My exploration of Asian food has led me to Korean grocery stores. I now have a few cartons of various pastes.Jump to Recipe
So my Black Bean Korean Beef came about because of the tin of black bean paste I bought. What to do? In Korea, this dish is known as JAJANGMYEON. It is simply a protein in a black bean sauce served over noodles. How comforting is that.
The dish begins with picking the right steak. If you are in a traditional grocery store, then grab skirt or flank steak. If you can get to an Asian grocery store, grab a thinly cut offering. There will probably be 2 or 3 to choose from.
As I search my blog for other Asian recipes I have created, I found a real variety including:
The dish is rounded with a trio of vegetables including onions, zucchini and cabbage. The sauce for the dish is a mixture combining sweet and acidic. The flavors are rounded out with garlic and ginger.
The beef cast characters.
Building the Black Bean Korean Beef.
The Black Bean Korean Beef plated.
Black Bean Korean Beef
Creating another Asian dish combining traditonal Korean flavors of black bean paste, mirin and rice vinegar in this Black Bean Korean Beef.
- 1.5 Lbs Beef
- 1 Cube Chicken bullion
- 2 Tbsp Mirin
- 2 Tbsp Rice wine vinegar
- 2 Inches Grated ginger
- 1 Tsp Salt
- 2 Tsp Ground black pepper
- 5 Tbsp Black bean paste
- 2 Tbsp Vegetable oil
- 1 Tbsp Sugar
- 1 Tbsp Vegetarian oyster sauce
- 1 Cup Chicken stock
- 1 Tbsp Corn Starch
- 1/4 Cup Cold water
- 1 Whole Medium zucchini cubed
- 1/2 Whole Napa cabbage rough chop
- 1 Whole Yellow onion diced
- 1 Lb Rice noodles
Cut the beef into 1" strips. Combine all the ingredients except for the oil in a dish and marinate for at least an hour. Set aside.
Combine all the ingredients except for the black bean paste and set aside.
Assembling the Dish
Begin by heating the oil in a wok on high heat. Add the beef in batches to the oil. Cook for 1 – 2 minutes per side. Set aside.
Once complete, add in the black bean paste and cook for 1 minute. Next add in the onions and cook for 3 minutes. Remove from the wok. Next add in the zucchini and cook for 2 minutes. Remove from the wok. Finish cooking the veggies by adding the cabbage and cook for 2 minutes.
Now add the sauce to the remaining black bean paste and bring to a boil and reduce to a simmer. Add back in the beef and the veggies and simmer for 2 minutes. Add in the rice noodles and cook for 1 – 2 minutes mixing everything well.
Serve and enjoy!
Recipe adapted from Korean Baspang – https://www.koreanbapsang.com/jajangmyeon-noodles-in-black-bean-sauce/