Ingredients
Jerk Seasoning
1 1/2 tablespoons allspice
2 tablespoons fresh thyme leaves
3 scotch bonnet peppers seeds removed
6 cloves garlic
2 tablespoons ginger paste
2 shallots
4 scallions
2 tablespoons brown sugar
1/4 teaspoon nutmeg
2 tablespoons soy sauce
1 lime juice
1 teaspoon salt
Rasta Jajangmyeon
2 tablespoons peanut or other high temp cooking oil
1 pound boneless skinless chicken thighs cut into small cubes
1 onion diced
1 red bell pepper diced
1 green bell pepper diced
1 cup diced cabbage
1/4 cup jerk seasoning
1/4 cup Korean black bean paste
1 tablespoon corn starch
1 tablespoon sesame oil
chopped scallions and cucumber for garnish
1 pound fresh Korean wheat noodles
Directions
1
Jerk seasoning
2
add all the ingredients to a blender or food processor and blend until smooth. Set aside in the fridge until ready to use.
3
Rasta Jajangmyeon
4
Add the chicken to a hot frying pan with a little oil and cook on high for about 8-10 minutes stirring often until browning around the edges.
5
Add in the onions, peppers, and cabbage and stir well. Scrape the bottom of the pan as you cook to make sure all the browned bits from the chicken are incorporated into the dish.
6
After about 7 minutes when the veggies are softened and starting to brown on the edges, spread everything to the sides of the pan and add some more oil. Add the bean and jerk pastes to the oil in the center and stir. Cook and continue to stir, slowly moving from the center, adding more veggies and meat into the paste, until you eventually have spread it throughout the whole pan.
7
Put the cornstarch in a small bowl with 2 tablespoons of cold water and stir to form a paste. Add enough water to your pan to just cover the chicken and veggies, then stir in the cornstarch mixture. Bring to a simmer and reduce heat to low. Let this lightly simmer for 10 minutes, adding more water if needed.
8
Boil the noodles according to the package instructions. Strain and rinse in cold water. I like to stir them in a bowl with a drizzle of sesame oil to prevent them from clumping up.
9
Stir some sesame oil into the pan with the meat and veggies and remove from heat.
10
Add the noodles to the bowls, then top with the meaty sauce mixture. Garnish with cucumber and scallions and serve.