Jjajangmyeon

Method

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1. Heat 4 tbsp of the oil in a small pan and fry the chunjang over a medium heat for 2 minutes, stirring, until glossy and darker. Set aside.

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2. Heat the remaining oil in a wok and fry the pork for 5 minutes, until the fat renders and the edges brown.

   Mark done Start 5 min timer

3. Add the ginger and cook 30 seconds.

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4. Add the onion and potato and fry 4 minutes.

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5. Add the courgette and fry 2 minutes.

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6. Stir in the fried chunjang, the sugar and the oyster sauce and coat everything for 1 minute.

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7. Pour in the water and simmer 8 minutes, until the potato is tender.

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8. Stir the cornflour slurry and pour it in, stirring, until the sauce turns thick and shining.

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9. Boil the noodles as the packet directs, drain and divide between bowls.

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10. Spoon the sauce over, add the sesame oil and top with cucumber matchsticks.

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Chef’s Tips

• Fry the chunjang alone for two minutes. It is the whole dish.
• Dice everything the same size so it cooks together.
• Serve the sauce on top and let people mix it themselves.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Danmuji (yellow pickled radish)
• Kimchi
• Tangsuyuk

Storage & Reheating

The sauce keeps 3 days refrigerated and freezes 2 months. Boil noodles fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.