Jajangmyeon

Ingredients

• •1 lb fresh thick wheat noodles
• •8 oz pork belly or shoulder, diced small
• •1/2 cup chunjang (Korean black bean paste)
• •1 onion, diced
• •1 potato, diced
• •1 zucchini, diced
• •1 tbsp minced garlic
• •2 cups water or chicken broth
• •2 tbsp sugar
• •2 tbsp cornstarch mixed with 3 tbsp water
• •4 tbsp vegetable oil, divided
• •1 cucumber, julienned, for garnish

Steps

1. 1.Heat 3 tbsp oil in a wok over medium heat and add the chunjang directly to the oil, frying it on its own, stirring constantly, for 3-4 minutes until it darkens slightly and smells deeply roasted rather than raw - this step is non-negotiable for authentic flavor.
2. 2.Scoop the fried paste out into a bowl and set aside; heat the remaining oil in the same wok and stir-fry the garlic and pork until the pork is browned.
3. 3.Add the onion and stir-fry until translucent, then add the potato and zucchini and stir-fry for 2-3 minutes more.
4. 4.Return the fried chunjang to the wok, stirring to coat all the vegetables and pork evenly.
5. 5.Add the water or broth and sugar, bring to a boil, then reduce to a simmer and cook for 15 minutes, until the potato is tender.
6. 6.Stir in the cornstarch slurry and cook, stirring, until the sauce thickens to a glossy, clingy consistency.