Secret Miso Jjajangmyeon
Deepen Your Flavors: Jjajang Powder Meets Miso Paste!
Elevate your homemade jjajangmyeon with a secret ingredient: a touch of savory miso paste! This recipe combines the convenience of store-bought jjajang powder with the rich, umami depth of miso, creating a truly satisfying noodle dish. Using spaghetti noodles makes it quick and easy, perfect for a weeknight treat. Enjoy a restaurant-quality meal with simple ingredients!
Jjajang Sauce Ingredients
- 1 packet Jjajang powder mix
- 300g ground or finely diced pork
- A pinch of whole black pepper
- 1 Tbsp Cheongju (rice wine/mirin)
- 2 Tbsp cooking oil
- 1/4 medium head cabbage (about 150g)
- 1 medium onion
- 1/3 medium zucchini
- A small amount of carrot scraps (about 30g)
- 2/3 Tbsp Miso paste (about 10g)
- 1/3 tomato (optional, for freshness)
- 3 cups (720ml) water
Noodles and Toppings
- 200g spaghetti noodles
- 1 Tbsp coarse salt (for boiling noodles)
- 1 tsp olive oil (after boiling noodles)
- 1/4 tomato (for garnish, thinly sliced)
- 200g spaghetti noodles
- 1 Tbsp coarse salt (for boiling noodles)
- 1 tsp olive oil (after boiling noodles)
- 1/4 tomato (for garnish, thinly sliced)
Cooking Instructions
Step 1
First, prepare the vegetables for the jjajang sauce: dice the cabbage, onion, zucchini, and carrot into roughly 1-1.5cm cubes. Prepare the pork in similar-sized pieces.
Step 2
Heat 2 tablespoons of cooking oil in a deep pan or wok over medium-high heat. Add the pork and stir-fry until it turns opaque.
Step 3
To remove any gamey odors, add 1 tablespoon of Cheongju (rice wine/mirin) and continue to cook. Once the alcohol has mostly evaporated, you can optionally pat dry the excess liquid or oil with a paper towel for a cleaner taste.
Step 4
Now, add all the diced vegetables (onion, zucchini, carrot, cabbage) to the pan with the pork and stir-fry them together. Cooking over medium-high heat until the vegetables are lightly browned will enhance their sweetness.
Step 5
Cover the pan and reduce the heat to medium-low. Let the vegetables cook for about 2-3 minutes until they soften slightly. This process allows the vegetables to wilt and their natural sweetness to concentrate.
Step 6
Once the vegetables have softened, stir in 2/3 tablespoon of miso paste and continue to cook for about 1 minute. Stir-frying the miso paste with the oil releases its savory aroma and deepens the flavor of the jjajang sauce.
Step 7
If using, finely chop 1/3 of a tomato and add it to the pan, stir-frying briefly. The tomato’s acidity cuts through any richness and adds a pleasant umami note. (Optional)
Step 8
Pour in 3 cups (720ml) of water and bring to a boil. Let it simmer for about 5-7 minutes until all the ingredients are thoroughly tender and their flavors have melded into the broth.
Step 9
Once the sauce is boiling, reduce the heat to medium-low and add the packet of jjajang powder. Use a spatula or whisk to quickly stir and dissolve the powder, ensuring there are no lumps.
Step 10
After the jjajang powder is fully incorporated, continue to stir gently over low heat until the sauce thickens to your desired consistency. Be careful to prevent it from sticking to the bottom. Your jjajang sauce is now ready!
Step 11
In a separate pot, bring plenty of water to a rolling boil. Add 1 tablespoon of coarse salt and cook 200g of spaghetti noodles according to package directions, but slightly undercook them by about 1 minute for an ‘al dente’ texture.
Step 12
Drain the cooked spaghetti noodles (do not rinse with cold water). Toss them gently with 1 teaspoon of olive oil to prevent the noodles from sticking together.
Step 13
Arrange the cooked spaghetti noodles in a serving bowl. Generously ladle the warm, homemade jjajang sauce over the noodles. Garnish with thinly sliced tomato, and your delicious Secret Miso Jjajangmyeon is complete!
