Ingredients:

  • 1 lb (450g) fresh Jajangmyeon noodles (or thick wheat noodles like udon or fresh pasta)
  • 2 quarts (2 liters) water, for boiling the noodles
  • 1/2 cup (120ml) vegetable oil
  • 1 lb (450g) pork belly or shoulder, cut into small cubes (about 1/2 inch/1.25 cm)
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 inch (2.5 cm) piece of ginger, peeled and minced (about 1 teaspoon)
  • 1 medium zucchini, diced (about 1 cup)
  • 1 medium potato, peeled and diced (about 1 cup)
  • 1/2 cup (80g) chunjang (Korean black bean paste)
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 cup (120ml) chicken broth or water
  • 1 tablespoon soy sauce
  • 1/2 cucumber, julienned (optional)
  • Pickled radish (danmuji), sliced (optional)
  • Korean chili flakes (gochugaru), for serving (optional)

Instructions:

  1. Cut the pork belly into small cubes. Dice the onion, zucchini, and potato into similar-sized pieces. Mince the garlic and ginger.
  2. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Set aside.
  3. Heat the vegetable oil in a large wok or skillet over medium heat. Add the chunjang (Korean black bean paste) and fry, stirring constantly, for 3-5 minutes, until fragrant. Remove the chunjang from the wok and set aside.
  4. In the same wok, add the cubed pork and sauté over medium-high heat until browned.
  5. Add the diced onion, garlic, and ginger to the wok with the pork and sauté until the onion is translucent. Then, add the diced zucchini and potato and continue to sauté for a few minutes until slightly softened.
  6. Return the fried chunjang to the wok with the pork and vegetables. Stir well to combine. Add the chicken broth or water and soy sauce. Bring to a simmer and cook for about 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Stir the cornstarch slurry and slowly drizzle it into the sauce, stirring constantly, until the sauce reaches your desired consistency.
  8. While the sauce is simmering, bring a large pot of water to a boil. Cook the noodles according to package directions (usually 2-3 minutes).
  9. Drain the noodles well. Divide the noodles among bowls. Top with the Jajang sauce. Garnish with julienned cucumber, sliced pickled radish, and Korean chili flakes, if desired. Serve immediately.