Seafood Jajangmyeon
Korean black bean noodles with seafood recipe
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pack fresh ramen (or udon noodles)
- 90 g shelled shrimps ((3 ounces), cleaned)
- 200 g littleneck clams ((7 ounces), cleaned)
- 1 small squid (, cut into ring shapes)
- 1 onion (, cubed)
- 1 medium potato (, cubed)
- 1 cabbage leaf (, cut into medium pieces)
- 1/4 zucchini (, cubed)
- 2 1/2 cups water (, to boil seafood)
- Some cooking oil
- Some water (to boil the noodles)
- 2 Tbsp Korean black bean paste ((Chunjang))
- 2 Tbsp olive oil
- 2 Tbsp dark brown sugar
- 1 tsp cooking syrup ((corn syrup) or honey)
- 2 Tbsp rice wine
- 2 Tbsp starch water ((mix of potato starch 2 Tbsp +water 2 Tbsp))
Instructions
- 1
Boil the water (2 and 1/2 cups) in a pot, and parboil the seafood (shrimps, shellfish, squid). Drain the seafood and set aside. Keep 2 cups of broth from this boiled water.
- 2
Pre-heat a wok and add some cooking oil. Add the potatoes and stir fry it over medium-high heat.
- 3
Add the zucchini, onion, and cabbage, stir them.
- 4
Pre-heat a frying pan and add the olive oil and black bean paste. Stir it on medium heat for 1 minute.
- 5
Scoop out the black bean paste without the oil. Add it to the wok (from step 3). Mix the vegetables with the stir fried black bean paste.
- 6
Add the cooking syrup, sugar, and rice wine into the wok. Stir it. Add the broth (from step 1) and boil until all vegetables are cooked.
- 7
Add the boiled seafood (from step 1) and the starch water into the wok. Stir it. (It is the final stage of making the sauce.)
- 8
While the sauce is being made (near the end of step 6) boil some water in a pot. Cook the noodles following the manufacturer’s instruction. Drain and rinse the noodles.
- 9
Place the noodles in a serving bowl then add the black bean sauce (from step 7) on top of the noodles.
- 10
You can serve it on its own or top it up with some sliced cucumbers, boiled or fried egg or cooked green beans. (In my case, I used some radish sprouts.)