1
Divide the onion in half, remove the root part slightly, and loosen it into bite-sized pieces.
Jajangmyeon
This is a restaurant-style Jajangmyeon recipe made with Chef Kim Dae-seok's 32 years of know-how. It boasts a deep flavor with rich onions, pork, and a special sauce.
ChineseNoodles
📝 15 steps
What You'll Need
Cooking oil3 tbsp
Onion1 (1/3 + 2/3)
Pork shoulder200g
Minced ginger1/3 tbsp
Minced garlic1/2 tbsp
Dark soy sauce1 tbsp
Stir-fried black bean paste (Chunjang)2 tbsp
Water1/2 cup
Sugar1/2 tbsp
Oyster sauce1 tbsp
MSG (Miwon)1 pinch
Starch1 tbsp
Fresh Chinese noodles330g
Cucumbera little
Instructions
2
Mix 1 tbsp of starch with 3 tbsp of water and set aside.
3
Heat the pan, add 3 tbsp of cooking oil, and heat it up.
4
Add 200g of pork shoulder and 1/3 of the onion, and stir-fry thoroughly.
5
When the pork is slightly cooked, add 1/3 tbsp of minced ginger and 1/2 tbsp of minced garlic and continue to stir-fry.
6
Add 1 tbsp of dark soy sauce and stir-fry so the meat is seasoned.
7
Add the remaining onion and continue to stir-fry.
8
Add 2 tbsp of black bean paste and stir-fry for about 1 minute.
9
Add 1/2 cup of water and cook while stirring.
10
Turn off the heat completely and prepare to boil the 330g of fresh Chinese noodles.
11
Boil the noodles in boiling water for 5 minutes over high heat or 6-7 minutes over medium heat.
12
Rinse the boiled noodles in cold water to drain, then briefly dip them in hot water again.
13
Add 1/2 tbsp of sugar and the starch water to the stir-fried black bean sauce and stir-fry.
14
Add 1 tbsp of oyster sauce and 1 pinch of MSG, mix well to finish the black bean sauce.
15
Pour the finished black bean sauce over the boiled noodles and top with cucumber.