Ingredients

Jajangmyeon

1 cup Korean Black bean paste

½ cup olive oil

1 lb pork belly, cubed

1 bunch green onions

1 inch Ginger, minced

6 cloves Garlic, minced

3 Onion, diced

2 zucchini, diced

1 tbsp gochugaru powder

½ cup Sugar

1 english cucumber, julienned

3 cup Dashi stock

4 tbsp Water

3 tbsp Cornstarch

1 pack jajang noodle

salt

pepper

Dashi Stock

1 gallon Water

1 piece Kombu, medium

15 dried anchovy, head and guts removed

5 dried shiitake mushrooms

pickled daikon

Tools

pan

large pot

pot

Directions

Jajangmyeon

Step 1

Make Dashi stock.

Step 2

In stainless steel pan, add oil to low heat. Add black bean paste, and mix. Cook for 18-20 mins, until emulsified. Should make a sticky paste.

as needed olive oil

1 cup Korean Black bean paste

Step 3

In a large pot, add 1/2 cup of oil over medium heat. Add pork belly, and cook till brown. Add salt and pepper.

½ cup olive oil

1 lb pork belly, cubed

salt

pepper

Step 4

Next add green onion and cook about 1 min. Then add ginger, garlic, and onion. Mix and cook 5 mins.

1 bunch green onions

1 inch Ginger, minced

6 cloves Garlic, minced

3 Onion, diced

Step 5

Add zucchini and cook another 5-6 mins. Then add sugar, gochugaru, and black bean that you previously cooked. Mix and cook another 5-6 mins.

2 zucchini, diced

½ cup Sugar

1 tbsp gochugaru powder

1 cup Korean Black bean paste

Step 6

Add Dashi or chicken stock, and bring to a boil. Simmer for 10 mins. Mix the water and corn starch to make a slurry, and pour in. Mix and let simmer until thickened, about 6-7 mins. Set sauce aside

3 cup Dashi stock

4 tbsp Water

3 tbsp Cornstarch

Step 7

In separate pot, boil water and cook noodles according to package. Once cooked, rinse under cold water and drain. Plate in bowl and add sauce on top. Garnish with cucumber. Enjoy