- 4 tbsp chunjang (Korean Heatblack bean paste)
- 1 tsp honey or sugar
- Pinch of black pepper
- 2 tbsp potato starch (or corn starch)
- 1 tsp sugar
- ¼ cup water
- 350g fresh wheat noodles of your choice, boiled in hot water until tender, drained and rinsed with cold water.
- 200g chicken, cubed (or you can use any other meat of your choice!)
- ½ zucchini, diced into small cubes
- 1 potato, diced into small cubes
- ½ carrot, diced into small cubes
- ½ onion, diced
- ½ cucumber, cut into matchsticks (for garnishing)
- 1.5 - 2 cups water
- 1 tsp sesame oil
- 2 tbsp cooking oil
- Heat oil in a wok or frying pan. Add cubed chicken and stir-fry until cooked through.
- Add in the cubed vegetables and cook for a few minutes.
- Create a well in the middle of the ingredients and add a bit more oil, then add chunjang, honey/sugar and black pepper. Stir-fry chunjang mixture for a few minutes until fragrant. Note: if your paste comes pre-fried (usually called jjajang paste instead of chunjang paste), then you can skip this step.
- Add the water (enough to cover the ingredients)and mix everything together well. Cover and cook until vegetables are all tender (about 5 - 7 minutes)
- Once vegetables are tender, stir in the starch slurry little by little, continuously stirring as you do until mixture thickens.
- Once the mixture has reached a thick consistency, add the sesame oil, mix in and turn off the heat.
- Add your noodles to bowls, then ladle over the sauce. Garnish with the cucumber matchsticks and serve.
- You can substitute veggies for anything you have on hand, like peas, corn, radishes, cabbage, etc.
Tags:chunjanghalal-jajangmyeonjjajangmyeonkorean-foodrecipesouth-korea