OPEN for ingredients! Trust me when I say this is the easiest and most flavourful Chicken Jajangmyeon (Jjajangmyeon / Jajangmyun) you will ever make! I went through many - and I mean many - renditions of Chicken Jajangmyeon before finalising on this recipe.
Jajangmyeon is traditionally made with pork belly. This recipe uses chicken and fully Halal, making it great for those of us who don't consume pork. I promise you this recipe tastes just as rich, fatty and ultra flavourful... and it's super easy to make!
More info: nomadette.com/c...
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Timestamps:
00:14 - What type of chicken parts to use?
01:05 - What is Chunjang or Korean black bean paste?
01:25 - How to fry Chunjang
02:06 - Making the Jajangmyeon Sauce
04:32 - Putting it all together
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Servings: 2-3 pax
Ingredients:
- 2-3 Servings of Jajangmyeon noodles
- 5 tbsps of chunjang or Korean Black Bean Paste
- 2-3 tbsps neutral tasting Oil
Jajangmyeon Sauce:
- 300g boneless chicken thighs or legs, the fattier the better
- 1 tbsp light soy sauce
- 1 tsp minced ginger
- 1 onion
- 1 tsp garlic, minced
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 2 cups water
- 1/2 chicken stock cube
- cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- 1 tsp toasted sesame oil
Garnish:
- Cucumber
- Spring Onions
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