Cooking Time: 90 minutes
Recipe Difficulty: Hard
Servings Amount: 6
Recipe Lead: …for when you want to skip the pushups and make noodles instead…
- 300g cake flour
- 50g all purpose flour
- 10 g sesame/vegetable oil
- 4 g kansui OR baking soda
- 3 g salt
- 200g warm water
Jjajang (Black Bean Sauce)
- 1/3 cup black soy bean paste*
- 1/2 onion
- 1/2 red bell pepper
- 1 zucchini
- 1/4 head of cabbage
- 10-12 shitake mushrooms
- 2-3 Yukon potatoes
- 4 tbsp vegetable shortening or oil
- 2 tbsp Fishy Sauce**
- 1 1/2 cup + 1/2 cup water
- 2 tbsp potato starch
- 2 tbsp sugar
- cucumber (for garnish)
- 1 tsp black sesame seeds (for garnish)
Making your own noodles is not for the faint of heart. There is NO shame in purchasing pre-made handmade noodles or just using your favorite store bought linguine.
- Place all ingredients (measured with a scale, sorry-not-sorry) into your stand mixer or large bowl. Be sure to place kansui/baking soda into bowl before water.
- If using stand mixer,
- Using paddle attachment (not the hook!), knead the dough for approximately 14-15 minutes.
- If you have a KitchenAid like I do, get ready to hold that bowl down at around the 7 minute mark, because it will try to leap off the surface.
- If you are not using a stand mixer,
- Using a wooden spoon, stir all ingredients together until a dough forms.
- Remove dough from bowl and begin kneading on a non-floured surface until the dough forms into a nice ball.
- Roll the dough out into a log, roughly about 12-18 inches in length.
- Fold the log in half over itself and roll until you have one log again, and start the process over.
- Do this for 45 minutes (I wish I were joking), or until dough is extremely stretchy.
- A good test to see if it’s ready to rest: place your finger on the dough; if it does not spring back to its original shape, move onto step 4.
- After the end of the kneading period, wrap your dough in plastic wrap and allow your dough to rest for approximately 30 minutes.
- Remove dough from plastic wrap and divide into 6 portions. Starting with the first portion (while the others are resting under plastic wrap so as not to dry out), roll into a log, roughly 6 inches in length.
- Using a rolling pin, create a long sheet of dough, approximately 12 x 3 inches. Generously flour both sides of the sheet.
- At this point, you can place the sheet into a pasta maker (at setting 4) OR keep rolling with a rolling pin to desired thickness.
- Once you have rolled out your sheet to desired thickness, once more, generously flour both sides. Then fold the sheet up like an accordion.
- Using a very sharp knife, cut the folded up sheet into noodles. Sprinkle with flour and set aside while you cut the remaining portions of dough.
- Chop up all vegetables into bite sized (roughly 1/2 inch) pieces.
- In a large pan, add 2 tbsp of vegetable shortening and begin sautéing your vegetables, starting with mushrooms and onions. Once mushrooms and onions are soft, remove from pan and sauté remaining vegetables.
- In a large stock pot (I used my Dutch oven for this), add 2 tbsp of vegetable shortening and black bean paste over medium heat. This step is aimed at roasting/frying the black bean paste, but it is important not to burn the paste. You can prevent burning by keeping a watch on that heat and by constantly stirring the paste in the oil with a wooden spoon.
- After 3-4 minutes, add the sautéed vegetables to the bean paste and oil mixture. Stir until all vegetables are evenly coated.
- Add Fishy Sauce, sugar and 1 1/2 cups of water. Bring the mixture to a boil and then reduce heat to simmer.
- While sauce is cooking, bring a separate pot of water to boil in order to cook your noodles.
- Once potatoes are cooked through, make a slurry by mixing together 1/2 cup water and 2 tbsp of potato starch. Add slurry to sauce and stir until sauce becomes shiny and thick.
- When sauce is ready, add your noodles to pot of boiling water for no longer than 2-3 minutes.
- Remove noodles from water and place in serving bowl. Ladle sauce over the top and garnish with julienned cucumbers and black sesame seeds.