Ingredients with Measurements:
- 1 pound of fresh seafood (shrimp, squid, clams, and mussels)
- 1 onion, chopped
- 2 tablespoons of vegetable oil
- 1 tablespoon of cornstarch
- 1 tablespoon of sugar
- 1/4 cup of black bean paste
- 1 cup of water
- 1/4 cup of diced zucchini
- 1/4 cup of diced carrots
- 1/4 cup of diced potatoes
- 1/4 cup of diced eggplant
- 1 package of jajangmyeon noodles
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Rinse the seafood and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the chopped onion and stir-fry for 2-3 minutes until translucent.
4. Add the seafood and stir-fry for 2-3 minutes until cooked through.
5. Remove the seafood from the wok and set aside.
6. In the same wok, add the black bean paste and stir-fry for 1-2 minutes until fragrant.
7. Add the cornstarch, sugar, and water to the wok and stir until the sauce thickens.
8. Add the diced vegetables to the wok and stir-fry for 2-3 minutes until tender.
9. Add the cooked seafood back to the wok and stir until everything is well combined.
10. Cook the jajangmyeon noodles according to the package instructions.
11. Drain the noodles in a colander and rinse with cold water.
12. Serve the seafood jajangmyeon over the cooked noodles and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 150mg
Sodium: 800mg
Total carbohydrates: 60g
Dietary fiber: 6g
Sugar: 8g
Protein: 30g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe.
- Any type of vegetable can be used in place of the zucchini, carrots, potatoes, and eggplant.
Variations:
- Add sliced mushrooms to the stir-fry for extra flavor.
- Use chicken or beef instead of seafood for a different protein option.
Tips and tricks:
- Make sure to rinse the noodles with cold water to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the black bean paste from sticking to the bottom.
- Adjust the amount of black bean paste and sugar to taste.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the seafood jajangmyeon in a large bowl with the noodles on the bottom and the seafood and vegetables on top.
Garnishes:
Garnish with sliced green onions or cilantro for extra flavor.
Pairings:
Pair with a side of steamed rice and kimchi for a complete meal.
Suggested side dishes:
Steamed rice and kimchi
Troubleshooting advice:
If the black bean paste is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the seafood and vegetables to the proper temperature to prevent foodborne illness.
Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in China but was adapted to Korean tastes.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Korean