jajangmyeon recipe with the scent of fire [ How to make the taste of Jjajangmyeon ]

jajangmyeon recipe with the scent of fire [ How to make the taste of Jjajangmyeon ]

Jajangmyeon is a dish loved by everyone.
Korean jajangmyeon, with noodles mixed in black sauce, offers a taste that combines sweetness and the rich flavor of stir-frying.
This post will provide detailed information on the differences between Korean jajangmyeon and Chinese jajangmyeon [zhajiangmian], the recipe for Korean jajangmyeon, and the principles behind creating the flavor of jajang sauce.

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Index

• Start of Korean Jajangmyeon
• jajangmyeon [How to make the taste of Jjajangmyeon]
• Jjajangmyeon recipe with the taste of fire [Ingredients, Seasoning]
• Start the Jajangmyeon Recipe
• jajangmen Recipe Video
• Conclusion

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Start of Korean Jajangmyeon

Chinese Jjajang Sauce Korean Jjajang Sauce

Chinese food that everyone likes in Korea, but Chinese food that doesn’t exist in China?
Why did it happen?

Jajangmyeon originated from China.
During a time when labor costs were low in China but high in Korea, many Chinese people began working in Korea.

Longing for the taste of their homeland, these Chinese workers started making jajangmyeon.
Seeing this, Koreans were curious and tried making it themselves, but found the taste quite different from their own preferences.

At this time, the Jajangmyeon made by modifying the Chinese Jajangmyeon to suit Korean tastes is the current Korean Jajangmyeon.
At that time, the first Korean Jajangmyeon was made at a place called Gonghwachun in Incheon Chinatown.

It is currently registered as a cultural property and is used as a museum.

Gonghwachun

There are many people who have not yet experienced Jajangmyeon.
Jjajangmyeon is sweet and has the scent of fire!

If you haven’t tried it yet, give it a try.
It’s one of my favorite foods and one I eat often.

To make Jajangmyeon, stir-fry chunjang, vegetables, and pork, then sprinkle the prepared seasoning on top and fry again.
Jjajangmyeon is a food that is eaten by pouring the jjajang sauce on flour noodles and mixing them together.

Chinese jajangmyeon Korean jajangmyeon

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jajangmyeon [How to make the taste of Jjajangmyeon]

Step 1: Taste upgrade
Stir-fry onions increase the sweetness.
We will use the water from the vegetables to make the sauce.

Step 2: Taste upgrade
Adding MSG increases the Umami taste.

Step 3: Taste upgrade
Using chicken stock will enhance the Umami flavor of the chicken.

Step 4: Taste Upgrade
There is no salt in Jjajangmyeon.
Since most chunjang has a salty taste, we will adjust the saltiness by using chunjang.

Step 5: Taste Upgrade
Mix the vegetables and Jjajang sauce well and use a cooking flamethrower to grill the top of the Jjajang sauce.
If you stir immediately while burning the top part of the Jjajang sauce, the Jjajang sauce will not burn and the fiery taste will increase.

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Jjajangmyeon recipe with the taste of fire [Ingredients, Seasoning]

Jjajang Seasoning

◎ 1 tablespoon minced garlic
◎ 3 tablespoons sugar
◎ 1/3 tablespoon MSG
◎ 1 tablespoon oyster sauce
◎ 1/2 tablespoon chicken stock
◎ 3 tablespoons water

Sauce to use while cooking

◎ 2 tablespoons cooking liquor
◎ 1 tablespoon Chunjang

Jjajang Ingredient

◎ cabbage
◎ onion
◎ young pumpkin
◎ pork sirloin
◎ noodle

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Start the Jajangmyeon Recipe

A. Preparing the Sauce

Before making the jjajang sauce, prepare the seasonings. Put all the seasonings in a bowl and mix them well.

B. Cutting Vegetables and Meat

Cut the meat, onion, zucchini, pork loin, and cabbage into bite-sized pieces.
Cut the meat into pieces about the size of a fingertip joint.

Cut the rest of the vegetables into similarly manageable sizes. [Refer to the video below for guidance.]

C. Preparing a Culinary Blowtorch

Prepare a culinary blowtorch to give the dish a smoky flavor.
If you don’t have one, you can skip this step.

D. Stir-Frying in a Pan

The order of steps is crucial for making jajangmyeon.

Heat some cooking oil in a frying pan or wok.
Add one piece of minced garlic.

If the minced garlic is well fried in oil, add all the remaining minced garlic.
Stir it well with the oil.

Be careful not to burn the garlic stir it only 5-6 times.
Add the onions and stir until they are about one-third cooked.

Then, add the meat and stir until it is half-cooked.
Add cooking wine and continue stirring with the vegetables and meat.

Add young pumpkin and cabbage to the frying pan.
Pour the prepared seasoning over the vegetables and mix well.

Cabbage does not absorb seasoning well.
There is no need to add bottled water as vegetables produce water.

If there is little water in the jjajang as shown in the video, add about 3 tablespoons of bottled water.
Then add the chunjang.

If you add too much chunjang, the saltiness will become stronger, so add only 1 tablespoon.
Mix the chunjang and vegetables well.

Use a cooking flamethrower to burn the jjajang paste with a flame.
Continue stirring the jjajang while slightly burning the top of the jjajang.

Stir well and cook for another 3 minutes.

E. Boiling noodles

For the noodles, you can use either kalguksu noodles or noodles specifically for jjajang noodles.
In my case, I used kalguksu noodles purchased from a supermarket.

One thing to keep in mind when boiling noodles is that if you boil them for too long, the noodles may become mushy.
Boil it in hot water for about 3 minutes, then take out a strand of noodles and pull it with your hands.

If the noodles are elastic, immediately rinse them all in cold water.
Don’t rinse too much, just stir 5-6 times with tongs and take it out right away.

There should be some warmth inside the noodles.

F. Finishing

Drain the noodles and immediately place them in a bowl.
After going through this process, the noodles become more chewy.

Then put the jjajang sauce you made on top.
Now mix it well and enjoy.

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jajangmen Recipe Video

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Conclusion

It has been over 100 years since Korean-style Jjajangmyeon was created.
I’m When I first ate jajangmyeon as a child, I even finished all of the jjajang sauce.

That’s why I personally still really like Jjajangmyeon.
Make it at home according to the recipe above.

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