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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.

Course dinner, Korean
Cuisine beef, Comfort food, Gluten free, Korean recipe
Keyword Beef, black bean paste, comfort food, gluten free, Korean recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

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

Sauce Ingredients

  • 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

Vegetables

  • 1 Whole Medium zucchini cubed
  • 1/2 Whole Napa cabbage rough chop
  • 1 Whole Yellow onion diced
  • 1 Lb Rice noodles

Instructions

Marinating Beef

  1. 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.

Sauce

  1. Combine all the ingredients except for the black bean paste and set aside.

Assembling the Dish

  1. 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 Notes

Recipe adapted from Korean Baspang - httpss://www.koreanbapsang.com/jajangmyeon-noodles-in-black-bean-sauce/