Ingredients:
- 1 lb pork belly or pork shoulder, diced
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 zucchini, diced
- 1 potato, diced
- 1 sweet potato, diced
- 4 tbsp black bean paste
- 2 tbsp corn starch
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 4 cups water
- 4 servings of noodles (can be found at Asian grocery stores)
- 2-3 cloves of garlic, minced
- Salt and pepper to taste
Instructions:
- Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the diced pork and cook for 5-7 minutes or until browned.
- Add the diced onion, zucchini, potato, and sweet potato to the pan and stir-fry for 5-7 minutes.
- In a separate bowl, mix the black bean paste, corn starch, sugar, and oyster sauce with 4 cups of water until well combined.
- Add the black bean sauce to the pan and stir well. Add the minced garlic and stir-fry for another 2-3 minutes until fragrant.
- Lower the heat to medium and let the sauce simmer for 15-20 minutes or until it thickens and the vegetables are fully cooked.
- In a separate pot, cook the noodles according to the package instructions. Drain the noodles and set them aside.
- To serve, place a serving of noodles in a bowl and pour the jjajang sauce over the noodles. Garnish with sliced cucumbers or scallions (optional).
- Mix the noodles and sauce together, and enjoy!
Jjajangmyeon can be made with a variety of vegetables, meat, or seafood, so feel free to experiment with your own ingredients. Enjoy!
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