Do not skip frying the chunjang. Unfired chunjang tastes harsh and raw. Two minutes of frying in oil transforms it.
What You Need
- 400g fresh jjajangmyeon noodles (or thick udon)
- 300g pork belly, small cubes
- 1 large onion, diced
- 1 zucchini, diced
- 2 cups cabbage, chopped
Sauce:
- 4 tbsp chunjang (Korean black bean paste)
- 2 tbsp neutral oil
- 2 cups water
- 2 tbsp sugar + 1 tbsp oyster sauce + 1 tbsp soy sauce
- 2 tbsp potato starch + 4 tbsp water (slurry)
Garnish: Julienned cucumber, danmuji
How to Make It
Fry chunjang: Heat oil in wok. Add chunjang. Fry stirring 2-3 minutes until it darkens and smells mellow. Remove to bowl.
Cook pork: Render and brown pork belly cubes in same wok, 5-7 minutes.
Add vegetables: Add onion, zucchini, cabbage. Stir-fry 5 minutes.
Add sauce: Return fried chunjang + water + sugar + oyster sauce + soy sauce. Simmer 8-10 minutes.
Thicken: Stir in potato starch slurry until glossy and thick.
Cook noodles: Boil, drain, briefly rinse. Divide into bowls. Sauce over top.
Mix vigorously before eating.
From our Seoul Meets Mexico City collection.