Jajangmyeon (Korean Black Bean Noodles)

Ingredients

• Pork shoulder or belly, diced 1 cm 250 g
• Vegetable oil 3 tbsp
• Chunjang (Korean black bean paste) 120 g (7 tbsp)
• Onions, diced 2 medium (300 g)
• Zucchini, diced 1 small (150 g)
• Potato, peeled and diced 1 medium (150 g)
• Sugar 1 1/2 tbsp
• Water 400 ml
• Potato starch, mixed with 60 ml water 2 tbsp (18 g)
• Fresh jajangmyeon noodles (thick wheat noodles) 600 g
• Cucumber, cut into thin strips 100 g

Instructions

1. 1

   Heat 2 tbsp of the oil in a small pan over low heat, add the chunjang and fry for 3 minutes, stirring constantly, until fragrant; set aside with its oil.

2. 2

   Heat the remaining oil in a wok or large pan over medium-high heat and fry the pork for 4 minutes until browned.

3. 3

   Add the potato and fry for 3 minutes, then add the onions and zucchini and fry for 4 minutes more, until the onions soften.

4. 4

   Stir in the fried chunjang and the sugar, pour in the water, bring to a boil and simmer for 10 minutes until the potato is tender.

5. 5

   Stir the starch mixture, pour it into the sauce and cook for 1-2 minutes, stirring, until thick and glossy.

6. 6

   Meanwhile boil the noodles in plenty of water for 4-5 minutes, drain, rinse briefly in warm water and divide among 4 bowls.

7. 7

   Ladle the sauce over the noodles and top with cucumber strips; mix well before eating.