First bring a pot of water to a boil and ready your noodles.
While the water is boiling, get your vegetables ready.
Chop up about 1/2 cup each of onions, squash, potatoes, and carrots. You can add mushrooms and other vegetables you want also.
In a wide pan (preferably a wok) heat some oil and add about 1/2 TB of minced garlic and some beef. I chose to use some leftover ground beef that I had, but you can use beef chunks or even pork chunks.
After sautéing the beef for a while, add the potatoes and carrots and add a dash of salt and pepper.
Then add the squash and onions...
Finally add about 4 TB of black bean paste, 1 cup of water, and 2 TB of sugar.
I also threw in some green onions just because I always have green onions in my fridge. =)
At this point mix some corn starch and water at a 1:1 ratio and mix it up very well.
Pour in this mixuture a little bit at a time and let the sauce thicken.
Keep boiling until the sauce thickens up to a thick curry consistency.
Get your boiled noodles and transfer it to a bowl...
Pour some sauce over the noodles and garnish it with some thinly sliced cucumber (pickle?).
I added half a boiled egg to mine, but the MR (above) doesn't like eggs. =P
Don't forget to eat it with some dan-moo-ji! =) I have no idea what this is in English...pickled horseradish? They sell it in the tofu section of the K-market.
The dan-moo-ji is just pickled white radish. Those noodles look good. I'll have to try that brand. I always try new brands to test them out.
ReplyDeletei'm salivating over the finished bowls. i take your dish with the egg!! :P
ReplyDeleteThis looks so good. I can't find a restaurant in this area to get it fresh, so I'm definitely appreciative of you posting this recipe!
ReplyDeleteI followed your directions exactly (except a little less sugar and no meat) and it turned out just like my mom used to make it! Thanks so much.
ReplyDeleteI actually tried making this but it turned out salty! It was sooo salty my husband (who is Korean and I am not) couldn't eat it and I got my feelings hurt, hahaha. Do you think it's because I used fermented black bean paste? I'd like to try making it again but don't wanna get my feelings hurt.
ReplyDeleteI don't/can't cook. No seriously, I'm really bad. My husband is the chef of our family. I made this last week and my husband loved it! I'm making it again tonight. My husband and my kids thank you. =P
ReplyDeleteIt's originally from China, so i would call it a Korean style Chinese Spaghetti??!
ReplyDeleteI'm gonna make your recipe! Hope it turns out as good as it looks in your pictures! Thanx. =D
ReplyDeleteI know this is a old post. But I have a question for you... Have you noticed the jja jang myuns and jjang pong(which I loovvee!) you eat at restaurants have a smokey taste to it? especially the jja jang myun... Do you have any idea how to make the homemade ones taste like that?! I'm korean, and I make this all the time at home. I still haven't figured out what makes it give that smokey flavor!
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