Jajangmyeon

Favorite korean-chinese noodles.

Ingredients:

	For the sauce:
200 g	pork belly or pork shoulder, diced
200 g	Black Bean Sauce - Lee Kum Kee
2 tbsp	oil
1 pc	onion, diced
1 pc	zucchini, diced
1 pc	potato, diced
1 tbsp	sugar
1 tsp	minced garlic
470 ml	chicken or vegetable broth
2 tbsp	cornstarch
3 tbsp	water
	For the noodles:
400 g	Noodles for Korean Black Bean sauce Jjajang - NongHyup (you can also use udon noodles)
	For garnish:
2 pc	okurky

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the diced pork and cook until it starts to brown.
2. Add the diced onions and minced garlic to the pan. Stir-fry until the onions are translucent.
3. Stir in the black bean paste (chunjang) and sugar. Cook for a few minutes until fragrant.
4. Add the diced zucchini and potatoes to the pan. Stir well to combine with the sauce.
5. Pour in the chicken or vegetable broth (approximately 473 milliliters). Bring the mixture to a simmer and cook until the vegetables are tender, about 10-15 minutes.
6. While the sauce is simmering, cook the noodles according to the package instructions. Drain and set aside.
7. Once the vegetables are tender, taste the sauce and adjust seasoning with salt if needed.
8. Stir in the cornstarch mixture gradually while stirring continuously until the sauce thickens to your desired consistency.
9. To serve, place a portion of noodles into each serving bowl and ladle the hot Jajang sauce over the noodles.
10. Garnish with sliced cucumbers, a drizzle of sesame oil, and toasted sesame seeds if desired.
11. Serve hot and enjoy your homemade Jajangmyeon!

 

Cooking time: 45 minutes

Difficulty: intermediate