Ingredients
Scale
Sauce
- 150g pork belly, cubed
- 1/2 onion, cubed
- 1 potato, cubed
- 1/2 zucchini, cubed
- 1 cup cabbage, roughly chopped
- 1/4 cup Korean black bean paste (chunjang)
- 2 cups beef stock
- Pinch of salt
- 2 tbsp sugar
- 1 tbsp potato starch
- 3 tbsp water
To Serve
- 400g Fresh wheat noodles
- Yellow pickled radish
- Cucumber, thinly sliced
Instructions
- Start by preparing the noodles. Boil the fresh wheat noodles according to package instructions, then drain and set them aside.
- In a large pan or wok, cook the pork belly over medium heat, allowing the fat to render out while stirring occasionally. Fry until the pork is lightly browned and crispy, about 5-7 minutes. Push the pork to the side of the pan.
- In the same pan with the pork, add the Korean black bean paste (chunjang) to the center. Fry the paste for about 2 minutes, stirring it with the pork belly to blend the flavors.
- Add the onion, potato, zucchini, and cabbage to the pan. Stir-fry everything together for another 5-7 minutes until the vegetables start to soften.
- Pour in the beef stock and add a pinch of salt and 2 tablespoons of sugar. Stir to combine, then reduce the heat to low. Let the sauce simmer for 10-15 minutes, allowing the pork and vegetables to fully cook and the flavors to meld.
- In a small bowl, mix 1 tablespoon of potato starch with 3 tablespoons of water to create a slurry. Slowly pour this into the sauce while stirring. Continue cooking for another 2-3 minutes until the sauce thickens.
- Divide the cooked noodles into bowls, and ladle the pork belly and black bean sauce over the top.
- Top each bowl with thinly sliced cucumber and serve with yellow pickled radish (danmuji) on the side.
- Enjoy your delicious Jajangmyeon with pork belly!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Korean