Jajangmyeon

Ingredients

Noodles

400g, fresh or dried

Pork belly

200g, diced

Vegetable oil

2 tablespoons

Onion

1 medium, diced

Zucchini

1 small, diced

Potato

1 medium, diced

Cabbage

1 cup, shredded

Carrot

1 medium, diced

Cucumber

1 small, julienned (for garnish)

Black bean paste

4 tablespoons

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Cornstarch

1 tablespoon, dissolved in 2 tablespoons of water

Water

1 cup

Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large wok or pan over medium heat.
3. Add the diced pork belly and cook until browned and crispy. Remove from the pan and set aside.
4. In the same pan, add the diced onion, zucchini, potato, cabbage, and carrot. Stir-fry for about 5 minutes, or until the vegetables are slightly softened.
5. Add the black bean paste, sugar, and soy sauce to the pan. Stir well to combine and cook for another minute.
6. Pour in the water and bring to a simmer. Cook for 10 minutes, or until the vegetables are cooked through.
7. Stir in the dissolved cornstarch and cook for an additional 2 minutes, or until the sauce thickens and coats the vegetables.
8. Divide the cooked noodles among serving bowls.
9. Top the noodles with the black bean sauce and garnish with julienned cucumber.
10. Serve hot and enjoy a taste of Korea!