Description
Ingredients
Units
Scale
- 1 Tbs cooking oil
- 1 lb fatty pork shoulder or butt, cut into 1-inch cubes
- 1/2 tsp salt
- 4 cloves garlic, chopped (approximately 1 1/2 Tbs)
- 2 green onion, chopped (approximately 3 Tbs)
- 1 Tbs chopped ginger
- 1/3 cup black bean paste (Choonjang)
- 1 large sweet onion, cut into 1-inch chunks (approximately 12 oz)
- 1/4 of large green cabbage, cut into 1-inch chunks (approximately 10 oz)
- 1/4 cuprice wine (optional)
- 1 cup chicken stock
- 1 1/2 Tbs sugar
- 1 1/2 Tbs cornstarch and cold water
- 2 portions of fresh Jjajang noodles (you can substitute to udon, dry egg noodles or spaghetti)
- Cucumber, optional
- 4 Fired eggs, optional
Instructions
- Heat a wok over hight heat; add pork cubes and salt. Stir fry until pork is golden brown crispy, about 5 minutes. You will see a couple tablespoons pork fat in bottom of wok, then add garlic, green onion and ginger. Stir fry for a minute or until you can smell aroma.
- Now, add black bean paste and stir fry for a minute; add onion and cabbage and stir fry for 3 minutes or until vegetables are slightly soften.
- Add rice wine and stir until all alcohol evaporates. Add chicken stock and sugar, stir to combine. Bring it to boil and reduce heat to medium, simmer for 15 to 20 minutes without cover.
- Mix cornstarch and cold water in a small mixing bowl, pour into Jjajang sauce while you are stirring. You will see the sauce is instantly thicken and glossy. Jjajang is ready to serve!
- Bring a big pot of water to boil and cook noodles by following directions of package you are using. Drain, rinse under cold water and drain completely.
- In a serving bowl, add noodles and top with jjajang sauce. If you like to, add julienne cucumber and fried egg. Enjoy!
Notes
1. Do not drain the pork fat, this is where the Korean-Chinese restaurant’s secret flavor is coming from!
2. You can also serve the jjajang sauce on top of warm cooked rice! We call Jjajangbap! 🙂
- Prep Time: 10 mins
- Cook Time: 35 mins
