JjaJangMyeon (Korean Black Bean Sauce Noodles

• Produce

  • 1 Carrot
  • 1/2 head Chinese cabbage
  • 2 cloves Garlic
  • 1 Japanese cucumber - julienne
  • 1 Potato
  • 1 Yellow onion, medium

• Condiments

  • 23 tbsp Korean black bean paste
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 Kalguksu / wheat noodles

• Baking & Spices

  • 1 tbsp Corn starch
  • 1/2 tsp Salt
  • 1 Salt & pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Cooking oil
  • 1 Rice vinegar

• Liquids

  • 1 cup Water

• Other

  • Danmuji (yellow pickled radish

Found on bearnakedfood.com

Ingredients

• ½ head Chinese cabbage – chopped
• 1 carrot – diced
• 1 potato – diced
• 1 medium yellow onion – diced
• 2 cloves garlic - minced
• 23tbsp Korean black bean paste
• ½ tsp salt
• 2 tbsp sugar
• 1 tbsp soy sauce
• Salt & pepper
• 1 cup (250 ml) water
• 1 tbsp corn starch + 1 tbsp water (to thicken sauce)
• Cooking oil
• Kalguksu / Wheat noodles
• Danmuji (yellow pickled radish)
• Japanese cucumber – julienne
• Rice vinegar

Directions

• In a large pan, add in 1 tbsp cooking oil follow by carrot and potatoes. Cook for 2 -3 mins under medium heat until soften.
• Add in diced onion and garlic and sauté for another min.
• Make a well in the middle of the pan and add in the black bean paste, 1 tbsp oil and sugar.
• Sauté the paste until fragrant for 30 secs and mix well with the vegetables.
• Add in water, soy sauce, some salt and pepper and bring to boil. Give it a taste and adjust with more seasoning if necessary.
• If you are making it ahead of time and not serving immediately, do not add the corn starch mixture.
• Before to serve, cook the noodles according to package instruction.
• Drain and rinse the noodles with cold water so they’ll remain springy and al dente.
• Place adequate amount of noodles in a bowl.
• Bring the sauce to boil and add thicken with corn starch mixture.
• Turn off heat and pour 1 – 2 ladle of sauce over the noodles.
• Garnish with cucumber and drizzle a little rice vinegar if you like. Serve warm.