Making Quality Jjajangmyun is Easier (And Cheaper) Than You Think
As easy as it is to find packaged jjajangmyun sauces, nothing replicates the flavor of the Korean-Chinese black bean sauce like making it at home. Using a wok to cook this sauce helps achieve the smoky flavor that most Chinese restaurants get, but if not readily available, a frying pan is cool too.
There are many variations on jjajang [짜장] sauce, with different vegetables, proteins, etc. This is the most basic, cheap Chinese restaurant-style jjajang sauce, which you can then customize however you want. It goes great with rice [짜장밥] as well as noodles [짜장면].
Yields 2-ish servings
- 225g Ground pork or pork belly
- ½ White onion
- 3 cloves Garlic
- 1 Scallion
- ~2 tbsp Jjajang
- Vegetable oil
- ½ tsp Sugar
- 1 tsp Potato starch
Dice the white onion into medium-sized squares. If using pork belly, dice it into small pieces. Chop the scallions thinly and mince the garlic. Add oil to the wok or frying pan and bring it to medium heat. Add the onion, garlic, and scallions, sautéing vigorously. Once the onions are translucent, add the pork. If you’re using ground pork, continuously break it up with a spoon so it doesn’t form clumps. Once it’s brown, make a hole in the middle of the pan and, if the space doesn’t have sufficient oil, add more. In that space, add the jjajang, first stirring it in the oil, and then so that it incorporates into the ingredients surrounding it. Once thoroughly fried and mixed with the pork and vegetables, add sugar and 1 cup water, and let it simmer for about 5 minutes.
Add the potato starch to a bit of water to create a slurry. Once it’s completely mixed, add it to the simmering jjajang sauce. Stir it as it thickens. Once sufficiently thick, pour onto freshly cooked noodles or rice. It’s traditional to garnish jjajangmyun with julienned cucumber, but that’s up to you.
If you made this dish, let us know how it turned out. Click here for more of our Korean recipes.