Korean Black Bean Noodles (Jjajangmyeon)

Ingredients

• Jjajangmyeon noodles for 2 to 3 servings
• 1/2 pound pork belly, cut into 1/2-inch cubes
• 1 cup Korean radish or daikon, cut into 1/2-inch cubes
• 1 cup zucchini, cut into 1/2-inch cubes
• 1 cup potato, peeled and cut into 1/2-inch cubes
• 1 1/2 cups onion, cut into chunks
• 3 tablespoons vegetable oil, divided
• 1/4 cup plus 1 tablespoon Korean black bean paste (chunjang)
• 2 cups water
• 2 tablespoons potato starch
• 1/4 cup water, for the starch slurry
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1/2 cup cucumber, cut into thin matchsticks, for garnish

Method

1. Cook the noodles according to their package instructions. Drain and rinse briefly before serving.
2. Heat a large deep frying pan or wok over medium-high heat with 1 tablespoon vegetable oil.
3. Add the pork and stir-fry for 4 to 5 minutes, until golden and crisp. Pour off excess fat if necessary.
4. Add the radish and stir-fry for 1 minute.
5. Add the potato, onion and zucchini. Stir-fry for about 3 minutes, until the potato begins to look translucent.
6. Push the ingredients to the edges of the pan, leaving a space in the centre.
7. Add the remaining 2 tablespoons vegetable oil and 1/4 cup black bean paste to the centre. Fry the paste for 1 minute.
8. Mix the paste with the pork and vegetables.
9. Add 2 cups water. Cover and simmer for about 10 minutes, until the potato and radish are tender.
10. Mix the potato starch, 1/4 cup water and sugar in a small bowl.
11. Stir the slurry into the sauce gradually until thick and glossy.
12. Stir in 1 tablespoon additional black bean paste if needed for seasoning, then add the toasted sesame oil.
13. Serve over noodles and garnish with cucumber matchsticks.