Samsun Jajangmyeon (Korean Black Bean Sauce Noodles with Seafood)

Ingredients: (serves 2)

400g fresh udon noodles

180g shrimps (shelled, deveined with the tail intact)

200g squids (cleaned and cut into bite-sized pieces)

6 clams (soaked and drained)

½ onion (cubed)

¼ zucchini (cubed)

1 potato (cubed)

1 leave cabbage (cut into pieces)

2 cups water

1 tbsp peanut oil

1 tsp extra virgin sesame oil

Black bean sauce:

2 tbsp fermented black beans (rinsed and drained)

1 tbsp chopped garlic

1 tbsp light soy sauce

2 tbsp cooking caramel

2 tbsp Chinese cooking wine

1 tbsp sugar

¼ tsp ground white pepper

1 ½ tsp corn starch

½ cup water

2 tbsp peanut oil

Thickener:

2 tbsp potato starch mixed with 2 tbsp water

Garnishing:

¼ cucumber (cut into matchsticks)

Preparation Instructions:

  1. Black bean sauce:
  • In a bowl, add in light soy sauce, cooking caramel, Chinese cooking wine, sugar, ground white pepper, corn starch and water. Stir to combine and set aside.
  • Heat up 2 tbsp of peanut oil in a saucepan. Saute the chopped garlic and fermented black beans until fragrant.
  • Add in the seasoning sauce prepared in step 1. Stir to combine and bring to a boil. Turn off heat and set aside.
  1. Par boil the clam in boiling water until open. Drain and set aside.
  2. Heat up 1 tbsp of peanut oil in a non-stick skillet. Add in potato and lightly sautéed.
  3. Add in onion, cabbage and zucchini. Stir to combine.
  4. Add in black bean sauce and water. Stir to combine and bring to a boil and continue to simmer until vegetables turn soft.
  5. Meanwhile, bring a pot of water to a boil. Cook the fresh udon noodles according to package instructions.
  6. Remove, drained and divide the udon noodles into 2 separate serving bowl.
  7. Once the vegetables turn soft. Add in squids, shrimps and clam. Continue to simmer until cooked.
  8. Thicken the sauce with potato starch solution.
  9. Add in extra virgin sesame oil. Stir to combine.
  10. Pour ½ portion of the sauce onto each serving bowl with udon noodles. Garnish with shredded cucumber. Serve immediately.

 

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