Korean-Chinese Jjajangmyeon

The Best Chinese-Korean Jajangmyeon Recipe

Equipment:

  • Non Stick Wok

  • Chef Knife

  • Spatula

  • Cutting Board

  • Microplane

  • Spoon

Ingredients:

  • Cucumber

  • Yellow Onion

  • Zucchini

  • Flat Leaf Cabbage

  • Pork belly

  • Garlic

  • Ginger

  • Sesame seed oil

  • Avocado Oil

  • Chinese sweet black bean paste

  • Korean Black bean paste

  • Hoisin Sauce

  • Cornsyrup

  • Granulated Sugar

  • MSG

  • Kosher Salt
    either chicken, pork, beef stock.

  • Corn starch (any starch on hand)

  • Cold Water

Prep Pork Belly:
12 oz or one thick slice of pork belly
Dice Pork belly into 1 inch cubes
Add 1/2 Tbsp minced Garlic
1/2 Tbsp Minced /Grated Ginger
1 Tbsp Sesame seed oil (allow to marinate)

Prep Veg:
1/2 Zucchini (Diced 1 inch cube)
1 Full Large Yellow Onion (Diced 1 inch cube)
less than 1/4 Flat Leaf Cabbage (Diced 1 inch cube)
1/2 Cucumber (Julienned)

Jjajang sauce
1 Tbsp Avocado Oil
4 tbsp or 1/4 cup Chinese sweet black bean paste
4 tbsp or 1/4 cup Korean Black bean paste
1 Tbsp Hoisin Sauce
2 Tbsp Cornsyrup
1 1/2 Tbsp Granulated Sugar
1/2 Tbsp MSG
1/2 Tbsp Sesame seed Oil
1 Teaspoon Kosher Salt
2 Cups of either chicken, pork, beef stock. I would not recommend WATER.

Slurry:
1 Tbsp Corn starch (any starch on hand)
1/4 Cup of Cold Water (warm steer with gelatinize the starch make sure its cold)

It’s your choice to cook everything at once or separate into containers for another day. I chose to freeze some of the sauce to have on a later date. I took remaining sauce and added some of the vegetable into the frying pan.
Fry until it is slightly soft.