Jjamjjamyeon (half jajangmyeon, half jjamppong) recipe - ingredients, nutrition and when to eat it
Jjamjjamyeon is a menu that serves half jajangmyeon and half jjamppong in one bowl, letting you enjoy both flavors.
Jjamjjamyeon is a menu that serves half jajangmyeon and half jjamppong in one bowl, letting you enjoy both flavors. It’s ideal for lunch or dinner when you want both sweet, savory black bean noodles and spicy, refreshing seafood noodles.
Chinese · 35 minutes to cook
Tips: Fry the chunjang in oil first to reduce its bitter taste and bring out its savory aroma.
Tips: Seafood can become tough if overcooked, so add it at the end after the broth comes to a boil.
Tips: Drain the noodles well before dividing them between the two sauces so the flavors don’t become watered down.
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Ingredients (1 serving)
- Chinese noodles — 280 g
- Pork shoulder — 60 g
- Shrimp — 40 g
- Squid — 40 g
- Onion — 100 g
- Cabbage — 60 g
- Zucchini — 40 g
- Green onion — 30 g
- Garlic — 10 g
- Korean black bean paste — 1.5 Tbsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Sugar — 1 tsp
- Chili oil — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Cooking oil — 1 Tbsp