Korean · medium
Seafood Jjajangmyeon
Black bean sauce enriched with squid, shrimp, or clams.
Steps
- 01
Fry chunjang in oil until fragrant and slightly caramelized. Add pork if using and brown.
~8 min
- 02
Add vegetables; stir-fry, then add water to barely cover. Simmer until tender. Thicken if needed; balance with sugar.
~18 min
- 03
Boil jjajangmyeon noodles until chewy. Drain, plate, and blanket with jjajang sauce. Garnish with cucumber.
~8 min
Tips
- Frying the bean paste first removes raw harshness.
- Sauce should be glossy and clingy, not watery.