Black Spaghetti

Serves: 4

 

Noodles:

  • 24 ounces servings fresh jajangmyeon or udon noodles - (6 oz of noodles per person )

Ingredients for Sauce:

  • 5 tablespoons chunjangor jjajang - Korean black bean paste
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce – optional (leave out if making vegan)
  • 1 cup chicken stock or water
  • 1 tablespoon potato or corn starch dissolved in 1/4 cup of chicken stock or water

Ingredients for Meat:

  • 8 to 10 ounces pork, chicken, or mushrooms work great as a vegan alternative
  • 1 teaspoon grated ginger
  • 1 tablespoon rice wine (or mirin)
  • 1/8 teaspoon each salt and pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce

Ingredients for Vegetables:

  • 1 large onion, diced small
  • 1 peeled russet potato, very small dice
  • 1 cup green cabbage, small diced
  • 1 small zucchini, diced small
  • 1 small cucumber, julienned for garnish

Procedure:

  1. Bring a large pot of water ready to cook the noodles.
  2. Cut meat into 1/2” smaller than bite size pieces. Marinate the pork (or chicken or mushrooms) with a tablespoon of rice wine (or mirin), ginger, salt, and pepper while preparing the vegetables.
  3. Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.
  4. Heat a large skillet with 2 tablespoons of cooking oil over medium high heat. Add the pork and ginger and stir fry until no longer pink, adding a tablespoon of soy sauce after about 2 minutes of cooking.
  5. Add the potato to the pan and cook for a a good 5 minutes because the potato will take a little longer to cook than everything else. Add the onion and cook until soft, stirring occasionally.
  6. Add the cabbage and zucchini and continue to stir fry until vegetables are softened. Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
  7. Mix everything together until all the meat and vegetables are coated well with the paste. (If you like your sauce thicker you can skip this step)
  8. Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
  9. Stir in the starch slurry and cook briefly until the sauce is thickened. Add the noodles in the boiling water. Cook according to the package instructions and drain, being careful to not overcook.
  10. Place a serving size of noodles in each bowl. Spoon sauce over the noodles and garnish with the cucumbers.



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