Jajangmyeon

Cuisines

Best for

Recipe

Ingredients

200 grams	fresh jajangmyeon noodles
150 grams	pork belly, diced
1 cup	zucchini, diced
1 cup	potato, peeled and diced
1 cup	onion, diced
1 cup	cabbage, chopped
2 tablespoons	vegetable oil
4 tablespoons	chunjang (black bean paste)
1 tablespoon	sugar
1 tablespoon	soy sauce
1 cup	water
1 tablespoon	cornstarch

Instructions

1. 1 Boil the jajangmyeon noodles according to package instructions, then drain and set aside.
2. 2 Heat the vegetable oil in a large pan over medium heat.
3. 3 Add the pork belly to the pan and cook until it starts to brown.
4. 4 Add the zucchini, potato, onion, and cabbage to the pan, stirring occasionally until the vegetables are soft.
5. 5 Push the ingredients to one side of the pan and add the chunjang (black bean paste) to the other side.
6. 6 Fry the chunjang in the oil for about 1-2 minutes, then mix it with the rest of the ingredients.
7. 7 Add the sugar, soy sauce, and 1 cup of water to the pan, stirring well.
8. 8 Bring the mixture to a simmer and cook for about 5 minutes.
9. 9 In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
10. 10 Add the cornstarch slurry to the pan and stir until the sauce thickens.
11. 11 Serve the sauce over the cooked noodles and garnish with julienned cucumber.