1 Reviews
24 Jun 2021
Korean Cuisine
Jjajangmyeon has a very basic flavor and is not at all spicy. It's a little bland yet delicious, with a lot of beef, shrimp, and crispy pork, with just a touch of sweetness. The sauce should be silky and creamy, with chewy, plump noodles. You're not a huge lover of seafood? If you leave it out, the quantity of meat will be doubled to 1 pound (16oz). Whatever you use, just be sure to serve it hot and steaming immediately away.
by Alexis Vill
Ingredients
US Customary
Metric
0.5 cup of vegetable oil (or any cooking oil)
3 qty of green onions, cut into 1 inch pieces
0.5 cup of plus 1 tablespoon black bean paste (chunjang)
8 qty of ounces pork shoulder (or pork belly), cut into ¼ to ½ inch cubes
6 qty of ounces cabbage, cut into bite-size pieces
1 qty of medium (about 4 ounces) potato, peeled and cut into ½ inch cubes
1 qty of small zucchini, cut into ½ inch cubes
4 qty of ounces squid (or cuttlefish), cleaned and cut into bite-size pieces
4 qty of large headless shrimp (about 4 ounces), peeled, deveined, and chopped
1 tbsp of sugar to taste (optional, but I recommend 1 tablespoon)
2 tbsp of potato starch
1 tsp of toasted toasted sesame oil
2 qty of bunches (18 ounces) jjajangmyeon noodles
Servings
Prep Time:
15 Mins
Cook Time:
35 Mins
Total Time:
50 Mins
Servings:
People
Category:
Korean Cuisine
