Samseon Jajangmyeon Sauce

5 from 1 vote

Clean and cut squid into small pieces. Set aside 8-10 pieces of shrimp.
Dice potato into bite-sized pieces and set it aside into a separate bowl. Then dice your onion (1 whole) and zucchini (½ a whole) into bite-sized pieces as well.
Finally, dice the pork into small bite-sized pieces as well.

Fill a pot with water and bring to a boil. Once it's boiling, add in the diced potatoes. Let them boil until they are half-way cooked through (~3 mins). Use a strainer and take out the potatoes pieces. Set it aside for now.
Next, add in the shrimp and squid pieces to the boiling water. Blanche them for about 45 seconds. Afterwards, use a strainer and let it sit to drip off excess water. Set aside.

Add in ½ cup of vegetable oil into a frying pan. Place it on a medium-low heat (or low heat).
Once the frying pan is hot, place in 2 Tablespoons of Chunjang Paste. Stir-fry the paste in the oil for 2 minutes. (If it gets too hot, reduce to low heat). After 2 minutes, carefully pour-out BOTH the oil and paste into a bowl.

Take out a wok. Add in 3 Tablespoons of oil (that you just used to fry the paste). Place on medium-high heat. Once hot, add in the minced pork. Stir-fry it around until most of the pink is gone.
Then add in Soy Sauce (1 Tablespoon). Followed by the diced onions, zucchini and potatoes. Stir-fry until the zucchini pieces get soft (~2 minutes).
After 2 minutes, add in the blanched shrimp & squid.
Add in 2 scoops of the stir-fried chunjang paste. Stir well and get everything coated in the black paste. Stir-fry for 1 minute.
Now, add in some water (¾ cup). Followed by Oyster Sauce (2 teaspoons!) and Sugar (1.5-2 teaspoons!). Once the pot comes back up to boil, let it boil away for another 2 minutes.
In the meanwhile, mix Starch Powder (1 Tablespoon) and Water (2 Tablespoon). Slowly drip half of the slurry into the mix. The sauce will thicken-up - add more if needed!
Spread your delicious Samseon Jajang sauce over a bowl of freshly made rice or noodles! Bon Appetit!