Seafood Jajangmyeon

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Steps

1. Step 1

   Boil the water (2 and 1/2 cups) in a pot, and parboil the seafood (shrimps, shellfish, squid). Drain the seafood and set aside. Keep 2 cups of broth from this boiled water.

2. Step 2

   Pre-heat a wok  and add some cooking oil. Add the potatoes and stir fry it over medium-high heat.

3. Step 3

   Add the zucchini, onion, and cabbage, stir them.

4. Step 4

   Pre-heat a frying pan and add the olive oil and black bean paste. Stir it on medium heat for 1 minute.

5. Step 5

   Scoop out the black bean paste without the oil. Add it to the wok (from step 3). Mix the vegetables with the stir fried black bean paste.

6. Step 6

   Add the cooking syrup, sugar, and rice wine into the wok. Stir it. Add the broth (from step 1) and boil until all vegetables are cooked.

7. Step 7

   Add the boiled seafood (from step 1) and the starch water into the wok. Stir it. (It is the final stage of making the sauce.)

8. Step 8

   While the sauce is being made (near the end of step 6) boil some water in a pot. Cook the noodles following the manufacturer’s instruction. Drain and rinse the noodles.

9. Step 9

   Place the noodles in a serving bowl then add the black bean sauce (from step 7) on top of the noodles.

10. Step 10

    You can serve it on its own or top it up with some sliced cucumbers, boiled or fried egg or cooked green beans. (In my case, I used some radish sprouts.)

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