Korean Black Bean Sauce Noodles (Jajangmyeon)

mykoreankitchen.com

Ali Witvliet

subheading: Main:

1 kg fresh jajangmyeon noodles (Or you can use udon noodles or Kalguksu noodles) (35 ounces)

1 large onion (150g / 5.3 ounces)

1 medium zucchini (110g / 3.9 ounces)

2 large potatoes (470g / 1 pound)

7 large button mushrooms (240g / 0.5 pounds)

¼ small cabbage (160g / 5.6 ounces)

600 g diced pork (1.3 pounds)

subheading: Pork marinade sauce:

1 Tbsp rice wine (or mirin)

5 sprinkles ground salt

5 sprinkles ground black pepper

¼ tsp ginger powder

subheading: Korean black bean sauce:

6 Tbsp Korean black bean paste (Chunjang)

90 g Lard (or 6 Tbsp cooking oil - e.g. rice bran oil)

2 Tbsp brown sugar

4 Tbsp rice wine (or mirin)

1 cup chicken stock (as pure and natural as possible)

1 cup water

slurry (potato starch 5 Tbsp water 4 Tbsp)

subheading: Toppings:

1 large cucumber (150g / 5.3 ounces)

Peas or sweet corn (from a tin, optional)

Hard boiled egg (optional)

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