Jjajangmyeon (Noodles And Black Bean Sauce Recipe by Santy Coy
Cooking Instructions 45 minutes 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. 1 Make green onion infused oil: Heat the vegetable oil in a small pan over medium high heat for about 1 minute. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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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