GIANT Jjajangmyun Korean Black Noodles

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Blanch the seafood in boiling water for 15 to 30 seconds, then drain and rinse under cold water. Drain completely and set aside.
2. Heat a large wok or skillet over high heat, add the cooking oil and swirl to coat. When the oil is hot, add the pork and stir-fry for 3 to 4 minutes, until it is about three-quarters cooked and the edges are browned.
3. Add the garlic, ginger and green onions and stir-fry for 1 to 2 minutes. Splash the soy sauce around the edge of the wok, not onto the pork.
4. Add the onion and zucchini and stir-fry for 1 minute to coat them.
5. Add the yellow bean paste, black bean paste, oyster sauce, sugar and the seafood and stir-fry until combined.
6. When the sauce starts boiling, add the chicken stock and bring it to a hard boil. Keep boiling for 2 to 3 minutes.
7. Stir in the cornstarch mixed with cold water right away. Turn off the heat and keep the sauce warm.
8. Cook the noodles according to the package directions, rinse under warm water and drain.
9. Place the noodles on a plate, pour the sauce over them, and top with julienned cucumber. Mix well before eating.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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