Jajangmyeon

Ingredients

• Cucumber (1, julienned (for garnish))
• Noodles (4 servings, cooked according to package instructions)
• Vegetable oil (2 tablespoons)
• Cornstarch (1 tablespoon, dissolved in 2 tablespoons of water)
• Soy sauce (2 tablespoons)
• Sugar (1 tablespoon)
• Water (1 cup)
• Carrot (1 medium, diced)
• Cabbage (1 cup, shredded)
• Potato (1 medium, diced)
• Zucchini (1 medium, diced)
• Onion (1 medium, diced)
• Black bean paste (4 tablespoons)
• Pork belly (200g, thinly sliced)

Instructions

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