Jjajangmyeon (Korean black bean noodles)

Step 1/6

• 250 g pork belly
• 1 zucchini
• 100 g white cabbages
• 1 onion
• ½ cucumber
• 15 g ginger

• cutting board
• knife
• peeler

Chop the pork belly, zucchini, white cabbage, and onion into small pieces. Slice the cucumber into thin matchsticks. Peel and finely mince ginger.

Step 2/6

• frying pan
• rubber spatula

Set a frying pan with a lid over medium-high heat. Fry the pork belly approx. 5 min., then use a spoon to remove any excess fat (if desired). Add zucchini, white cabbage, onion, and ginger to the pan and stir to combine. Let cook until onion is translucent and ginger is fragrant, approx. 5 min.

Step 3/6

• 2 tsp vegetable oil
• 5 tbsp Korean black bean paste
• 350 ml water

Use your cooking spoon to make a small hole in the center of the ingredients in the frying pan. Add some vegetable oil and the black bean paste. Stir the oil and paste together and let fry, stirring the whole time to avoid burning and sticking, approx. 1 min. Then stir to combine all the ingredients with the paste. Add water to the pan and cover. Let cook for approx. 10 min.

Step 4/6

• 450 g fresh Asian wheat noodles

• pot
• colander

In the meantime, cook the noodles in salted boiling water according to package instructions. Drain and divide among serving bowls.

Step 5/6

• 1 tbsp starch
• 1 tsp sugar

• bowl (small)

In a small bowl, combine starch with sugar and equal parts water. Add the starch mixture to the pan, little by little, stirring the whole time.