Jajangmyeon Sauce
Jajangmyeon Sauce
Ingredients
For the Jajangmyeon Sauce
- 1/2 pound pork belly or shoulder, diced into 1/2-inch cubes
- 1/2 cup chunjang (Korean black bean paste)
- 3 tablespoons vegetable oil
- 1 onion, large, diced
- 1 zucchini, medium, diced
- 1 potato, medium, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce, optional, for extra umami
- 1 1/2 cups water or chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 1 teaspoon sesame oil, for finishing (optional)
For Garnish (Optional)
- 1/4 cucumber, julienned
Instructions
- 1
Prepare all ingredients: dice the pork, onion, zucchini, and potato. Mince the garlic and grate the ginger. Set aside.
⏱️ 10 min
- 2
In a large pot or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chunjang (black bean paste) and stir-fry for 3-5 minutes, breaking up any clumps, until it smells fragrant and slightly roasted. This step is crucial for developing the flavor. Remove the roasted chunjang to a bowl and set aside.
⏱️ 5 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the diced pork and cook over medium-high heat until browned and cooked through, about 5-7 minutes. Drain any excess fat if desired.
⏱️ 7 min
- 4
Add the diced onion, zucchini, potato, minced garlic, and grated ginger to the pot with the pork. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften.
⏱️ 10 min
- 5
Return the roasted chunjang to the pot with the pork and vegetables. Stir well to combine everything. Add the granulated sugar, soy sauce, oyster sauce (if using), and water or chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender.
⏱️ 15 min
- 6
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency. If it becomes too thick, add a little more water or broth. Stir in the optional sesame oil.
⏱️ 5 min
- 7
Serve the hot Jajangmyeon sauce over freshly cooked noodles (jajangmyeon noodles or spaghetti work well) or rice. Garnish with julienned cucumber, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Jajangmyeon Sauce
Ingredients
For the Jajangmyeon Sauce
- 1/2 pound pork belly or shoulder, diced into 1/2-inch cubes
- 1/2 cup chunjang (Korean black bean paste)
- 3 tablespoons vegetable oil
- 1 onion, large, diced
- 1 zucchini, medium, diced
- 1 potato, medium, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce, optional, for extra umami
- 1 1/2 cups water or chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
- 1 teaspoon sesame oil, for finishing (optional)
For Garnish (Optional)
- 1/4 cucumber, julienned
Instructions
- 1
Prepare all ingredients: dice the pork, onion, zucchini, and potato. Mince the garlic and grate the ginger. Set aside.
⏱️ 10 min - 2
In a large pot or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chunjang (black bean paste) and stir-fry for 3-5 minutes, breaking up any clumps, until it smells fragrant and slightly roasted. This step is crucial for developing the flavor. Remove the roasted chunjang to a bowl and set aside.
⏱️ 5 min - 3
Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the diced pork and cook over medium-high heat until browned and cooked through, about 5-7 minutes. Drain any excess fat if desired.
⏱️ 7 min - 4
Add the diced onion, zucchini, potato, minced garlic, and grated ginger to the pot with the pork. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften.
⏱️ 10 min - 5
Return the roasted chunjang to the pot with the pork and vegetables. Stir well to combine everything. Add the granulated sugar, soy sauce, oyster sauce (if using), and water or chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender.
⏱️ 15 min - 6
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency. If it becomes too thick, add a little more water or broth. Stir in the optional sesame oil.
⏱️ 5 min - 7
Serve the hot Jajangmyeon sauce over freshly cooked noodles (jajangmyeon noodles or spaghetti work well) or rice. Garnish with julienned cucumber, if desired.
⏱️ 3 min