Instant pot jjajangmyun (black bean sauce with noodles)

My family loves jjajangmyun…a noodle dish (or in my case a lot using zoodles or spaghetti squash) with black bean sauce…

My boys will eat it even though there are a lot of vegetables and they know it is in there because they see me make it but because of the sauce they like it. So I thought why not try it in the instant pot…yes most of it is about sautéing but you do have a cooking portion and with the instant pot the cooking time is cut down.

I also made this for my sister and she wanted it with zoodles (zucchini noodles) and she loved it!

Enjoy!

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Instant Pot jjajangmyun (black bean sauce)

A comfort food with lots of vegetables

Ingredients
  • 1 cup daikon or Korean radish looks like a parsnip but tastes like a radish
  • 1 cup zucchini, cubed if using noodles, omit
  • 1 cup potatoes, peeled and cubed
  • 1 cup onions, chopped
  • 2 tablespoons black bean paste
  • 2 tablespoons cornstarch, combine with 1/4 cup water and 1 teaspoon of sugar
  • 1 cup carrots, chopped in 1/2 inch slices
  • 3 tablespoons vegetable/avocado/coconut oil I use avocado oil
  • 1 teaspoon sesame oil
  • 3 cups water
Instructions
  1. Turn on instant pot and press sauté...when it says HOT add in 1 tablespoon oil

  2. Add carrots and sauté until it is a little soft

  3. Add daikon and stir until translucent

  4. Add potatoes and stir until translucent

  5. Add onions and zucchini and stir until soft

  6. Add in the rest of the oil (not sesame), then add the black bean paste and stir

  7. Add water and stir...if anything is scorched on the bottom be sure to deglaze the pot

  8. Turn off sauté, close the lid, turn valve to seal and press manual 2 minutes

  9. Once done cooking, do a slow release by turning the valve a little at a time towards vent so that steam slowly releases

Recipe Notes

This can be enjoyed with traditional noodles, zoodles, spaghetti squash or rice