Rice noodles for jjajangmyeon
½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)
1 cup of radish, cut into ½ inch cubes (about 1 cup)
1 cup of zucchini, cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
1½ cups of onion chunks
3 Tablespoons of vegetable oil
¼ cup plus 1 Tablespoon of black bean paste
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish
Directions for making jjajang sauce:
Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
Pour out the excess pork fat.
Add radish and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick.
Add the sesame oil and remove from the heat
Serve with noodles or steamed rice
Noodles for jjajangmyeon are available at Korean grocery stores. The noodles are thick and chewy.
Directions for cooking the noodles:
Boil and strain the noodles. Rinse and strain the noodles in cold water.
Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately.
Directions for making jjajangbap:
Make one serving of rice, and add the jjajang sauce over top.