Making homemade jajangmyeon as easy as curry.
Last week, when the holiday was long, I made jajangmyeon deliciously for my family like a specialty store.
2 serving
Within 30 minutes
사계절밥상
Ingredients
  • black bean paste
    60g
  • Kalguksu
    1serving
  • Cabbage
    200g
  • Potato
    1ea
  • onion
    1/2ea
  • Pork
    200g
  • Chicken stock
    1T
Video
Cooking Steps
STEP 1/10
Add enough oil to the pan and stir-fry 2T of black soybean paste, stirring constantly to prevent it from burning (about 10 minutes on medium heat)
STEP 2/10
Cut onions and potatoes into squares.
STEP 3/10
Shred cabbage.
STEP 4/10
Grease the pan with plenty of oil and stir-fry 2T of black soybean paste over medium heat for about 10 minutes.
So that the black bean paste doesn't stick or burn
Stir it, please.
STEP 5/10
When it's half-cooked, put pork in the stir-fried black bean paste
Stir-fry cabbage, onions, and potatoes, please.
You have to keep frying it so that it doesn't stick.
STEP 6/10
When the vegetables are fried enough, add 100mm of water and 1T of chicken stock or 1T of oyster sauce and bring to a boil.
STEP 7/10
When the vegetables boil to the point where they're mushy
Mix starch and water 1:1 and sprinkle with starch water to thicken.
STEP 8/10
The jajang sauce is done.
STEP 9/10
When the water boils, add noodles and boil it for 3 minutes.
*Kalguksu noodles are thick and should be boiled longer than noodles.
STEP 10/10
Put the boiled noodles in a bowl and enjoy it with the sauce.
Stir-fry black soybean paste over medium heat for about 10 minutes so that it does not burn or burn. If you just stir-fry Chunjang, you can easily make jajangmyeon using vegetables at home at any time.
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