Jjajangmyeon

Ingredients

• 1/2 lb pork shoulder, diced small
• 1/4 cup chunjang (Korean black bean paste)
• 3 tablespoons vegetable oil
• 1 medium onion, diced
• 1 medium zucchini, diced
• 1 medium potato, diced
• 2 garlic cloves, minced
• 2 cups water or pork stock
• 1 tablespoon sugar
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 lb fresh thick wheat noodles
• 1 mini cucumber, julienned, for serving

Before you cook

• Dice the pork shoulder, onion, zucchini and potato into small, even cubes.
• Mince the garlic.
• Bring a large pot of water to a boil for the noodles.

Steps

1. Heat 1 tablespoon of the oil in a small pan over medium heat.
2. Add the chunjang and fry it, stirring constantly, for 2 to 3 minutes, until it deepens in color and smells nutty rather than bitter.
3. Scrape the fried chunjang into a bowl and set it aside.
4. Heat the remaining 2 tablespoons oil in a wok or large skillet over medium-high heat.
5. Add the pork and garlic and stir-fry for 3 minutes, until the pork is browned.
6. Add the onion, zucchini and potato and stir-fry for 5 minutes, until the vegetables begin to soften.
7. Pour in the water or stock and bring it to a boil.
8. Stir in the fried chunjang and the sugar and simmer for 10 minutes, until the potato is tender.
9. Stir the cornstarch slurry into the sauce and simmer for 1 minute, until thickened and glossy.
10. Cook the noodles in the boiling water according to the package directions, then drain and divide among bowls.
11. Ladle the black bean sauce generously over the noodles.
12. Top with julienned cucumber and toss well before eating.