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.

 

 

 

Serve!

 

 

 

Jajangmyeon - Korean Black Bean Sauce with noodles
Serves 4
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Ingredients
  1. 1 cup red onions, sliced
  2. 1 cup purple cabbage, sliced
  3. 1,5 cup aroma mushrooms, quartered
  4. 1,5 cup kale, torn
  5. 1 cup leek, sliced
  6. 2,5 tbsp jajang paste
  7. 1 tbsp corn starch + 2 tbsp water, mixed
  8. 1 pound (500 g) udon noodles (or spaghetti)
  9. 1 cup vegetable stock
  10. 1 cup water
  11. 1/2 cup carrot, shredded, for garnish (optional)
  12. 5-6 red raddishes, sliced, for garnish (optional)
  13. Julienned cucumber, for garnish
Instructions
  1. Cook the noodles according to the package. Make sure you don't overcook them. Put aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Mix the cornstarch with 2 tbsp of water and add to the pan. Stir until the sauce thickens and get shiny.
  7. Add the noodles and stir well so all of the noodles are coated of sauce.
  8. Serve!
Notes
  1. Originally this dish is made with potatoes, zucchini and onions, but I just used the vegetables I had in the fridge.
  2. You really need the jajang-paste to make this dish.
HolyNotCow! http://holynotcow.com/

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