Name: Jajangmyeon – Korean Black Bean Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 People
Cuisine: Korean
Ingredients: 200g Roasted black bean paste; 50g Hoisin sauce; 30g Caster sugar; 1.5 Cups Water; 10g Cornstarch; 30g Vegetable oil; 8 Cloves Garlic minced; 1 Medium onion diced; 2 Medium potatoes diced; 2 Medium carrots diced; 6 servings Instant noodles; for garnish Julienned carrots; for garnish Julienned cucumber; for garnish Chopped green onions; for garnish Sesame seeds

Recipe Summary

A delicious and savory Korean black bean noodle dish made with roasted black bean paste, hoisin sauce, and diced vegetables. The rich, thick sauce is served over instant noodles and garnished with fresh vegetables for a satisfying meal.

All Ingredients - Main Ingredients

Roasted black bean paste 200g
Hoisin sauce 50g
Caster sugar 30g
Water 1.5 Cups
Cornstarch 10g
Vegetable oil 30g
Garlic minced 8 Cloves
Medium onion diced 1
Medium potatoes diced 2
Medium carrots diced 2
Instant noodles 6 servings
Julienned carrots for garnish
Julienned cucumber for garnish
Chopped green onions for garnish
Sesame seeds for garnish

⚠ Contains Allergens

soygluten

Step-by-Step Instructions

Step 1: Fry black bean paste

Heat 30g of vegetable oil in a pan on medium heat. Add 200g of roasted black bean paste and fry for 1 minute, stirring constantly.

Step 2: Add sugar and hoisin sauce

Add 30g of caster sugar and 50g of hoisin sauce to the fried black bean paste. Stir until the sugar dissolves, about 2 minutes.

Step 3: Sauté onion

In a separate large frying pan on medium heat, add a dash of vegetable oil. Add 1 medium diced onion and sauté until translucent.

Step 4: Add garlic and other vegetables

Add 8 cloves of minced garlic to the pan and sauté for 1 minute. Then add 2 medium diced potatoes and 2 medium diced carrots. Sauté the vegetables for 1 minute.

Step 5: Combine with sauce

Add the prepared black bean paste mixture from the first pan to the sautéed vegetables. Stir until all the vegetables are thoroughly coated with the sauce.

Step 6: Add water and simmer

Pour 1.5 cups of water into the mixture. Stir until the paste is completely dissolved into the water. Simmer for about 5 minutes until the vegetables have softened.

Step 7: Thicken the sauce

In a small bowl, add 10g of cornstarch and 2 tablespoons of water. Stir until the cornstarch dissolves completely. Add this cornstarch mixture to the simmering sauce. Stir continuously until the mixture is incorporated and becomes thick.

Step 8: Cook noodles

Bring a pot of water to a boil. Add the instant noodles and cook according to package instructions until tender.

Step 9: Assemble and serve

Place the cooked noodles in a bowl. Ladle a generous amount of the Jajangmyeon sauce over the noodles. Garnish with julienned carrots, cucumber, and chopped green onions. Sprinkle with sesame seeds if desired.

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Jajangmyeon – Korean Black Bean Noodles

35 mins

Korean

15 min

20 min

6 People

~550 kcal

Recipe Summary

All Ingredients - Main Ingredients

Step-by-Step Instructions

Step 1: Fry black bean paste

Step 2: Add sugar and hoisin sauce

Step 3: Sauté onion

Step 4: Add garlic and other vegetables

Step 5: Combine with sauce

Step 6: Add water and simmer

Step 7: Thicken the sauce

Step 8: Cook noodles

Step 9: Assemble and serve

Comments

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