Photograph of the finished Jajangmyeon

Korea · Mì tương đen xốt riêng Gan-jjajang

Jajangmyeon

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.6 lb
  • Photograph of Pork Pork 1.9 lb
  • Photograph of Korean black bean paste (chunjang) Korean black bean paste (chunjang) 8.5 oz
  • Photograph of Onion Onion 4
  • Photograph of Winter melon Winter melon 1.1 lb
  • Photograph of Oil Oil 1 cups
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Cucumber Cucumber 11.3 oz
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp

Method

  1. 1 Fry the chunjang paste in oil over low heat for 5 minutes, then drain the oil; this step removes the bitterness from the raw paste.
  2. 2 Sauté the diced pork for 6 minutes, then add the onions and zucchini and sauté for 8 minutes.
  3. 3 Pour in the fried bean paste, stir for 6 minutes, then simmer until the sauce thickens without adding cornstarch.
  4. 4 Gan-jjajang differs from the regular version in that it doesn't contain cornstarch and the sauce is served separately in a small bowl, resulting in a thicker and more intensely salty sauce.
  5. 5 Boil fresh noodles for 4 minutes, then rinse with cold water and blanch again in hot water, mixing in a little sesame oil.
  6. 6 Serve the noodles and sauce in two separate bowls along with shredded cucumber so that diners can mix each portion themselves.
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