Seafood Jajangmyeon (Black Bean Noodles with Squid and Shrimp)
Quick answer
Haemul jajangmyeon replaces the usual pork with squid and shrimp, bringing a marine twist to the classic Korean black bean noodle dish.
What makes this special
- Haemul jajangmyeon adds squid and shrimp to a base of nutty, stir-fried black bean paste.
- Black bean paste stir-fried 5+ minutes drives off bitterness before seafood goes in
- Squid and shrimp added last to keep their springy bite
Key ingredients
Core cooking flow
- 1 Dice 180g onion and 100g zucchini into 1.5cm cubes.
- 2 Heat oil in a pan and stir-fry 3 tbsp black bean paste over low heat for 1 m...
- 3 Remove the chunjang temporarily. Add onion and potato to the same pan and st...
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. The timing of the seafood matters: adding squid and shrimp too early causes them to tighten and turn rubbery, so they should go in during the final minutes of cooking once the vegetables have softened, allowing just enough heat to cook them through while keeping them springy. The chunjang itself requires at least five minutes of frying over medium heat before any other ingredients join the pan; cutting this step short leaves a harsh, bitter note in the finished sauce that no amount of sugar can fully correct. Poured over springy fresh wheat noodles, the dark sauce delivers both the familiar roasted-bean depth and an unmistakable ocean undertone.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Dice 180g onion and 100g zucchini into 1.5cm cubes.
Score 120g squid body and cut into bite-sized pieces. Peel and devein 100g shrimp.
- 2Control
Heat oil in a pan and stir-fry 3 tbsp black bean paste over low heat for 1 minute to reduce bitterness and develop a deep aroma.
- 3Control
Remove the chunjang temporarily.
Add onion and potato to the same pan and stir-fry over medium heat for 2-3 minutes, then add zucchini and cook 1 more minute.
- 4Control
Add the seafood and stir-fry quickly over high heat for 1-2 minutes until the squid and shrimp turn white on the outside.
- 5Finish
Add reserved chunjang and 250ml water, boil over medium heat for 4 minutes, then add potato starch slurry (1 tbsp starch + 2 tbsp water) to thicken the sauce.
- 6Season
Cook 300g Chinese noodles according to package instructions, drain, place in bowls, and top generously with the haemul jajang sauce.
After the steps
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