So the korean craze continues.
Remember my recent review on Han Guuk Guan and we had the yummiest jja jiang myun? I got adventurous and decided to challenge myself to make it! I was a bit apprehensive about it, but we both were craving for more after having it that night! So I went to the asian supermarket KFL at Springvale and guess what I saw?
Black bean paste! (: PERFECT! I snapped a photo and whatsapped the mr and he was as enthusiastic about it as I was. So I saw that as a green light to get it. It wasn’t expensive though. Just $3? Could definitely last us for a minimum of 10 plates of jja jang myun! haha
I also question how restaurants get their jja jung myun the beautiful dark colour and only after I cooked it myself, I realised it’s all in the black bean sauce! There is no secret and definitely no additional colouring. *phew*
I have to admit, after plating up I was dancing a small dance inside when I realised I got it looking pretty close to the one we had at Ham Guuk Guan! I couldn’t find the right noodles to use so I just used the flat wheat noodles. It worked well with it as well! Had a little spring to the noodles. Almost like the la mian you get from chinese restaurants. The julienne zucchini gave the dish an extra crunch and the mr really enjoyed that. (:
I sure do love my noodles black. hehe (:
Yu Seul Jja Jang Myun (Seafood Black Bean Noodles)
200g basa fillet, sliced into 1-inch pieces
150g prawn, shelled and deveined (keep the shell for stock*)
1 onion, cubed
1 carrot, cute into cubes
150g black bean sauce
1 1/2 cup prawn stock (recipe below)
1/2 zucchini, julienned, for garnish
1/2 tbs sugar
1 heap tbs corn starch
3 tbs water
2 tbs olive oil
200g dried wheat noodles
1) Heat the olive oil in a deep dish pan over medium to high heat and add the onions and carrots. Fry until the onions become transparent and the carrots become a little softer.
2) Add the black bean sauce and stir it well. Add the stock* slowly, stirring, making sure everything is well combined. Cover with a lid and allow it to come to a soft boil.
3) Add the seafood according to the time needed for them to cook. I added the fish and allowed it to cook for 2-3 mins, before adding the prawns then the clams.
4) Add the sugar and adjust amount as needed. Mix the corn starch with water and slowly add it to the sauce, stirring as you add the mixture, allowing it to thicken.
5) Boil the wheat noodles according to the instructions at the back of the packet, then drain them when ready. Place them on a large plate and top it with the black bean sauce. Top the dish with the julienned zucchini before serving. ENJOY!
* For the prawn stock :
Shells from the prawns used
4 cloves of garlic, minced
1 tbs vegetable oil
1 litre water
1 tsp fish sauce
1) Heat the oil in a small heavy-based pot over medium heat. Add the garlic and fry till it’s brown, careful not to burn it as it will turn bitter.
2) Add the prawn shells and fry till the shells turn orange/red. Use the spatula to press the heads down and get all the flavours out of the shells.
3) Add the water and fish sauce and allow the stock to come to a boil. Lower the heat and allow the stock to simmer for not more than 30 mins. Drain the shells and take out 1 1/2 cups of stock for the noodles. You can freeze the rest for up to 1 month or keep in the fridge to be used within 3 days.
Once again, a messy plate is a yummy plate in my books! (: