Jjajangmyeon

Ingredients

• 600 g thick wheat noodles for jjajangmyeon or fresh udon
• 120 g Korean chunjang paste
• 350 g diced pork shoulder
• 3 pieces yellow onions
• 1 piece zucchini
• 1 piece waxy potato
• 3 tbsp sunflower oil
• 400 ml water
• 1 tbsp cornstarch
• 1 tsp granulated sugar
• to taste fine salt
• 0.5 pieces cucumber

Method

1. Cut the pork, onions, zucchini, and potato into even dice; keep the cucumber in fine matchsticks in the fridge for serving.
2. Heat the oil in a sauté pan over medium heat, add the chunjang paste, and fry while stirring until it becomes glossy, darker, and fragrant.
3. Push the sautéed paste to the side of the pan or remove it to a bowl, then sear the pork in the same fat until the edges are golden and the bottom smells of roasted meat.
4. Add the onion and cook, stirring, until it starts to become translucent and sweet, without letting it burn.
5. Add the zucchini and potato, then sauté until the vegetables are coated in the dark fat and begin to soften on the surface.
6. Return the chunjang paste along with the sugar, mix thoroughly to coat every piece, then pour in the water and scrape the bottom to dissolve the fond.
7. Simmer over low heat until the potato is tender under the tip of a knife and the sauce smells of sweet black beans rather than raw and salty.
8. Slurry the cornstarch with a little cold liquid, stir it into the sauce, then cook until you have a thick, glossy, and coating texture.
9. Cook the noodles in a large pot of boiling water until they are pliable but still chewy, then drain them quickly so they stay hot.
10. Taste the sauce, adjust the salt if necessary, generously coat the noodles, and finish with the cucumber matchsticks for a fresh crunch.

Nutrition

Per serving

Energy

919.8 kcal

Protein

34.61 g

Carbohydrate

126.61 g

Fat

28.16 g

Fibre

6.76 g

Calcium

17.3 mg

Iron

1.96 mg

Magnesium

17.84 mg