Dish from Culinary Class Wars 2!
If you’re also a fan of Netflix’s latest show, Culinary Class Wars Season 2, then you’re in luck.
This recipe is my take on the creative Carrot Jjajangmyeon (Black Bean Noodles) from the show. This is white spoon chef Hu Deok Juk’s dish.
Not your traditional jjajangmyeon
This is not your traditional jjajangmyeon with noodles.
Instead of noodles, this dish uses shredded carrots instead!
At first, I was skeptical of this. Because the whole point of jjajangmyeon for me is to slurp on some delicious noodles.
So how would carrots taste with black bean sauce? I was so curious so I had to recreate this recipe myself.
The carrot 'noodles'
To make the carrot ‘noodles’, you can julienne them into long and thin strands.
Unfortunately, I only had a small spiraliser. So my carrot noodles didn’t achieve the same texture and length as I’d hoped, but this was good enough.
Alternatively, you can use a fruit peeler to peel thin sheets, and then cut them into long strands.
The black bean sauce
This version includes both Korean black bean paste and miso paste in the sauce!
The key to a good black bean sauce in my opinion is…OIL!
Yes, it’s not the healthiest, but for a delicious glossy black bean sauce, you need to fry the black bean sauce in lots of oil.
This helps get rid of bitterness and earthiness from the black bean sauce. It makes it more smooth and tasty.
I know this from experience. I used to skip this step and my black bean sauce always turned out strange, and never like the ones from Korean restaurants.
In Hu Deok Juk’s version, he adds onions and chicken slices (rou si) into the sauce.
For simplicity, I skipped the protein and just added onions.
You can get creative with this and add other toppings like carrots, potatoes, zucchini, pork, beef etc.
Watch the entire recipe video
Check out my other recipe for black spoon Culinary Monster’s carrot cake!
Carrot Jjajangmyeon
Ingredients
Method
- Steam the julienned carrots over medium low heat for 5 minutes, or until it’s just cooked through.
- In the meantime, in a bowl combine the black bean paste and miso paste, mix well.
- In a pan on medium heat, add the vegetable oil and the bean paste from step 2.
- Stir fry the bean paste in the oil for about 1 minute. This step helps remove bitter taste from the black bean paste.
- Add in sliced onions, sugar and soy sauce. Stir fry for another minute.
- Mix the corn starch with cold water to create a corn starch slurry.
- Pour the corn starch slurry into the sauce and keep mixing until it becomes glossy and thickened.
- To serve, place the steamed carrots on a plate. Top the carrots with the black bean sauce. Enjoy!
