Black Beansauce Noodle (Jja jang myun)

Ingredients:
Noodles (Korean store)
black bean paste (korean store)
1/2 lb pork belly
olive oil
potato starch powder,
sesame oil, Asian radish, potato, zucchini, white onion, cucumber

Makes 4 servings.

1. Cut the of pork into cubes.


2. On a heated wok, put olive oil and add the pork and stir fry it until it looks crispy.


3. When the pork is well cooked and the color turns to golden brown, drain all the hot fat and set the pork aside.
   


4. Preheat a small skillet over medium heat, then add 2 TBS of black bean paste and stir fry for 1 minute.


5. Remove the extra oil and set the black bean paste aside.

Cut all vegetables into cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion.

1. Reheat the crispy pork in your wok over high heat, and add 1 TBS of olive oil.


2. Add radish and potato and saute them for 2 minutes, and then add zucchini and onion and saute them for another 2 minutes.


3. Add 7 cups of water until all ingredients are submerged, and cover the lid and boil it for 15-20 minutes.


4. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.
   *tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw.


5. Mix 1 TBS potato starch powder (or corn starch) and 1 TBS water and add it into the boiling soup and stir it. Then the soup will turn into a sticky sauce.
   

Now, let’s cook the noodles (“myun”)

For 2 servings, you will need one bunch of noodles from the package

1. Boil water in a big pot, add the noodles and cover the lid. Cook for a few minutes according to the direction on the package (probably around 3 minutes).


2. Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl.


3. Reheat the jja jang sauce and put it on the noodles

Serving:
Don’t eat it cold : )

Garnish with cucumber strips on the top of jja jang sauce and serve it with Kimchi or yellow pickled radish.

*Thanks Maangchi for the directions*