Asian > Korean > Noodles

Jajangmyeon with Seafood Recipe

Ingredients with Measurements:
- 1 lb fresh seafood (shrimp, squid, and/or mussels)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup black bean paste
- 1 tbsp vegetable oil
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 4 cups water
- 1 lb fresh or dried jajangmyeon noodles
- 2 green onions, sliced
- Salt, to taste

Special equipment needed:
- Large pot
- Colander
- Wok or large skillet

Step-by-step instructions:

1. Rinse the seafood thoroughly and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic and sauté until fragrant.
3. Add the black bean paste, sugar, soy sauce, sesame oil, and black pepper to the wok and stir until well combined.
4. Add the seafood to the wok and stir-fry for 2-3 minutes until cooked.
5. Add 4 cups of water to the wok and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the sauce thickens.
6. In a separate pot, cook the jajangmyeon noodles according to package instructions. Drain and set aside.
7. To serve, place a portion of noodles in a bowl and ladle the seafood jajangmyeon sauce over the top. Garnish with sliced green onions and salt to taste.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 70g
Protein: 25g

Substitutions for ingredients:
- Instead of fresh seafood, you can use frozen seafood or omit it entirely for a vegetarian version.
- If you can't find jajangmyeon noodles, you can use spaghetti or any other type of noodle.

Variations:
- Add vegetables such as zucchini, carrots, and potatoes to the sauce for added nutrition.
- Use ground pork or beef instead of seafood for a different flavor.
- Make a spicy version by adding gochujang or red pepper flakes to the sauce.

Tips and tricks:
- Rinse the black bean paste before using to remove excess salt.
- Use a non-stick wok or skillet to prevent the sauce from sticking to the bottom.
- Adjust the amount of sugar and soy sauce to your taste preference.

Storage instructions:
Store any leftover sauce and noodles separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the sauce and noodles separately in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the jajangmyeon in a large bowl with the noodles on the bottom and the sauce on top. Garnish with sliced green onions and sesame seeds.

Garnishes:
Sliced green onions and sesame seeds

Pairings:
Serve with a side of kimchi or pickled vegetables.

Suggested side dishes:
- Korean-style steamed eggs
- Stir-fried vegetables
- Korean-style potato salad

Troubleshooting advice:
- If the sauce is too thick, add more water until it reaches your desired consistency.
- If the sauce is too salty, add more sugar to balance it out.

Food safety advice:
- Make sure to cook the seafood thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator promptly to prevent bacteria growth.

Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in China and was brought to Korea by Chinese immigrants in the early 1900s.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Region: Korean

Taste: Savory, Umami, Salty, Seafoody, Tangy