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Jajangmyun aka Korean Black Bean Noodles

November 11, 2011

Sauce?  check
Meat? check
Veggies?  check
Noodles?  check

What’s not to love about this dish?
The last time I went to Korea, my “Emo’s” and I stopped for a rest after rushing through the open air Market for Fish and Veggies and stopped at one nondescript street vendors station and had steaming bowls of this stuff…ladled up for us in less than 5 seconds–no lie!  Boy was it the best damn Jajangmyun of my life!

I stay up on sleepless nights sometimes salivating over this unappealing black mass of lumpy sauce and noodles.  Sure, it wouldn’t win the Miss America title of the prettiest foods contest BUT, the harmonious marriage of thick, savory, meaty sauce drenching fresh, chewy, chubby noodles is a memory I won’t soon forget.

What you’ll need:
Udon Noodles
1-2 ts Sesame Oil
1 Onion
1 Zucchini
2 Medium Potatoes
1/4 Cabbage
1 lb of Ribeye (or anything that’s nicely marbleized)
1 cup Water + 4-5 tb of Roasted Black Bean Paste
1/4 cup Water + 1-2 tb Cornstarch
S & P to taste

*Garnish with julienned English Cucs and serve with pickled Radish and Kimchi and purposely make more or save some for rice later too*!!!!

Thank you nameless street vendor people in Korea!

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