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Seafood Jajangmyeon

Seafood Jajangmyeon (Korean black bean noodles with seafood) is another way to enjoy popular Korean black bean noodles. It’s loaded with delicious and savory seafood!

Seafood Jajangmyeon recipe | MyKoreanKitchen.com

There are a few different types of Jajangmyeon (Korean black bean noodles, 자장면) based on the ingredients used or the way it’s served.

This seafood Jajangmyeon is one of the varieties available at a typical Korean Chinese restaurant.

In Korean, it’s called Samseon Jajangmyeon (삼선 자장면). Samseon (三鮮) means 3 fresh sea ingredients such as squid, shrimps, sea cucumbers but it does not include fish. (I do not know why!) Another Korean name for Seafood Jajangmyeon is Haemul Jajangmyeon (해물 자장면). (Haemul means seafood in English.)

The cooking method is nearly the same as a regular Jajangmyeon, just some ingredients, and cooking method of those ingredients, are different.

I hope you try this soon, and tell me which one you prefer!

Ingredients for Seafood Jajangmyeon (2 servings)

(Expected preparation time, excluding shellfish soaking time – 5 minutes, Cooking time – 20 minutes)

Main

  • 2 packs fresh ramen or udon noodlesIngredients for seafood Jajangmyun
  • 90g/3 ounces shelled shrimps, cleaned
  • 200g/7 ounces littleneck clams, cleaned
  • 1 small squid, cut into ring shapes
  • 1 onion, cubed
  • 1 medium potato, cubed
  • 1 cabbage leaf, cut into medium pieces
  • 1/4 zucchini, cubed
  • 2 and 1/2 cups water to boil seafood
  • Some cooking oil

Korean Black Bean Sauce

  • 2 Tbsp Korean black bean paste (Chunjang)
  • 2 Tbsp olive oil
  • 2 Tbsp dark brown sugar
  • 1 tsp cooking syrup (corn syrup) or honey
  • 2 Tbsp rice wine
  • 4 Tbsp starch water (mix of potato starch 2 Tbsp +water 2 Tbsp)

*1 Tbsp = 15 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Seafood Jajangmyeon

1. Boil the water (2 and 1/2 cups) in a pot, and parboil the seafood (shrimps, shellfish, squid). Drain the seafood and set aside. Keep 2 cups of broth from this boiled water.

Parboiled Seafood

2. Pre-heat a wok and add some cooking oil. Add the potatoes and stir fry it over medium-high heat.

3. Add the zucchini, onion, and cabbage, stir them.

4. Pre-heat a frying pan and add the olive oil and black bean paste. Stir it on medium heat for 1 minute.

5. Scoop out the black bean paste without the oil. Add it to the wok (from step 3). Mix the vegetables with the stir fried black bean paste.

6. Add the cooking syrup, sugar, and rice wine into the wok. Stir it.Seafood Jajangmyun cooking  Add the broth (from step 1) and boil until all vegetables are cooked.

7. Add the boiled seafood (from step 1) and the starch water into the wok. Stir it. (It is the final stage of making the sauce.)

8. While the sauce is being made (near the end of step 6) boil some water in a pot. Cook the noodles following the manufacturer’s instructions. Drain and rinse the noodles.

Rinsing noodles in cold water

9. Place the noodles in a serving bowl then add the black bean sauce (from step 7) on top of the noodles.

10. You can serve it on its own or top it up with some sliced cucumbers, boiled or fried egg or cooked green beans. (In my case, I used some radish sprouts.)

Korean Black Sauce Noodles with Seafood (Samsun Jajangmyeon)

How to Eat Jajangmyeon

  • Mix the sauce and the noodles well with chopsticks. Dig in.
  • It is ideal to have these noodles with some yellow pickled radish. Apparently, it helps with digestion.
  • Also, mix it up quickly before the noodles get swollen.


Seafood Jajangmyeon

Korean black bean noodles with seafood recipe
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean Chinese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 1995kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 2 pack fresh ramen or udon noodles
  • 90 g shelled shrimps (3 ounces), cleaned
  • 200 g littleneck clams (7 ounces), cleaned
  • 1 small squid , cut into ring shapes
  • 1 onion , cubed
  • 1 medium potato , cubed
  • 1 cabbage leaf , cut into medium pieces
  • 1/4 zucchini , cubed
  • 2 1/2 cups water , to boil seafood
  • Some cooking oil
  • Some water to boil the noodles

KOREAN BLACK BEAN SAUCE

  • 2 Tbsp Korean black bean paste (Chunjang)
  • 2 Tbsp olive oil
  • 2 Tbsp dark brown sugar
  • 1 tsp cooking syrup (corn syrup) or honey
  • 2 Tbsp rice wine
  • 2 Tbsp starch water (mix of potato starch 2 Tbsp +water 2 Tbsp)

Instructions

  • Boil the water (2 and 1/2 cups) in a pot, and parboil the seafood (shrimps, shellfish, squid). Drain the seafood and set aside. Keep 2 cups of broth from this boiled water.
  • Pre-heat a wok  and add some cooking oil. Add the potatoes and stir fry it over medium-high heat.
  • Add the zucchini, onion, and cabbage, stir them.
  • Pre-heat a frying pan and add the olive oil and black bean paste. Stir it on medium heat for 1 minute.
  • Scoop out the black bean paste without the oil. Add it to the wok (from step 3). Mix the vegetables with the stir fried black bean paste.
  • Add the cooking syrup, sugar, and rice wine into the wok. Stir it. Add the broth (from step 1) and boil until all vegetables are cooked.
  • Add the boiled seafood (from step 1) and the starch water into the wok. Stir it. (It is the final stage of making the sauce.)
  • While the sauce is being made (near the end of step 6) boil some water in a pot. Cook the noodles following the manufacturer’s instruction. Drain and rinse the noodles.
  • Place the noodles in a serving bowl then add the black bean sauce (from step 7) on top of the noodles.
  • You can serve it on its own or top it up with some sliced cucumbers, boiled or fried egg or cooked green beans. (In my case, I used some radish sprouts.)

Nutrition

Calories: 1995kcal | Carbohydrates: 357g | Protein: 86g | Fat: 28g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 6653mg | Potassium: 620mg | Fiber: 29g | Sugar: 60g | Vitamin A: 95IU | Vitamin C: 22.4mg | Calcium: 135mg | Iron: 5.6mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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5 thoughts on “Seafood Jajangmyeon”

  1. Made this today and loved it. Not too inferior to restaurant jajangmyeon. And I think for a white chick who made it for the first time, it’s not too shabby.
    Some things I did different: I used white sugar (didn’t have brown), did not use syrup, used flour as a thickening agent instead of starch and put less broth in the sause. As soon as I started pouring it, I knew it was going to be too much. All in all I enjoyed the dish. Next time though I will put less sugar in. I know it’s supposed to be on a sweet side but this was a bit too sweet for me.

    Reply
  2. What do you mean by the noodles being swollen and why is this a bad thing?
    I’ve heard this phrase a lot but i don’t know what it means.

    Reply
    • Noodles being swollen literally means noodles being swollen. The shape of the swollen noodles is thicker than usual because it absorbed water a bit too much. It tastes bad because it lost the bouncy texture of the noodles, so it feels like you’re chewing some soggy bread. It also doesn’t present well when you serve. (It doesn’t look as appetising as non swollen noodles). Swell could happen in any kinds of noodles – spaghetti, pasta, egg noodles and rice noodles etc. Therefore the boiling time is quite important when cooking noodles. 🙂

      Reply
  3. Love it! Hello from Chandler, AZ. I’m Korean and had black bean sauce noodles the other night for dinner – restaurant though, not homemade.

    Reply

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