Jjajangmyeon (Noodles and black bean sauce
Jjajangmyeon (Noodles and black bean sauce
Open in Cookpad AppSteps
- 1
Make green onion infused oil:
Heat the vegetable oil in a small pan over medium high heat for about 1 minute.
- 2
Lower the heat to medium and add the green onion. Fry until brown, 2 to 3 minutes.
- 3
Remove from the heat and strain the oil into a small bowl. Discard the fried green onion. You will get about 5 tablespoons oil.
- 4
Stir - fry the black bean paste:
Combine 3 tablespoons infused oil and black bean paste in a small pan.
- 5
Fry for 1 to 2 minutes until bubbling and fragrant, stirring with a wooden spoon. Remove from the heat.
- 6
Make the sauce:
Heat the remaining 2 tablespoons of infused oil in a large skillet or wok over medium-high heat. Add the pork and stir occasionally until crunchy, 5 to 6 minutes.
- 7
Turn up the heat to high and stir in the cabbage, onion, potato, and zucchini. Cook, stirring for 5 minutes until the vegetables look a little soft.
- 8
Push the vegetables and pork to the edges of the skillet and add the fried black bean paste, squid, and shrimp to the center. Stir and mix all together for 3 to 4 minutes, until the squid and shrimp are cooked.
- 9
Reduce the heat to medium-high. Add 3 cups of water and stir. Cover and cook for 7 to 8 minutes, until the seafood and potato are fully cooked.
- 10
Combine the potato starch and ¼ cup water in a bowl and mix well with a spoon. Slowly add it to the sauce in the skillet, stirring it in with a wooden spoon until the sauce thickens and become shiny.
- 11
Stir in sugar (if you use) and sesame oil.
Remove from the heat. Cover and set aside. - 12
Cook the noodles:
Bring a large pot of water to a boil over medium-high heat. Uncoil the noodles and add them to the boiling water and stir with a wooden spoon.
- 13
Cover and cook for 5 to 6 minutes until the noodles are cooked through but are still a little bit chewy. If the water starts to boil over when cooking, uncover the pot. Stir with the wooden spoon occasionally.
- 14
Take a noodle to check if it’s done. Remove one with your chopsticks or tongs, dip into a bowl of cold water to cool it down, and then try it. It should be chewy but cooked through.
- 15
Drain the noodles. Rinse them under cold running water, rubbing them with both hands to remove the excess starch. Drain again.
- 16
To finish and serve:
Reheat the sauce over high heat until its bubbling.
Add the noodles and stir with the wooden spoon for about 1 minute.
- 17
Transfer the noodles and the sauce to a large platter and serve right away. Give everybody a bowl or plate and let them serve themselves using tongs or chopsticks. Serve with danmuji (yellow pickled radish) or kimchi on the side.
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