Korean Jjajangmyeon Noodles

Recipe for 4 servings

Ingredients:

• 450g pork belly or boneless pork shoulder
• 2 cups of Korean black bean paste
• 1 cup diced onion
• 1 cup diced zucchini
• 1 cup diced potatoes
• 1 cup diced cabbage
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 4 cups water
• 450g fresh or dried noodles (preferably wheat-based)
• Sliced cucumbers, julienned carrots, and chopped scallions for garnish

Instructions:

1. Cut the pork into pieces and cook in a pan over medium heat until browned and cooked through. Set aside.
2. In a separate large pot, heat the vegetable oil over medium heat. Add the diced onions and stir until translucent.
3. Add the black bean paste (chunjang) to the pot and stir for a few minutes until fragrant and the oil starts to separate.
4. Add the diced potatoes, zucchini, and cabbage to the pot and stir for a few more minutes until the vegetables are coated with the black bean sauce.
5. Add the sugar, soy sauce, and oyster sauce and stir to combine.
6. Add the cooked pork to the pot along with 4 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally.
7. Meanwhile, cook the noodles according to the package instructions until al dente. Drain and rinse with cold water.
8. To serve, pour the black bean sauce mixture over the noodles in a bowl. Top with sliced cucumbers, julienned carrots, and chopped scallions for garnish.