Jajangmyeon

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Quick Instructions

  • Soak shiitake mushrooms, then slice.
  • Sauté shiitakes and soy fillet in oil.
  • Sauté garlic, onion, potato, squash, and cabbage.
  • Add black soybean paste and cook until shiny.
  • Mix in mushrooms, soy fillet, and vegetables.
  • Add soy sauce, dashi, and rice syrup, then simmer.
  • Stir in potato starch slurry.
  • Serve over noodles with julienned cucumber.

Full Instructions

  1. Soak Shiitake Mushrooms: Soak 3 large or 4 medium dried shiitake mushrooms in cold water for 1 hour to reconstitute. Remove and discard the stems. Drain and thinly slice the mushrooms.
  2. Sauté Mushrooms and Soy Fillet: In a wok or very large pan, heat ½ tablespoon of olive oil over medium-high heat. When the oil is hot, add the shiitakes and ½ soy fillet (cut into ½-inch cubes). Cook until the mushrooms and fillet are browned, about 5 minutes. Remove from the pan and set aside.
  3. Sauté Vegetables: Add another ½ tablespoon of olive oil to the pan over medium-high heat. Add 2-3 minced garlic cloves, ¼ cup chopped onion, 1 diced Yukon Gold potato, ⅓ cup diced Korean squash or regular zucchini, and ½ cup chopped cabbage. Season with ½ teaspoon salt and ¼ teaspoon cracked black pepper. Cook until the onions turn translucent, 2-3 minutes. Remove the vegetables from the pan and set aside.
  4. Cook Black Soybean Paste: Add the remaining 2 tablespoons of olive oil to the center of the pan and heat over medium-high heat. Once it gets hot, add ¼ cup of jjajang (black soybean paste) directly to the oil. Using a wooden spoon, stir the paste into the oil constantly so that it doesn’t burn, until it gets very shiny, about 1-2 minutes.
  5. Combine Ingredients: Add the cooked mushrooms, soy fillet, and vegetables to the pan and coat them evenly with the fried black soybean paste.
  6. Deglaze and Simmer: Add 1 tablespoon of light soy sauce to deglaze the pan. Add ½ cup of mushroom dashi and 2 tablespoons of brown rice syrup. Bring the sauce to a boil, then cover the pan and simmer until the potatoes are nearly cooked, about 5 minutes.
  7. Thicken the Sauce: Add 2 tablespoons of potato starch to ¼ cup water to make a slurry. Stir the slurry into the sauce and cook until the sauce is thick and shiny, about 1 additional minute.
  8. Serve: Serve with 4 servings of cooked noodles and garnish each bowl with 1 cup of julienned cucumber. Use any leftover sauce over a bowl of rice.

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