This Jajangmyeon Recipe will have you FEELING SAUCEY

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Finely chop the garlic, onion, ginger and green onion.
2. Dice the zucchini, king oyster mushroom and extra firm tofu into small cubes. Finely chop the napa cabbage and cut the cucumber into thin matchsticks.
3. Bring a pot of water to a boil for the noodles.
4. Heat a nonstick pan over medium heat. Add 2 tablespoons of chili oil, then the garlic, onion and ginger. Sauté for a few minutes.
5. Add the tofu and sauté for a few more minutes. Make a well in the middle of the pan, add another tablespoon of chili oil, then the black bean paste. Sauté the paste for 2-3 minutes.
6. Add the zucchini and mushroom and sauté for a few minutes. Add the napa cabbage, then the soy sauce and dark soy sauce.
7. Boil the udon noodles for half the package time, which is 2 minutes here, stirring occasionally.
8. Add 1/4 cup of the cooking water to the pan. Drain the noodles and add them to the pan. Stir for a few minutes until the black bean sauce is thick and glossy.
9. Add the green onions, turn off the heat and stir. Plate and top with sesame seeds and cucumber.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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