Chajang Myun - Korean Black Bean Noodles

When I was a kid, we used to buy instant Korean black bean noodles from the convenience store. I loved this stuff because it was different than any other noodles we'd have either at Chinese restaurants or at home. It was only until I was older that I found out that the instant stuff tastes nothing like the homemade stuff, not to mention that almost all the brands out there are *not* vegan.

Since I have been on a Korean cooking kick, I thought I'd give it a go and make it from scratch. I scoured various recipes and they were all pretty much the same so I thought I would wing it because I almost always cook by taste.

The first two attempts were (in my mind) total failures. I was sorely disappointed because my palate was expecting it to taste like the instant stuff I ate so much of before. I kvetched to my sister many times about it not tasting the same. I'm sure she was getting very tired of hearing about my black bean noodle woes. I thought I would give it another shot tonight and I kept in mind that it was not going to taste like the instant stuff and that I should just enjoy it for what it is.

The sauce was made from scratch with fermented black bean paste, seasoned bean paste, water, soy sauce, sugar, mirin, onion powder and garlic powder along with with carrots, bok choy, green onions, zucchini, soy curls and then thickened with cornstarch. I adjusted the seasonings as it was simmering and boy did it smell good and it was tasty too!

Now it still doesn't taste like the instant stuff but I really liked it. And you know what? I will make this again! :)