Korean Jajangmyeon
Delicious jajangmyeon is a popular Korean noodle dish. This Korean jajangmyeon recipe has both instant pot and top stove methods. Now, you can make this simple meal at home and enjoy Korean food!
Servings 5
Calories 169kcal
Ingredients
- 2 pieces Boneless chicken thighs
- ¼ head Cabbage small
- 1 Zucchini small-medium size
- 1 Potato medium
- 1 Onion small
- 1 tablespoon Vegetable oil
- ½ cup Water
- 5 servings Dry flour noodles
Marinate chicken:
- 1 tablespoon Sesame oil
- ¼ teaspoon Salt
- ½ teaspoon Garlic powder
Black bean paste sauce:
- ½ cup Fermented black soybean paste
- 1 teaspoon Sugar
- ½ cup Water
Thicken Sauce:
- 2 tablespoons Potato starch
- 2 tablespoons Water
Instructions
Instant Pot Method:
- Cut ¼ head of small cabbage (5 oz).
- Dice a small onion (4 oz).
- Peel and cut 1 medium-sized potato (6 oz).
- Next, cut one small zucchini (6 oz). (I used zucchini from my garden; it's bigger, and I only used half.)
- After, cut a small cucumber (4 oz) into strips and set it aside. (For topping)
- Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, and ½ teaspoon of garlic powder, and mix well. Let it marinate for 5-10 minutes.
- In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar, and ½ cup of water. Mix it very well.
- Then, press the Sauté button on the Instant Pot. Pour 1 tablespoon of vegetable oil into the Instant Pot, and add the onion and cabbage. Stir fry them a little bit.
- Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini.
- Pour the black bean sauce mixture into the instant pot and add ½ cup of water.
- Mix the sauce well with vegetables and chicken. Then, close the lid and vent. Push the button manually and adjust the time for 1 minute at high pressure and natural release.
- Meanwhile, boil a pot of water. Wait until the water is boiling, and add some dry flour noodles. (I added around 5 servings of noodles, 10 oz.)
- When the noodles are done, drain and rinse it. After that, put some in a bowl.
- Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well.
- Once the sauce is done, open the lid and push the sauté button. Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber.
Top Stove Method:
- Cut ¼ head of small cabbage (5 oz).
- Dice a small onion (4 oz).
- Peel and cut 1 medium-sized potato (6 oz).
- Next, cut one small zucchini (6 oz). (I used zucchini from my garden; it's bigger, and I only used half.)
- After, cut a small cucumber (4 oz) into strips and set it aside. (For topping)
- The following: dice 2 pieces of chicken thighs (8 oz).
- Add 1 tablespoon of sesame oil, ¼ teaspoon of salt, ½ teaspoon of garlic powder, and mix it well. Let it marinate for 5-10 minutes.
- In a container, add ½ cup of fermented black soybean paste, 1 teaspoon of sugar, and ½ cup of water. Mix it very well.
- After that, pour 1 tablespoon of vegetable oil into a pot or pan and add the onion and cabbage. Stir fry them a little bit.
- Then, add cut potato and marinated chicken. Stir fry them a little bit. Later, add zucchini.
- Pour the black bean sauce mixture and ½ cup of water into the pot or pan.
- Mix the sauce well with vegetables and chicken. Then, cover the lid and let it simmer for 5-8 minutes or until the potatoes are tender.
- Meanwhile, boil a pot of water. Wait until the water is boiling, and add some dry flour noodles. (I added around 5 servings of noodles, 10 oz.)
- When the noodles are done, drain and rinse it. After that, put some in a bowl.
- Put 2 tablespoons of potato starch and 2 tablespoons of water in a container. Mix it well.
- Then, pour the potato starch mixture into the sauce and keep stirring until the sauce thickens. Then, pour the sauce over the noodles and top with some cucumber.
Video
Notes
Cooking tips for how to make instant pot Korean jajangmyeon:
- Push the Sauté button on the Instant Pot, add vegetable oil, and stir-fry the onion, cabbage, and chicken for a little bit. After, add potatoes and zucchini. Pour the sauce and mix well.
- Close the lid and vent Manuel for 1 minute at high pressure and natural release.
- To thicken the sauce, push the sauté button and add the potato starch mixture. Mix well until the sauce is thickened.
Nutrition
Calories: 169kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 762mg | Potassium: 416mg | Fiber: 4g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 1mg
