Saturday, March 19, 2011

Jjajangmyun (blackbean noodles)

Jjajangmyeon is a Korean version of Chinese dish.  It's a very common dish served everywhere in Korea.  It's cheap, fast, easy and delicious.

My version is left-over veggies from the fridge and pantry.  This dish has no meat, but traditionally it always has small strips of pork. You can add any type of vegetables.   Potatoes, frozen peas, broccoli and etc.  I personally like it with lots of raw veggies on top.  The crunch adds really nice texture and freshness to the dish.

Noodles– I used Soba noodles 'cause that's all I had.  Any kind is fine–even spaghetti works.
Enough for 2 servings.


1/4 diced red peppers
1/2 julienned red peppers
1 small cucumber julienned
1 small carrot julienned
1/2 small onion diced
1 clove garlic chopped
1 tbsp grated ginger
1 scallion diced
1 tsp of red pepper flakes (optional)


5 Tbsp of Jjajangmyun sauce (click here to find out where to get it)
1 cup of water
1 tbsp of corn starch
1 tbsp of sugar
1 tbsp of canola oil

In a large skillet or frying pan heat oil:
Saute all the vegetables that are diced.  About 7 to 8 minutes till soft. ( Julienned vegetable will be added raw when the dish is done) 
Also add red pepper flakes.  (optional)
combine water and cornstarch together, make sure all the cornstarch is dissolved.
Add Jjajangmyun sauce to vegetables, 
Stir in water/cornstarch mixture and stir.
Bring to simmer and let it simmer for 5 to 7 minutes.
The sauce should be gravy consistency and shiny.

Meanwhile boil noodles until done.
Move to plate or bowl, top it off with generous amount sauce and garnish with lots of raw fresh julienned vegetables and scallion.

Its delicious with kimchi of course!

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