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Jjajangmyeon
Ingredients
3 tbsp neutral oil
3/4 cup Korean black bean paste
1 lbs pork belly(sliced)
1 cup onion(diced)
2 tbsp garlic(minced)
1 tbsp ginger(minced)
1 cup zucchini(diced)
1 tbsp oyster sauce
1 tsp gochugaru
2 tbsp sugar
1 tsp black pepper
Msg/salt to taste
2 cups dashi stock or beef stock
3 tbsp cornstarch+3 tbsp water
2 tsp sesame oil
Jajang noodles
Cucumber for garnish(julienned)
Korean pickled radish
Instructions
1. Fry black bean paste with oil on medium low heat for 10 minutes.
2. In a pot, fry the pork belly on medium heat until browned and the fat has rendered.
3. Add onions, garlic, and ginger and sauté until fragrant and translucent(3-4 minutes).
4. Add zucchini and cook for a couple of minutes.
5. Add the cooked black bean paste and season with oyster sauce, gochugaru, sugar, and pepper, and msg.
6. Once incorporated, pour in stock, and let it simmer for 8 minutes.
7. Combine 2.5 tbsp water with 2.5 tbsp of cornstarch to make slurry.
8. Add slurry and let thicken on medium heat then drizzle sesame oil to finish.
9. Cook noodles 1 minutes less than package instructions.
10. Pour jjajang sauce over noodles, garnish with cucumbers, and serve with pickled radish.