Jjajangmyeon

Method

1. 01

   Fry the chunjang first

   Heat 40 ml oil in a wok over medium-low, add chunjang, and stir continuously for 4 minutes until glossy and less bitter. Scrape paste and oil into a bowl.

   

2. 02

   Cut equal vegetable cubes

   Cut onion, potato, and zucchini into 1.5 cm cubes and cabbage into 2 cm pieces. Keep potato separate because it enters the pan earlier.

   

3. 03

   Brown the pork

   Heat the remaining 20 ml oil over medium-high, add pork in one layer, and cook 5–6 minutes until browned and at least 71°C. Spoon out all but 30 ml rendered fat.

   

4. 04

   Cook potato and onion

   Add potato and onion and stir-fry 5 minutes, until onion edges are translucent and potato surfaces begin to soften without browning deeply.

   

5. 05

   Add cabbage and zucchini

   Add cabbage and zucchini and stir-fry 3 minutes. Fold in the fried chunjang and sugar and cook 2 minutes until every cube is coated black and glossy.

   

6. 06

   Simmer the sauce

   Pour in 500 ml stock, scrape the base, and bring to a boil. Lower to medium, cover slightly ajar, and simmer 10 minutes until potato cubes are knife-tender.

   

7. 07

   Thicken only at the end

   Stir potato starch with 60 ml cold water again, pour half into the simmering sauce while stirring, then add only enough of the rest for the sauce to coat a spoon. Boil 1 minute to cook out starch.

   

8. 08

   Boil the fresh noodles

   Bring at least 4 L water to a rolling boil, loosen the noodles, and cook according to thickness for 3–5 minutes. Test one strand: it should be tender with a resilient centre and no raw flour taste.

   

9. 09

   Rinse and drain thoroughly

   Drain and rinse noodles under warm running water for 15 seconds to remove surface starch, then shake and drain for 30 seconds. Wet noodles dilute the black sauce.

   

10. 10

    Sauce, garnish, and mix

    Divide noodles among four bowls, ladle equal pork and vegetables with enough black sauce to coat, and place cucumber on top. Mix each bowl thoroughly just before eating.