![]() ![]() ![]() Combine the potato starch and ¼ cup water in a bowl and mix well with a spoon.Cover and cook for 7 to 8 minutes, until the seafood and potato are fully cooked. Stir and mix all together for 3 to 4 minutes, until the squid and shrimp are cooked. Push the vegetables and pork to the edges of the skillet and add the fried black bean paste, squid, and shrimp to the center.Cook, stirring for 5 minutes until the vegetables look a little soft. Turn up the heat to high and stir in the cabbage, onion, potato, and zucchini.Add the pork and stir occasionally until crunchy, 5 to 6 minutes. Heat the remaining 2 tablespoons of infused oil in a large skillet or wok over medium-high heat.Fry for 1 to 2 minutes until bubbling and fragrant, stirring with a wooden spoon.Combine 3 tablespoons infused oil and black bean paste in a small pan.Remove from the heat and strain the oil into a small bowl.Lower the heat to medium and add the green onion.Heat the vegetable oil in a small pan over medium high heat for about 1 minute.2 bunches (18 ounces) jjajangmyeon noodles.sugar to taste (optional, but I recommend 1 tablespoon).4 large headless shrimp (about 4 ounces), peeled, deveined, and chopped. ![]() 4 ounces squid (or cuttlefish), cleaned and cut into bite-size pieces.1 small zucchini, cut into ½ inch cubes.1 large onion (8 to 10 ounces), cut into bite-size pieces.1 medium (about 4 ounces) potato, peeled and cut into ½ inch cubes.6 ounces cabbage, cut into bite-size pieces.8 ounces pork shoulder (or pork belly), cut into ¼ to ½ inch cubes.⅓ cup plus 1 tablespoon black bean paste (chunjang).⅓ cup vegetable oil (or any cooking oil).If you’re not careful the sauce will go everywhere! When you eat this you always need some Kleenex or napkins nearby to wipe off your face. Overall jjajangmyeon has a really nice texture and it’s fun to eat and share with friends and family. Whichever you use, just be sure to serve it hot and steamy, right after you make it. Not a big fan of seafood? Leave it out and double the amount of meat to 1 pound (16oz). The sauce should be smooth and creamy and the noodles should be chewy and plump. It’s a bit bland but savory, with lots of meat, seafood, and crunchy pork, with just a bit of sweetness. Jjajangmyeon has a very simple taste and is not spicy at all. And unlike regular jjajangmyeon it’s served on a large platter with the sauce and noodles already mixed together, ready for sharing. My earlier recipe was for the classic, simple, delivery-style jjajangmyeon, but this one uses not only meat but various seafood like squid (or cuttlefish), shrimp, or even sea cucumber. It’s a party-sized platter meant to be served and shared with a group of people. If you’ve followed me for years or have watched Korean dramas you have already heard of jjajangmyeon, and maybe you made it already from my recipe.īut today I’m going to show you an upgraded, deluxe version. A jaengban is a platter, and jjajangmyeon is noodles in black sauce. Today I’m going to introduce you to anther one bowl meal, a noodle dish called jaengban-jjajangmyeon. ![]()
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