Rich and Delicious Beef Jajangmyeon
Everyone’s Favorite Beef Jajangmyeon! Perfect for Family Gatherings.
A recipe for delicious beef jajangmyeon made easily like curry using a solid jajang product. Enjoy a wonderful meal at home!
Ingredients (Serves 4)
- 150g Beef (for bulgogi or ground beef)
- 4 blocks Solid Jajang (adjust to taste)
- 4 servings Chinese noodles or Udon noodles
- 200g Onion (approx. 1.5 medium)
- 160g Cabbage (approx. 1/4 head)
- 1/2 medium Zucchini
- 1 tsp Minced garlic
- 3 Tbsp Sugar (sweetness adjustable)
- 3 Tbsp Cooking oil
- 600ml Water
- 2 Hard-boiled eggs (optional, for garnish)
Cooking Instructions
Step 1
This recipe uses a commercial solid jajang product. It comes in solid blocks, making it convenient to dissolve and use.
Step 2
For the noodles, it’s best to use pre-made Chinese noodles or soft Udon noodles. Adjust the cooking time according to the noodle type.
Step 3
Prepare hard-boiled eggs to place on top of the jajang sauce. Fully cooked eggs, halved, look appealing and add extra flavor.
Step 4
In a deep pan or pot, heat 3 tablespoons of cooking oil over low heat. Add 1 teaspoon of minced garlic and gently sauté until fragrant, being careful not to burn it. You want to release its aroma.
Step 5
Once the garlic aroma has infused the oil, add the beef and increase the heat to medium. Break up the beef to prevent clumping and stir-fry until the surface is cooked.
Step 6
Add thinly sliced or diced cabbage to the pan and stir-fry with the beef. Cook until the cabbage becomes slightly translucent and tender.
Step 7
Add zucchini, cut into similar sized pieces (about 0.5-1cm thick), and stir-fry together. It’s best to stir-fry quickly so the zucchini doesn’t become too mushy.
Step 8
Finally, add the onions and stir-fry. Sautéing the onions until they become translucent and release their sweetness will enhance the flavor of the jajang sauce.
Step 9
Once the vegetables and beef are well combined, add the 4 prepared blocks of solid jajang. Since the jajang blocks can be clumped, use a spatula to break them apart as you mix.
Step 10
Once the jajang blocks are somewhat mixed, reduce the heat to low and pour in 600ml of water. Adjust the water to ensure all ingredients are submerged.
Step 11
Stir occasionally to prevent sticking as it simmers. Cook until the jajang sauce thickens to a consistency similar to curry. Turn off the heat when it reaches the desired thickness. It’s delicious whether slightly thin or thick.
Step 12
While the jajang sauce is simmering, boil the noodles in plenty of water according to package directions. Once cooked, drain the noodles and place them attractively in serving bowls.
Step 13
Generously spoon the beef jajang sauce over the warm noodles. Finally, top with the prepared hard-boiled eggs for a delicious beef jajangmyeon completion!
