What’s not to love about this dish?
The last time I went to Korea, my “Emo’s” and I stopped for a rest after rushing through the open air Market for Fish and Veggies and stopped at one nondescript street vendors station and had steaming bowls of this stuff…ladled up for us in less than 5 seconds–no lie! Boy was it the best damn Jajangmyun of my life!
I stay up on sleepless nights sometimes salivating over this unappealing black mass of lumpy sauce and noodles. Sure, it wouldn’t win the Miss America title of the prettiest foods contest BUT, the harmonious marriage of thick, savory, meaty sauce drenching fresh, chewy, chubby noodles is a memory I won’t soon forget.
Black Bean Noodles Jjangmyeun
- Udon Noodles
- 1-2 ts Sesame Oil
- 1 Onion
- 1 Zucchini
- 2 Medium Potatoes
- 1/4 Cabbage
- 1 lb of Ribeye (or anything that’s nicely marbleized)
- 1 cup Water + 4-5 tb of Roasted Black Bean Paste
- 1/4 cup Water + 1-2 tb Cornstarch
- S & P to taste
- Oil your heavy bottomed Pot and tumble in your Onions and Potatoes. S & P.
- Add in your Zucchini and Cabbage.
- Add in your Meat. S & P.
- When your Potatoes start looking like they’re close to being done, add in a cup of Water to “deglaze” your pan.
- When your Water is heated through, spoon in your Black Bean Paste and all the residual heat should begin to melt it into a sauce. Simmer this for 15-20 minutes.
- In a separate bowl, whisk together your Water and Cornstarch. Lower the heat in your pan and slowly drizzle in your Cornstarch mixture.
- Serve over Noodles or Rice and pickled Radish on the side.
Garnish with julienned English Cucs and serve with pickled Radish and Kimchi and purposely make more or save some for rice later too.
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Thank you nameless street vendor people in Korea!