Black Bean Noodles

Jajangmyeon

Ingredients

• 10 oz Jajangmyeon noodles (or thick udon)
• 3 tablespoons Black bean paste (chunjang)
• 6 oz Pork (diced small)
• 1 medium Onion (diced)
• ½ medium Zucchini (diced)
• 1 small Potato (diced small) (optional)
• 1 tablespoon Sugar
• 3 tablespoons Vegetable oil
• 1 cup Water
• 1 tablespoon Cornstarch (mixed with 2 tbsp water)
• ¼ Cucumber (julienned, for garnish) (optional)

Instructions

1. Fry the black bean paste: heat 2 tablespoons oil in a skillet over medium heat. Add the chunjang and stir-fry for 2 minutes until fragrant. This removes the raw taste. Set aside.
2. In the same pan, add 1 tablespoon oil. Stir-fry diced pork for 3 minutes until browned. Add onion, zucchini, and potato. Cook for 3 more minutes.
3. Add the fried black bean paste back into the pan. Add 1 cup water and 1 tablespoon sugar. Stir well and bring to a simmer. Cook for 5 minutes.
4. Mix cornstarch with 2 tablespoons cold water. Stir into the sauce to thicken it. Cook 1 more minute until the sauce is glossy and thick.
5. Meanwhile, cook the noodles in boiling water according to package directions. Drain and rinse briefly under cold water.
6. Place noodles in bowls and ladle the black bean sauce on top. Garnish with julienned cucumber. Mix well before eating.

From K-Kitchen — koreanhomecook.com