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Seafood Black Bean Noodles (Samsun Jajangmyun in Korean)

sue — Thu, 23 Nov 2006 06:55:45 +0000

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.

Instant Black Bean Paste Noodles

Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)

Sweet and Sour Chicken

Black Bean Paste (Chunjang in Korean)

sue — Fri, 03 Nov 2006 01:18:31 +0000

Black bean paste is a very essential ingredient to make “Jajangmyun”

This 500g sauce is about 1000 won (US $ 1.05)

To be honest, I don’t know much about it, except consuming it.
You can learn more about it from Answers.com

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Instant Korean Black Bean Paste Noodles (Jajangmyun in Korean)

sue — Sat, 07 Oct 2006 02:00:48 +0000

I haven’t bought a Jajangmyun pack in a while. It is quite expensive as an instant food.
But it is cheaper than going to a Chinese restaurant to have some.

This is what I bought the other day.

“Rice Jajangmyun” by CJ, Homeplus price :4,130 won/ 670g for 2 people (US $4.40)

The unique thing about this jajangmyun is its noodle are made of 100% Korean rice instead of wheat flour. It said “It has a nice chewy texture, because it is made of 100% rice” on the front of the packet.

Cooking is quite simple. (You will need two pots.) There is a picture on the back of the packet too.

Cooking for 2 people

Step 1. Boil some water in a pot (enough to cover the sauce packs), when it starts to boil put the unopened jajang sauce (the red packet) into the pot. (Heat it for about 3-4 minutes)
Or, if you have a microwave, open the jajang sauce pack and put it into the microwave (You heat the pack on its own, not in water), heat it for 1 minute and 30 seconds (in a 700W microwave)

Step 2 (At the same time as step 1). Have plenty of water in a second pot. When it starts to boil, put the noodles into the pot, boil them for about 4 minutes on medium heat. (Stir the noodles a bit so they don’t stick together.)

Step 3. Drain the water and rinse the noodles in warm water (for 1-2 seconds).

Step 4. Serve the noodles in a bowl. Pour out the sauce over the noodles. (You can decorate with green beans and cucumber, it is up to you.)

Instant Udong Noodles

Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)