Jjajangmyeon is a combination of Korean-Chinese cuisine. If you’re making halal version of this dish make sure you’re using halal black soy bean. Typically pork is used in this dish but nay meat works. I personally think fatty part of the meat goes well with this dish.
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Ingredients
1 tablespoon chunjang (Korean black bean paste)
4 tablespoons cooking oil, to fry the paste
1 tablespoon cooking oil, add in a boiling water to cook the noodles
1 teaspoon brown sugar
1 tablespoon oyster sauce
1 tablespoon soy sauce
200g chicken thigh
1 large onion, diced
1 tablespoon garlic, minced
1/2 cup water
thickener: 3 tablespoons water + 1 tablespoon corn starch
300g fresh noodle (any noodle works)
Instructions
1. Medium dice the onion. Chop the garlic and medium dice the chicken thigh.
2. In a large pan, add oil and the black bean then heat it in a medium heat. Stir-fry it for about 3 minutes, until the chunjang paste bubbles in the oil. 3. Add chicken to the pan. Mix the chicken with the sauce. Add brown sugar and onion to the pan. Higher the heat and add oyster sauce, soy sauce, garlic and mix well until all the ingredients get well coated with the sauce. Add a half cup of water to the pan, stir until onion looks transparent.
3. Combine cornstarch with water in a small bowl. Stir in the thickener, little by little to the pan and mix. Add 1 tablespoon of sesame oil to the pan, stir and turn off the heat.
- I used two tablespoons of thickener.
4. Cook the noodles. Add oil in a boiling water. Put the noodles in a boiling water. Fully cook the noodles.
5. Plate the noodles in a bowl. Add one ladle of the jjajang sauce over the noodle.
6. Serve warm.
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