• 1 onion minced
  • 1 carrot minced
  • 5 baby bello mushrooms
  • 1 tbl canola oil
  • 1/4 cup roasted black bean paste
  • 2 cups of water
  • 2 tbl corn starch
  • 1 tsp sugar
  • 1/4 cup water

i have a confession. i’m addicted to hmart.

i find myself going there often.

often as in 2x a week.

often as in, all i buy is tea and then have lunch.

often as in i have a terrible problem because i can eat a whole portion of chili shrimp by myself. and ja jang noodles. oh and bibimbop. and pile on the kimchi.

this is serious.

i think i might have gained 10 pounds.

the worst part is i enjoy the food so much i harass my friends to give me recipes and take me shopping for the ingredients (ok, it was only once but whatever).

it’s so addicting i invited all my friends…and then i dragged my kids back twice, thankfully they love all the samples and sushi. my partner on the other hand is about ready to send me away. apparently you can have too much kimchi…according to him not me.

this is now one of my favorite noodle dishes. favorite because it a) tastes freaking awesome and b) it’s so easy to make.

easy as in dice some veggies and add bacon (or pork belly, or ground turkey, hey why not tofu? nah…). easy as in 20 minute meal, rachel ray would be proud (tehehe).

end of my rant. i’m going for thirds.

note: you can find black bean or roasted black bean paste at asian markets. i ask a lot of questions when i am unfamiliar with an item. i’m normally a pretty shy person but for some reason when i went to go look for this i had a 10 minute conversation about bean paste and which kind is better. the brand of the bean paste i purchased is choripdong (see picture below). 


ja jang       adapted from this website, thank you maangchi (i look forward to making more of your recipes)

when i eat this dish out it is made with pork belly. i love pork belly. i don’t have any however and improving is easy. a friend told me his mom makes this with ground turkey. bacon will have to do (insert smile here)

  1. saute bacon in a sauce pan for 5 minutes until golden brown. if you are left with a ton of fat pour a little out. leave about 2 tbl in pan.
  2. add onion, carrot and mushroom to saute pan. cook for 10 minutes on a medium flame.
  3. add canola oil and bean paste. stir for about a minute. add 2 cups water. cover and cook for 10 minutes.
  4. while this is cooking away prepare your slurry. mix cornstarch, sugar and 1/4 cup water in a small bowl. set aside.
  5. lift lid, taste carrot, see if cooked. if cooked add slurry and mix until thickened.
  6. pour over noodles and enjoy.

egg noodles work great for this dish but any type of noodle will do. It’s even good over rice.


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