Jajangmyeon

Ingredients

• 1½ lb fresh jajangmyeon noodles
• ¾ lb pork belly or shoulder
• ½ cup chunjang (black bean paste)
• 1 large onion
• 1 medium zucchini
• 1 medium potato
• 2 cups cabbage
• 3 cloves garlic
• 1 inch ginger
• 3 tbsp vegetable oil
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp cornstarch
• ¼ cup water
• ½ cucumber (optional)
• 2 hard-boiled egg (optional)
• ½ tsp sesame oil (optional)

Steps

1. Dice pork, onion, zucchini, potato, and cabbage into 1/2-inch cubes. Mince garlic and ginger.
2. Heat 2 tbsp vegetable oil in a large pot or wok over medium heat. Add chunjang and stir-fry for 5-7 minutes until fragrant and slightly less bitter. Remove chunjang and set aside.
3. Add 1 tbsp fresh oil to the same pot. Add pork and cook until browned. Add garlic and ginger, stir-frying for 1 minute.
4. Add diced onion, potato, zucchini, and cabbage to the pot. Cook, stirring occasionally, until vegetables soften, about 8-10 minutes.
5. Return the cooked chunjang to the pot. Add sugar, soy sauce, and oyster sauce (if using). Stir well to combine. Add 2 cups of water and bring to a simmer. Cook for 15-20 minutes, or until potatoes are tender and the sauce has thickened.
6. In a small bowl, whisk cornstarch with 1/4 cup cold water to create a slurry. Stir the slurry into the simmering sauce and cook for another 2-3 minutes until the sauce reaches your desired thickness.
7. While the sauce simmers, cook the jajangmyeon noodles according to package instructions. Drain well.
8. Divide cooked noodles among four bowls. Ladle a generous amount of the black bean sauce over the noodles. Garnish with thinly sliced cucumber and a hard-boiled egg half, if desired. Drizzle with sesame oil before serving.