JAJANGMYEON – KOREAN BLACK BEAN SAUCE WITH NOODLES
I first learned about Jajangmyeon when I was watching Divine Munchies on Youtube a couple of weeks ago where she did a Mukbang (eating show) with this dish. It looked really good and I just had to try it!
Jajangmyeon, as I understand it, is a really popular comfort food in Korea. I believe it’s originated from China, but I am not sure. Wikipedia says that jajang means “fried sauce” and myeon means “noodles” in Korean, and that totally makes sense with this dish:)
The jajang-paste is made of fermented soy beans and was really difficult to find as I live in Norway. I went all over Oslo, but couldn’t find it anywhere. At last I bought it online from the UK, like 5 dollars for the paste, and 40 dollars for the shipping. But it was TOTALLY worth it! Here’s my take on the Jajangmyeon. I hope you enjoy!
Stir fry purple cabbage and kale.
Add 1/4 cup water to the pan and cook the mushrooms for 3-4 minutes.
Stir fry onions and leek.
The Jajang-paste to make Jajangmyeon. HolyNotCow! Fermented black bean paste.
Stir fry the jajang paste in some vegetable oil, for a minute or two, add the vegetables, the vegetable stock and water. Bring to a boil and let simmer for a couple of minutes. Add the cornstarch-mix and stir until the sauce thickens and get shiny.
Add the cooked noodles to the sauce and mix well. All of the noodles should be coated in sauce.
Jajangmyeon - Korean Black Bean Sauce with noodles
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- 1 cup red onions, sliced
- 1 cup purple cabbage, sliced
- 1,5 cup aroma mushrooms, quartered
- 1,5 cup kale, torn
- 1 cup leek, sliced
- 2,5 tbsp jajang paste
- 1 tbsp corn starch + 2 tbsp water, mixed
- 1 pound (500 g) udon noodles (or spaghetti)
- 1 cup vegetable stock
- 1 cup water
- 1/2 cup carrot, shredded, for garnish (optional)
- 5-6 red raddishes, sliced, for garnish (optional)
- Julienned cucumber, for garnish
- Cook the noodles according to the package. Make sure you don't overcook them. Put aside.
- Stir fry the cabbage in some vegetable oil over medium heat for about 5-6 minutes. Add the kale and stir fry for a couple of more minutes, until the kale is soft. Put aside.
- Add 1/4 cup boiling water to the same pan, and add the aroma mushrooms. Stir fry over medium to high heat for about 3-4 minutes until mushrooms are cooked. Put it aside with the cabbage and kale.
- Have some vegetable oil in the same pan on medium to high heat and add in the red onions. Fry for about a couple of minutes, until translucent, add the leeks and fry until soft. Put aside with the other vegetables.
- Heat some vegetable oil in the same pan. Add 2,5 tbsp jajang paste and stir fry for 2 minutes. Add 1 cup of vegetable stock and 1 cup of water and stir well.Add the cooked vegetables and bring to a boil, turn down the heat and let it simmer for a couple of minutes.
- Mix the cornstarch with 2 tbsp of water and add to the pan. Stir until the sauce thickens and get shiny.
- Add the noodles and stir well so all of the noodles are coated of sauce.
- Originally this dish is made with potatoes, zucchini and onions, but I just used the vegetables I had in the fridge.
- You really need the jajang-paste to make this dish.