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

 

 

 

 

 

 

 

 

Ingredients: (Makes 2 servings)

2 Tbsp Korean black bean paste
8 oz. 100% whole wheat spaghetti

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

parsley (optional)
Parmesan cheese (optional)

 

 

 

Preparation:

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.

 

 

 

 

 

Tip: 

When ready to eat, mix the sticky sauce well with the spaghetti.
Don’t leave it too long. Dish should be served warm

 

 

 

 

 

 

 

 

 

 

 

Muchaluva,
Stace