Uni jajangmyeon / How to make Chinese jajang flavor simply with
There was a time when I bought black bean paste and stir-fried it to make jjajang sauce and eat it. The process of stir-frying black soybean paste was not difficult, so there was nothing difficult, but there was a regret that it seemed to be a little lacking in taste. Recently, I found Chunjang that was already stir-fried at the mart, so I made Uni Jjajang again with this product. It may be personal taste, but I was satisfied because it was similar to the most sold taste. I don't need to stir-fry the ingredients right away and just boil it with black soybean paste, so it tastes so comfortable and delicious, so I introduce it. Now I can make the taste that I don't envy when I buy it outside at home, so I make it often. I hope it's a recipe that you can make and eat often because it suits your taste.
2 serving
Within 30 minutes
팍스곰
Ingredients
  • Pork and minced meat
    1cup
  • onion
    2ea
  • leek
    1/2ea
  • Ginger
    1spoon
  • Chinese noodles
    2serving
  • Cooking oil
    6spoon
  • Water
    2cup
  • black bean paste
    4spoon
  • Sugar
    1.5spoon
  • potato starch
    2spoon
Cooking Steps
STEP 1/13
Chop the ginger finely, prepare a spoonful of it, and slice half the green onion.
STEP 2/13
Cut two onions into small pieces.
STEP 3/13
Put 6 spoons of cooking oil in a round pan and stir-fry green onions and minced ginger.
STEP 4/13
When the scent of green onion and ginger comes up, stir-fry pork.
STEP 5/13
When the color of the pork turns bright, add the onion slices and stir-fry them.
STEP 6/13
When the onion color starts to be transparent, pour 2 cups of water and boil.
STEP 7/13
When it starts to boil, add 4 spoons of stir-fried chunjang and mix well.
STEP 8/13
When the black bean paste is well blended, add a spoon and a half of sugar and make it sweet.
STEP 9/13
When all the seasoning is right, add 2 spoons of water to 1 spoon of starch powder and mix well.
Add starch water and boil it until the jajang sauce is thick, and the jajang sauce is complete.
STEP 10/13
I personally like boiled peas, so I mixed them later. Optional.
STEP 11/13
Boil the water in a pot, and when it starts to boil, add the noodles and boil for 5 minutes.
STEP 12/13
Rinse the starch while rubbing the well-boiled noodles with cold water and remove the water.
STEP 13/13
Put the jajang sauce on the noodles and it's done.
It was a delicious jajangmyeon. Why don't you feel like eating out on the weekend with chunjang, which is simply stir-fried with children and family?
The jajang sauce is more than 2 servings. Try using it as jajangbap, which is left over and mixed with rice.
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