Seafood Jajangmyeon (Black Bean Noodles with Squid and Shrimp)
Haemul jajangmyeon replaces the usual pork with squid and shrimp, bringing a marine twist to the classic Korean black bean noodle dish. The chunjang paste is fried in oil until its raw bitterness fades and a caramel-like sweetness emerges, then the seafood releases its juices into the sauce, building a layered umami absent from the standard version. Diced onion, potato, and zucchini soften into the sauce, contributing natural sweetness and body, while a cornstarch slurry thickens everything to a glossy, clinging consistency. Poured over springy fresh wheat noodles, the dark sauce delivers both the familiar roasted-bean depth and an unmistakable ocean undertone.
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Instructions
- 1
Dice vegetables and cut squid and shrimp into bite-size pieces.
- 2
Fry black bean paste in oil over low heat for 1 minute to mellow bitterness.
- 3
Saute onion and potato first, then add zucchini and cook 3 more minutes.
- 4
Add seafood and stir-fry quickly until just opaque.
- 5
Add water and fried paste, simmer 4 minutes, then thicken with starch slurry.
- 6
Boil noodles, drain, plate, and top with the black bean seafood sauce.
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