Jjajangmyeon

Ingredients

• 3 tbsp neutral oil
• 3/4 cup Korean black bean paste
• 1 lbs pork belly (sliced)
• 1 cup onion (diced)
• 2 tbsp garlic (minced)
• 1 tbsp ginger (minced)
• 1 cup zucchini (diced)
• 1 tbsp oyster sauce
• 1 tsp gochugaru
• 2 tbsp sugar
• 1 tsp black pepper
• Msg/salt to taste
• 2 cups dashi stock or beef stock
• 3 tbsp cornstarch + 3 tbsp water
• 2 tsp sesame oil
• Jajang noodles
• Cucumber for garnish (julienned)
• Korean pickled radish

Instructions

1. 1Fry black bean paste with oil on medium low heat for 10 minutes.
2. 2In a pot, fry the pork belly on medium heat until browned and the fat has rendered.
3. 3Add onions, garlic, and ginger and sauté until fragrant and translucent (3-4 minutes).
4. 4Add zucchini and cook for a couple of minutes.
5. 5Add the cooked black bean paste and season with oyster sauce, gochugaru, sugar, and pepper, and msg.
6. 6Once incorporated, pour in stock, and let it simmer for 8 minutes.
7. 7Combine 3 tbsp water with 3 tbsp of cornstarch to make slurry.
8. 8Add slurry and let thicken on medium heat then drizzle sesame oil to finish.
9. 9Cook noodles 1 minutes less than package instructions.
10. 10Pour jjajang sauce over noodles, garnish with cucumbers, and serve with pickled radish.