Jjajangmyun is a Korean noodle dish made with chunjang sauce that is mixed with vegetables and meat. Chunjang sauce is a thick and black sauce consisting of fermented black soybean, caramel and flour.
- 125 g chunjang sauce see photo above for the chujang brand I used
- ¼ cup cooking oil
- ¼ pound chicken chopped
- 2 garlic clove minced
- ½ onion chopped
- ½ small cabbage chopped
- 1 small carrot cubed
- ½ zucchini cubed
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- ¼ cup water
- 1.5 tbsp corn starch mixed with ¼ cup water
- Jajang Noodles
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Add ¼ cup of cooking oil in pan. Then add the chunjang sauce. Fry for 5 minutes. Remove the sauce from the pan and set aside.
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Fry the garlic and add the chicken. Cook the chicken until almost browned. Add the carrots, onion, zucchini and soy sauce.
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Add the sugar, cabbage and oyster sauce. Stir-fry everything together.
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Transfer the chunjang sauce you set aside into the pan and pour in water. Mix everything. Pour the corn starch slurry into the sauce. Add the tablespoon of honey.
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Boil jajang noodles according to package instructions. Top noodles with jajang sauce.