How to Make Quick and Easy Jaengban Jjajang 💛💛

 

Jaengban Jjajang

Annyeonghaseyo! Hello everyone! A few days ago, I made Noodles and black bean sauce platter, Jaengban Jjajang with ingredients I had at home. My family loved it! So today, I'd like to introduce you to the simple yet delicious (Noodles and black bean sauce platter), Jaengban Jjajang. Let’s get started!

Ingredients: 14 oz (400g) jjajangmyeon, 7 oz (200g) pork, (tenderloin or pork belly), 5-6T jjajang powder, 1 onion, half zucchini, some cucumber, 1T garlic, 1t ginger, 1T soy sauce, starch water

How to make it

Step 1: Preparing Jjajang powder

Put 6 tablespoons of jjajang powder in a bowl. Add about 3 tablespoons of water. Mix it well.

Step 2: Preparing Ingredients

Cut the onion in half. Cut it into small pieces. Cut the zucchini into small pieces as well. If you have a cucumber, slice it thinly. I will use it as a garnish later. Cut the pork into bite-size pieces as well.

Step 3: Making Jjajang Sauce

Add 4 tbsp of cooking oil in a pan.

Add 1 tbsp of minced garlic and a bit of ginger.

Add the sliced pork and add 1 tbsp of cooking wine.

Add the chopped onion and zucchini.

Add 1 tbsp of soy sauce to the meat and vegetables.

Add the jajang sauce, which you had just mixed it with water a while ago.

Fry it well. Also add 1 teaspoon of sugar. Fry it well.

When the ingredients are cooked to some extent, add half a cup of water.

Add 2-3 tablespoons of starch water.

Turn off the heat when it thickens slightly.

Step 4: Boil Noodles

Put 1 tbsp of oil in plenty of boiling water and add noodles. Cover with a lid and bring to a boil over high heat. Once the water rises and then add a little cold water. When the water rises again for the second time, add a little cold water again. When it boils the third time, turn off the heat.

Put the noodles in a strainer and wash well by rubbing them with your hands in cold water to remove the starch. Put it in a strainer and drain the water.

Put the drained noodles into the jjajang sauce. And fry it well. If you stir-fry the noodles, the sauce will permeate evenly, making it more delicious. Lastly, add 1 tbsp of sesame oil.

Step 5: Plating

Put the noodles first. And put the sauce on it. It is good if you put the cucumber that you cut a while ago as a garnish. Lastly, sprinkle with a bit of sesame seeds. A very savory Jaengban jjajang is done~~

How about making jaengban jajangjang this weekend? You'll love it, too. Thank you for watching today. I'll see you next week. Bye bye!

Ingredients

• 14 oz jjajangmyeon
• 7 oz pork, (tenderloin or pork belly)
• 5-6T jjajang powder
• 1 onion
• half zucchini
• some cucumber
• 1T garlic
• 1t ginger (optional)
• 1T soy sauce
• starch water

Notes

• When making jjajang, many vegetables are up to your preference, but onions are a must. When onions are added, it gives sweetness and suppresses the greasy taste of jjajang, which contains a lot of oil.
• If you cut the ingredients into smaller pieces, the sauce will evenly season well and it will be more delicious.
• I used tender pork tenderloin. It is also delicious to use the pork belly part.
• Adding sugar enhances the taste and sweetness. (optional)
• In a bowl, add 3 tablespoons of water to 1 tablespoon of starch powder and stir well. Do not add all the starch water at once, but stir while checking the concentration little by little.
• If you boil the noodles first, they can get swollen, so it’s recommended to cook the noodles after making the Jjajang sauce.
• If you add cold water while boiling the noodles, the texture will be chewier).
• You can add a little red pepper powder according to your taste.)

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