Delicious and quick Korean black bean noodle dish called jajangmyeon (jjajangmyeon).
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ tablespoon canola oil
- 1 clove garlic, minced, or more to taste
- ½ cup cubed carrots
- ½ cup peeled and cubed potatoes
- salt and ground black pepper to taste
- ½ cup peeled and cubed zucchini
- ½ cup chopped onion
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup water
- 4 tablespoons black bean paste (chunjang)
- 1 tablespoon white sugar, or to taste
- ½ (7 ounce) package jaa jang myun noodles
Instructions
- Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
- Combine cornstarch and water together in a bowl until fully mixed.
- Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
- Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.
- You can find Korean bean noodles (myun) in the refrigerated section of Korean or Asian markets. Use 2 bunches from a 4-bunch package.
Reviews
First time making this dish. Tasted good, but next time I will use less sugar, and perhaps add some chili flakes.