Recipe Instructions:
Ingredients:
• 200g pork belly or pork shoulder, finely diced
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 zucchini, diced
• 1 potato, diced
• 1/2 cup cabbage, finely chopped
• 1/2 cup black bean paste (Jjajang)
• 1 tablespoon sugar
• 2 cups chicken or vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Salt and pepper to taste
• 4 servings of fresh or dried wheat noodles (Jjajangmyeon noodles)
• 2 cucumbers, julienned (for garnish)
• Pickled radish (optional, for serving)
Instructions:
1. Heat vegetable oil in a large pan or wok over medium heat. Add diced pork and cook until browned and cooked through.
2. Add chopped onion, zucchini, potato, and cabbage to the pan. Stir-fry for about 5 minutes until vegetables begin to soften.
3. Push the vegetables and pork to the side of the pan, creating a space in the center. Add black bean paste (Jjajang) to the center and stir-fry for 1-2 minutes until aromatic.
4. Mix everything together in the pan. Add sugar and stir to combine.
5. Pour in chicken or vegetable broth, stirring well to incorporate. Bring to a simmer and cook for 10-15 minutes until vegetables are tender and the sauce thickens slightly.
6. If desired, mix cornstarch with water to create a slurry and add it to the pan to thicken the sauce further. Stir well and simmer for another 1-2 minutes.
7. While the sauce is simmering, cook the Jjajangmyeon noodles according to package instructions. Drain well.
8. To serve, divide the cooked noodles among bowls. Ladle the Jjajang sauce over the noodles. Garnish with julienned cucumbers and serve with pickled radish on the side.
