Jajangmyeon Recipe Kit Recipe

About this recipe

Discover the bold and comforting flavors of Korea with our Jajangmyeon Recipe Kit, featuring a savory black bean sauce, tender minced pork, and chewy noodles. This kit includes all the essentials to create this iconic Korean dish, from sweet potato starch for the perfect sauce consistency to fresh spring onions, cucumber, and garlic for added freshness and aroma. The rich umami flavors are perfectly balanced with a touch of sweetness, making it a satisfying meal for any occasion. Whether you're cooking for family or hosting friends, this recipe is designed to bring everyone together over a delicious, hearty bowl of noodles. With easy-to-follow steps and high-quality ingredients, you can enjoy the taste of authentic Korean cuisine right in your own kitchen. Order your Jajangmyeon Recipe Kit today on the AnyFeast website or app and make mealtime simple, flavorful, and stress-free.

Ingredients

• 500 G Raw Minced Pork No Bone & No Offal 500g
• - Oxo Chicken Stock Cubes
• - Chong Jung Won Chinese Black Bean Paste
• - Sempio Spicy Cold Noodles
• 1 Bunch Spring Onions 1 Bunch
• Single Cucumber (Single)
• 65G Natoora Root Ginger
• 300G Pure Sweet Potato Starch, 300G
• 1 L Ktc Sunflower Oil
• - Lee Kum Kee Premium Oyster Sauce
• 1 Kg White Granulated Sugar

Instructions

1. Prepare the ingredients: Peel and dice the potatoes into small cubes. Slice the cucumber into thin strips. Chop the spring onions into small pieces, separating the white and green parts. Grate or finely chop the ginger root.
2. Cook the potatoes: Heat 1 tablespoon of cooking oil in a large pan over medium heat. Add the diced potatoes and sauté until they are golden brown and slightly crispy. Remove from the pan and set aside.
3. Cook the minced pork: In the same pan, add another tablespoon of cooking oil. Add the minced pork and cook until browned and fully cooked. Break up the meat into small pieces as it cooks.
4. Add aromatics: Add the grated ginger root and the white parts of the spring onions to the pan with the cooked pork. Sauté for 1-2 minutes until fragrant.
5. Make the sauce: Stir in 2 tablespoons of black bean paste, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Mix well to combine.
6. Add stock: Dissolve 1 chicken stock cube in 200ml of hot water. Pour the stock into the pan and stir to create a rich, flavorful sauce. Let it simmer for 5-7 minutes, allowing the flavors to meld together.
7. Cook the noodles: While the sauce is simmering, bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and rinse the noodles under cold water to remove excess starch.
8. Assemble the dish: Divide the cooked noodles into serving bowls. Top each bowl with the sauce, ensuring an even distribution of pork and potatoes.
9. Garnish: Add the cucumber strips and the green parts of the spring onions on top of each bowl for freshness and crunch.
10. Serve: Serve the Jajangmyeon immediately while hot. Mix the noodles and sauce thoroughly before eating to ensure every bite is flavorful.