Monday, April 28, 2014

Cooking Lab - Korean-Inspired Jajangmyun Noodles (改良韓國炸醬麵版)

My good friend who just got back from Korea, raved on and on about a popular Korean national dish - Jajangmyun.

It is essentially noodles tossed in black bean sauce and it is inexpensive to make. Anyway, I got inspired so proceeded to concot this version.

The taste? It is delicious and satisfying. 

(c) GMV - Got My Vote! \(^o^)/

It is not too authentic nor traditional - heck! I like to create and come up with something new, fast not fussy and delicious at the same time.

I used Korean quick noodles which are wider and has a lot more elasticity compared with others. These wriggly noodles can be cooked fairly quickly and hold the sauce fairly well. 


- 4 serving of the Korean's quick cook noodle packs. 
- 4 tablespoon of Ja Jang sauce. 
- 1 capsicum 
- 100g snow pea sprouts 
- 200g Korean fish sticks 
- 1 tablespoon cooking oil 
- 1 teaspoon soy sauce 


1. Add water to a pan and bring to a boil.

2. Blanch the snow pea sprouts for 30 seconds until vibrant green.

3. Remove and set aside.

4. In the same pot of boiling water, cook the Korean quick noodles for 3 minutes.

5. The noodles should have a chewy bouncy texture and not al dente.

6. Drain and set aside to cool.

7. Add cooking oil to a fry pan and shallowly pan fried the red capsciums and the fish sticks.

8. Add the Ja Jang sauce to the noodles.

9. Mix well to combine.

10. Season with soy sauce.

   11. Garnish with sliced red capsicum and fish sticks.

Now doesn't this look too pretty for words?
Like something out of an Oriental Garden :)




This is for you my dear friend.

You may wish you can immigrate to Korea and have all Jajangmyun and the beautiful 'Korean-Pop' girlfriends. But you are here now and this is pretty good, too.