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Anna

Carrot Jjajangmyeon

Anna's take on the Carrot Jjajangmyeon by white spoon chef Hou Deok-Juk from the Netflix show, Culinary Class Wars season 2!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course, noodles
Cuisine: Chinese, Korean
Ingredients Method

Ingredients
  

  • 1 carrot julienned
  • 2 tbsp Korean black bean paste
  • 1 tsp miso paste
  • 1/4 cup vegetable oil
  • 1/2 onion sliced
  • 1 tbsp sugar
  • 1 tsp soy sauce
For cornstarch slurry
  • 1 tbsp corn starch for cornstarch slurry
  • 1 tbsp cold water for cornstarch slurry

Method
 

  1. Steam the julienned carrots over medium low heat for 5 minutes, or until it’s just cooked through.
  2. In the meantime, in a bowl combine the black bean paste and miso paste, mix well.
  3. In a pan on medium heat, add the vegetable oil and the bean paste from step 2.
  4. Stir fry the bean paste in the oil for about 1 minute. This step helps remove bitter taste from the black bean paste.
  5. Add in sliced onions, sugar and soy sauce. Stir fry for another minute.
  6. Mix the corn starch with cold water to create a corn starch slurry.
  7. Pour the corn starch slurry into the sauce and keep mixing until it becomes glossy and thickened.
  8. To serve, place the steamed carrots on a plate. Top the carrots with the black bean sauce. Enjoy!