Korean Jjajangmyeon Black Bean Noodles

Ingredients

• 4 cups fresh udon noodles
• 1 cup pork belly, diced
• 2 cups cabbage, chopped
• 1 cup zucchini, diced
• 1 cup potato, diced
• 1 cup onion, chopped

• 1 cup Korean black bean paste (chunjang)
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 2 cups chicken stock

Method

1. 01
   Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, then drain and set aside.
2. 02
   Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the diced pork belly and cook until browned and crispy.
3. 03
   Add chopped onion, cabbage, zucchini, and potato to the pan. Stir-fry for about 5 minutes, or until the vegetables start to soften.
4. 04
   In a separate small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the black bean paste and sugar, stirring continuously for about 2 minutes.
5. 05
   Combine the cooked black bean paste with the vegetables and pork in the larger pan. Stir well to coat everything evenly.
6. 06
   Pour in the chicken stock and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
7. 07
   Stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2 minutes, stirring constantly.
8. 08
   Serve the black bean sauce over the cooked udon noodles. Mix well before eating.