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Seafood Jajangmyeon (Haemul Jajang)
85% authentic · Korean
A delightful variation of Jajangmyeon that replaces pork with a medley of fresh seafood, offering a lighter yet equally rich and savory flavor profile.
Ingredients
- Jajangmyeon noodles1 lb
- Shrimp4 oz
- Squid4 oz
- Mussels4 oz
- Chunjang (Korean black bean paste)1/2 cup
- Onion1 large
- Zucchini1/2 medium
- Garlic2 cloves
- Ginger1 tsp
- Soy sauce1 tbsp
- Sugar1 tbsp
- Sesame oil1 tbsp
- Vegetable oil3 tbsp
- Water1 cup
- Cornstarch2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Clean and prepare the seafood: peel and devein shrimp, clean squid and cut into rings, scrub mussels. Pat dry.
- 2
Rinse the chunjang in a sieve under cold water. Drain well.
- 3
Dice the onion and zucchini. Mince garlic and ginger.
- 4
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the seafood and stir-fry briefly until just cooked through (shrimp turn pink, squid opaque). Remove seafood and set aside.
- 5
Add the rinsed chunjang to the wok. Stir-fry for 3-5 minutes until fragrant.
- 6
Add the chopped onion and zucchini. Stir-fry until tender-crisp, about 5-7 minutes.
- 7
Add minced garlic and ginger, stir-fry for 1 minute.
- 8
Pour in water, soy sauce, and sugar. Bring to a simmer.
- 9
In a small bowl, mix cornstarch with 4 tablespoons of water to create a slurry. Gradually add to the simmering sauce, stirring until thickened.
- 10
Return the cooked seafood to the wok. Stir gently to coat with sauce. Stir in sesame oil. Season with salt and pepper to taste.
- 11
Cook jajangmyeon noodles according to package directions. Drain well.
- 12
Divide noodles among bowls and top generously with the seafood jajangmyeon sauce.
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