Giant Jjajangmyun
Korean black bean noodles with pork and seafood. Author: Seonkyoung Longest.
🍳 Cook: 12 min
Ingredients
| 1 lb | 455 g | pork shoulder, cut into bite size |
| 1/2 lb | 225 g | frozen seafood mix or fresh shrimp and squid |
| 5 | cloves garlic, chopped | |
| 1 oz | 28 g | ginger, chopped |
| 2-4 | large or regular green onions, chopped | |
| 2 | large onions, cubed into ¾-inch | |
| 2 | zucchinis, cubed into ¾-inch | |
| 2 Tbsp | 30 ml | cooking oil |
| 2 Tbsp | 30 ml | soy sauce |
| 2 Tbsp | 30 ml | yellow bean paste |
| 1/4 cup | 60 ml | roasted black bean paste (make sure to get the roasted one) |
| 2 Tbsp | 30 ml | oyster sauce |
| 2 Tbsp | 30 ml | sugar |
| 1/2 cup | 120 ml | chicken stock |
| 2-3 tsp | 10–15 ml | cornstarch and cold water |
| 1 | cucumber, julienne | |
| 4-5 portions | fresh Jjajang noodles or dried udon noodles |
Instructions
Cook time: 12 mins. Total time: 12 mins.
- Blanch the seafood in boiling water for 15 to 30 seconds, then drain and rinse under cold water. Drain completely and set aside.
- Heat a large wok or a skillet over high heat and add cooking oil. Swirl to coat. When the oil is hot, add pork and stir fry for 3 to 4 minutes or until the pork is cooked ¾ way and the edges are brown.
- Add chopped garlic, ginger and green onion. Stir fry for 1 to 2 minutes so the beautiful aroma will melt into the oil. Splash soy sauce around the edge of the wok, not directly onto the pork. This way the soy sauce will slightly burn and create amazing umami flavor.
- Add cubed onion and zucchini. Stir fry for 1 minute to coat the vegetables evenly.
- Add yellow bean paste, black bean paste, oyster sauce, sugar and prepared seafood, then stir fry until everything is combined. The sauce should already be saucy from the moisture of the vegetables.
- When the sauce starts boiling, add chicken stock and prepared seafood, then bring back to a hard boil and let it boil for 2 to 3 minutes. Add the cornstarch and water mixture into the wok and stir immediately. Turn off the heat and keep it warm.
- Meanwhile, boil a pot of water to cook noodles. Cook the noodles following the directions of the package, then rinse under warm water and drain.
- Place the noodles on a serving plate and pour the sauce all over on top. Garnish with julienne cucumber and it's ready to serve! Make sure to mix everything together before you dig in! Enjoy!
Note: You can find Chinese yellow bean paste and roasted black bean paste easily in Asian/Korean grocery stores and online. If you can't find fresh Jjajang noodles, dried udon noodles work amazing too.