Spicy Jjajangmyeon (Sacheon Jjajang)

aaronandclaire.com

0.7 lb (300g) thinly sliced pork belly (or ground pork, beef, chicken, etc.)

1 large yellow onion

2 to 3 green cabbage leaves, about 3.5 oz (100g) in total

3 to 4 green onions

2 cloves garlic

1 small knob of ginger

½ cucumber (or green peas), to garnish

2 tbsp chili oil (or canola, vegetable oil, etc.)

1 tsp Sichuan peppercorn-flavored oil (optional)

3 servings jjajangmyeon noodles (중화면) (or kalguksu, udon noodles, etc.)

3 fried eggs, to serve

Yellow pickled radish (optional), to serve

subheading: Sauce:

1 tbsp Korean chili pepper flakes (gochugaru)

1.5 tbsp Chinese chili bean paste (doubanjiang)

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp chicken bouillon powder

1 tbsp sugar

1 tbsp mirin

subheading: Slurry:

1.5 tbsp cornstarch

4 tbsp water

Directions at aaronandclaire.com

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