At the beginning of this year I started making my own jajangmyeon sauce, and after a couple of months of trial and error, I am now happy to share this recipe with you. It is an easy and affordable recipe, in which all ingredients can be found at your local market.
- 2 tbs black bean paste (choonjang)
- 2 cups pork loin, cut into cubes
- 1 medium size onion, chopped
- 1 1/2 cup cabbage, chopped
- 1/2 cup zucchini, chopped
- 1 tbs sugar
- 2 cups water
- 1/2 cup vegetable oil
- 1 tbs chicken or beef stock
- 2 tbs corn or potato starch
- 1 pack of jajangmyeon noodles
In a non-stick frying pan, sauté pork on medium heat until it looks almost cooked, yet still tender. Drain the extra fat before adding cabbage, zucchini, and onions. Stir for about five minutes. Next, push all ingredients to the edge of the pan to make space in the middle for the black bean paste. Slowly combine all ingredients from the center out. Keep mixing for about three minutes, and then add the water, sugar and stock. Cook for another six minutes. On the side, dissolve the starch in ¼ of a cup of water at room temperature. Add the solution to the pan, to thicken the sauce. Finally, cook for another two minutes on low heat while stirring, and then turn off the heat. Serve over a bowl of rice or warm noodles.