't like greasy food, reduce the amount of oil.)
STEP 3/16
When green onion oil is made, put it on high heat and stir-fry it with pork.
STEP 4/16
When the pork is cooked, add 1 cup of soy sauce soju and stir-fry it to make it taste like fire.
STEP 5/16
Add the prepared vegetables and stir-fry.
STEP 6/16
When the vegetables are cooked to a certain extent
STEP 7/16
Add cabbage and stir-fry together.
STEP 8/16
When the cabbage is out of breath, add 1 tablespoon of sugar and stir-fry.
STEP 9/16
Add 2 tablespoons of commercially roasted chunjang and mix them.
STEP 10/16
While seasoning, add 1 or 2 tablespoons more and mix.
STEP 11/16
Place sauce in this state for ganjajang.
STEP 12/16
Pour some water into the remaining sauce
STEP 13/16
Boil starch water (1/3 cup water, 2 tablespoons starch) and adjust the concentration.
STEP 14/16
Turn off the heat when the desired concentration is reached.
Finally, season with a little bit of black soybean paste and sugar to suit your taste.
STEP 15/16
Place the black bean sauce on top of the boiled noodles, a little bit of sweet beans and red pepper powder, and then put it on the table.
STEP 16/16
Put a lot of jajang sauce on top of the warm rice and put sweet beans, a little red pepper powder, and fried eggs on top and serve.
It's good to season it little by little without putting all the sugar or stir-fried chunjang at once.
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