Jjajangmyeon

Ingredients

Cucumber

1, julienned for garnish

Cooked noodles

4 servings

Cornstarch

1 tablespoon, dissolved in 2 tablespoons of water

Soy sauce

1 tablespoon

Sugar

1 tablespoon

Water

2 cups

Black bean paste

1/2 cup

Potato

1, diced

Zucchini

1, diced

Onion

1 large, diced

Pork belly

200g, diced

Instructions

1. Heat a large pan or wok over medium heat, add the diced pork belly, and cook until browned and crispy.
2. Add the diced onion, zucchini, and potato to the pan and stir-fry until the vegetables start to soften.
3. Push the vegetables to one side of the pan and add the black bean paste to the other side. Cook for 1-2 minutes to release its flavors.
4. Combine the black bean paste with the vegetables and add water, sugar, and soy sauce. Stir well to combine.
5. Cover the pan and simmer for about 15 minutes, or until the vegetables are cooked through and the sauce has thickened.
6. Stir in the dissolved cornstarch mixture and let it simmer for a few more minutes to further thicken the sauce.
7. Separately, cook the noodles according to package instructions and drain well.
8. To serve, divide the noodles among bowls, top with generous amounts of the black bean sauce, and garnish with julienned cucumber. Enjoy this rich and hearty dish!