Ingredients:

  • 4 tablespoons (60g) black bean paste (chunjang)
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, diced (about 150g)
  • 2 medium zucchinis, diced (about 200g)
  • 1 large potato, peeled and diced (about 150g)
  • 4 ounces (115g) pork belly or beef, diced (or tofu for a vegetarian option)
  • 1 tablespoon (15ml) sugar
  • 1 cup (240ml) water
  • 1 tablespoon (15ml) soy sauce
  • 12 ounces (340g) jjajangmyeon noodles or fresh wheat noodles
  • 1 teaspoon (5ml) sesame oil (for serving)

Instructions:

  1. Dice the onion, zucchini, potato, and pork.
  2. In a large frying pan, heat the vegetable oil over medium heat. Sauté the pork until browned (about 5-7 minutes).
  3. Add the onion and cook until translucent (about 3-4 minutes). Stir in the zucchini and potato, cooking for an additional 5 minutes.
  4. Push the mixture to one side; add the black bean paste to the pan and cook for 1-2 minutes until fragrant.
  5. Mix everything together. Add sugar, water, and soy sauce, bring to a simmer. Cook for 10 minutes until the sauce thickens.
  6. In a separate pot, boil water and cook the noodles according to package instructions (typically 5-7 minutes). Drain and rinse under cold water.
  7. Place noodles in bowls, top generously with the black bean sauce, and drizzle with sesame oil.