In a high speed blender combine all of the ingredients for the gluten free black bean paste and purée until smooth. Transfer into a storage container with a fitted lid and use as desired. 

Note: The black bean paste must be cooked before it is used. Fried in oil until the paste takes on a black and  glossy appearance, this usually takes approximately 10mins of cooking on medium heat in about 3-4T of cooking oil for the recipe of this amount. You can do this immediately or wait and add this step during your cooking preparation. Once the paste is finished, allow it to sit for 15 minutes or until the oil separates from the paste and pour off the excess oil. 

Add 2T of Sesame oil in a large sauté pan on high heat. Add mushrooms and sauté until the mushrooms become golden brown and tender. Add in potatoes, bouillon, water, and cover pan. Cook for approximately 4-5 minutes or until the potatoes are fork tender. Add remaining vegetables along with cooked black bean paste. The jjajangmyeon should be watery from the added water along with the water being released from the fresh vegetables. Stir in the corn starch slurry  and bring to a boil. Allow to cook for approximately 5 minutes or until the jjajangmyeon has thickened and the flavor of the corn starch has dissipated. Season with additional Tamari if needed. Toss the cooked noodles in the sauce until they become hot and are coated in the black bean sauce. Plate and add any additional garnishes on top.

Serve.

© Copyright Korennrachelle