Nostalgic Old-Fashioned Jjajangmyeon
Rich Old-Fashioned Jjajang Sauce Made at Home
The taste you remember from childhood! Topped with a fried egg, mixing this freshly made jjajang with noodles is pure bliss. With this recipe, you can easily enjoy the deep, rich flavor of old-fashioned jjajang at home. It’s perfect for entertaining guests or for a special meal.
Main Ingredients
- 2 cups pork (cubed)
- 2-3 potatoes (cubed)
- 4 onions (cubed)
- 1/2 head cabbage (cut into large pieces)
- 1 Tbsp potato starch + 3 Tbsp water (slurry)
Seasoning & Aromatics
- 300g Chunjang (black bean paste)
- 2 Tbsp cooking wine or cheongju
- 3-4 stalks green onions (chopped)
- 2 Tbsp minced garlic
- 1/2 tsp grated ginger
- 5 Tbsp oyster sauce
- 5 Tbsp sugar
- 1 cup cooking oil (generous amount)
- 300g Chunjang (black bean paste)
- 2 Tbsp cooking wine or cheongju
- 3-4 stalks green onions (chopped)
- 2 Tbsp minced garlic
- 1/2 tsp grated ginger
- 5 Tbsp oyster sauce
- 5 Tbsp sugar
- 1 cup cooking oil (generous amount)
Cooking Instructions
Step 1
First, cut all the vegetables for the jjajang sauce (potatoes, onions, cabbage) into large, bite-sized cubes. Finely chop the green onions.
Step 2
In a deep pan or wok, pour 1 cup of cooking oil. Add the chopped green onions, minced garlic, and grated ginger. Stir-fry over medium-low heat until fragrant, about 3-5 minutes, to create a flavorful scallion oil.
Step 3
Once the scallion oil is aromatic, add the cubed pork and stir-fry over high heat until the surface is lightly browned. Add 2 Tbsp of cooking wine or cheongju to remove any porky smell.
Step 4
When the pork is partially cooked, add the chunjang (black bean paste) and stir-fry it with the pork and oil over medium heat for about 5 minutes, until the oil separates and the paste is well-fried. Frying the chunjang well removes bitterness and enhances its nutty flavor. Next, add the oyster sauce and sugar, and mix quickly.
Step 5
After frying the chunjang, add the cubed onions and stir-fry until they become translucent. The sweetness of the onions will add a deep flavor to the jjajang sauce.
Step 6
In a separate pot, place the cubed potatoes and add enough water to just cover them. Boil over medium heat until the potatoes are completely tender, about 10-15 minutes.
Step 7
Finally, add the large-cut cabbage to the wok and stir-fry briefly until it just begins to soften. The key is to not overcook it, so the cabbage retains a slight crunch.
Step 8
Once the potatoes are boiling and cooked through, pour the stir-fried chunjang, pork, and vegetable mixture into the pot with the potatoes. Stir everything together well. The potatoes will help thicken the sauce and add a soft texture.
Step 9
In a small bowl, mix 1 Tbsp of potato starch with 3 Tbsp of water until smooth to create a slurry. Gradually pour this slurry into the simmering jjajang sauce while stirring, until it reaches your desired thickness. Taste and adjust seasoning by adding more sugar or oyster sauce if needed. Your delicious old-fashioned jjajang is ready! Serve over warm noodles or enjoy with rice.
