Spicy Jjajang Cheese Pasta
Rich Cheesy Jjajang Pasta with a Spicy Kick – Never Greasy!
I originally planned to make jjajangmyeon (black bean noodles), but my mind changed suddenly, and I decided to make jjajang pasta instead! Since it’s pasta, I generously topped it with mozzarella cheese to match. Because the jjajang sauce I used was a spicy Sichuan-style jjajang sauce, it wasn’t greasy at all and tasted incredibly delicious. I usually only eat cream pasta, so I never thought about other types, but this jjajang pasta is surprisingly wonderful. I also added konjac noodles for a chewy texture, which helped lower the calories a bit, making me feel more at ease. Enjoy this delicious cheesy jjajang pasta that’s so spicy it’s not the least bit greasy!^^
Main Ingredients- 2 Potatoes, cut into cubes
- 1 Onion, cut into cubes
- 1/4 Konjac jelly, cut into bite-sized pieces
- 150g Minced beef
- 500ml Water
- Generous amount of Mozzarella cheese
- A pinch of Parsley flakes (for garnish)
- 1 Serving of Pasta noodles
Seasoning for Jjajang Sauce- 1 packet of Sichuan Jjajang powder
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 1 Tbsp Olive oil
- 1 packet of Sichuan Jjajang powder
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 1 Tbsp Olive oil
Cooking Instructions
Step 1
Heat 1 Tbsp of olive oil in a wide pan over low heat. Add 1 Tbsp of minced garlic and stir-fry until fragrant. (Be careful not to burn the garlic!)
Step 2
Once the garlic is fragrant, add the minced beef and stir-fry over medium heat until no longer pink. When the beef is partially cooked, add the cubed potatoes and onions and stir-fry until the onions become translucent.
Step 3
In a separate bowl, combine 1 packet of Sichuan Jjajang powder and 1 Tbsp of sugar. (Mixing the powder with other ingredients beforehand helps it dissolve smoothly without clumping.)
Step 4
Pour 500ml of water into the pan with the stir-fried ingredients. Add the prepared jjajang powder mixture and sugar.
Step 5
Using a spatula or ladle, stir well to dissolve any clumps and bring to a simmer. Add the konjac and continue to simmer for about 5-7 minutes, allowing the sauce to thicken and the flavors to meld with the ingredients. Adjust consistency as needed.
Step 6
In another pot, bring a generous amount of water to a boil with a pinch of salt. Add 1 serving of pasta noodles and cook for 1-2 minutes less than the time indicated on the package for al dente noodles.
Step 7
Drain the cooked pasta noodles and add them to the pan with the jjajang sauce. Stir-fry quickly to ensure the noodles are well coated with the sauce. (You can reserve some pasta water to adjust the sauce consistency if needed.)
Step 8
Transfer the finished jjajang pasta to a serving plate. Top generously with mozzarella cheese. Finally, sprinkle with parsley flakes for a beautiful presentation and delicious finish. Enjoy your spicy cheesy jjajang pasta!
