Jajangmyeon (Noodles In Black Bean Sauce)

Jajangmyeon is rich, savory, and deeply comforting, featuring chewy noodles coated in a bold black bean sauce packed with delicious Korean-Chinese flavor. Every slurp is hearty, slightly sweet, and irresistibly satisfying

INGREDIENTS:

• 2 bundles of Jajangmyeon/Udon Noodles
• 3 tablespoons Vegetable Oil
• 300 grams Pork Shoulder or Belly, cut into big dice
• 1 teaspoon Ginger, chopped finely
• ¾ cup White Onion, cut into medium dice
• ¾ cup Zucchini, cut into medium dice
• 6 tablespoons Chunjang Korean Black Bean Paste
• 1 ¼ cups Water
• 2 tablespoons Oyster Sauce
• 1 tablespoon Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• ¼ cup Cucumber, cut into julienne

PROCEDURE:

1. Start cooking the jajangmyeon sauce. In a large frying pan, heat oil over medium heat. Add the pork and ginger. Season it with salt and pepper. Once golden brown, transfer it to a plate.
2. With the same frying pan, add the onions, zucchini and a little oil. Create a space at the center of the pan, pour the black bean paste, oyster sauce, water and sugar. Stir until well blended. 
3. To thicken the sauce, make a cornstarch slurry. Combine water and cornstarch and mix it well. Add it to the sauce. Continue to stir until thickened.
4. Add pork to the sauce. Mix until pork is well coated with sauce. Simmer for 3-5 minutes.
5. Start cooking the noodles. In boiling water, put the udon noodles. Cook until al dente. Drain once cooked. 
6. To assemble, place the noodles in a serving dish. Pour them with the jajangmyeon sauce. Serve while hot.