Jjajangmyeon (Noodle Black bean sauce)

Jjajamgmyeon or Fried Black bean sauce with noodles is a koreanised chinese dish. I am a huge fan of Korean Dramas, I have seen this dish many times in dramas and I was curious about the taste of it (in the dramas it seems like it is the only food they eat besides tteokboki, kimchi and the famous rice alcohol soju).

z-jajangmyeon-couple-or-trouble

(source: korean kitchen)

( oohhh yeaaah that looks sooo tasty!… drool)

Hence I have decided to try it at home using the recipe of Maanchi, the reference of Korean recipes on Youtube.Sadly, where I live, it is hard to find all of the products that Maanchi is using for her recipe.  So I adapted it to what I could find in my local asian market and went hunting for the last (and most) important ingredient: the black bean paste. It was hard to find it sadly…I had to get mine from the K-markt in Paris -.-‘.


for 4 people:

Ingredients

  • noddles (best jjajyamyeon noodles otherwise buy any thick looking asian noddles such as soba noddles)
  • 250g of minced meat (I prefer pork but pregrilled soy sauce soaked tofu could work)
  • 1/2 zucchini (or courgette), cut into small cubes
  • 1 big (handsize) potatoe , peeled and cut into small cubes
  • 1 big carrot, peeled and cut into small cubes
  • 1 big onion cut into small cubes (same size as zucchini)
  • 1/2 leek (green part), cut into thin stripes
  • generous amount of vegetable oil ( about 4 table spoons)
  • generous amount of black bean paste ( about 4 table spoons of paste)2013__737
  • around 2 tablespoons of Oyster sauce
  • 2 Tablespoons of potato starch * powder diluted in 60 ml of water
  • water
  • 1/4 of cucumber and 2 eggs omelet, cut into thin matches for garnish
  • optional: daikon (japanese pickled radish), cut into thin matches for garnish

*corn starch can be used as well

Instructions

  1. Peel and cut all the vegetables (onion, carrot, leek, potatoes, zucchini and cucumber). Put them into seperate bowls as each vegetable have different cooking times for example: potatoes cook longer than carrots .
  2. boil some water and cook the noodles by following the instructions of the noodle package.
  3. In a large pan on medium heat, add half of the vegetable oil and cook the onion. It should be a light brown colour. Add the meat and seperate it.
  4. Add the potaoes and 2 tablespoon of water. As soon as you add the water, cover with a lid or a big plate that covers the entire surface of the pan. Wait for the water to be done about 1 minute before stiring.
  5. Add the diced carrots and zucchini. Add 4 table spoons of water and cover again. (This will speed up the cooking time for the vegetables)
  6. While this cooks, make the omelet topping and chop it into thin matches.
  7. Add the leek, add the rest of the vegetable oil and stur it in.
  8. Push all the vegetables onto the sides of the pan so that there is a hole in the middle of the pan.
  9. Add the black bean paste and oyster sauce. Mix the sauces together WITHOUT mixing the vegetable mixture in. This is important as this is a fried sauce dish.
  10. While the sauces are frying, make the potatoe starch mixture. This mixture will make sure that all the vegetables are covered with the rich thick sauce. Add 2 Tablespoons of potato/corn starch powder diluted in 60 ml of water and give it a good stir.
  11. Add the mixture to the pan and mix everything together. Stir until well combined and until the sauce becomes thicker.
  12. On your plate, place the plain noodles and on top the same amount of black bean vegetable mixture. Add the omelet/ zuchini matches and some daikon.
  13. And VOILAAAAAAAA! Mix well before eating.

ENJOY !

If you have any suggestions about what I should make next…Please leave a comment below 🙂

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