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 (1 cup)
• Black bean paste (4 tablespoons)
• Potato (1 medium, diced)
• Zucchini (1 medium, diced)
• Onion (1 large, diced)
• Pork belly (200g, diced)

Instructions

1. Heat a large pan or wok over medium heat and add the diced pork belly. Cook until browned and crispy.
2. Add the diced onion, zucchini, and potato to the pan. Stir-fry for a few minutes 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 the black bean paste for a minute or two to release its flavors.
4. Mix 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 to further thicken the sauce.
7. Cook the noodles according to the package instructions and drain.
8. Serve the cooked noodles in bowls and top with the jjajang sauce.
9. Garnish with julienned cucumber and enjoy!