Today, let’s make Sacheon Jjajang, a red version of jjajangmyeon (Korean Black Bean Noodles). Although the name of this dish suggests it’s a Sichuan-style jjajangmyeon, it’s a Korean-Chinese dish that only exists in Korea. If you are a big fan of mapo tofu and jjajangmyeon, I’m sure you will absolutely love this dish.
Sacheon Jjajang (3 servings)
Ingredients:
- 0.7 lb (300g) thinly sliced pork belly (or ground pork, beef, chicken, etc.)
- 1 large yellow onion
- 2-3 green cabbage leaves, about 3.5 oz (100g) in total
- 3-4 green onions
- 2 cloves garlic
- 1 small knob of ginger
- 1/2 cucumber (or green peas), to garnish
- 2 tbsp chili oil (or canola, vegetable oil, etc.)
- 1 tsp Sichuan peppercorn-flavored oil (optional)
- 3 servings jjajangmyeon noodles (중화면) (or kalguksu, udon noodles, etc.)
- 3 fried eggs, to serve
- Yellow pickled radish (optional), to serve
Sauce:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp Chinese chili bean paste (doubanjiang)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon powder
- 1 tbsp sugar
- 1 tbsp mirin
Slurry:
- 1.5 tbsp cornstarch
- 4 tbsp water
Instructions:
PREP INGREDIENTS
1. Cut the pork belly into thin strips.
2. Prep vegetables: Cut the onion into cubes. (If you’re using ground pork, finely dice the onion. It will be like Chinese-style ragu sauce.) Cut the cabbage into bite-sized pieces. Thinly slice the green onions. Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Julienne some cucumber to garnish.
3. Make the sauce: Combine all the sauce ingredients in a small container and mix well. (To make it less spicy, you can reduce the Korean chili pepper flakes and Chinese chili bean paste.)
4. Make the cornstarch slurry: In a small bowl, mix together the cornstarch and water. Set aside.
MAKE SACHEON JJAJANG SAUCE
1. In a large wok, add 2 tablespoons of chili oil. Place it over high heat. (If you want to make it less spicy, you can just use a neutral oil or lard.)
2. Once it gets nice and hot, add the pork belly. Cook for 1 to 2 minutes or until no longer pink. Add the green onions, garlic and ginger. Saute for 1 to 2 minutes.
3. Add the onion and cabbage. Stir-fry them for 2 minutes or until they become translucent. Pour in the sauce. Toss together for another 1 to 2 minutes.
4. Give the cornstarch slurry a quick stir and add it to the wok. Give it a good mix.
5. Optionally, if you want to add some mala flavor to the sauce, add 1 teaspoon of Sichuan peppercorn-flavored oil. Give it a final mix. Keep warm and set aside.
COOK NOODLES & EGGS
1. Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions.
2. Meanwhile, make some fried eggs: In another pan, add a generous amount of oil. Heat it over medium-high heat. Once it gets nice and hot, crack in the eggs. Tilt the pan so that eggs can kind of fry in it.
ASSEMBLE
1. Divide the noodles into serving bowls. Make sure they’re well-drained. Add a generous amount of sauce over the noodles. (This sauce also goes well with rice, so if you run out of noodles, you can serve it with hot rice.)
2. Top with fried eggs and cucumber. Serve with yellow pickled radish (if using). Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Jjajangmyeon (Black Bean Noodles)
- Jjamppong (Spicy Seafood Noodle Soup)
- Tangsuyuk (Sweet and Sour Pork)
- Yuringi (Korean Chicken Salad)
Spicy Jjajangmyeon
(Sacheon Jjajang)
3
servingsIngredients
0.7 lb (300g) thinly sliced pork belly (or ground pork, beef, chicken)
1 large yellow onion
2-3 green cabbage leaves, about 3.5 oz (100g) in total
3-4 green onions
2 cloves garlic
1 small knob of ginger
1/2 cucumber (or green peas), to garnish
2 tbsp chili oil (or canola, vegetable oil, etc.)
1 tsp Sichuan peppercorn-flavored oil (optional)
3 servings jjajangmyeon noodles (중화면) (or kalguksu, udon noodles, etc.)
3 fried eggs, to serve
Yellow pickled radish (optional), to serve
- Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 tbsp sugar
1 tbsp mirin
- Slurry:
1.5 tbsp cornstarch
4 tbsp water
Directions
- Prep Ingredients
- Cut the pork belly into thin strips.
- Prep vegetables: Cut the onion into cubes. (If you’re using ground pork, finely dice the onion. It will be like Chinese-style ragu sauce.) Cut the cabbage into bite-sized pieces. Thinly slice the green onions. Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Julienne some cucumber to garnish.
- Make the sauce: Combine all the sauce ingredients in a small container and mix well. (To make it less spicy, you can reduce the Korean chili pepper flakes and Chinese chili bean paste.)
- Make the cornstarch slurry: In a small bowl, mix together the cornstarch and water. Set aside.
- Make Sacheon Jjajang Sauce
- In a large wok, add 2 tablespoons of chili oil. Place it over high heat. (If you want to make it less spicy, you can just use a neutral oil or lard.)
- Once it gets nice and hot, add the pork belly. Cook for 1 to 2 minutes or until no longer pink. Add the green onions, garlic and ginger. Saute for 1 to 2 minutes.
- Add the onion and cabbage. Stir-fry them for 2 minutes or until they become translucent. Pour in the sauce. Toss together for another 1 to 2 minutes.
- Give the cornstarch slurry a quick stir and add it to the wok. Give it a good mix.
- Optionally, if you want to add some mala flavor to the sauce, add 1 teaspoon of Sichuan peppercorn-flavored oil. Give it a final mix. Keep warm and set aside.
- Cook Noodles and Eggs
- Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions.
- Meanwhile, make some fried eggs: In another pan, add a generous amount of oil. Heat it over medium-high heat. Once it gets nice and hot, crack in the eggs. Tilt the pan so that eggs can kind of fry in it.
- Assemble
- Divide the noodles into serving bowls. Make sure they’re well-drained. Add a generous amount of sauce over the noodles. (This sauce also goes well with rice, so if you run out of noodles, you can serve it with hot rice.)
- Top with fried eggs and cucumber. Serve with yellow pickled radish (if using). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
Made this last night using 8oz of chopped mushrooms instead of pork to make it vegetarian! So great!!!! My husband and I love Aaron and claire!!!