Seafood Jajangmyeon (Black Bean Noodles with Squid and Shrimp)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Squid and shrimp take the place of pork, so the familiar black bean sauce picks up a briny note as the seafood releases its juices into it.
Read more
Potato, onion and zucchini soften into the sauce for sweetness and body, and a little starch slurry gives it the glossy, clinging texture that coats the noodles.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the seafood and stir-fry quickly over high heat for 1-2 minutes until the squid and shrimp turn white on the outside.
- 5
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.
- 6
Cook 300g Chinese noodles according to package instructions, drain, place in bowls, and top generously with the haemul jajang sauce.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Bunsik-Style Korean Black Bean Noodles
Fresh wheat noodles, Korean black bean paste
Korean Black Bean Noodles
Fresh wheat noodles, Korean black bean paste
Korean-Chinese Seafood Gravy Noodles
Fresh wheat noodles, Squid