Make Ahead


February 15, 2020
0 Ratings
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 4
Author Notes

I have been tinkering with chunjang [korean black bean sauce) udon for a few months now, and my preference became no meat. But I have added meat options at bottom of recipe.*** —LeBec Fin

What You'll Need
  • udon, celery root, zucchini, onions, carrots, fennel bulb, chinese celery , 1/3 inch diced canned beats, parsnips cut like carrots, optional: Asian eggplant, sliced mushrooms, regular cabbage
  • *** 1 pounds frozen loosely packed udon noodles
  • 1 pound celery root, peeled and cleaned of dirt lines, and cut in 1/3 inch cubes or matchsticks
  • 3 medium zucchini, rinsed, sliced 1/4 inch and quartered
  • 1 medium onion, diced 1/2 inch
  • 3 cups baby carrots, halved lengthwise and cut in 1/4 inch slices
  • 3 cups rinsed, chopped 1/2 inch fennel bulb
  • 3 cups rinsed parsnips, cut like the carrots
  • 2-3 cups 1/3 inch cubed canned rinsed beets
  • optional 4 @ lavendar Chinese eggplants, sliced 1/3 inch and quartered
  • optional 1-2 pounds 2 pounds sliced and halved white mushrooms
  • optional 3 cups 1/3 inch diced regular cabbage
  • 1/2 cup chopped thin stems of chinese celery
  • *** If you want to add meat or seafood, use 2 c. cooked cubed pork shoulder, or bacon. For seafood, use 3 cups of squid rings.
  • Korean Black Bean Paste, mirin, ginger root, oyster sauce, chicken stock, liquid Lapsang Souchong tea,sugar, cornstarch, water
  • 1/3 cup Korean Black Bean Paste[chunjang] from jar
  • 2 tablespoons oyster sauce
  • 2 teaspoons fresh or frozen ginger knob, peeled and micro-grated
  • 2 tablespoons mirin
  • 2 cups strong unsalted chicken stock
  • 2 tablespoons sugar
  • 2 tablespoons extra virgin olive oil [evoo]
  • 1 cup liquid lapsang souchong tea that has been steeped overnight
  • 1/3 cup cornstarch dissolved in 1 cup of chicken stock or wate
  1. Combine black bean paste through tea. In oiled saucepan, cook 3-4 minutes. Add cornstarch mix, stir well, and heat til bubbling, shiny and thick.
  2. Char zucchini and onions in some evoo in a hot skillet. Saute other vegetables [ but not the chinese celery stems] til Al Dente.
  3. For each serving, in an oiled non-stick skillet, add 1 cup prepared black bean sauce.Add 7-8 ounces of cooked chewy udon noodles and a scoop of each cooked vegetable [enough for your taste]. Heat all, top with chinese celery and serve. Can eat room temperature too.

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My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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