Jajangmyeon

Instructions

1. Prepare the vegetables and meat
   Dice the pork belly, onion, zucchini, and potato into small, uniform cubes approximately 1/2 inch in size. Having all ingredients the same size ensures even cooking.
2. Fry the black bean paste
   Heat vegetable oil in a large wok or skillet over medium heat. Add the black bean paste and stir-fry for about 2-3 minutes until fragrant and the oil starts to separate. This step reduces the bitter taste of the raw paste.
3. Cook the meat and vegetables
   Add the diced pork belly to the wok and stir-fry until the meat is no longer pink, about 3-4 minutes. Then add the onion, potato, and zucchini. Stir-fry for another 5 minutes until the vegetables begin to soften.
4. Create the sauce
   Pour in water or chicken stock and bring to a simmer. Add sugar and oyster sauce, stirring well to combine. Let the mixture simmer for about 5-7 minutes until the potatoes are tender and the sauce has reduced slightly.
5. Thicken the sauce
   Stir the cornstarch slurry to recombine, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce has thickened to a glossy consistency that will coat the noodles well.
6. Cook the noodles
   While preparing the sauce, cook the jajangmyeon noodles according to package instructions, usually by boiling for 5-6 minutes until al dente. Drain thoroughly and rinse briefly with cold water to prevent sticking.
7. Serve the dish
   Divide the cooked noodles among four serving bowls. Ladle the hot black bean sauce over the noodles. Garnish with julienned cucumber on top, which adds freshness and crunch to contrast with the rich sauce.