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Samseon Jajangmyeon
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5 from 1 vote

Samseon Jajangmyeon Sauce


Fresh Ingredients

  • 1 Squid
  • 8-10 Shrimp
  • 1 whole Potato Medium-Sized (Length of palm)
  • 1 whole Onion
  • ½ a whole Zucchini ½ a whole (Length of palm)
  • 200 grams Pork

Jajang Sauce

  • ½ cup Vegetable Oil
  • 2 Tablespoons Chunjang Paste
  • 1 Tablespoon Soy Sauce
  • ¾ cup Water
  • 2 teaspoons (!) Oyster Sauce
  • 1.5-2 teaspoons (!) Sugar (Add more if needed)

Corn Starch Slurry

  • 2 Tablespoons Water
  • 1 Tablespoon Starch Powder (Corn Starch or Potato Starch)


Prep Ingredients

  • 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.

Blanche Ingredients

  • 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.

Fry Chunjang Paste

  • 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.

Make Jajang Paste

  • 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!