How to Make Jjajangmyeon 짜장면260 COMMENTS
So, last week we showed you how to order Chinese Food Delivery in Korea, but we know that 97% of you don’t live in Korea. So, you’re pretty much screwed if you want to eat this stuff. Unless you live in a K-Town region in the world, but still, probably NO DELIVERY!!! This week, then, we’re gonna teach you how to make this stuff at home. Booyah!
So we’re hoping to make these cooking segments kind of a regular segment peppered throughout the FAPFAP time schedule because it’s “Food Adventure Program” so why not do all types of food programs? Also, for those of you that don’t know- and maybe I’m bias here- Martina is a really good cook who genuinely loves to cook and bake. So, she is really excited about this segment. And take over Martina!
HERMIGAWD I’M SO NERVOUS!!! Okay, so I started with this dish in particular because you’ve had the chance to see it and it’s fresh in your mind but soon I want to do other Korean dishes, like the jjiages, desserts, and even making kimchi! Please give me your suggestions of what you want to see! I’m going to stick to giving the basic prep in the video and leaving the deeper explanation in the blog post. The reason why: I’ve looked up a lot of instructional videos for cooking on YouTube and I find the videos are so long that I’m scrubbing through it to see them get to the point because a lot of the instructions are obvious to me. For example, “cut the onions” and it’s a 30 second scene of onion cutting. Unless it’s a special technique needed for the recipe, I personally don’t need to see 30 seconds of onion cutting. SOOOOOOO I’m hoping to give you the basic gist of how to put all the ingredients together, and leave the details to the blog post.
Just some info about this: all that really matters is the preparation of the sauce, rather than the noodles themselves. You can put the jjajang sauce on anything else. We’ve had jjajangbap before (jjajang sauce + rice, rather than noodles) and it’s delicious. So, be as creative as you want, and don’t feel restricted to just noodle usage :D
And, on that note, here’s our recipe:
- 7 TBSP oil (I used olive to be healthier)
- 7 TBSP Black Bean Paste AKA Chunjang 춘장
- 2 medium sized onions
- 250 g of ground pork (but we’re using 300g of pork because booyaa)
- 1/4 TSP ground black pepper (or add more to taste)
- 1/2 TBSP Sugar
- 1 TBSP Oyster Sauce (I used chili oyster sine I like spice)
- 2 Cups of Water or low sodium Broth
-Fresh noodles, preferably kalguksu 칼국수 noodles (4 servings)
For The Thickener:
- 1 TBSP Potato starch
- 2 TBSP cold water
-Small sauce pan (sauce)
-large frying pan (pork + sauce)
-medium sauce pan (noodles)
*SEE NOTES FOR OPTIONS
1. In a small sauce pan heat the oil over low heat. Add the black bean paste and stir together constantly for 6-8 minutes.
2. When the mixture starts to release a strong smell (like chocolate or freshly baked bread) or once the time is up, strain/pour off the excess oil. Set the black bean paste aside off the heat.
3. Add about 1 TBSP of the excess oil to a frying pan and toss in the onions. Sauté on medium heat until softened but not totally cooked.
4. Add the pork, grind on some black pepper while yelling BAM and let it cook.
5. As the pork cooks, start boiling hot water for the noodles.
6. Once the pork is lightly browned (don’t dump off the pork oil) add the black bean sauce and stir furiously! You should coat the pork well.
7. Add the 2 cups of liquid (water or broth) and simmer for about 5 minutes. If you’re adding more veggies, add them now but reduce the liquid to 1.5 cups since the veggies will create more liquid.
8. While the pork mixture simmers, cook the noodles according to the package instructions. Most kalguksu noodles require you to rinse them in cold water after you drain them until they are almost cool or else they will form a death ball of noodles that cannot be separated. Unless you’re into that kind of thing.
9. Add 2 TBSP of cold water to 1 TBSP of potato starch and mix with a fork or an adorable mini-whisk. This is your thickener aka slurry.
10. The more your reduce the pork and black bean sauce, the saltier and more intense the black bean mixture will be, so you can test the flavour as you simmer it and decide when you want to stop. Once you like the flavour, add the potato starch slurry to thicken it. Stir well and it should thicken almost instantly. Sauce is finished!
11. Add the noodles to a bowl and scoop on a hearty serving of sauce. Garnish with thinly sliced cucumber and eat before it gets cold!
First off, after searching several Korean food blogs SooZee, Leigh, and I decided on this recipe, but I did tweak it a bit because the instructions were super vague. I also made some personal changes, but I explained my changes to the original recipe below.
1. The oil being used should be grapeseed or other flavourless oils but for health sake I chose to go with olive oil and I didn’t notice a taste difference.
2. The original recipe users 1 TBSP of sugar but I used 1/2 TBSP of xylitol coconut sugar.
3. You can use cornstarch instead of potato starch.
4. The black bean paste is really really salty so if you add broth instead of water (which I did) make sure you use a low sodium kind or your salt tastebuds will explode.
5. Some Korean recipes are measured differently than I’m used to. They use grams or “full spoon”, “half spoon” and “quarter spoon” which refers to the average Korean spoon, not a TBSP or TSP. So I measured the Korean spoon and translated the recipe into cups and TBSP/TSP. In this case, 100 grams of bean paste = 7 TBSP.
6. I would personal add some more vegetables/stuff to this such as cubed zucchini, eggplant, and tofu, but since I wanted it to be a “delivery” style jjajamyeon, I stuck to the basics.
Lastly, don’t forget to click on this lovely button below. It’s so worth it!