Jackson Heights Jjajangmyun

JH jjajangmyun

Traditional Chinese-Korean jjajangmyun

Jackson Heights cuisine is a fusion style that incorporates Latin, East Asian, South Asian, and European or American flavors and ingredients that I like to think I invented. This dish was inspired by the Chinese-Korean dish called jjajangmyun which usually is fermented black bean sauce with pork and vegetables like zucchini, potatoes, and peas over soft wheat noodles.  

For my version I used left overs from a meal of Mexican tamales and black beans and paired with linguini.

1 can black beans
1 medium yellow onion, chopped
2-3 cloves garlic or 1 tbs garlic paste
1 tbl olive oil
1 tsp. salt, plus more to taste
1/2 lb cooked linguini

Saute the onion and garlic in the oil and salt until the onions are soft and translucent. Add the canned beans with half a can of water. Simmer for 15 minutes. Mash the beans so most are pureed, but some are still whole. Adjust consistency to sauce-like thickness by adding water or simmering uncovered. Adjust salt. It should be fairly salty. Serve over hot linguini.

Split Pea Soup

4 cups green split peas, sorted and rinsed
1 lb smoked ham hocks or pork neck bones
1/2 medium onion, chopped fine
1 large carrot, chopped fine
2 cloves garlic, minced
1 inch peeled piece of ginger root
2 bay leaves
fresh ground pepper
8 c. water

Place the hamhocks in cold water and bring to a boil over high heat. Skim off the fat and add the peas. Lower the heat to medium, and add the onion, carrot, ginger, garlic, and bay leaves. Simmer until the peas disintegrate and the soup looks green. Add pepper to taste, salt shouldn't be necessary. Goes well with roti instead of daal.