The next step, adding water or stock, is included in this recipe to thin out the sauce, helping to lighten it up. The first time I tried to make this dish, I skimped on the sugar and it was so salty, we couldn't finish the dish! Because the sauce is quite salty, you will want to add sugar to help balance out the flavors. Top with julienned cucumber, the boiled egg and pinch of chilli flakes, if using.The first step is to fry the sauce in some oil, this is what make the chunjang into jajang- through the frying process. Divide the noodles between two bowls and ladle the warm black bean sauce over the noodles. Step 7Ĭook the noodles according to the packet instructions. Check for seasoning and adjust it with a pinch more salt and sugar, if necessary. Cook for a minute or two to bring it all together. Maintain the gentle heat and gradually stir in the slurry to thicken the sauce slightly – I find about 2 teaspoons are enough for a ragù-like consistency. Meanwhile, combine the tablespoon of water with the potato flour to make a slurry. Continue tossing and stirring vigorously to loosen and mix the paste in with the onions. Add the reserved fried chunjang and the oyster sauce. Stir in the sugar, then carefully pour the soy sauce around the edge of the wok to season the onions. Bring it up to the boil, then reduce the heat and simmer for 5 minutes. Step 4Īfter a couple of minutes, the onions should be well coated with the thick black paste. Add the reserved fried chunjang and the oyster sauce. Add the cabbage and courgette to the pan and continue cooking for a further 3 minutes or until the vegetables are softened. The onions should still have a little bite to them and not be completely mushy. Stir-fry the onions over a high heat for a couple of minutes to soften and caramelize. Once the pork has browned, crank up the heat and add the onions. Add the garlic, ginger, pork and a good pinch of salt, and stir-fry for about 3 minutes to brown the pork while energetically moving the pan to stop the alliums from burning. Stir in the sliced spring onion whites and cook for 1–2 minutes over a medium heat until they sizzle and smell fragrant. Wipe down the pan and heat the reserved oil. Once done, separate the fried paste and oil – you should have about 21/2 tablespoons of oil. You will notice the deeply funky and salty smell of the paste. Stir constantly and fry off the paste for about 3 minutes until bubbles surface on top. Place the vegetable oil and chunjang in a cold wok or sauté pan over a low heat to slowly warm them up together. MAY WE SUGGEST: The best cookbooks to gift or be gifted See all the best recipes from the House & Garden archive. In its raw state, besides its obvious salty notes, chunjang tastes slightly bitter and sour, so it is always advisable to fry off the paste in oil before cooking to neutralize it which, in turn, brings out a more rounded flavour.Įxtract from The Rice Table by Su Scott (£27, Quadrille) Photography by Toby Scott
Sweet vegetables are essential for it to do its magic to balance the richness of the pork and salty chunjang – a Korean style of black bean paste made from fermented soybeans, which can be found in Asian grocers or online.
The flavours linger on, spreading wide across lips tinted with black-stained grease, and the taste buds on the tongue pull you back to have another slurp it is completely moreish. Its glossy onyx-black sauce is decisively sweet, laced with the savoury funk of salty fermented black bean sauce. Every town and every apartment block have their own specialist restaurants which can deliver the bowl of comfort that reveals slippery noodles lying low beneath the grease-licked ragù-like sauce. Jjajangmyeon is a popular Korean Chinese dish which has firmly established itself as one of the most convenient delivery meals of all time in Korea.
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