How to Make Jjajangmyeon (Black Bean Noodles)

1. 1

   1. Preparation of Ingredients

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   Prepare the meat and vegetables by dicing them into bite-sized cubes for even cooking [08:42].

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   Set aside the cleaned cabbage and onions to provide the signature sweetness of the sauce [08:46].

4. 4

   2. Frying the Black Bean Sauce

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   Fry the black bean paste (chunjang) in a generous amount of oil to remove its bitter taste and develop a deep, smoky aroma [08:49].

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   Stir-fry the diced pork and vegetables together in the aromatic oil until the meat is browned [01:07].

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   3. Simmering and Thickening

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   Add water to the fried ingredients and bring to a boil, then stir in sugar to balance the saltiness [07:15].

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   Gradually add potato starch water while stirring to achieve the thick, glossy consistency of the jjajang sauce [00:54].

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    4. Preparing Noodles and Serving

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    Boil the fresh noodles until chewy and rinse briefly if necessary to remove excess starch [03:00].

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    Pour the hot black bean sauce over the noodles and garnish with julienned cucumbers or a sprinkle of red pepper flakes for extra spice [01:05].