Ingredients:

  • 2 tablespoons vegetable oil
  • 1 pound pork belly, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 medium zucchini, diced
  • 1/2 cup Korean radish (mu), diced (optional)
  • 2 tablespoons minced ginger
  • 1/4 cup Shaoxing rice wine (or dry sherry)
  • 1/2 cup Korean black bean paste (Chunjang)
  • 1 tablespoon sugar
  • 2 cups chicken broth (or water)
  • 2 tablespoons cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 1 pound fresh Jajangmyeon noodles (or dried thick wheat noodles, like udon)
  • Thinly sliced cucumber (optional garnish)
  • Pickled radish (Danmuji), sliced (optional garnish)

Instructions:

  1. Dice all vegetables into small, uniform pieces.
  2. Heat vegetable oil in the wok. Add pork belly and cook until browned.
  3. Add onion, zucchini, and radish (if using) to the wok. Cook until slightly softened. Add ginger and cook until fragrant.
  4. Deglaze the wok with Shaoxing wine. Add the black bean paste and stir-fry vigorously for several minutes to bloom it and enhance its flavor.
  5. Add sugar and chicken broth to the wok. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Mix cornstarch and water to create a slurry. Slowly pour the slurry into the sauce while stirring constantly. Cook until the sauce reaches your desired consistency.
  7. While the sauce simmers, cook the Jajangmyeon noodles according to package directions until al dente. Drain well.
  8. Divide the noodles among bowls. Ladle a generous amount of Jajang sauce over the noodles. Garnish with thinly sliced cucumber and pickled radish (Danmuji). Serve immediately.