I mentioned earlier on one of my posts, Korean Black Bean Paste Noodles (Jajangmyun in Korean) that there are several types of Jajangmyun, and this Samsun Jajangmyun is one of them. Samsun (三鮮) means 3 fresh ingredients and most Korean Chinese restaurants use seafood. So another Korean name for it is Haemul Jajang. (Haemul means seafood in English.)
The cooking method is nearly the same as Korean Black Bean Paste Noodles (Jajangmyun in Korean), just some ingredients, and treating those ingredients, are different.
Ingredients for 2 people
(Expected preparation time, excluding shellfish soaking time- 5 minutes, Cooking time – 20 minutes)
- Noodles for 2 people (I always use Kalguksu noodles)
- Shrimps 90g
- Little-neck clam 200g (Bajirak in Korean)
- 1 small squid
- 1 onion
- 1 medium potato
- 1/4 a zucchini
- 1 leaf from a cabbage
- Black bean paste (Chunjang in Korean) – 2 tbsp
- Olive oil – 2 tbsp
- Sugar – 2 tbsp (I used dark brown sugar)
- Cooking syrup (corn syrup) – 1 tsp
- Refined rice wine – 2 tbsp
- Water 2 and 1/2 cups
- Starch water (Mix of starch 2 tbsp +water 2 tbsp)
Most restaurants add sea cucumber, but I am not a big fan of it. So I didn’t add any.
Preparation
- Rinse the shrimps and squid in cold water.
- Soak the shellfish in cold water for about 1 hour. (add some salt in the water)
- Cut the squid into pieces. (I cut it in ring shapes.)
- Cut the onion, potato, and zucchini into small cubes.
- Cut the cabbage into medium pieces.
Cooking (You will need a wok, a frying pan and a pot.)
1. Boil the water (2 and 1/2 cups) in the pot, and parboil the seafood (shrimps, shellfish, squid)
2. Drain the seafood, but we will use 2 cups of broth from the boiled water.
3. Preheat the wok.
4. Add some oil and the potatoes and stir fry it.
5. Add the zucchini, onion, and cabbage, stir it.
6. Preheat the frying pan and add the olive oil and black bean paste.
7. Stir no.6 on medium heat for 1 minute.
8. Scoop out the black bean paste without the oil. Add it to the wok.
9. Mix the vegetables with the black bean paste.
10. Add the cooking syrup, sugar, and rice wine into the wok. Stir it.
11. Add the broth and boil it.
12. Add the seafood.
13. Add the starch water into the wok. Stir it. (It is the final stage of making the sauce.)
14. Boil the water in a pot.
15. Add the noodles when it starts to boil.
16. Boil them for about 3 minutes. (You can start doing this at stage 10)
17. Rinse them in cold water.
18. Put them into a bowl.
19. Add the sauce on top of the noodles.
20. You can serve it itself or decorate it with some cucumber slice, egg or green beans. In my case I used some radish sprouts.
21. Mix the sauce and the noodles well with chopsticks.
22. Dig in. (It is ideal to have them with yellow pickled radish. Apparently it helps digestion. Also mix it up quickly before the noodles get swollen.)
This is a picture of the noodle package I use for this meal.
Related Posts
Korean Black Bean Paste Noodles (Jajangmyun in Korean)
Instant Black Bean Paste Noodles
Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)
