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Today, we are making Black bean noodles with squid; this dish is the perfect comfort food to enjoy when you’re feeling too lazy to cook on the weekend. This recipe uses prepackaged Chapaghetti noodles, which are a type of black bean noodle from Korea.

Chapaghetti is a convenient option for anyone looking for a quick, easy meal. Traditionally, it is prepared with seafood, such as squid or prawns. The best part about this dish is that you can customize it by adding a variety of vegetables to suit your taste. Consider ingredients like baby marrow, zucchini, carrots, purple cabbage, and bell peppers.

Ingredients

Chapaghetti instant noodles, Onion, Garlic, Green Peas, White Cabbage, Carrot, Baby marrow, Cucumber and Scallions.

Chapagetti noodles are an excellent choice, with the best options being ‘Nongshim Chapagetti’ or ‘Samyang Chacharoni.’ This recipe specifically uses two packets of Chapagetti noodles to serve two people. When selecting vegetables, opt for those that provide a nice crunch and crispiness. Suitable choices include white cabbage, carrots, and cucumbers. Peas are a great addition as they contribute extra protein and complement the black bean sauce well. Meanwhile, onions and garlic caramelize beautifully, adding a touch of sweetness to the dish. Scallions offer a fresh taste and can be substituted with parsley or cilantro if desired.

Instructions

Boil 1.2 liters of water in a pot. Once boiling, add the two noodles and the vegetable flakes. Reserve the soup base powder for the final step. Cook the noodles in the boiling water for five minutes. After they are cooked, drain the water and set the noodles aside.

Next, heat oil in a wok or frying pan. Sauté the chopped onion and garlic in 1/2 tablespoon of cooking oil over medium-low heat. Cook for 3 to 5 minutes, or until the onions become translucent. The onions don’t need to be caramelized; their transparent texture will add a nice crunch to the Jjajangmyeon.

Cook the baby marrow in a medium-low-heat pan with 1/2 tablespoon of cooking oil for 3 to 5 minutes. The marrow will become yellow and soft. Add a pinch of salt along with the cabbage, and since it’s very thinly sliced, it won’t take long to cook. Add a pinch of salt to add flavor.

Once the cabbage and carrot are cooked, transfer them to the pot containing the cooked onion, garlic, and baby marrow. At this point, you can turn off the heat for the pot with the cooked vegetables. In a separate pan, boil the green peas with just 1/4 cup of water. Avoid adding salt while boiling, as it can make the peas tough. Boil the peas on medium-high heat for 3 minutes, then add them to the vegetable mixture at the end to prevent them from getting squashed while mixing with the powder and noodles.

Next, add the soup base powder to the pot of cooked vegetables. Mix thoroughly to ensure the black bean powder is evenly distributed throughout the vegetables. To make the mixing easier, add 1/4 cup of water and one tablespoon of olive oil (or the vegetable oil provided in the packet).

Cook them for two minutes on medium-high heat. Calamari is done when it becomes opaque or forms a ring. Continue mixing and stirring while cooking. Mix in the green peas and the sauce by scooping it from the bottom.

Place the cooked noodles in a bowl and pour the black bean sauce over them. Garnish with julienned cucumbers and chopped scallions. Add sliced cucumbers on top and serve green onions on the side.

It’s time to enjoy a beautiful bowl of delicious seafood noodles. South Korea is full of innovative and incredible dishes that are packed with flavor.

How to Store the Black Bean Noodles?

Refrigerate and store for one to two days, reheat on the stove-top. It is not recommended to freeze the noodles, as they will not retain their shape after defrosting. Black bean noodles take minutes to prepare and should be made fresh.

What can you Serve with Black Bean Noodles?

Consider pairing Black Bean Noodles (Jjajangmyeon) with Kimchi or Korean banchan. Spring rolls and steamed dumplings will also taste well with this dish. Asian Cucumber salad pairs well with black bean noodles.

Expert tips

Various types of meat can be used to make spaghetti. For a seafood-based version, you can add prawns and mussels to the dish. Alternatively, small beef cubes or sunny-side-up eggs can serve as sources of protein and offer different flavor profiles. It’s important to note that adding salt while boiling peas can make them tough. Avoid cooking the noodles in advance and leaving them in the water while you prepare your vegetables, as this will result in soggy or mushy noodles. Instead, cook the noodles after you have finished cooking the vegetables. Adding cucumber and scallions enhances the texture and freshness of the chapaghetti.