(upbeat music) - Hi, everybody. Do you like jjajangmyeon? Jjajangmyeon is black bean noodles. You know, you see it a lot in Korean dramas and TV shows. They are eating and ordering this
kind of black bean noodles. I already posted a recipe, but today is a very upgraded version and also a deluxe version, because I'm going to use
seafood and meat and lots of vegetables,
and also it's very big. It's called jaengban-jjajangmyeon, noodles and black bean sauce platter, because it's served in a large platter. It's like a mountain. Four people, six people, you
guys can all share together. First, let's make some infused oil. We need one-third cup
vegetable oil or corn oil. Heat up over medium-high heat
around one minute. And then I will use two
or three green onion, cut into one-inch long pieces. Oil is heated. (oil sizzling) And turn down the heat to medium. (oil sizzling) So I'm making really delicious
green onion-infused oil, because with this oil,
we cook everything today. So it's very important. Keep frying until this green
onion turns golden brown. Okay, done. See? I'm going to strain this. So this is around five
tablespoons, very hot. Now, my black bean paste. So you can find this in
Korean grocery store. One-third cup. And one tablespoon more. This amount. (water running) We need to add this oil,
infused oil, three tablespoons. One, two, three. So turn on the heat. And then just mix and stir. We just fry this black bean
paste with infused oil. This kind of jjajangmyeon is very rich. It should be like it has a lot of
oil, looks kind of oily, so it's tasty. Now, it's now bubbling now. So keep stirring, so that
it doesn't stick to the bottom. Be careful when you stir
fry, or it may splash. And then, turn off. Like this. Look at this consistency. And this black bean
paste is now so nicely oily and tasty looking, and smells so good. And I will set it aside here. And then next, this leftover
oil, just let's add here. And I will cook everything in this oil. And then heat up. This is eight ounce pork. Pork or beef. You can use pork belly, but I
try not to use too much fat. Pork shoulder, I'm using pork shoulder. Chop it up. Eight ounces, eight ounces of pork. Let's add here. (pork sizzling) I need to cut all my vegetables
and stir-fry this pork. I'm going to stir-fry just
around five to six minutes, just until crunchy, crispy. That's why people love my jjajangmyeon. Later, I'll add water and boil. While you are eating, you still kind of feel the crunchiness. So good. (pork sizzling) So, these are my vegetables: cabbage, zucchini, onion, and potato. So you have to keep stirring this. And potato, this is too much. I need only four ounces. Four ounces. An onion, we've got to add lots of onion. This. And this is zucchini. Zucchini also this amount. And stir this. So first, I washed all vegetables. Cut them up. Like this. And onion. When you make jjajangmyeon,
onion is very important. If you skip this onion, it's not tasty. Okay. Nice. (knife tapping) Zucchini, too. Look at that, nice and beautiful,
just a little light brown. But I like to keep stirring until crunchy. Cuttlefish. Cuttlefish is a kind of squid. And I prepared four
shrimp, four large shrimp. I will just chop it up a little bit. I already cleaned this shrimp. Like this. Meanwhile, my pork is done. So I'm going to add all my
vegetables to this. And stir. (pan sizzling) I just keep stirring
until these vegetables are just slightly cooked, not fully. Around five minutes, I
keep stirring like this. Now, let's go back to seafood. Seafood is just what I wanted. Look at this. Beautiful. It looks like a pineapple. I found this at Korean grocery
store in the frozen section, but just in case, if
you are interested in it, you can just go buy a cuttlefish and remove all this skin, and then inside, cut it in
half and then in this pattern. Cut diagonally like this. And then the opposite way, like this. We just the score it this way. Okay. I'll go back to my vegetables. And just cut this and slice like this. You can buy this pre-cut squid, or you can score your own squid like this. So I'm going to use this. Shrimp. (vegetables sizzling) (water running) Busy, busy. Cooking, washing,
all at the same time. And then, now I see that my
vegetables are really withered. Empty a little bit in the center. This black bean paste. So see? Black bean paste
still has the lots of oil. We need this. And seafood. (food sizzling) Mix. Now, it's time to add water. So three cups of water. One. Two. Three. So medium-high heat. And cover. Adding seafood is a little complicated, but if you guys don't want
the seafood, just use meat. I use eight-ounces of meat. But instead of eight ounces, use one pound, and skip the seafood. Then, you can say, "I made jjajangmyeon," instead of jaengban-jjajangmyeon. Jaengban-jjajangmyeon means kind of a little bit of luxury. Making sauce is so easy,
but later, after cooking it, I'm going to
make it kind of thick. You know, make the sauce a little bit smooth and soft and creamy. What makes this happen? And we need starch powder. It's called a slurry. Potato starch and water mixture. So two tablespoons, potato starch. Two tablespoons. Quarter cup water. Mix this. Just set aside here. Noodles. Jjajangmyeon noodles are special because the noodles are chewy
and thicker than somyeon, kind of thick. So when you go to the
Korean/Chinese restaurant, and you order jjajangmyeon, and always the noodles are thick, and sometimes they make them on the spot. I got these from Korean store just find this kind of noodle: thick. Usually the frozen or sometimes
the refrigerated section. Check this out. You see? Noodles. I'm going to use these two bundles. Meanwhile, I'm boiling my water. Let's check out. Let's check out the potato. This potato is fully cooked. Then, add slurry. And add this little by little. Let's taste the sauce. Savory. Yummy. But I like to add some sugar here. When I add sugar, it's much more tasty. Just one tablespoon. It'll be so delicious, I guarantee. And one teaspoon sesame oil. Then turn off. My black bean sauce is well done. So now, I gotta cook these noodles. It's already hot. The camera is right here,
so I have to bring this one so that you guys can see more clearly. Okay, this noodle, let's uncoil, uncoil! Okay, let's go. Untwist this time. And cover. So I'm going to cook these
noodles five to six minutes. Finishing time is coming soon, so I'm getting more and more excited. How about you? You too, right? (laughs) (upbeat music) Easily boiling over, and
a couple of minutes later. And then, just after that, you don't have to close the lid. Just let it cook like this. Let's see if this is cooked. It's cold water. So delicious, but I want
to cook one more minute. This one is yellow
pickled radish, danmuji, and I usually just serve
this as a side dish, but you guys, you can
also just serve with kimchi. (knife tapping) Here we go. And sauce. This is black bean paste. Just a little bit. Very salty. So this is a side dish for this. Let's rinse noodles. (water running) I will add these noodles to
this sauce and mix them together. And then, serve right after mixing, and then you gotta eat, because the noodles
are going to get soggy. So now, let's turn it up again. Add noodles. Nice, isn't it? Looks so good. Okay, turn off. (upbeat music) Let me taste. (slurps) So delicious. Danmuji. Mmm. Perfect. Shrimp. It's not spicy at all,
so children will love it. When I eat this, the sauce
splashes everywhere. When I was young, whenever we
went to the Chinese restaurant, the first thing we have
to order is jjajangmyeon. Yeah, we clean up each other. "Hey, you have this here."" Today, we made jaengban-jjajangmyeon, noodles in black bean sauce platter. Enjoy my recipe. See you next time. Bye! (upbeat music)
