[ENG SUB] Jjajangmyeon from Scratch | Honeykki 꿀키

Today’s menu is homemade jjajangmyeon made from scratch, from noodles to sauce.
Jjajang (black bean sauce) is easier than making curry, so I’ve been cooking it a lot.
And then I thought, why not make Chinese noodles? And, it turned out a huge success!
If you’re overseas and craving jjajangmyeon but can’t buy it, try this recipe!
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* Ingredients
Chinese noodles (2 servings)
400g all purpose flour, 200g water, 4g salt, 4g baking soda(sodium bicarbonate)
jajjang sauce ( 3~4 servings)
200g chunjang (black bean paste), 1/2 cup cooking oil
1 white stalk of green onion, 2 onions, 300g minced pork, 200ml water, 3~4 starch slurry
1 tbsp oyster sauce, 1tbsp soy sauce, 2~3 tbsp sugar
* Method
1. In a stand mixer, add in flour, salt, sodium bicarbonate and water and mix for 10 minute on low.
Turn off the mixer from time to time and fold the dough with a spatula.
2. When the dough forms a ball, put it in a plastic bag and proof for at least 30 min.
3. Halve the dough and flatten it with a rolling pin before running it through the pasta maker.
4. Roll out the dough using the pasta maker.
5. Fold the dough and run in through the pasta maker again. This raises tension in the noodles.
6. Repeat bout 4~5 times.
7. Adjust the thickness on the pasta maker to make the dough thinner.
I rolled it out to level 3 thickness using the Marcato pasta maker.
8. Use the pasta cutter to make noodles out of the thinned dough.
I used the Bigoli cutter.
9. Thoroughly toss the pasta in flour..
10. Dice the onions in cubes.
11. Finely chop the green onion.
12. In a pan, stir-fry black bean paste in cooking oil.
13. Set aside the fried paste in a bowl and add the rest of the cooking oil in the pan.
14. Fry the chopped green onion until fragrant, and then minced pork.
Usually this recipe used cubed pork, but I prefer minced pork.
15. Once the pork has cooked, add soy sauce and oyster sauce. Keep frying.
16. Now slowly add in the onions as you stir-fry.
17. Season with fried black bean paste and sugar.
18.Lastly, pour in water and slowly add in the slurry to achieve the desired thickness.
19. Cook the noodles for 3 minutes in boiling water.
20. Rinse the boiled noodles in cold water and then rinse them again in hot water,
21. shake off excess moisture and put in a bowl.
21. Pour the sauce over the noodles and top with julienned cucumber and fried egg.
Now, mix up the dish with your chopsticks and enjoy!
Leftover jjajang (black bean) sauce can be mixed in rice, it’s also delicious.
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