Jjajang Udon Noodles
Secret to Delicious Jjajang Udon: Mastering Black Bean Sauce Flavor with Instant Jjajang Powder
Have you ever tried udon noodles mixed with jjajang sauce? We highly recommend it for its chewy texture, which is even more satisfying than the machine-made noodles often found in jjajangmyeon or jjamppong. While many recipes detail how to make jjajang from scratch using fermented black beans (chunjang), have you ever regretted using instant jjajang powder for convenience, only to find the taste lacking? This recipe reveals the secret to making jjajang just as delicious as the chunjang-fried version, using affordable and long-lasting jjajang powder. Break free from the notion that jjajang is bland without meat or seafood! While these additions undoubtedly enhance the flavor, this recipe focuses on creating a rich jjajang sauce using eggplant as a star ingredient. We’ll also guide you on when and how to incorporate meat or seafood to elevate your dish even further.
Jjajang Sauce Ingredients- Instant Jjajang Powder 2 cups
- Water 100ml
- Olive Oil, Avocado Oil, or Grapeseed Oil 1/2 cup
Flavorful Vegetables- Minced Green Onions or Scallions 1 cup
- Minced Garlic 3 Tbsp
- Minced Ginger 1 Tbsp
- Onions 4 (approx. 2 bowls)
- Zucchini 1 (approx. 1 bowl)
- Eggplant 1 (approx. 1 bowl)
- Water 2 cups
- Slurry (1 cup water + 1 Tbsp cornstarch, for thickening)
Seasoning for Perfect Balance- Oyster Sauce 2 Tbsp
- Dark Brown Sugar 2 Tbsp
Optional Toppings- Julienned Cucumber
- Minced Spicy Pepper
- Chili Oil
- Ground Black Pepper
- Minced Green Onions or Scallions 1 cup
- Minced Garlic 3 Tbsp
- Minced Ginger 1 Tbsp
- Onions 4 (approx. 2 bowls)
- Zucchini 1 (approx. 1 bowl)
- Eggplant 1 (approx. 1 bowl)
- Water 2 cups
- Slurry (1 cup water + 1 Tbsp cornstarch, for thickening)
Seasoning for Perfect Balance- Oyster Sauce 2 Tbsp
- Dark Brown Sugar 2 Tbsp
Optional Toppings- Julienned Cucumber
- Minced Spicy Pepper
- Chili Oil
- Ground Black Pepper
- Julienned Cucumber
- Minced Spicy Pepper
- Chili Oil
- Ground Black Pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Finely chop about 5-6 stalks of green onions or scallions to yield about 1 cup. If using large green onions, about 1 to 1.5 stalks should suffice. Dice the onions, zucchini, and eggplant into bite-sized pieces according to your preference. If you’re serving children who are picky about vegetables, it’s best to cut them smaller, especially the eggplant, to make them less noticeable.
Step 2
In a wide bowl, place 2 cups of instant jjajang powder. Gradually add 100ml of water while mixing with a spoon until a paste forms. It might seem like there isn’t enough water initially, but as you continue to stir slowly, it will combine without lumps.
Step 3
This water-mixed jjajang powder resembles fermented black beans (chunjang). Now, we will fry this mixture in oil, just like chunjang, to develop its deep flavor.
Step 4
Pour 1/2 cup of oil into the pan; using plenty of oil prevents the jjajang powder from burning. Once the oil is slightly heated, add the dissolved jjajang powder and begin to fry.
Step 5
To prevent burning, maintain medium heat and stir continuously with a spatula for about 3-4 minutes. This frying process removes any raw taste from the powder and brings out a rich, nutty aroma.
Step 6
Set aside the fried jjajang powder clumps in the bowl. Leave the oil in the pan.
Step 7
In the remaining oil, add 1 cup of minced green onions, 3 Tbsp minced garlic, and 1 Tbsp minced ginger. Sauté over medium heat, allowing the aromatics to infuse the oil. Continue stir-frying until the pungent smell of garlic mellows into a fragrant aroma. This step is crucial for building the foundation of the jjajang sauce.
Step 8
Once the green onions, garlic, and ginger turn golden brown and the oil becomes fragrant, it’s time to add the next ingredients.
Step 9
Increase the heat slightly to high and add the diced onions first.
Step 10
Stir-fry the onions for about 1 minute until they become slightly translucent and softened.
Step 11
Next, add the diced zucchini.
Step 12
Continue to stir-fry for about another minute, allowing some moisture from the vegetables to release.
Step 13
Finally, add the diced eggplant. Eggplant tends to absorb oil readily.
Step 14
Stir-fry the eggplant for about 2 minutes until it softens, absorbing the oil. It will cook in a steaming manner with the moisture from the other vegetables, further enhancing the eggplant’s natural sweetness.
Step 15
Once the vegetables are sufficiently cooked, reduce the heat to low and add the fried jjajang powder clumps back into the pan.
Step 16
Using a spatula, thoroughly mix the cooked vegetables and the jjajang powder clumps. Break apart any remaining lumps and ensure everything is evenly combined.
Step 17
Add 2 Tbsp of oyster sauce and 2 Tbsp of dark brown sugar. Stir well to incorporate the seasonings. Oyster sauce adds umami, while dark brown sugar provides sweetness and a glossy finish to the sauce.
Step 18
Pour in 1 cup of water and stir until the jjajang sauce is well combined. Once it has softened, add the remaining 1 cup of water and stir again while bringing it to a simmer. A total of 2 cups of water helps achieve the right sauce consistency.
Step 19
To thicken the rich jjajang sauce, prepare a cornstarch slurry. In a small bowl, mix 1 cup of water with 1 Tbsp of cornstarch until smooth and lump-free. Gradually pour the slurry over the jjajang sauce while stirring constantly until you reach your desired thickness. It’s important to add the slurry gradually while monitoring the consistency.
Step 20
The jjajang sauce is now complete, thickened to a glossy, appealing consistency thanks to the cornstarch slurry. Turn off the heat and let it rest for a moment.
Step 21
Finally, prepare your preferred toppings. Julienned cucumber adds freshness, minced spicy pepper provides a hint of heat, and chili oil enhances the aroma. These toppings not only add flavor but also make the finished dish look more inviting.
Step 22
For the udon noodles, frozen udon generally offers a chewier texture than fresh ones. Boil the frozen udon noodles in water according to package instructions until tender.
Step 23
Once the udon noodles are cooked, drain them thoroughly.
Step 24
Immediately transfer the drained noodles to a serving bowl while they are still warm. Serving them promptly ensures the jjajang sauce melds perfectly with the noodles.
Step 25
Generously ladle the prepared jjajang sauce over the udon noodles in the bowl. Add a drizzle of chili oil or a sprinkle of black pepper to taste, and top with julienned cucumber, minced spicy pepper, or a hard-boiled egg for an extra touch. Enjoy your delicious homemade Jjajang Udon!
