I used everything I had in the house. To note: The original recipe has more vegetables than I have at hand, so if you follow my recipe, you’ll be tasting less of its authenticity (though A LOT healthier ).
The most important thing you must have is this sauce:
…which you can buy in any Korean grocery store. If you want the complete and authentic recipe of this classic favorite, check out Maangchi‘s video
4 Tbsp olive oil
1/2 c corn starch mixed with 1 c water
1/2 c water
1 tsp honey
4 peppered turkey bacon, cut into half-inch strips
1 1/2 Tofurky jumbo hot dogs, chopped into 1-inch slices
1/2 c baby shrimps
4 garlic cloves, minced
1/2 c onion, chopped
1 c cucumber, chopped into 1-inch half-moon shape
1 c edamame shells
1 c mixed petite vegetables
Parmesan cheese (optional)
Bring spaghetti to boiling water. Cook for 7 to 9 minutes.
Meanwhile, heat 2 tbsp olive oil on a large pan on low heat.
Add turkey bacon strips,hot dog slices, and shrimps. Stir until shrimps are cooked.
Add black bean paste to wok and keep stirring.
Add 2 tbsp olive oil to wok. Add the remaining ingredients: mixed petite vegetables, edamame shells, cucumber, onion, and garlic. Drain 1/2 water to the wok. Sautee everything for 2 minutes.
Add the corn starch mixture. Mix well until all liquid turns sticky (though more watery than the black bean paste).
Add 1 tsp honey to the sticky sauce and stir for 2 minutes.
Serve cooked spaghetti on a plate. Sprinkle Parmesan cheese on it.
Drain the sticky sauce mixture from wok to the plate alongside the spaghetti.
Garnish with parsley.
When ready to eat, mix the sticky sauce well with the spaghetti.
Don’t leave it too long. Dish should be served warm