Jajangmyeon (Noodles in Black Bean Sauce)

koreanbapsang.com

Ria Mojica

3 to 4 servings fresh jajangmyeon/udon noodles (about 6 ounces per serving)

subheading: For the sauce:

5 tablespoons Chunjang (춘장), Korean black bean paste some may be labeled as jjajang (짜장)

2 tablespoons cooking oil

1 tablespoon sugar

1 tablespoon oyster sauce - optional

1 cup chicken stock or water You can add ½ cup more for more liquidy/watery sauce. See note.

1 tablespoon potato or corn starch dissolved in ¼ cup of chicken stock or water

subheading: Meat:

8 to 10 ounces pork (preferably with some visible fat, pork shoulder cut, Boston butt, etc.) or lean cut if preferred

2 tablespoons cooking oil

1 teaspoon grated ginger

1 tablespoon soy sauce

subheading: Vegetables:

1 extra large onion (or 2 medium, 12 to 14 ounces) See note if adding potatoes

8 ounces green cabbage

8 ounces zucchini

1 small cucumber for garnish - optional

Directions at koreanbapsang.com

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